Mix the flour, bicarbonate of soda, sugar, eggs, oil, and cinnamon powder together in a large bowl.
Mix in the walnut pieces and grated carrot.
Put in a lined cake tin in the oven at 170°c for about an hour, checking if the inside is fully cooked by piercing with a knife. If the knife comes out clean, it’s done!
1 part cream cheese
1 part butter at room temperature
2 parts icing sugar
Blend together the three ingredients with a fork, ensuring that there’s no lumps. Keep adding more icing sugar until the mixture is solid enough to hold its own and be applied to the cake without slipping.
Do not apply to the cake until the cake is completely cool.
Once applied to the cake, place the cake in the fridge for a while to ensure the icing sets a little more. Then take the cake out and store in an airtight container at room temperature.
Chocolate Chip Cookies
136 g bread flour
96 g flour
1 tbsp bicarb of soda
200 g butter
220 g dark brown sugar
100 g sugar
2 tsp vanilla flavouring
1 tsp espresso powder
1 egg yolk
90 g chocolate chips
140 g dark chocolate cut into chunks
Brown the butter by boiling it until there’s brown bits, then pour out immediately to cool, add a bit of water if it’s not 1 cup still.
Mix the flours and the bicarb of soda together.
Mix the sugars, the vanilla essence, and the espresso powder with the cooled melted butter, then cream it all together.
Add the eggs and mix in, then mix in the flour and baking soda in thirds.
Add the chocolates and spoon all together to make the dough.
Scoop with ice scream scoop and in the oven at 180ºc for 12-14 mins.