Easter weekend

Easter is here. This means a long weekend yippeee!!!! I’m looking forward to sunshine, chilling out with good friends, hot cross buns, chocolate, and perhaps a sleep-in if I’m lucky.

Of course, Easter is also a special holiday to me, a time to reflect on the immoderate and undeserved grace of God. Not to get too preachy, but if you don’t know about the grace of God, you should find out. It changes things. Yup.

Since the arrival home of our little M I’ve found that the hours of the day don’t seem to stretch as far. After the feeds, nappy changes, bottle washing and the never-ending laundry pile, there is very little time for other things… like reading blogs, making meals, long showers, sleep. Life is full in a brand new way and its good, really good. But it doesn’t leave much time for baking and blogging so please forgive me if posts here are a little sparse until M learns to sleep for more than an hour at a time haha.

When I did find a little time to spend in the kitchen this week I decided to make a carrot cake. This is a basic but classic cake that absolutely must be iced with cream cheese frosting. No exceptions! This recipe serves 10 people, or enough for one person to scarf down big daily slices all week long…

carrot cake with cream cheese icing

Carrot Cake

Recipe from my Mum’s collection, origin unknown.

  • 2 cups flour
  • 2 teaspoons baking powder
  • 2 teaspoons cinnamon/li>
  • 1 teaspoon salt
  • 1 1/2 cups brown sugar
  • 3 eggs
  • 2 teaspoons vanilla
  • 1 tablespoon golden syrup
  • 3/4 cup oil
  • 2 cups grated carrot

Mix the dry ingredients in a large bowl. Warm the oil and syrup. Add the eggs to the dry ingredients then add the oil and syrup and mix well. Stir in the grated carrot and pour the cake batter into a lined cake tin. Bake for 1 hour at 160C.

Once cooled, ice with cream cheese frosting. To make frosting: combine 1/2 cup cream cheese and 1 teaspoon vanilla essence in a mixing bowl and slowly beat in enough icing sugar to form a thick frosting.

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