BOOKS AND SPOONS
  • Home
  • Books
  • Spoons
  • About
  • Contact
  • Home
  • Books
  • Spoons
  • About
  • Contact

Books & Spoons Recipe for CARROT CAKE 

20/1/2017

0 Comments

 
Picture
So the nasty flu virus that has been going around since Christmas attacked this household last weekend and is not giving up the fight easily.

I had great plans for cooking and baking this week, but with the fever raging making the carrot cake didn't happen instead I was thankful for the yogurt and bananas to eat when I had the energy for it.

​But I made the cake during the holidays as well, so I got a picture of it from the Christmas album, sort of. 



So instead of cooking and eating well this week, it was more like gallons of fresh ginger tea with lemon and honey, and crackers with the meds. When I finally got hungry I realized I have to first cook the meal and then rest to eat it. Hah. Great planning is like half done. So on Wednesday evening, I made a stir-fry and couscous, both ready in minutes and easy to quickly heat up when needed even without micro way oven. 

Picture
But I will share with you the carrot cake recipe. It is a twist on the banana bread recipe I shared with you before in November, and I have fallen in love with it because it is tasty, delicious, moist, and easy to make without any kitchen machinery. I make an icing for it with a mix of cream cheese and Mascarpone and a little bit of powdered sugar. The end result - fantastic! I hope you enjoy it and I truly hope y'all are doing better than this household right now :D 
~ Cheers
CARROT CAKE 

8 to 10 servings
preparation time 15 minutes + 40 minutes baking
​
  • 150 g (5,3 oz) butter
  • 2 dl natural yoghurt
  • 2 eggs
  • 4 cup flour
  • 1 ½ cups sugar
  • 1 teaspoon baking powder
  • 1 teaspoon soda
  • 2 cups of shredded carrots
  • 2 tsp cardamom
  • 2 tsp ground ginger
  • 1 tsp cinnamon

To the baking pan: 
butter
bread crumbs





- Preheat the oven to 200 C / 390 F degrees. 
- Shred the carrots.
- Melt the butter in the microwave or in a small saucepan on the stove. 
- In a bowl mix the yogurt and melted butter. 
- Add the eggs and stir vigorously with spoon or whisk 
- Add all the dry ingredients, so that the raising agents are well mixed in. 
- Mix in the batter the carrots and spices
- Mix the dough until smooth.
- Grease the cake tin with breadcrumbs and flour it. 
- Pour the batter into a baking dish. 
- Bake for 40 minutes or until done
Picture
Picture
Picture
0 Comments



Leave a Reply.

    Picture

    SOCIAL MEDIA

    Picture
    FACEBOOK
    Picture
    PINTEREST
    Picture
    ​TWITTER
    Picture
    BLOGLOVIN
    Picture
    INSTAGRAM
Powered by Create your own unique website with customizable templates.