Carrot Cake and Paperwork

My living room looks like a cyclone hit it.

An unusually organised cyclone, granted, but there’s a distinct whirl effect in play.  And the reason for this is Husband, Filing.  This rare activity involves taking out all the boxes, baskets and trays containing bills, unopened  letters, receipts, brochures and vitally important lost things, and spreading the contents out on the floor at his feet.  This is called Sorting.  My fear is that the process will stall at this stage, rather than progress to Scanning or Putting Away.  There has been quite a lot of Chucking Out, which is impressive, but the overall impression is of a light snowfall….  I tried to help, but in vain.  So I retreated to the kitchen and made a soothing carrot cake.

Here’s the recipe.

It’s gluten free, but you can just as easily use regular flour.  If you’re using plain (all purpose) flour, you’ll need to add another couple of teaspoons of baking powder.  All measures are metric cups, not imperial.

3/4 cup sunflower oil
1 tsp vanilla essence
2 cups grated carrot (it’s about 2 large ones, or 3 small ones)
1 tsp GF baking powder
3/4 cup soft dark brown sugar
2 eggs
1 cup sultanas
1 cup GF self-raising flour (see note above)
1 tsp cinnamon.

Beat oil, sugar and vanilla together until well mixed.  An electric mixer makes life a little easier but isn’t necessary. Add eggs, and continue to beat until fully blended and the mixture is light and creamy. Stir in grated carrot and sultanas.  Mix well. Sift flour, baking powder and cinnamon together, and then add to the mixture.  Stir well to ensure there are no lumps of flour left. Personally, I’m too lazy to sift the dry ingredients, and I just mix it extra thoroughly afterwards to make sure the baking powder is spread through the mix. Pour the mixture into a greased 21cm  (8″) cake tin with the base lined with baking parchment. Bake at 180C/350F for 45 minutes, or until you think it’s brown enough.  Test it’s cooked by inserting a knife into the middle. If it comes out clean, the cake’s done.  If not, cover the top with foil and cook a bit longer.

This is nice frosted with mascarpone or cream cheese blended with either some sieved passionfruit pulp, or with a tablespoon of lemon curd/butter.  It doesn’t keep well – mainly because of visitors to the cake tin.  I actually used this recipe for my wedding cake, as  the Husband doesn’t like traditional fruitcake, and the GF issue made commercial cakes a bit difficult.

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