I’m Back! I apologise – if anyone cares – about my week-long hiatus from blogging. Exams got a bit much to continue alongside writing recipes up. However, I’ve still been making frugal, yet yummy, recipes, and I have a rather large backlog to get through. So, somewhat dubiously, I’m beginning with my girlfriend’s most recent cooking experience. This carrot cake comes extremely highly recommended – it is delicious. I believe her mother picked it up from some American woman, and although it is slightly edited – so it “fits in” with the frugal aspect – it honestly cannot be faulted.

However, if one wishes to add walnuts, sultanas, or indeed, anything else to it, one may. But I think this recipe produces an especially moist and smooth batter, which is divine. Also, feel free to make this into cupcakes, which I am told works just as well. Though, and rather obviously, they probably wouldn’t need the full 50 minutes cooking time.

Happily exams have now finished which leaves me rather more time in which to cook and bake. So, readers, you can expect new recipes almost every day. I really want to hit 20,000 views of my blog soon, which will be really pleasing. I had honestly never expected it to be anywhere near as popular as it has been. Cheers for supporting me, I promise to keep going – enjoy the summer!

Carrot Cake {recipe}

Makes 9-12

Ingredients:

For the cake

• 2 large carrots, roughly 250g finely grated

• 100g drained pineapple, small chunks from a tin

• 180ml oil, vegetable, sunflower or olive

• 2 medium eggs

• 185g plain white flour

• ½ tbsp baking powder

• 185g granulated sugar

• ½ tbsp cinnamon

• ½ tsp salt

For the icing:

• 80g white chocolate

• 100g cream cheese

• 190g icing sugar

• 2 tbsp butter, or spread

Method:

1. Preheat oven to 180C/350F, grease a fairly large square baking tray – as seen in photos, or otherwise.

2. Sift flour, sugar, salt, baking powder and cinnamon into a bowl. Mix, adding the eggs and oil. Fold in the carrot and pineapple.

3. Add the batter to the tin, making sure there’s a roughly even covering. Bake for around 50 minutes, remembering to listen to your cake.

4. Cool for 15 minutes, before removing to a wire rack and allowing to cool for 3 hours. Cut into 9-12 squares/rectangles.

5. To make the icing: melt the chocolate carefully in a microwave, beat together the butter and cream cheese in a bowl. Add a couple of tablespoons of the icing sugar and mix in. Then add the melted chocolate, adding the remainder of the icing sugar bit by bit.

Cost: For the entire cake, which is actually rather big, one can expect to pay an absolute minimum of £2.36. Not bad, considering that a slice of cake of this quality in a café will set you back at least £2 – if not rather more. Why wouldn’t you go away and make it?

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