December 11, 2022

Carrot cake, chit chat, and on the road to 2023

Hello friends,

It feels like forever since I've talked to you around here.

Actually, it has been forever!!

First thing I wanna know is how has life been since the beginning of 2022?

Let me know in the comments, I would really like to know all the deets ✨

If you've been familiar with my latest posts, you know that 2021 was quite a year and I've came to a place where I am prioritizing my wellness and myself over exposing too much things on the internet.

When I was ready to fully embrace my life, the universe (or life if you are more down to earth) decided to throw me some opportunities.

I got a job in early 2022.

Things are still going strong and I am so extremely grateful for that.

Anyways, that is the reason (one of the main ones tbh) of why I didn't post this year.

Metro boulot dodo friends family and me time vibes ☺️

You know I started sharing outfit posts but that I prefer sharing tips and inspire at least one person on this planet. 

As much as I love to talk to you about clean and green beauty (deformation pro sorry honey), this takes a lot of time to test new beauty products.

For all of my skincare girlies though, things are one their way.

In the meantime, I am happy to get back (again it's a slow process) with the latest baking sessing I did today.

This is totally impromptu and I am not mad about it.

Baking : your classic but make it healthier carrot cake 🤎

Hope you'll like it.

Ingredients :

- 200 g of shredded carrots
- 3 eggs
- 200 g of flour
- 125 g of brown sugar
- 1/2 packet of baking powder
- 100 g organic coconut oil
- 2 tbs of cinnamon
- walnuts (as your liking)
- 1 pinch of salt

- 100 g of cream cheese
- 100 g of icing sugar
- 1 squeeze of lemon juice

How to make it :

Preheat the oven at 180°C.
Prepare the carrots and the walnuts and put them aside.
Mix the eggs, brown sugar, coconut oil in a large bowl.
Add the dry ingredients into the batter : the flour, baking powder, spices and salt.
Mix well until having a smooth consitency.
It should make rubans of batter :)
Pour your shredded carrots to the mixture and mix again.
Now you can add your walnuts, or any kind of nuts you prefer. Good with pecans too btw.
Pour the final cake batter to a cake mold and bake it at 180°C for 40 min.

Once the cake has cooled off a little bit, prepare the creamy frosting.
Combine the icing sugar, lemon juice and cream cheese together and whisk it well until nice and smooth.
Decore the cake with it and then voilà, you have it!
You can throw some more nuts for the pretty gram too.

Brekkie, goûter or dessert ready!



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