Carrot Cake with Lime Frosting

Carrot Cake with Lime Frosting


Carrot Cake
4 deciliters of sugar
4 eggs
4 deciliter of plain flour
2 teaspoons of baking soda
2 teaspoons of powdered cinnamon
1 teaspoon of homemade vanilla sugar
2,5 deciliter of neutral vegetable oil (rapeseed or sunflower)
Grated Carrots (ca. 6 deciliters)

Lime Frosting
200-250 grams of Philadelphia Cheese
150 grams of powdered sugar
Zest and juice of one lime
Zest of one lime (for decoration)

Making Carrot Cake with Lime Frosting

Put your oven to 190 degrees Celsius. Crack the eggs in a bowl and add the sugar. Whisk until it becomes as fluffy mass. Sift in flour, baking soda, cinnamon and vanilla sugar and fold it in gently. Add oil and grated carrots and stir in gently. Take out a cake tin 24-26 centimeters in diameter and cover it with baking paper. Add the cake mass to the tin and put it in the middle of the preheated oven for about 50 minutes. Use a cake pin to check that it is baked all the way through. Leave to rest in the form on a baking grid until it has cooled down. (It can help to turn it upside down, as it becomes more even on the top). When the cake has cooled down it’s time to begin with the frosting.

Add the cream cheese to a bowl and sift in the powdered sugar. Grate in the lime zest, remember to wash it thoroughly before hand, cut it in half and add the juice. Taste the frosting and add more lime or more powdered sugar to fit your taste buds. Instead of lime you can also melt chocolate and shape into forms on a baking sheet, when the chocolate has stiffened you can set the shapes around and on top the cake. I did this for Halloween, alas I forgot to take a picture.

Tip: This cake tastes better the longer it sits in the fridge. I found it tasted the best after 3 days, if you allow it to last for that long it is :)


Homemade Strawberry Sorbet

Strawberry sorbet


2 small baskets of strawberries (ca 1 kilo gram )
200 grams of sugar
juice of 1 1/2 lime
1 decilitre of water

Making Strawberry sorbet

Cut the tops of the strawberries and half the bigger ones. Add the berries to a sift and wash them under the tap to remove leaves and sand. Add the berries to a food processor with sugar, water and lime juice, make sure it is blended well. Sift the strawberry mix through a finer sift (same as used for flour) to remove seeds and fruit pulp. Add the strawberry syrup to an ice cream machine. I have a Kenwood IM200 and it took about 30-40 min. The ice cream was then soft and could be added to an ice cream cone and eaten on the spot, but I added it to a plastic container and left it in the freezer for another 30 minutes.

Pasta with Lime & Chili Shrimp

Pasta with Lime & Chili Shrimp


3 asian spring onions
1/2 yellow onion
1 red seedless chili
1 table spoon of homemade rosemary olive oil
Juice of 1 lime
200 grams of shrimp
Grated pepper and salt

Making Pasta with Lime and Chili Shrimp 

Take out your frozen shrimp (you can also use shrimp in brine, just drain them well).Boil water for pasta, add salt and pasta when boiling. De-seed and finely chop a chili and finely chop the onion. When the pasta is ready add it to a sift and drain well. Add rosemary oil to the pan that held the pasta and put back on the heat. When the oil is hot add chopped chili and onions, let sweat for a minute before you add shrimp and lime juice. Since my shrimp were still a bit frozen I let them fry in the oil until they were almost thawed. Add cooked pasta and give it a good stir.

Serve with french flutes and mixed salad.

Tip: Can also be enjoyed as a cold salad.