Hubby, our friend and I all love to cook.
We have just got back from an overnight stay at his request as he fancied some company.
Well, actually he wanted to get his revenge at dominoes, but that will come in a later post.
As is the norm, when we leave the boat unattended, we turn everything off.
It’s not a lot actually, but includes the fridge, so if anything is open (milk, meat, cheese etc), we take it with us. The trouble is, sometimes we forget to bring it back, hence our friend had rather a lot of cheese in his little table top fridge.
We never go empty-handed though, and were asked to bring something in the green veg line and a dessert, so Hubby opted for a cauliflower and double chocolate gateaux.
On arrival and seeing we had yet another lump of cheese, our friend rolled his eyes, so I told him not to panic and I’d make a cauliflower cheese for dinner. It was one of my best.
Today, our friend asked if I fancied a baking session and suggested we make carrot cake.
Armed with the following recipe which is guaranteed never to fail, we all did our bit.
Chuck it all in carrot cake
4oz (100g) walnuts
8oz (225g) carrots
6 fl oz (180ml) corn oil
4oz (100g) soft brown sugar
1 teaspoon (5ml) vanilla essence
6oz (175g) wholemeal flour
1 teaspoon (5ml) bicarbonate of soda
1 teaspoon (5ml) baking powder
1 teaspoon (5ml) ground cinnamon
1 teaspoon (5ml) salt
***** Topping (optional) *****
1oz white marzipan
Lightly oil 2lb (900g) loaf tin and line with parchment/greaseproof paper
Roughly chop walnuts
Peel and grate carrots
Place in large mixing bowl with oil, sugar, eggs, essence, flour, bicarbonate of soda,
baking powder, cinnamon and salt.
Beat for one minute
Spoon into tin, smooth top
Allow to cool completely in tin.
Can be microwaved:
oil microwave container and line as above.
Method as above
Cook uncovered in microwave on full power for 5 minutes.
Reduce power by 50% and cook for 4 minutes.
Allow to cool in container.
Then top with marzipan.
***** Note *****
if you prefer cream cheese frosting instead of marzipan for the topping
4 oz (100g) butter, softened
10oz (300g) soft cheese
4 oz (100g) icing sugar, sifted
1 tsp vanilla extract
Mix softened butter and soft cheese together with vanilla extract.
Add the icing sugar until mixture is smooth and creamy (not runny or stiff)
Swirl over top of cake.
We used the imperial measurements and cooked ours in the oven today.
I confess I have never cooked a cake like this in the microwave or used grated marzipan, but then this recipe was our friend’s. Mine is similar though but I also add orange zest and sometimes a handful of sultanas, topping it when cool with the cream cheese frosting.