April Photo Challenge 2013: Day Four

Day 4


Day Four: Kitchen

{Tonight we’ll be entertaining guests so I baked us up a batch of raspberry-lemon cupcakes. They look so cute and taste so guud. Can’t wait for dinner! Lol}


Aunty Lorraine’s Carrot Cake

Today I’m sharing a carrot cake recipe. I got it from my friend, Lorraine. She’s an exceptionally good cook and her carrot cake is the best I have ever had. Its soft, not too sweet and simply perfect.

{Fresh out the oven}

{Cooled and ready for frosting}

{Bon Apitoie}

Aunty Lorraine’s Carrot Cake


1 ½ c. flour

1 c. sugar

3 eggs

1 ½ tsp baking soda

1 ½ tsp baking powder

1 tsp cinnamon

1 c. corn oil

2 c. grated carrots

½ tsp salt

½ c. walnut (optional)


  1. Put oil & sugar in mixing bowl and beat for 5 mins.
  2. Add eggs and beat one at a time.
  3. Sift all dry ingredients together and add.
  4. Add carrots & walnuts.
  5. Bake at 325 degrees for 50-60 mins. (20 mins for cupcakes – makes approx. 24)

I got the cream cheese frosting recipe from Cannella Vita. I really like this one because the cream cheese flavour isn’t very pungent like others I’ve had. I think all the ingredients are blended perfectly to create a really sweet but mild flavour. Try it! It’s my favourite! (On a side note, I halved the frosting ingredients and still had a little left over after frosting my cupcakes.)

Cream Cheese Frosting

  • 1/2 cup of shortening
  • 1/2 cup (one stick) unsalted butter @ room temp
  • 1 8oz bar cream cheese @ room temp
  • 1 Tbs. white vanilla extract
  • 2 lbs ( 8 cups) powder sugar
  • 1/2 tsp salt


Cream together shortening, butter and cream cheese until nice and smooth. Add vanilla into mixture and combine. Sift together sugar and salt, and slowly add to shortening, butter & cheese mixture. Make sure that all sugar is incorporated. Enjoy!