Out of the Blue's Jellycat Adventures - Bun Bun meets some new friends for Spring
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Out of the Blue has had a delivery of lovely new visitors from Jellycat. To be friendly, Bun Bun has introduced himself to Springlowe Luxe Bunny & his friend Amuseables Carrot.
Bun Bun and Carrot come up with a plan to make a welcome cake for Springlowe and friends, so they look up some recipes and have chosen a carrot cake as it is Springlowe's favourite.
Bun Bun is thrilled with how the Amuseables Carrot Cake turned out, given the limited resources and time that they had.
Bun Bun invites Large Peanut Penguin and Bartholomew Daffodil to meet Springlowe & Amuseables Carrot and enjoy the welcome cake.
With Peanut Penguin and Springlowe, the cake was clearly not going to last long, and it was so nice that they ate it all in no time.
Bartholomew Daffodil was so grateful for Bun Bun's friendly gesture that he introduced him to the new (lucky) shamrocks. They are sure to be firm friends with their positive outlook on life.
Bun Bun knew that all of his new friends would fit right in at Out of the Blue.
Who is your new favourite Jellycat friend?
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BBC Easy Carrot Cake Recipe
Ingredients
For the carrot cake
- 4 free-range eggs, at room temperature
- 200ml/7fl oz vegetable or sunflower oil, plus a little extra for the tin
- 250g/9oz carrots, coarsely grated
- 100g/3½oz raisins or sultanas (optional)
- 1 orange, zest only
- 200g/7oz self-raising flour
- 2 tsp mixed spice
- 1 tsp bicarbonate of soda
- ¼ tsp fine salt
- 200g/7oz light brown sugar
For the cream cheese frosting
- 150g/5½oz unsalted butter, softened
- 3 tbsp caster sugar
- 250g–300g/9–10½oz full-fat cream cheese, at room temperature
Method
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For the carrot cake, preheat the oven to 180C/170C Fan/Gas 4. Grease and line a deep, 20cm/8in round cake tin with baking paper.
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Break the eggs into a large bowl, and lightly whisk using a fork. Add the vegetable oil and whisk again. Stir in the grated carrots, raisins, walnut pieces and orange zest.
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In a separate large bowl, sift together the flour, mixed spice, bicarbonate of soda and salt. Stir in the sugar.
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Add the wet carrot mixture to the dry ingredients and mix well to combine, making sure there are no pockets of flour.
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Spoon the cake batter into the lined tin and bake on the middle shelf for 1–1¼ hours, until the cake has risen and is golden-brown all over. Remove the cake from the oven and set aside in the tin to cool for 10–15 minutes, then turn the cake out and leave to cool completely on a wire rack.
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While the carrot cake cools, make the frosting. Place the softened butter in a large bowl with the caster sugar, beat it for 2–3 minutes until light and creamy, then stir in the cream cheese until smooth.
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Place the cake on a serving plate or cake stand. Cut the cake in half horizontally and use a palette knife, or flat-bladed knife, to spread the frosting between the two layers of cake and put back together. Then put frosting over the top of the cake and serve..
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