“Time goes by so fast, people go in and out of your life. You must never miss the opportunity to tell these people how much they mean to you”. ~ Author unknown.
Is it just me, or are the weeks disappearing faster than ever these days? The more I spend my time enjoying my days and the busier I become, the faster the weeks are over.
It’s official ~ time really does fly when you’re having fun!
When the weekend arrives and my family have the opportunity to spend more time relaxing at home, without the pressure of work or school, I like to bake a treat for them to enjoy.
Last Sunday afternoon I baked the most delicious carrot cake ever! My family devoured it in no time at all, firstly whilst still warm from the oven, taking slices to work and school, as a snack when arriving home and it has even been enjoyed as a ‘dessert’ after dinner!
You’d be hard pushed to find a cake more popular than that!
So, here is the recipe for my most popular cake of all time, as voted by my family…
Carrot Cake
3 cups of flour
2 cups of caster sugar
1 teaspoon of salt
1 ½ teaspoons bicarbonate of soda
1 cup of undrained, canned crushed pineapple
2 cups of grated carrot
4 eggs
1 ½ cups of salad oil
1 teaspoon vanilla essence
1 cup of chopped walnuts
Sift the flour, sugar, salt and bicarbonate of soda into a large mixing bowl, add the crushed pineapple, grated carrot eggs, oil and vanilla essence. Beat all ingredients together until well combined.
Stir in the chopped walnuts. Spoon the mixture into either one large square cake tin, or two loaf tins (it is quite a large cake, so can be divided into two).
Bake in a pre-heated 180 degrees C oven. One large cake will take around 2 hours to cook, and the two loaf tins will cook in about 1¼ hours. Check the cake with a cake tester to make sure it is cooked through.
Although the recipe calls for walnuts, I used pecan nuts, from my own garden. We still have a bucket full to use of this year’s bumper crop.
Treat your family, and enjoy! 🙂
In My World 
Yum! That looks delicious. I am vegan so would not be able to eat it but I’m sure my family would devour that in no time! I see that you are a fellow Abraham follower. I just love their message, and have all their books. Hope you have a lovely day & thanks for sharing the recipe! 🙂
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Thank you Maggie. 🙂
If your family are anything like mine they will really love this cake. Can you use a substitute for the eggs? I’m sure I’ve heard of something, but can’t remember what it was.
Yes, I’ve read all of the Abraham-Hicks books myself. When I began reading their first book the words resonated with me completely. I can honestly say their teachings have changed my outlook on life. 🙂
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Actually yes, I can probably try applesauce or Ener-G egg replacer. Good idea, I will give that a shot!
I have some of the audio recordings of Esther’s lectures and I love listening to her voice. It took me some time to adjust to the ‘strange’ factor of Abraham but I loved the message from the very beginning so I have accepted it and have found that when I follow what they say, everything turns out exactly like they said it would. When I am in a good place in my life, I can’t believe all the great things that come my way, and when I’m feeling badly, well it really gets bad! So I am very grateful to have found them. Thanks for commenting on my blog, as well! 🙂
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Mmmmmmmm… carrot cake! It’s a favorite around here too. Your recipe is a little different from mine (the pineapple in particular). I’ll have to give this a try when the weather cools down.
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The pineapple makes the cake so moist and tasty, Robin. My son told me (again!) this morning that it’s the best cake ever! 😀
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Looks wonderful…another vegan here so I will have to make some adjustments for myself…otherwise the family would love it so I will probably give it a try.
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I’ll be baking more carrot cake this weekend. We’ve run out and my family wants more!
Hope you all enjoy it. 🙂
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