LEMONADE POPSICLES

One hot summers afternoon my house contained 3 hot and sweaty little girls in need of some ice cream! (my daughter and two of her cousins). It was that sweltering kind of heat and plus who could say no to those cute little faces asking for a cold treat? - I couldn't.

MOIST CARROT CAKE WITH LEMON CREAM CHEESE ICING

I found this recipe on Nook eatery's website and immediately after changing some things and making it I wanted to share it with everyone. But I have a no stealing recipes policy and so I immediately emailed Jessica from Nook Eatery and said to her I wanted to write a blog post and share my version of the recipe (gluten-free and other tweaks). Jessica was very kind and said sure :) she is lovely, isn't she?
So thanks to Nook Eatery and Jessica for allowing me to take their recipe, turn it upside down and make it my own and share it with you. Some bloggers would argue that I had changed it enough that it could be my recipe now but I got the idea from reading their website and from their recipe - so give credit where credit is due. The bones of the recipe is definitely theirs - but when serving it to family and friends I will claim I made it (baked it) so I get the credit ;)

This carrot cake is incredibly moist and was still moist 4 - 5 days later, so its a great cake for a party or dessert that you can make ahead and keep (especially if you have lots to prepare - the more you can get done in advance the better)
Even though I made the sugar less in this recipe next time I will add even less as I thought it was still to sweet.

Enjoy

INGREDIENTS
225ml Buckwheat flour
400ml Gluten-free Flour (brand of your choice)
2 teaspoons baking powder
1 teaspoon bicarb
2 generous teaspoons cinnamon
3-4 large carrots peeled and then grated (when grated filled up a measuring jug to 500ml pressed down)
4 eggs
1 and a half cups brown sugar (organic if possible)
350ml sunflower oil (or oil of your choice)
zest/ grated skin of 2 small oranges
a handful of pecans (roughly chopped)
a handful of raisins(optional)

METHOD
Place the flours, baking powder, bicarb, cinnamon and grated carrot into a large bowl and stir to mix.
In a separate bowl beat the eggs and brown sugar until pale then add the sunflower oil and beat until incorporated
Add the egg mixture to the flour mixture and stir until mixed through
Now carefully zest/ grate on fine the rinds/skins of your oranges into the mixture then add the pecans and raisins (if using)
Mix all together and pour into a well buttered and floured tins (i think mine are about 18cm)

Bake in the oven @170 degrees celcius for +/- 40 minutes or the edges start to pull away from the cake tin and is nice and brown on top

Remove from tins and allow to cool
Top and fill with lemon cream cheese icing 

Enjoy the carrot cake :) let me know how it turns out :) 

 

added to Bloom designs link party

LEMON CREAM CHEESE ICING / FROSTING

Cake garnished with blueberries and dripping smooth lemon cottage cheese icing

It the time of year for festive happiness and Christmas cheer :) and what better to cheer you up than some zesty and sweet icing or frosting for your cakes.
Super easy and simple to make.

INGREDIENTS
Icing Sugar (+/-250 grams)
1 lemon
Cream Cheese or Smooth Cottage Cheese
Milk

METHOD
Depending on weather you use cream cheese or smooth cottage cheese will depend on how much icing sugar you need. Start by placing your cheese (which ever you pick) in a medium bowl. Beat the cheese until soften slightly then sift over icing sugar a bit at a time and mix in until smooth.
Cut your lemon in half and squeeze some of the juice into the bowl - taste and add as much as suits your taste. If your icing is too thick add a little milk until it is the desired thickness. The same applies if it is to runny, add more sifted icing sugar until thick enough.
Then ice / frost your cakes

Happy tea time

enjoy