PERFECT CARROT CAKE // Recipe

Carrot cake is my family’s all time favourite cake, and being competely unbias the carrot cake at No33 Cafe is the BEST you will ever buy. I’ve used this as the basis for mine, but made a couple of slight changes to suit it to my exact tastes. It’s also incredibly easy to make, and has got carrots in so pretty much counts as one of your 5-a-day.

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170g/6oz caster sugar

55g/2oz dark brown sugar

3 medium eggs (or vegan egg replacement or 1/2 cup apple sauce + 60ml extra oil)

175ml oil (sunflower, vegetable or coconut)

3/4tsp vanilla extract

225g/8oz self raising flour

1tsp bicarbonate of soda

1tsp cinnamon

200g/70z (around 3 large) carrots, peeled and grated

50g/1.75oz handful of raisins (optional)

Icing –

2 tubs of mascapone OR 2 tubs vegan cream cheese

up to 50g/2oz icing sugar, sifted

drop of vanilla extract

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Preheat the oven to 180C/350F/gas mark 4.

Whisk the eggs and both sugars together in a large bowl until well combined, then add in the oil, vanilla, sift in the dry ingredients, and beat everything together.

Split the batter between two 8 inch cake pans lined with grease proof paper and oil.

Bake for 25 minutes, or until when inserted with a cake skewer it comes out with just a few crumbs, and leave to cool on a rack.

For the icing, gently beat the mascarpone or vegan cream cheese until smooth, then add the vanilla, sifted icing sugar and fold in gently.

If the icing is too runny, place it in the fridge for an hour until it hardens.

When the cake is cool and the icing is ready, spread half of the icing onto one cake with a knife (palette knifes are particularly great at this), then repeat with the next layer of cake. Grate some extra carrrot on top to decorate, and serve.

This keeps well in the fridge for up to 5 days.

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Post Festival Recovery // LifeStyle

Last week I spent 4 nights at Latitude in Suffolk. As well as being one of the best weekends I’d had in a long time (seeing Catfish and the Bottlemen, Noel Gallagher and a whole lot of crap being personal highlights), when I sadly had to arrive back home it wasn’t all ‘moshing’ at 2am and eating pancakes with nutella and bananas for breakfast.

Continue reading “Post Festival Recovery // LifeStyle”

Spinach and Baby Sweetcorn Spring Salad Recipe

3This recipe started when I came home with some reduced baby sweetcorn and spinach from the supermarket one day. Baby sweetcorn are one of my absolute favourite ingredients, so I knew I had to pick them up. Throw in some spinach and a few more veggies and this salad really is amazing – taste wise and for your body! You can actually eat all of these ingredients raw, leaving you with one less step (and pan to wash up), but I decided to cook them as I was having it for dinner and something hot always feels a bit more hearty to me.

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Serves 2

Bag of fresh spinach

8 baby sweetcorn

1 carrot, thinly sliced

1/2 cup peas

1 small red onion, sliced

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In a sauce pan on a medium heat, throw in your sweetcorn, carrot, peas and onion.You should find they all take the same amount of time to cook – about 5 minutes or until the sweetcorn’s starting to get some good colour.

Serve on top of a bed of spinach, you can heat it in the microwave if you prefer or leave it cold.1

Love Vic x