Sunday 18 November 2018

Carrot Cake

Hi everyone :)

I do enjoy a carrot cake - they are one of my favourite cakes to make and eat!

4 eggs
300ml vegetable oil
400g caster sugar
2 tsp vanilla extract
250g plain flour
2 tsp bicarbonate of soda
2 tsp baking powder
1/2 tsp salt
2 tsp ground cinnamon
350g grated carrot
125g chopped pecans (optional)

125g butter softened
200g cream cheese
450g icing sugar sifted
1 tsp vanilla extract
125g chopped pecans (optional)

1. Preheat the oven to 180℃ and grease and line a large cake tin, or you can also line two smaller cake tins.

2. In a large bowl mix together the eggs, vegetable oil, caster sugar and vanilla extract.

3. Add in the rest of the ingredients - plain flour, bicarbonate of soda, baking powder, salt, ground cinnamon, carrot and pecans and fold until combined.

4. Pour the mixture into the large tin, or the 2 smaller tins in even amounts. Put in the oven. For the large tin bake for around 45-55 minutes and then check if a skewer comes out clean. If using the 2 smaller tins then it should be around 20-25 minutes.

5. Remove from the oven and allow to cool in the tin for 20 minutes and then pop onto a wire cooling rack.

6. For the icing - mix the butter, cream cheese, icing sugar and vanilla extract until smooth and creamy. Take 1/4 of the mixture and use this for the middle of the cake. Then take the rest of the mixture and spread on top ... you can spread down the sides if you want or you can just spread across the top - do what you think looks good!

7. I found that popping the cake in the oven after iced helps set it - as it will be quick runny.


Let me know if you enjoy carrot cake or have made one before in the comments below!!


Saturday 3 November 2018

Mary Berry's Roasted Butternut Squash Soup

Hi everyone :)

Got another Mary Berry recipe for you - since I love her cooking so much! I was watching YouTube videos last week and the autoplay was on and some clips from her Absolute Favourites programme popped up and this was one of the recipes and I remember my previous workplace used to do a similar soup and it was so good!

1.5kg butternut squash
1 large onion
2 medium carrots
1 red pepper
4 tbsp virgin olive oil
1 tbsp runny honey
5cm fresh root ginger
1.5 litre (2 1/2 pint) vegetable stock
salt and pepper

1. Preheat the oven to 200℃
2. Tip the prepared squash into a large, resealable freezer bag with the onion, carrots and red pepper. Add half the oil and salt and pepper and toss everything together until the vegetables are evenly coated. Tip into a large roasting tin and spread out to form a single layer.
3. Roast in the oven for 40-45 minutes, or until tender or tinged brown. Drizzle over the honey 5 minutes before the end of cooking.
4. Place the large, deep-sided saucepan over a medium heat, add the remaining oil and, when it is hot, add the ginger and fry for a minute. Pour in the stock and bring to the boil, then stir in the roasted vegetables and add salt and pepper.
5. Remove the saucepan from the heat and, using a hand blender, blend the mixture until smooth. Return to the heat to warm through and serve hot with crusty bread.

The soup is very tasty and great for a rainy day in fall. It pairs well with a crusty white bread roll straight from the oven with some butter.

Let me know what you think if you try the recipe.

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