THE BEST CARROT CAKE RECIPE EVER | PLUS MY FAVORITE CURRY NOODLES | How I Do Things

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Hey Gorgeous, it was a random Tuesday when I decided to make my favourite Noodle Curry dish and A WHOLE CAKE! Can you believe it, on a Tuesday!

So here is the Curry Ingredients:
2 x Shallots or 1 large white or yellow onion chopped
2 x Garlic cloves minced
1 x thumb-sized piece of fresh ginger minced
Shiitake or white mushrooms

1 tbsp (15ml) Olive Oil
1 tsp Cape Malay curry
1 tsp Garam Masala Blend
1/2 dried oregano
1/2 cayenne pepper
3 tsp vegetarian stock powder + 3 cups of boiling water
6 tsp cornstarch + 3 cups of boiling water
salt to taste

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Lemon Cream Cheese Icing recipe, you will need:
1/4 cup cream cheese, softened
1/4 cup butter
2 tbsp lemon juice
2 tsp lemon zest
1 tsp vanilla extract
5 cups confectioners' sugar

Soften the cream cheese, once soft add in the butter and beat until it is soft.
Stir in lemon juice, lemon zest and vanilla extra. Once combined add in Icing sugar and stir in to avoid an icing cloud. Then beat until fluffy.
I like to put it in the fridge or freeze while the cake bakes, it is a beautiful consistency by the time the cake is ready to be iced.

#cookwithme #udonnoodlecurry #carrotcake

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