It is Lucas’ Great Grandmum’s (My Grandmum) 90th birthday so we decided to celebrate it here. There is one cake in the world that has remained my number one since I can remember eating and that is ‘Grandmum’s Carrot cake’! I always go for second helpings even when I’m full. Grandmum very kindly made it for the top of our three generation wedding cake and we ate it 3 1/2 years later when Lucas was Christened (It freezes well!).
Grandmum has 3 children (all girls), 9 Grandchildren and 3 Great Grandchildren (all boys). From when I was young we regularly spent our Sunday afternoons at Grandmum’s. We played for hours in the garden or swimming pool, we all have many fond memories chasing each other around all day and the highlight was afternoon tea. Tea served in proper tea cups with saucers and a whole array of baked treats, impeccably presented under the sunshade in the garden, the pinicle being ‘Grandmums carrot cake’! This must be where both mine and my Mum’s love of afternoon teas developed! Not afraid to make anything from scratch and with a natural gift for baking she has inspired her daughters to be passionate about baking too. Clearly this is where much of my inspiration has come from and watching Lucas play with the dough and the mini rolling pin my Auntie Dilys (Grandmum’s daughter) posted to him it has clearly being inherited by the next generation!
With my dark hair and Andrew’s dark skin and hair (what’s left of it) there is only one explanation for Lucas’ golden curls…
Andrew often blames my genetics when Lucas doesn’t keep still but really we know better… at 90 yrs old Great Grandmum still regularly goes to her exercise class and can sit with one leg stretched out straight so that her foot is touching her ear! She was also one of the last people on the dance floor at our wedding and taught the rest of us a thing or two about belly dancing!
Grandmum thank you for all the generosity, fun, love and baking you have continually given all of us. We are celebrating here for you and we look forward to celebrating with you when we visit England!
With 4 clusters completed for the project we really feel we are getting going. There are few areas that need some attention including problems with the data base for the data collected, finding the correct people can be challenging and moving all the equipment very tiring but there are particular members of the team with incredible work ethic and resourcefulness that can only be described as inspiring, I’m sure they would get along very well with Grandmum!
8Floz corn oil
8oz castor sugar
3 large eggs
6oz plain flour
1 1/2 level tsp bicarbonate of soda
1 1/2 level tsp baking powder
1 1/2 level tsp ground cinamon
3/4 level tsp salt
4 oz chopped walnuts
8oz peeled grated carrots
1 tsp vanilla extract
Ingredients – Icing
3oz soft cream cheese
1 tsp almond essence
8oz sieved icing sugar
1. Grease and line a 8-81/2 in tin
2. Pre-heat oven to 180°C
3. Beat corn oil and sugar with a whisk until lighter at least 5 minutes. Add sugar a little at a time and beat in. Beat in the sieved flour and raising agents and cinnamon.
4. Stir in then beat well in the walnuts, carrots and vanilla essence.
5. Pour into the prepared cake tin and place in the oven for 40 minutes. Allow to cool in the tin before removing.
6. To make the frosting, beat the cream cheese and butter until well blended, gradually beat in the remaining ingredients until slight peaks form. (The icing I made wasn’t quite as peaked as it should be partly in got too warm and the butter began to separate and partly the soft cream cheese wasn’t quite thick enough but it still tasted very good!).
7. Spread the icing over the cooled cake and use a fork to give it a peaked rough appearence. Run around all afternoon outside even if its cold, then come in and enjoy a yummy slice with a cuppa in a tea cup, yummy!