Pepita sprinkled carrot cake!

ingredients 

1 cup oil

1 cup (125g) brown sugar

3 eggs, lightly beaten

1 ½ cups (225g) self raising flour

½ teaspoon bicarbonate of soda

2 teaspoons cinnamon

2 cups grated carrot, firmly packed (approximately 4)

Icing

500g cream cheese, softened to room temperature

2 cups (250g) pure icing sugar

1 orange, zested and juiced 

1 cup Pepita's, optional

to do

Preheat conventional oven to 175˚C.

Combine oil and sugar in a medium sized bowl and mix until well combined. Add eggs and whisk for a further 30 seconds or until well combined.

Combine flour, bicarbonate of soda and cinnamon in a bowl. Add flour mixture and carrots to the wet mix; stir until combined.

Lightly grease and line a 20cm cake pan with baking paper. Pour cake batter evenly into cake pan.

Bake for 50-55 minutes or until a skewer inserted into the middle of the cake comes out clean. Set aside to cool for 10-15 minutes before inverting cake onto a cake cooling rack.

Icing: Using a bench mixer; beat the cream cheese and icing sugar for 2 minutes or until light and creamy. Add orange zest and juice and continue mixing until combined.

Spread cream cheese icing over cooled cake and sprinkle with Pepita's.

Try...making individual muffin sized cakes for a simply delicious dessert. 

cream filled delights

The new sweet kid on the block, cream filled biscuits are the new in vogue treat. Try this quick and easy recipe instead of the usual cutesy cupcake next time your stuck indoors whilst the weather is cool!

Cream filled oat delights

makes 12-14 filled biscuits

prep time 10 minutes

cooking time 15-18 minutes

Ingredients
180g butter, softened
220g caster sugar
1 teaspoon vanilla essence
1 egg, lightly beaten
½ teaspoon salt
½ teaspoon cinnamon
¾ cup plain flour
3 cups rolled oats

Icing:
250g cream cheese, softened
500g pure icing sugar
1 tablespoon honey, optional

Pre-heat oven to 175C.

Beat the butter and sugar until creamy. Add vanilla and egg, beat until well combined.
Add salt, cinnamon, flour and oats; stir until just combined.
Roll tablespoonfuls of the cookie mixture together and place each one 3 cm apart onto a baking tray lined with baking paper. Flatten cookies slightly using a fork.
Bake for 15-18 minutes or until golden brown.
Remove from oven and allow to cool on a tray for 5 minutes. Transfer to a wire cake cooling rack and cool completely before icing. 

Icing – beat cream cheese on high for 2-3 minutes or until light and fluffy. Reduce speed to low; add icing sugar and honey, beat until combined.

Spoon a teaspoonful of icing mixture onto the flat side of one biscuit and press a second biscuit onto the icing, sandwich together. Set aside and repeat with remaining biscuits and icing.

tip - replace caster sugar with brown sugar for a darker colour and richer flavour.

love amie x