Our oven has been cold for a week and I hope a new oven is on it’s way soon. Not new new, but newer will do. Until then, no oven-based recipes. At least I can bask in the glory of this wee cake that I baked over my holidays.
I’ve been meaning to make an “easy” cake for a while now. Those I know who bake always say to start with a banana cake or a carrot cake. Tofu the bunny adores carrots and carrot cake sounded delightfully blog worthy. When we eat carrots, Tofu gets the tops and the peel. Carrots are gold in this house. I also figured it was worth finding out what exactly was in the cream cheese frosting that I adore so much.
I used Mama Dorosch’s Carrot Cake recipe from KitchenTrials.com and it was a successful first go. The cream cheese frosting is as follows.
Cream Cheese Frosting
Makes plenty for one cake
250 grams cream cheese
100 grams butter
2 cups icing sugar (powdered sugar)
- Bring butter and cream cheese to room temperature. Cut butter into small cubes. This step makes the blending much easier.
- Put butter and cream cheese into a large bowl or mixer. Mix until smooth. Add icing sugar gradually until well blended.
- Smear onto your choice of cake. Jazz up with chocolate if you please.
This post is a Sweet New Zealand entry hosted this month by Arfi at HomeMadeS. Check it out for more sweet treats from New Zealand bloggers. This post is my seventh Sweet New Zealand submission and you can see more of my posts here.