I still can’t quite believe that I have been married for 11 years and that I have been together with Mr. Scott for 16 years. To add to the equation, I celebrated my 40th birthday in April. I also began blogging aroung that time and it was probably because I felt that it was about time I did something for me after several years of being a full time mum.
I try very hard not to dwell on the ageing thing, but there is definitely a sense of now or never as far as taking the opportunity to both write and figure out new technology in order to improve my skills and sharpen my mind after so many years of blurred, sleep deprived inertia!
So, what to do for an eleven year celebratory meal? The trouble with living in the suburbs after growing up in London is that I naturally want to go back in to town. Should I try to seek something out locally instead and give in to this Surrey living? Well, the only place I really wanted to go to was a Korean place, Su La, in New Malden but that is a pain to get to without the car and lots of wine was going to be imibed. So we went to Brasserie Vacherin instead.
Before the meal, I just had to make a cake, because I usually do, just to show how much I care. Actions speak louder than words for me. Cooking, I suppose, is how I express my feelings. It is what I do and what I have always done and is second nature to me.
The recipe for this cake is adapted from “Frame by Frame baking”, one of Marks & Spencer’s own brand cook books, which has brilliant step by step picture guides taking you through each individual process of the recipe.

Celebratory carrot cake
A juicy sponge packed full of spices and carrots with a creamy, rich icing
Ingredients
- 175 g light olive oil
- 175 g light brown sugar
- 3 medium eggs
- 175 g carrots grated
- 80 g sultanas
- 60 g walnuts/pecans chopped
- 175 g self raising flour
- 1 tsp bicarbonate of soda
- 1 tsp ground cinnamon
- 1 tsp mixed spice
- 1 orange zest & juice
For the icing:)
- 200 g full fat cream cheese
- 100 g icing sugar
Instructions
- Pre heat your oven to 180 degrees
- Grease and line a 9 inch square baking tin with baking parchment
Beat together - in a bowl with an electric whisk or a food processor - the eggs, sugar and oil
- Add the grated carrots, sultanas nuts and orange zest
- Add the flour, bicarbonate of soda, cinnamon and mixed spice
- Pour the cake mix into the baking tin and bake for about 40 minutes or until a skewer pressed down into the cake comes out clean
- Let the cake cool completely
- For the frosting simply mix together the cream cheese with the icing sugar in a bowl and then spread over the cold cake
Happy Anniversary…….and what an amazing looking cake! Have fun in France, where are you going? Anywhere near me?
Karen
Hi Karen,
Off to the Dordogne very soon, is that any where near you?
I love all food on your blog, not to mention the amazing crockery!
Happy anniversary. There is a Le Vacherin in Chiswick as well!!! if you ever come to london let me know I live round the corner from it!! I know what you mean about taking photos – feels like you are a tourist, but it is great sharing ideas. You should post this on urbanspoon.
anyhow carrot cake is lovely and especially with lots of that delicious frosting on top xx
Yes, I have always meant to get over there as I love Chiswick and Turnham Green. Have you been?
I booked a ticket to BritmumsLive2012, so hope you go and we could meet up there!
Excellent I have not booked but will definitely do so and let’s aim for the foodblogger too as it sounds like it was fab x