Cakes and blogs, in my opinion, are a very tricky combination. In order to make one look pretty, you have to compromise on the looks of the other (sometimes). The reason behind my perplexity is the recent bandwagon everyone seems to be jumping on. The one where you take a super close up photograph of a single slice of cake with tonnes of lighting so you can see every crumb from the inside of your cake!
Now, I don’t have much of a sweet tooth. So when I bake a cake it’s mostly for others. In fact I’m sure there’s hardly anyone out there who bakes a whole cake for themselves *egg on face*. Anyway, lets say you baked a cake for your sister-in-law’s birthday. But you know all the good lighting will be gone by the time she gets to cut her cake. So you slave away since 9 in the morning just to make her a perfect cake. But oh wait! You also need to take a picture of this perfect cake for your perfect blog (not saying my blog is perfect lol). Having jumped on to the “take-a-super-zoomed-in-picture-of-a-slice-of-cake-instead-of-the-whole-cake” bandwagon, I was left with a serious dilemma. To cut out a slice of her own birthday cake, photograph it and place it neatly back into the rest of the cake all the while ruining her cake experience? Orrrr… to deprive the world from seeing the insides of my cake?
I think you guys already know what I went for.
The thing is, my sister-in-law, the rightful recipient of this wonderful cake, is a proud new mom to a 6 month old baby who is at that stage where he needs to be constantly watched for crawling collisions, bug eating, slobber slipping and the lot. Therefore, I think I may have just made her life easier by pre-cutting her cake and then refrosting it HAH! Because, lets face it, she ain’t got no time for that!! She’s got a poop party to attend to after this (Lol I’m so mean…love you sis-in-law xx)
This recipe is super easy in that there’s no trick involved in how the batter is whisked and how much air is incorporated and how many times the speed of your mixer is changed *rolls eyes*. Oh and also, this might be the most perfect frosting ever! *blows own trumpet* =D
Here’s what you need:
- Eggs 2
- Vegetable oil 2/3 cup
- Sugar 1/4 cup
- Vanilla extract 1 tsp
- All-purpose flour 1 cup
- Baking soda 1 tsp
- Baking powder 1 tsp
- Salt a pinch
- Cinnamon 1 tsp
- Finely grated Carrots 1 1/2 cups
- Chopped walnuts 1/4 cup
- chopped raisins 1/4 cup
Preheat the oven at 180 dgrees celsius and lightly grease a 9 inch cake pan. In a large bowl sift together the All purpose flour, bakind soda and baking powder. Throw in the sugar, salt and cinnamon powder and mix the dry ingredients together. Now break in your eggs, add the vegetable oil and vanilla extract and blend until uniform in consistency. Once it ends up looking like what cake batter should look like, fold in the grated carrots and chopped walnuts and raisins. Pour batter into cake pan and bake for 35-45 minutes or *insert toothpick drill*. Once your cake is done making your kitchen smell absolutely beautiful, pull it out of the oven and let it cool while still inside the pan for about 10 minutes and then turn out onto a wire rack. Frost and chill until ready to be served!
For the Cream Cheese Frosting you need:
- Cream cheese 1 cup
- Icing sugar 1/3 cup
- Butter 1/4 cup
Cream butter and sugar together. If you think the sugar looks like its a lot more than what it should be, trust me it’s not! Plop in the cream cheese into the creamed butter and sugar mixture and blend until perfectly smooth and velvety. Frost now or forever hold your peace!