The weather has been somewhat all over the place the past month one minute cool and windy and other days hot and humid. I do hope to have some good weather over Christmas. 🎄
Last year was spent on a boat in Mexico and than in the snow in Colorado, Texas and New York.
How crazy has the last 12 months been for everyone all over the globe.
2020 certainly was not expected to be like this.
We have family and friends spread across the globe and knowing when we can meet up again is so uncertain for now. 😞
Thank you for being here with me on my cooking journey it’s comforting to be supported and connected in what we enjoy and love doing each day. 🥰❤️
As I am prepping prior to the traditional Christmas meals of Turkey Ham and Seafood together with all the trimmings of baked delights leading up to Christmas.
I have revised my Carrot cake recipe adding crushed pineapple to add a little more to the texture. Carrot cake is one of my favourite cakes and will be adding it to the Christmas baking list as it carries the flavours of Christmas
3/4 Cup S/R Flour
1/2 cup plain flour
1/2teaspoon bicarbonate of soda
1 teaspoon baking soda
1 teaspoon each of ground Nutmeg and Cinnamon
1/2 cup brown sugar
1 1/2 cups of finely grated carrot
1/2 cup veg oil
1/2 cup crushed pineapple
5-6 drops of YL EO Orange 🍊
1/2 cup Greek yoghurt
1/2 cup chopped pitted prunes
Combine together all the wet ingredients
Than add sifted dry ingredients.
Mix all together.
Pour into greased pan bake for about 50 minutes in a slow oven 160 degrees (no fanforced oven) bake conventional.
Frost when Cake has cooled
CREAM CHEESE FROSTING
80gm cream cheese softened
30 gm soft butter
1 1/2 cups icing sugar
2 teaspoons grated lemon rind
YL EO Orange 🍊
Finely chopped Walnuts
Lime slices and prunes 🎄