Monday, 3 October 2016

Delicious carrot cake

I found a recipe in the WW Taste magazine (page 70, October 2016) but it's pointless reproducing their recipe on my blog so I adapt it a little to make it my own. In the Taste recipe they take care care in mixing things up separately and then combining but I just put everything in one whole and whip it together. Ha, ha, you may prefer to rather the original method.

I wanted to add cranberries but dried cranberries are always too hard when everything else is soft so I heat them up in a little red wine. I decided to leave the sugar out of the batter and add a cream cream and honey topping.

Honestly, I  thought two carrots wouldn't be enough but it's plenty. Also I don't peel the carrots.
In the original recipe it instructs to preheat oven to 175° but I always use 180°. My mother baked everything at 180° and I am sticking to that too. Everything she baked was fantastic.

I think if she had written a cookbook its title would have been 180degrees.

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