23/07/2025
Today’s “procrasti-baking” was a little “use-what-you-have” situation—a simple carrot cake built from the bits and pieces in my pantry: eggs, yoghurt, oil, brown sugar, spices, grated carrot, almond meal, organic wholemeal flour and a touch of GF flour.
For the icing, I whisked together a few spoonfuls of Greek yoghurt with lemon juice and just enough icing sugar to make a runny drizzle that slipped lazily down the sides of the cake (isn’t that the best?).
Then I got a little adventurous… I toasted some almonds with brown sugar and cinnamon, scattered them over the top, and finished with lemon zest because, well, the lemon was already there.
That almond-sugar sprinkle is a revelation—sweet, toasty, a little crunchy—and would be beautiful on just about anything: think ice cream, yoghurt parfaits, or even a thick breakfast smoothie.
Just thought I’d share this simple idea to remind you to play in the kitchen—use what you’ve got, taste as you go, and see where it takes you.
x Kate
