I love, love, love baking and cooking in general. I enjoy watching others eat (creepy i know) and it makes me feel really good when they like what they eat. Since going refined sugar free it’s been a challenge finding snacks and ‘sweet treats’ that i can make and happily give to my family, so when I came across Incredible Bakes by Caroline Griffiths I got very excited (like a kid at christmas) so far I’ve made a few of the cookie recipes, tweeting ingredients here and there, to great success. But I wanted to go all out this weekend and bake a ‘celebration cake’. I may have nothing to really celebrate at the moment but hey I feel like cake! I’m going to attempt the carrot cake with lemon cream-cheese frosting on Monday when Mr. 2 year old is in care and i can devote all my attention to the cake whilst my daughter hopefully naps….
So the day has arrived, and sure enough young miss is not having a great day. However we got the cake made in 2 batches (to get the 3 layers) as I’ve only got 2 of the same sized tin. The cake needed longer than the recipe stated to cook through. Whilst it was cooling I made the frosting- side note, I used less than half the recommended amounts of sweetener in the cake and next to zero in the frosting… The frosting was made with fresh picked lemon zest and juice and the tiniest amount of sweetness was lovely. Layering the cake was fun, I spread icing/frosting with an old butter knife (lack of proper cake making implements still). I topped with lemon peel and more walnuts.
Final thoughts. The cake is super moist, could have done with more carrot and spices as it seems a little bland, note for next time. And the sweetener I used I think was a bit much, after being used to little no no sweetness I got a headache, will see hoe others who eat sugar take to it. It was an enjoyable few hours spent.