The sun finally came out today with some warmth. We’re at the tail end of winter in Toronto, and I’m starting to get that fed up feeling where I’m ready to just get on with it already. Those who know me well know that I am the queen of complaining about the weather being too hot and too cold – you can’t have your cake and eat it too! I’m always ready to embrace winter when it arrives with it’s urges to curl up on the couch in a sweater and catch up on TV shows, movies, and kitty cuddles. But by the time a few months have gone by I’m starting to go insane being stuck inside, and particularly irritated by the short daylight hours – that’s the worst part. Give it a few more months and I’ll be complaining that I’m too sweaty and missing my sweaters and leggings! But for now – I’m longing to just swing the balcony door open and let the fresh air in. To eat dinner outside and enjoy the view.

I’m also trying to find a proper focus for the food on this blog, and I’m finding it a struggle. One day I’m sharing beet borscht and the next day I’m baking vegan cookies. It’s pretty shamelessly all-over-the-map. In the beginning it was all baked goods, and then it took a turn towards all my quick dinners and dressing and drink recipes too… now it’s also a bit of travel and food blogging advice – but where to really?

What is your favorite part of this blog? Do you mostly visit for the cookies recipes, the dinner ideas, the bread, the cake? I’m curious to know which of these recipes you’re most likely to try yourself, and which ones keeps you reading along…

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Classic Carrot Cake

  • Servings: 8-10
  • Difficulty: easy
  • Print

165 g all purpose flour

1 tsp baking powder

1/2 tsp baking soda

1 tsp ground ginger

1/2 tsp cinnamon

1/2 cup raisins

200 g grated carrot

110 ml oil

3 eggs

200 g sugar

-Preheat your oven to 350F, and prepare an 8 inch round cake pan with a piece of parchment paper in the bottom.

-Whisk together the flour, baking powder, soda, spices, and raisins until blended.

-Whisk together in a separate bowl the carrot, eggs, and oil. Add the sugar last and whisk immediately to incorporate.

– Add the dry ingredients to the wet ingredients and again whisk until well blended and smooth.

-Pour the batter into the prepared cake pan and bake for 30 mins before rotating. Then bake another 12 or 13 mins.

-Allow the cake to cool in the pan for about 10 to 15 minutes, and then run a knife along the edge of the pan to loosen, and flip out carefully onto a wire rack to cool another 20 minutes.

-If you want to make the glaze on top: just whisk together 3/4 cup of icing sugar with 1 tsp of water, 1 tsp of lemon juice, and 1/8 tsp vanilla extract. Stir together and spread immediately over the cake.

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Posted by:Ashley

30 replies on “Classic Carrot Cake

    1. That’s what I’m thinking – is back to baking specifically. Yes it’s much better to scale the ingredients for more precise measurements! You can find a cheaper end one for around $20. I found a good quality glass cuisinart one for $39 at The Bay!

  1. I think what I like the most about your blog is the randomness,you never know what your going to see. Variation is the way I cook at home every day, so Idea’s for all times of the day work’s!!

  2. Wow this looks amazing, will definitely be making it soon!
    As for the parts of your blog I like, I’m a huge fan of the baking but love every single post, even ones containing meat and I’m a vegetarian!

    1. Oh wow, you even enjoy reading along with recipes that aren’t vegetarian – what a compliment! We try to eat less meat ourselves, but I’d say we’re only down to about 50% vegetarian meals. Thank you for reading along Debbi!

  3. How delicious – did you go to culinary school? Carrot cake is my absolute favorite. I am going to have to make this for my birthday this month!!!

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