Cool evenings call for a curry… Now I am not a pro with curries but this is delicious and I love the Maesri curry pastes. You could easily swap the fish for chicken, slow cooked beef… Ingredients: 500g snapper (or white fish of choice) - cut into large cubes1 tin...
Carrot Sheet Cake with Cream Cheese Icing
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Classic carrot cake never looked this amazing and easy to make. I love carrot cake for the spices as well as the amazing cream cheese icing. I made this recipe as simple as I could so that you could have this cake ready in as littler time and effort as needed. I mean we all need a slice of cake pronto.
Carrot Sheet Cake:
- 1 cup rice bran oil (or any neutral oil)
- 1 1/2 cups brown sugar
- 2 teaspoons vanilla bean paste
- 4 large eggs, room temperature
- 1/4 cup whole milk
- 2 cups finely grated carrots (approximately 3 large carrots)
- 2 cups all purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon bicarb/baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground Cinnamon
- 1/2 teaspoon ground mixed spice
- 1/2 cup roughly chopped Walnuts
Cream cheese Icing:
- 250 grams cream cheese, room temp
- 100 grams Unsalted butter, room temp
- Vanilla bean paste
- 2 1/3 cups icing sugar, sifted
- Lemon zest
- Crushed walnuts for decor
- Grease your 9 X 12 inch sheet pan with baking spray and line with baking paper. Preheat oven to 180C.
- In a large mixing bowl add the oil, brown sugar, vanilla bean paste, eggs, milk, and carrots and mix for a minute either with a spatula or stand mixer on low with a whisk attachment.
- In a separate bowl sift together the flour, baking powder, baking soda/bicarb soda, salt, ground cinnamon and mixed spice.
- Gradually fold in the dry mixture into the wet mixture along with the chopped walnuts either with a spatula or in a stand mixer on low speed with a paddle attachment until just incorporated. Do not over beat.
- Pour batter into prepared pan and bake for 30 minutes or until a knife inserted in the centre of the cake comes out clean. Allow to cool completely before icing.
- To make the icing simply whip the cream cheese and butter in a stand mixer on high speed for 1 minute to make it nice and fluffy. Add in the sifted icing sugar, vanilla bean paste, and lemon zest and whip on low speed until incorporated.
- Remove sheet cake from pan and place on a large board. Lather on the icing and spread evenly. Top with some finely chopped walnuts, slice into desired portions and enjoy.
- Keep in a covered airtight container in the fridge for 3-4 days, not that it will last that long.
- If you like the additions of raisins, feel free to fold 1/2 a cup of them right after you have folded in the dry ingredients to the wet ingredients.
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Ciao I’m Marylin:
If you’re a foodie who’s looking for ideas on what to cook, as well as recipes that deliver on flavour, every time, you’re in the right place.
As a recipe developer, cookbook author (and wife and mum to a team of amateur food critics), in my Casa you’ll find delicious inspiration you can use every day.
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