A thank-you carrot cake with lime icing


Having a third year in Ghana was not planned, but I am managing. There are many good aspects about working here, but for many of us, having your spouse a continent away is really not easy.  My husband just left Accra after a visit; suddenly the weekends are very long and quiet again, and I am rather sad. This is untenable.

One thing that did cheer me up this week was seeing my husbands new permit for Ghana issued, which means much less paperwork for future stays. The file was misplaced in a ministry office for a couple weeks, and time was getting very short. It looked like another round of requesting a visa and more money on flights to try another time, but the papers were finally located, and his passport came back with permit themday before his flight. Phew! This is a small cake for the colleagues who helped with this. Adapted from BBC Good Food’s Yummy scrummy carrot cake, which looks lovely, minus what I did not have (oranges, raisins…). The recipe also did not have a cream cheese frosting, which meant it might be more transportable in 31C.

A thank-you carrot cake with lime icing

170 grammes light brown sugar
110 grammes sunflower oil
40 grammes soft butter (as I ran out of oil….)
3 medium eggs, lightly beaten
130 grammes grated carrot
175 grammes plain wheat flour
1 tsp baking soda
1 tsp baking powder
1 tsp ground cinnamon
½ tsp grated nutmeg
1/4 tsp salt

For the frosting
* 150g icing sugar
* 1-2 tsp lime cordial  (BBC recipe calls for orange juice, but lime cordial was perfect)

Heat the oven to 180C. Line the base and sides of an 20cm square cake tin with baking parchment.

Beat sugar, oil and eggs into a mixing bowl briefly. Tip in grated carrots, flour, baking soda, baking powder and spices. Whisk this together, then pour batter into tin. Bake for 30-40 minutes, until  the cake feels firm and springy when you press it.  Cool on a wire rack. (If in Accra, cool it on a wire rack, wrapped in a kitchen towel, and keep an eye out for hungry ants while it cools. The top of our new chest freezer seems the safest space so far.)

For the icing: I had no oranges, but did have Ghanaian lime cordial, and half a jam jar of icing sugar, so that would have to do. I brought the icing and cordial to the office, whisked it in a coffee cup, drizzled the lime icing over the cake, and delivered the cake as a thank you. Hey presto!

A taxi view: Melon truck. And hurra for 17. mai to all Norwegians tomorrow.


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