Helloooo steemit people and welcome to my first delightly post on steemit! I’m so excited!
Now that this is my first post, I think it would be impolitely not to introduce myself and what I would like to bring into the steemit community.
I am Simon, a 22 year old fourth semester student of nutrition and health, with a hobby for sharing food inspiration through media. So this will be my little wall of sharing food adventures, such as recipes and other food/nutrition related posts. And as always.. Keep it tasty! Not boring!
Writing in a blog-style is a new thing for me, mostly I am use to just have fun taking photos and make little videos, but I already find this fun as well! I want to experiment with new ways of sharing the love and inspiration for new foods and flavours and this is a step in that direction, Yay!
For me personally food should most times be of a “healthy” and nutritious choice, but I do also see it all as a way of keeping a balance, so sometimes naughty options will be shared as well! Yuuummm… (It will all be yuum, but posts like these are for the sweet tooth!)
Speaking of naughty options – the first thing that came to mind when having to make my first post for you guys, was to make a celebration cake! Theeerefore I introduce: BLUE CARROTCAKE for you guys! Taaadaaaaa!
Coming up with this twist to a more “classic” carrot cake, I took a quite simple approach: First I thought of the most delicious cake I could think of: A moist classic carrot-cake with raisins and pecan nuts, under a glamorous layer of creamcheese frosting. Then I thought of my favourite replacement for raisins, which is blueberries. I ABSOLUTELY LOVE BLUEBERRIES! So decided to swap them out, mixing in some hazel nuts instead of the pecans. Let’s continue with the rest down below:
Ingredients:
Bowl 1:
All-purpose flour 180g / 6.3 oz / 1,2 cups.
Cinnamon 2 teaspoon.
Salt 1 teaspoon.
Baking soda 1 teaspoon.
Bowl 2:
Vegetable oil 200 ml (we used sunflower oil).
Sugar 260 g.
Eggs (medium size) 3.
Vanilla sugar 1 teaspoon.
Other:
Shredded carrots 200g / 7oz / 4 cups
Chopped hazelnuts 80g / 2.8oz.
Fresh blueberries 68g / 2.3oz.
Frosting:
Cream cheese 120g / 8.1oz.
Powdered sugar 68g / 2.3oz.
Whipping cream 40 ml.
Vanilla sugar 1 teaspoon.
Lemon juice (just a couple of drops).
Preparation:
- Shred carrots.
- Fit parchment-paper to the bottom of the baking tray.
- Bowl 1: Add dry ingredients: flour, baking soda, salt and cinnamon.
- Bowl 2: Add oil, sugar, vanilla and 3 eggs (1 egg at a time).
- Combine bowl 1 and 2 and add carrot, nuts and blueberries.
- Put in a baking tray and bake for 30-45 mins in 180C/350F.
- Mix cream cheese, powdered sugar and whipping cream together for the frosting.
- Let the cake cool for at least 15 minutes and add the frosting.
And when the cake is ready and decorated, it’s time to cut a slice from the cake!
ENJOOOOY!
Let me know how you like the recipe in case you give it a try. Please don’t hesitate to share one of your favourite cakes in the comments, I would love to try them out. Even if I’d had to go jogging the morning after to burn off those extra calories, worth it!
If you are also a hearty eater here on steemit, let me know! It would be so awesome to connect with more of you guys! That’s it for now, stay yummin’ till next time guys!
Simon
