The last 4 carrots from the crop sown in mid August gave themselves selflessly for yesterday’s afternoon tea. I must say, Frank, John and I appreciated their sacrifice.
I got an overflowing packed cup of grated carrots from this final harvest, mainly because one of the 4 was smaller than my little finger (how do farmers get that freakishly consistent size?).
My carrot cake recipe follows.
Mix together:
2 eggs
shy 3/4 c veg oil
shy 1 c sugar
1 teaspoon vanilla
Dump in and mix:
1 c flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 tsp salt
1/4 teaspoon cinnamon
Pour into a greased pan and bake in a preheated oven at 175 C for 40-50 min (or 30 min in a fan forced oven).
Cool for 10 mins then ice with:
1/4 c butter
110 g cream cheese
1 1/4 c icing sugar
1 tsp vanilla
Or if you don’t have cream cheese (I was out yesterday) a dollop of butter with a dash of milk, a tsp of vanilla, a dash of lemon juice and a whole lot of icing sugar will work.
The photo above shows how much of the cake is left the morning after. Aren’t we disciplined!
Laura Rittenhouse's Gardening Journal 