Like stated in the previous post, I generally start baking at this time of year. I should be studying. As I looked into the fridge this morning, I saw a whole bag of carrots. This lead me to think about numerous things that I could make with them; carrot dip, salad and carrot cake. I continued with my idea of carrot cake, I was craving it for a couple days. I generally do not enjoy eating the things I make but I love making it for my family and friends.
3 cups grated carrots (Approximately 3 medium sized carrots)
1/4 of a cup of brown sugar
3/4 cup of white sugar
3 eggs (ROOM TEMPERATURE)
1/2 cup of vegetable oil (a little more)
1 1/2 cups of flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1/2 cup chopped walnuts
1/2 cup shredded coconut
125g of cream cheese (ROOM TEMPERATURE)
2 cups icing sugar
3 table spoons butter ((ROOM TEMPERATURE)
Preheat oven to 350F/175C degrees. Cut out circle from baking paper to line the bottom of the tray and grease the rest of the tin.
In a large bowl, beat the eggs until light.
Gradually beat in the raw sugar, other brown sugar and vegetable oil.
Combine the sifted flour, baking powder and salt.
Fold in the walnuts and coconut.
Once the mixture is combined, add the grated carrot and mix it. Do not over mix. The batter should be quite thick and lumpy.
Pour the cake mixture into the lined and greased tin.
Bake for 45 to 50 minutes in the preheated oven, until cake test done with a toothpick. Cool for 10 minutes before removing from pan. When completely cooled, frost with cream cheese frosting.
When the cake is still in the oven, combine the icing sugar, cream cheese and butter into a medium-sized bowl and mix until it is all until combined. (Put the frosting into the fridge until the cake it baked).
Once the cake is cooled, slice it through the middle. When you are trying to do this, it is ESSENTIAL you use a bread knife and turn the chopping board as you slice it.
Apply the frosting in the middle and the top of the cake.
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As the end of the semester is approaching and the exams are getting closer, it’s so easy to get distracted or just simply procrastinate. I don’t know if anyone else is also a “Stress Baker” like me but I generally bake when my exams are around the corner . You may be asking, what on Earth is stress baker? Basically it is someone who bakes when they are under pressure or simply just stressed out. I tend to watch cooking videos on Youtube or just looking at websites such as Taste. I found some chocolate chips in the kitchen and started to look for recipes that I can use them in, the options were either chocolate chip muffins or chocolate chip cookies. And I chose to make the MUFFINS!
1 3/4 cups (250 grams or 8.8 ounces) all-purpose flour
2 1/2 teaspoons baking powder
2/3 cup (135 grams or 4.8 ounces) granulated sugar
1/4 teaspoon salt
1 large egg, slightly beaten
1 cup milk
1/3 cup canola oil (or vegetable, safflower)
1 cup chocolate chips/chunks
Wooden spoon/rubber spatula
Preheat oven to 425F/220C degrees. Butter 12 muffin cups or line them with liner papers.
In a large bowl sift together flour, baking powder and salt. Add sugar.
In a medium bowl, mix the egg with the milk and oil.
Pour the wet ingredients into the dry ingredients and fold with a wooden spoon or a rubber spatula just until combined. Do not over mix. The batter should be quite thick and lumpy. Fold in chocolate chips.
Divide the mixture between the muffin cups almost all the way to the top.
Bake for 3 minutes and then reduce the oven temperature to 375F/190C and continue to bake for an additional 12-17 minutes until a toothpick inserted into the center of the muffin comes out clean. Cool for 10 minutes and then move to a wire rack to cool completely.
P.s. Don’t forget to clean up after yourself. This is the worst part but if you finish cleaning before the muffins are cooked, you will be able to sit down and enjoy them in peace!
I am a sucker for STATEMENT BLAZERS especially when they are floral.Blazers are generally very versatile, easy to incorporate into an outfit and fun to accessorize. Including a blazer into an outfit will automatically change it from casual into formal. I have been trying to collect an extensive amount of blazers over the past couple of years. Most of the blazers I own are a little over sized which makes it easier to roll up the sleeves (which I love doing). As Melbourne weather is unpredictabe, it is very easy to wear these blazers as they are not so thick. My favorite place to look when it comes to blazers are online websites such as eBay, ASOS, Boohoo and second-hand stores. If you find a blazer you like, chances are no one else will have it especially if you purchase it from an Op Shop.
I am Ayse and this will hopefully be one of many blog posts that I will share about the things I love. I’ve recently realised that I love sharing photos about the things I love and informing people about them also. So I thought, why don’t I just combine them both and create a blog. I have been looking into making a blog for a long time but couldn’t gather enough courage to start until now. I love anything to do with fashion, food and also photography. I am hoping that I can capture the things that make me happy and share them with all of you.