Carrot Cakes and a New Look at the Girdle Scone

I popped on a recipe for Girdle Scones a few posts ago... click here to get original recipe.
Yesterday, another rainy rotten day, was soup day and I didn't want to just make toast.

Lets go Girdle Scones, quick and easy, no oven necessary.
The recipe I have, requires yogurt or sour cream and milk.
No sour cream or yogurt, but I did have some double cream and if you squeeze some lemon juice into cream It makes sour cream Yes?

Well what a find...How simple is this?

1 cup plain flour
1 tsp Baking Powder
1/2 salt
1/2 cup cream with a squeeze of lemon juice


Sift flour, Baking powder and salt
Mix cream
Add to flour
Mix with a knife
Then start kneading lightly with your hands.
Roll out into a circle on a floured bench

Onto a girdle... or in these days a non stick heavy based pan

Cook about 4 minutes 1 side
turn and then cook another 4 minutes

Onto a rack to cool
When I cracked it open, I was so delighted with the texture of the scone

So flaky
I gave away the soup idea and stuffed my helping with Ham and Swiss cheese

Obviously, not good if you want Lo-Cal
BUT sensational.

It's Thursday and all the Grandchildren come here for dinner.
Its a fun time for us all.


I pick them up from their respective schools, each one, somewhere different
and I am always wanting to make something new for them
So I saw these little cakes being baked on Everyday Baking a Martha Stewart programme
Once again very simple

 Carrot Cup Cakes (Makes 12)

Pre-heat oven to 190C 375F
Prepare 12 muffin tin with paper cases

1 1/2 cups flour
1 teaspoon Baking Powder
1/2 teaspoon Baking Soda
3/4 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon nutmeg grated


170 gms butter melted butter
1 cup brown sugar packed


1 egg
2 tablespoon yogurt
1/4 teaspoon vanilla


1 1/2 cups grated carrots

Whisk Dry ingredients together

In another bowl
Add melted butter and brown sugar
Whisk
Add egg
Add yogurt and vanilla
Whisk till combined
Add carrots, Stir
Add flour.
Mix well

Divide between paper cases
Tap on bench to evenly disperse
Into oven 25-20 minutes
Half way through cooking
Rotate tins to cook evenly
They are ready when a toothpick comes out clean
Cool then Ice

I made this Icing and by accident got a great little recipe
I bought Lite  ream Cheese I don't know why but as it turns out
The Lite Cream Cheese gives it more of a condensed milk flavour and it works.

1 packet 150 gms Lite Cream Cheese softened
50 gms butter softened
Zest 1/2 lemon
1 1/2 cups icing sugar
Lemon juice enough to moisten

Whip the butter and cream cheese together
When smooth add sifted icing sugar and lemon zest
Add lemon juice to taste and to get the texture you like.

There was quite a lot left over, so I have frozen it, I will be interested to see how it turns out.
I'll make more next week and try the icing then

Here is the original Frosting recipe
If you want to go by the book and have the heavily frosted cakes here ya go
55 gms butter room temperature
225 gms cream cheese room temperature
1 cup icing sugar
1/2 teaspoon vanilla
1 teaspoon grated orange zest

Whisk all ingredients together
2 tablespoons frosting on each cake