Cake

I got some really lovely things for my birthday (including some new cookbooks!) but one of the loveliest things to get is a homemade gift. Alongside some delicious lemon curd from my mum, there were a few cakes to get stuck into over the weekend!


Alongside a deliciously big and indulgent chocolate cake and Pin's brilliant (and secret!) multicoloured cake, i had some really tasty carrot cake muffin's from my friend Sam. Moist, light and surprisingly healthy feeling balanced off with the very naughty icing, i had to get the recipe and can't wait to try it myself! I've left it as written by Sam as i think it gives it a certain...quality.


Carrot Muffins

Dry stuff
280g Plain flour
110-140g Granulated white sugar (or soft brown)
1 tsp baking powder
1 tsp bicarb of soda
½ tsp salt
2 tsp ground cinnamon

Wet stuff
1 Egg
60-90ml milk or water
2 tblsp Honey
340g Carrot (finely grated or processed)
1 tsp vanilla essence
90ml Vegetable oil (or 85g melted butter)

60-85g walnuts or raisins (this is optional, personally I wouldn’t bother, there are enough ingredients in this thing already)

Preheat oven to 190/200˚C

Sift together all the dry stuff in a bowl.

In a separate bowl, beat egg with fork, gradually add the rest of the ingredients to this, keeping the order listed so the oil/butter is last

Chuck all the wet stuff into the dry stuff, stir only enough so it mixes in, add the nuts and raisins in if you’re using them when its nearly all mixed in.

At this point it will look lumpy and gross; that’s fine it’s supposed to. Spoon it into your tins or cases or whatever.

This makes enough for 10-12 big muffins, and the cooking time will be 20-25 mins.

(Icing – 60g Cream cheese, 110g Icing sugar and some vanilla essence)

Enjoy!