Happy Friday lovely people. 😊
It’s been a while since I’ve baked a cake by myself – without the aid of my daughter who suffers from FOMO (fear of missing out) syndrome. So as I’m having a social distanced catch up with the girlies this morning, I have lovingly prepared this bad boy.
I have to confess, I’m not an amazing baker – just someone who enjoys doing it and greedily reaping the rewards afterwards. I’m not in any way skilled. This became even more apparent to me this morning when I attempted to tip out the bundt from the bundt tin. Di-sas-ter darling as Craig would say!!! (See image – bottom right). However, the texture is good and the taste is fantastic, so I decided to patch it up and drizzle (heavily, very heavily) with the cream cheese topping.
It really is a good recipe that’s easy to follow, just ensure that the bundt tin is extremely well oiled. Do it and do it again just to be sure! Lesson learnt.
Update – it went down really well! Yum! Enjoy 😊
Recipe is from Delicious magazine – see link for method.
- Butter for greasing
- 325g plain flour
- ½ tsp bicarbonate of soda
- 1 tsp baking powder
- 2 tsp ground cinnamon
- ½ tsp ground cloves
- ¼ tsp ground allspice
- 80g desiccated coconut
- 100g walnut pieces, chopped
- 280ml sunflower oil
- 300g light brown sugar
- >4 large free-range eggs, at room temperature
- 300g carrots, peeled and grated
For the cream cheese icing
- 60g icing sugar
- 120g full-fat cream cheese, at room temperature
- 1 tbsp honey
- Juice 1 lemon
You’ll also need
- 2.4 litre bundt tin (we used one made by Nordicware)