• They say to reach your full potential you should surround yourself with inspiring people.  None are more inspiring that Star.  She constantly astounds me with her wise words, her passion and zest for life. Meeting her was the best twist of fate I could ever wished for.

    Julia Waters

How To Be A Woman – Declutter Your Grocery List.

Did you know its National Decluttering Week here in the UK??? So it got me thinking- along with decluttering your home this is also the perfect time to declutter your weekly shopping list……

Spring is on its way and our food choices are a-changing. Out go the stodgy foods, roots vegetables, stews and casseroles and in come stir frys, a beautiful array of light green vegetables think asparagus & spinach.

You will find me in my yummy kitchen making a beautiful goats cheese & spinach salad, salmon with a yummy horseradish sauce and a Spring Celebration Carrot Cake (see recipe below). Yum!!!

Have a peek at what I’ve got to say xxx

If you are viewing this via email – please click on my logo above to view the video……

Spring Celebration Carrot Cake
Borrowed from www.foodnetwork.com

Cakes Carrot Cake lg 150x150 How To Be A Woman   Declutter Your Grocery List.

Ingredients
Cake:
1 1/2 cups grated fresh carrots (about 2 large)
1 cup walnut pieces
1/2 cup finely chopped fresh pineapple
2 cups all-purpose flour, plus more for dusting
2 teaspoons ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon ground ginger
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon fine salt
4 large eggs
1 1/2 cups sugar
1 1/4 cups vegetable oil
2 4-ounce jars pureed carrot baby food
Icing:
2 8-ounce packages cream cheese (1 pound), at room temperature
12 tablespoons unsalted butter (1 1/2 sticks), cubed, at room temperature
2 cups confectioners’ sugar
1 1/2 tablespoons finely grated lemon zest (about 2 lemons)
1 teaspoon pure vanilla extract
1 1/2 cups fresh pineapple
Thinly peeled carrot, for garnish

Directions
1. For Cake: Preheat oven to 350F. Butter two 8-inch round cake pans, line with parchment paper and butter paper. Dust pan with flour.

2. Toss carrots, walnuts and 1/2 cup pineapple with 1/2 cup flour in a small bowl and set aside.

3. Whisk remaining 1 1/2 cups flour, cinnamon, nutmeg, ginger, baking soda, baking powder and salt together in a medium bowl.

4. Beat eggs and sugar in a large bowl using a mixer until thick and light, about 5 minutes. Gradually add oil, while beating. Beat in pureed carrot.

5. Fold in dry ingredients until a loose batter forms. Fold in nuts, carrots, and pineapple. Pour into prepared pans. Bake until firm to touch and a cake tester, inserted into center, comes out clean, about 45 minutes. Cool cakes in pans on a rack for 25 minutes. Turn out of pans and cool completely on rack.

6. For Icing: Beat cream cheese in a large bowl, using a mixer until smooth and fluffy. Gradually beat in butter until smooth. Sift sugar over cream cheese mixture; beat until smooth. Add lemon zest and vanilla extract and beat until light and fluffy. Refrigerate icing for about 20 minutes.

7. Place a cake layer on a cake stand or plate. Spread about half icing over top. Sprinkle on half of pineapple and top with remaining cake layer. Spread remaining icing over top and sprinkle with remaining pineapple. Garnish with thin peels of fresh carrot.

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March 14, 2012