Day 3 - Quick & Easy Microwave Carrot Cake (WF, DF, GF)

This is such a Quick and Easy Carrot Cake Recipe that produces a lovely moist and smooth Carrot Cake in just a couple of minutes in the microwave. It’s the perfect standby when guests come unannounced.

Quick & Easy Microwave Carrot Cake (WF, GF, DF)

Ingredients:
½ C Oil
2 Eggs
160g Brown Sugar (white also works well)
½ tsp Bicarbonate of soda
1 tsp Vanilla Essence
1 C Flour (GF, WF: Use a Gluten Free flour)
1 tsp Baking powder
1 tsp Cinnamon
1 tsp Mixed spice
2 C Finely grated carrot
100ml Chopped nuts and raisins
1 C Icing Sugar
25 ml Lemon juice
1 Tbs Margarine, melted (DF: Use Wooden spoon Margarine or go without)
2 tsp Water (optional)

Method:
1. Beat together Oil, eggs, sugar, bicarb and vanilla.
2. Add remaining ingredients and mix well.
3. Pour the mixture into a greased Silicon Ring Cake mould.
4. Microwave on 70% power for 9 minutes. Allow to cool.
5. Combine the icing sugar, lemon juice and margarine in a cup and mix into a smooth paste. Add water if necessary.
6. Pour the icing over the cooled cake.

Makes 1 Ring Carrot Cake

Carrot & Coconut Soup

Now that it's winter, it's definitely time to pull out your favorite soup pot and head out to a fresh Vegetable market near you! A week or so ago, I was visiting my friend Claire and moaning about how I had lost all motivation and inspiration to cook. She immediately came to my rescue with 2 gorgeous soup recipes! Thank you my friend - you saved my day!

I tried this one first and it's STUNNING! I screwed up my nose when I saw that it required fresh Ginger and asked her if I could leave that out, but she replied with a definite NO! And having now made it myself, I have to agree! Use this recipe as is, or don't even bother!

Carrot & Coconut Soup

Ingredients:
1 Large Onion chopped
4C Chicken broth (or 4C water + 2 stock cubes)
2 tsp Crushed Garlic
2 Tbs Grated Ginger
1 tsp Curry powder
6 Peeled & sliced Carrots
2 Peeled & cubed Sweet potatoes (regular will do)
340ml Coconut milk
Salt & Pepper

Method:
1. Saute (also called: dry frying) the onions in a tablespoon of broth for 5 minutes.
2. Add garlic, ginger & curry powder, mix well.
3. Add the remaining broth, carrots & sweet potatoes and simmer on medium heat until the vegetables are tender (But not mush - There's no good in that!) 15 minutes.
4. Remove from the stove. Add the coconut milk and blend with a hand held blender.
5. Taste and decide if it needs more salt or pepper.
6. Serve with a delicious fresh loaf of your favorite bread!

Serves: 6