Week 103 here already, it only seems like 2 minutes of so since my last blog (in fact it was only that long as I have been behind in blogs and so am trying to catch up!)
As I had some of the Borrowdale Teabread left from last week, I decided to only do one bake this week and next week’s bakes will be shh -christmas cakes (!) so I delved into Mary Berry
‘s Baking Bible and found this delightful sounding recipe for American Spiced Carrot Traybake.
Mary asks you to weigh out all the dry ingredients first which I did and then add each of the wet ingredients one at a time and mix well in between. I used my trusty food processor for this and it did a great job.
The hairy hoolies were most attentive while I was grating the carrots as carrots are one of their most favourite treats – and yes, they got the end bits that i didn’t grate ! I mixed the wet ingredients one at a time and then poured the mix into a tray bake tin ( Lakeland- my favourite shop- don’t think I have mentioned that before?!) I then popped this in the oven and left it to bake for an hour.
When the pinger went I got the traybake out and it smelled lovely. I left it to cool for a short while then transferred it to a cooling rack.
The topping was soft cheese, honey and lemon juice with chopped nuts on the top. I must admit that carrot cake is one of my favourite cakes and Mary’s twist on americanising this is lovely.
It will be all hands to deck next week as I have big plans to cook all my christmas cakes and put up the decorations so it will be very festive in our house next week!