Birthday Brunch & Carrot Cake

Last weekend was my boyfriend’s birthday and as I mentioned in my Simple Vanilla Sponge post, I was ready to throw some serious birthday madness at him! As he’d been on a night shift I decided to have a birthday brunch ready for him when he woke up. I got all excited purchasing a birthday banner and lots of different breakfast foods, brunch is definitely one of my favourite meals! Brunch3Brunch2Brunch4BrunchBrunch5

After brunch we went to the cinema to watch The Martian, which by the way was amazing! Then we had a meal at Jamie’s Italian in York, we’d never been before, but had heard good things from friends and we weren’t disappointed! After an exhausting day (full of food!), we couldn’t do anything else except collapse on the sofa and cosy up watching some TV.

All in all a great day 🙂

Of course no birthday is complete without a birthday cake and one of my boyfriend’s favourites is a carrot cake, so I sent him off to work with one! Here’s the recipe if you want to make one yourself!

Carrot Cake

Ingredients

90g wholemeal flour

150g plain flour

2 tsp baking powder

1 tsp bicarbonate of soda

1 tsp ground nutmeg (you can use cinnamon but my boyfriend hates it!)

1/2 tsp of ground ginger

250g soft light brown sugar

3 carrots, peeled and grated

115g chopped walnuts

3 large eggs

juice of 1 orange

120ml sunflower oil

For the icing

50g butter, softened

200g cream cheese, softened

grated rind of 1 orange

200g icing sugar

1 tsp vanilla extract

  1. Preheat the oven to 180 degrees Celsius and grease two shallow cake tins (or one deep one if you prefer).
  2. Sift the flours, baking powder, bicarbonate of soda, nutmeg and ginger. The wholemeal flour tend to leave behind some bran, just add in with the rest of the mixture.
  3. Add the brown sugar, carrots and walnuts. Make a well (large hole) in the centre.
  4. In another bowl, mix together the orange juice and eggs. Add the egg mixture and the oil to the dry ingredients then mix.
  5. Spoon the batter into the prepared tins making sure they have equal amounts. Bake for around 30 minutes or until risen and springy (I put foil over the top after about 15 minutes to stop the top browning too much).
  6. Leave the cake to cool in the tin for 10 minutes then move onto a cooling rack.
  7. To make the icing, beat the butter, cream cheese and grated orange rind in a bowl.
  8. Sift in the icing sugar gradually with the vanilla extract (I ended up adding more icing sugar to get a thicker consistency).
  9. Spread the icing on top of both cakes then place one on top of the other. Decorate however you like!

Cake

Cake2

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