Random Acts of Kindness #13

We baked another cake today but this one we shared with our neighbors…Mmmm yummy carrot cake. Our neighbor Kay absolutely LOVED it.  She was quite touched. She lost her husband a year ago and we have had many heart to hearts about life, death and grieving.  I think this small gesture really made her day.

Our Mom, Cathy Slowski was a brilliant cook/baker and through the years one of my favourite recipes of hers was the BEST Carrot Cake EVER!!! In an attempt to recreate her unbeatable cake we have scoured millions of carrot cake recipes on the internet (ok, slight exageration;) and this one is by far the closest to Mom’s original recipe. We also added sultanas to the recipe just like she used to (how could you not?!). We found it on the following BLOG.  http://thecakemistress.com/blog/freerecipes/cakes/carrot-cake-cream-cheese-frosting/



Makes 12 cupcakes and one loaf or one large round cake
(unknown source)

You Will Need
1 cup Brown Sugar
1 cup Vegetable Oil
3 Large Eggs
Pinch Salt
1/2 teaspoon Bicarb Soda
2 cups Self Raising Flour
2 cups finely grated Carrot (around 4 large carrots)
1/2 cup Walnuts, finely chopped
1/2 cup Sultanas or Raisins
1 teaspoon Cinnamon
1 teaspoon Nutmeg

Cream Cheese Frosting
From Hummingbird Bakery Cookbook

300g Icing sugar
125g Cream Cheese, cold
50g Unsalted Butter, room temp


Heat oven to 170-180 degrees celsius. Depending on your oven.
Beat sugar and oil until thick, then add 1 egg at a time and keep beating for a few more minutes.
Add salt, bicarb soda, carrots, flour, walnuts, sultanas and spices.
Mix with wooden spoon until all combined.
Put batter in well greased springform cake tin, loaf pan or tin and bake for 35-45 minutes (cake) or 15-20 minutes (cupcakes), or until light golden and cake springs back when touched in the middle. Baking time might vary depending on your oven.

Beat the icing sugar and butter together with an electric mixer until well mixed.
Add the cream cheese in one go and beat until it is completely incorporated.
Turn the mixer up to medium high. Continue beating until the frosting is light and fluffy, at least 5 minutes. Do not overbeat, as it can quickly become runny.



3 thoughts on “Random Acts of Kindness #13”

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