What?
It's Fat Friday already?
Well, we'd better get our bake on then hadn't we?
Apparently, it's national pie week. Now don't get me wrong, I think pies are great. You've got your steak and ale, your apple and even your whoopie, but somewhere along the line my brain just stops and says....no. Don't choose pie Danni, choose cake. Soft, moist, sweet sticky cake with lashings of icing and a good old cup of tea.
And to that I say, OKAY.
Apologies to all the pie fans out there, to the lost souls who were loomed in by my mention of pie week. But really...there's no competition in my eyes. This week's recipe is an old faithful, a sweet treat served in pretty much every tea shop you can find [and trust me, I've been to a fair few].
Need another clue?
It's made with carrots.
Wait...was that too easy?
Yep, you guessed it. The one and only carrot cake. Carrot and poppy seed cake with orange cream-cheese frosting to be precise.
Sounds poncy right? It's really not. Super easy to make, super easy to eat. And super super easy to mess up without feeling bad. That massive drip up there? It's what we call rustic, darling.
Y'see, you can get away with pretty much any aesthetical demeanours in baking by simply admitting that it's homemade. By owning up to the sheer amount of blood sweat and tears that went into it, scaring away any slightly negative comments, and then feeling a teensy bit guilty because actually, it wasn't that hard at all.
This one is definitely worth a try if you've got friends round for a cuppa, or maybe as an alternative birthday cake. Or maybe you just really don't like pie.
Either way, you can get my write up of the recipe here. Mix, bake, smile and enjoy. And remember kids, save a pie, eat a carrot cake.
