Why do we have craving at such odd times?

It was a Sunday morning and while jogging, I had a sudden craving for a cake. Weird, huh? I should be concentrating in what I was doing, but I can't help it =(

Yet, I didn't wanna buy the standard chocolate mud cake or butter cake you get from Woolies or Coles. So, I made my own! which actually turned out quite lovely!

Had my first piece and grabbed another piece before I suddenly remembered to whip out my camera =)


Thanks to my dear cousin, this is her recipe! Enjoy and let me know how you go with it or share with me if you have a wonderful recipe too!

Delicious Carrot Cake

2 cups of plain flour
1 cup of sugar
1 cup of corn oil
1.5 tsp of baking soda
2 tsp of baking powder
1 tsp of salt
2 tsp of cinnamon
4 eggs
2 cups of grated carrots
1/2 cup ground almonds
1 handful of walnuts, chopped
1/2 can (220g) of crushed pineapple, well drained

1) Preheat oven at 180 C
2) Combine everything - leave out flour, eggs and oil
3) Add oil and stir vigorously
4) Add eggs one at a time and combine well after each addition
5) Add flour in 2 batches
6) Bake for 45-50 minutes

Cream Cheese frosting

1 tsp vanilla essence
250g Philly cream cheese (room temperature)
125g butter (room temperature)
1 cup of icing sugar

1) Beat them together

I've used brown sugar (for the cake) which says low GI for a change. Not sure if that makes any difference but what I noticed is that the outcome was not sweet (which is good from my friends' point of view who are on diet, so they won't blame me from spoiling their plans!) , and I guess healthier too! The cream cheese frosting does the sweetening job which enhances the flavour of the carrot cake. What I really like about this recipe is that nice level of moisture.

I reckon grating is the most painful and time-consuming part of the job. I got little cuts here and there on both of my hands after that exercise. In my next attempt, I'll probably add more grated carrots (make it 2.5-3 cups), vanilla extract, more toasted walnuts and perhaps substitute ground almonds for hazelnuts.