autumnal carrot cake

Autumn is my favourite season in the UK. It really is! Summer isn't ever really  Summer these days; Winter, I have to compare to the Alps so that's a no brainer, and Spring....well that's my second favourite season because I love lambs and flowers, again...easy decision!

 Autumn is unexplainable joy. There's certain things like gushes of red, brown and golden leaves racing after each other and a fresh silence in the light cold air. But that's all
I can think of, yet I have unaccountable contentment as I look out from my cosy, warm abode. 

The only thing that could have topped my Fall Sunday
this week was a delicious home baked cake. So with this in mind and the fact that we have new neighbours that deserve a proper welcome, I decided to don my apron and take to the oven!

On the menu......Carrot Cake

Root vegetables were often used to lend sweetness to 18th century cakes and puddings. Beetroot’s, parsnips and carrots were all common ingredients back then!  However, today only the fondness for Carrot Cake has continued as it was recently voted the UK's favourite cake!

I had a good look through many recipes and decided on a mix between 'Love Food – Baking' and 'Good Housekeeping Complete Book of Home Baking' circa '89. Vin-tage!
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1. Grease and line a deep 8" round cake tin.

2. Cream together 225g (8 oz) butter and 225g (8 oz) light brown soft sugar until pale and fluffy.

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3. Beat in 4 egg yolks then stir in the finely
grated rind of 1 orange, 2 tsp of ground cinnamon, 1 tsp of freshly grated
nutmeg and 1tbsp of lemon juice.

4.  Sift in 175g (6 oz) self raising flour and 1 level tsp of baking powder.  Do it from a good height for best results and feeling of fab chefness.

5.  Stir in 50g (2 oz) of ground almonds and 100g (4 oz) of chopped walnut pieces. Nutty!!

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6. Whisk the remaining 4 egg whites until stiff and fold into your cake mix along with 350g (12oz) of peeled and grated carrots.

7. Pour into your prepared tin and hollow the centre
slightly.




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8. Bake at 180c (350F) Gas Mark 4 for about 1 ½ hours, and remember to reduce the heat if you're using a fan oven. Check after an hour. If it is too brown ie burning, place some foil over it.


9. Leave it to cool slightly then turn it out onto some racking ready to cool some more!


10.  Once it is cooled completely, top with a mix of 225g (8 oz) cream cheese, 2 tsp of clear runny honey, 1 tsp lemon juice, 1 tbsp icing sugar and 1 tsp of grated orange rind. Mmmmmmm
All in all, this is exactly now my perfect Autumn day sat with my cake, brew and friends in front of a crackling wood fire. 

Maybe that's why it is my favourite season after  all......because I know Winter is next and it's almost time to do this every day  with 'Snowed Inn Chalets'.

Blog by Jo
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