I have mentioned things that make me smile throughout my posts but today I thought I would share a list of some of my favourites. These are some things or places that I enjoy. I hope you enjoy some of them too.
Listening to this
Wonderful cake props
A photographer whose work I admire
The pot that I cannot live without
Toronto’s best little pie shop
Another blog that I enjoy
Where to find the best market in Provence
A great reference book for cooking like a chef
A great family movie for a long weekend
Wonderful carrot cake
Carrot Cake with Cream Cheese Frosting
1/3 cup vegetable oil
2 cups all-purpose flour
1 cup granulated sugar
1 ½ tsp. baking powder
1 ½ tsp. baking soda
1 tsp. vanilla extract
1 ½ tsp. ground cinnamon
1 large ripe banana, mashed
½ cup low-fat yogurt
¼ tsp. ground nutmeg
2 cups grated carrots
2/3 cup raisins
½ cup canned crushed pineapple, drained
2/3 cup icing sugar
1/3 cup light cream cheese, softened
1 tbsp. low-fat milk or water
Preheat the oven to 350°F. Spray a 9-inch Bundt pan with cooking oil.
For the cake, beat the oil and granulated sugar in a large bowl until smooth. Add the eggs and vanilla, beating the mixture well (it may look curdled). Add the banana, carrots, raisins, pineapple and yogurt. Stir until everything is well combined.
Combine the flour, baking powder, baking soda, cinnamon and nutmeg in a separate bowl, mixing well. Add to the carrot mixture and stir just until everything `is combined.
Pour the mixture into the prepared pan.
Place the pan in the center of the oven and bake for 40 to 45 minutes, or until a tester inserted in the center comes out clean. Cool in the pan on a rack and then invert the cake onto a serving plate.
For the icing, beat the cream cheese, icing sugar and milk in a bowl or food processor until smooth. Drizzle over cake.
Prep Time: 15 minutes
Cook Time: 40 minutes
Make Ahead: Keep for up to 3 days well wrapped, or freeze for up to 2 weeks.
Recipe from The Complete Light Kitchen by Rose Reisman