Today is Carrot Cake Day, so it seemed the perfect time to share this tried and tested recipe! Moist, flavoursome and a great alternative to the classic vanilla sponge, it's easy to make and truly scrumptious. 

Ingredients
300g Light Brown Sugar
3 Medium Eggs
300ml Sunflower Oil
300g Plain Flour
1 tsp Bicarbonate of Soda
1 tsp Baking Powder
1 tsp Cinnamon
1/2 tsp Ground Ginger
1/2 tsp Salt
Dash of Vanilla Extract
300g Carrots (peeled and grated) 

Makes 15 Slices 

Method
Preheat your oven to 170 degrees C, 325 degrees F or Gas Mark 3. Grease and line three 20cm cake tins. 

Put the sugar, eggs and oil in a mixer and whiz until all incorporated. Slowly add in the flour, bicarbonate of soda, baking powder, cinnamon, ginger, salt and vanilla extract. Continue to mix until all combined. 

Add in the carrots and stir into the mixture until evenly distributed. At this point you could also add in chopped walnuts (approximately 100g worth). I'm not a huge nut fan, so choose to just decorate the top of the cake with them, rather than include them in the sponge. 

Pour the mixture into your prepared cake tins and smooth the surfaces. Bake in the middle of the oven for 20 minutes. The cakes will be ready when golden brown and the sponges bounce back when touched. Leave them to cool in the tins for half an hour before turning them out onto a wire cooling rack. 

When cold, you can then ice the cakes! The best filling and covering for Carrot Cake is Cream Cheese Icing. To make this simply combine 300g of Icing Sugar (sifted), 50g of Butter (softened) and 125g of Cream Cheese. Combine all ingredients in a mixer. Do not over mix, however, as the icing can become too runny. 

Serve and enjoy! 

It's not long until mince pie and mulled wine season. With this in mind, here's a recipe for Baileys Buttercream. So easy to make and sure to be a big hit with those who love this silky smooth and creamy liqueur. 

Ingredients
125g Unsalted Butter (at room temperature) 
250g Icing Sugar
4 tbsp Baileys Liqueur
1/2 tsp Vanilla Extract 

Method
Cream together the unsalted butter and icing sugar in a bowl. Add the Baileys and vanilla extract. Mix well and - hey presto - boozy buttercream that tastes scrumptious! 

Makes enough for one medium sized cake or a dozen cupcakes. 

I’m a little obsessed with cake. Those who know me may have noticed. I’m regularly up to my elbows in baking powder, icing sugar and buttercream, my kitchen walls are plastered with patisserie pictures and my iPhone’s protective case is swathed in sweet treats. 

Being surrounded by cake so much of the time means I’m regularly chomping on the calorie-laden stuff and people often ask; “Why aren’t you the size of a house?!” In all honesty, I don’t know. I’m by no means a waif, but I’m not ready to audition for the Roly Polys quite yet either. As well as gorging on the odd dollop of gateau, I’m a huge chocolate and cheese glutton and there’s always a creamy latte with my name on it at a local coffee shop. I do swim regularly, but even taking that into account I’m surprised I’m not bigger than I am.

With this in mind, I recently came across a book that caught my attention; The Marie Antoinette Diet by Karen Wheeler. In it Karen says, “The more I looked into the Queen’s diet, the more I became convinced that it held the key to the so-called ‘French paradox’ – the question of how the French eat rich, fatty food yet still manage to stay slim and avoid coronary heart disease”. The vivid Queen, Marie Antoinette, had a 23-inch waist and never had reason to don a corset. Yet she was often found munching on macaroons, courting croissants and partaking of petit fours. So how did she - and how do other Brie-binging, cream-quaffing French women - stay slim?

In her book Karen Wheeler states that WHEN you eat is an important factor in weight maintenance/healthy living. Devouring a pastry, hot chocolate or fondant fancy early on in the day to satiate a sweet tooth seems to be key. Studies have shown that dieters who eat a balanced breakfast (such as berries, yoghurts and nuts) followed by a small portion of cake or something sweet, are more successful at losing weight and keeping it off. By fulfilling sugar cravings early in the day, it would seem you’re less likely to want something sweet later on.

It wasn’t all cake consumption for Marie Antoinette though. She regularly ate nourishing vegetables, poultry and health-boosting wonder broths for evening meals. So the portrayal of her scoffing sponges and demolishing desserts all day isn’t strictly accurate. Having a lighter dinner (broth) and no snacks after 7pm, all contribute to keeping excess weight at bay.   

Interestingly it’s highly doubtful whether the Queen even uttered the famous words ‘let them eat cake’. Lady Antonia Fraser, author of a Marie Antoinette biography, believes the quote would have been extremely uncharacteristic, particularly as the Queen was an intelligent woman who donated generously to charitable causes. Despite her lavish lifestyle, she displayed incredible sensitivity towards the poor population of France. In fact, the ‘let them eat cake’ remark had been floating around for many years prior to Marie Antoinette’s rule, accordingly to various reports. 

When considering Marie Antoniette’s diet, I do see a few similarities to my own. If I consume anything sweet it does tend to be during the morning or early afternoon and I rarely eat after 8pm (…unless the lure of the Pick ‘n’ Mix at Odeon is too much to resist). So whilst the idea of a sliver of sponge cake or a sugar-laced coffee is too much for many to stomach in the mornings, I shall continue to enjoy mine. After all, I have to do my part to keep coffee shops in business, right? ;-) 

Read more about Karen Wheeler and The Marie Antoinette Diet here: www.toutsweet.net

It's Pancake Day so time to dig out that mixing bowl, whisk and frying pan. Here is a VERY simple, tasty and foolproof recipe to ensure you have a flippin' good Shrove Tuesday. 

Ingredients
Eggs (any size)
Plain Flour (sifted) 
Milk (any variety) 

Method
Simply weigh equal amounts of the above ingredients and put them in a mixing bowl. Whisk together until a smooth consistency. Pour into a frying pan and cook until golden on each side.

You can add other ingredients into the mix to 'jazz' up the humble pancake, my favourite is a handful of desiccated coconut. 

I’m a sucker for eggs. I regularly bake with them and even have scrambled eggs on toast every morning; I’ve got the ritual down to a tee, it only taking me five minutes from hob to plate. And I’m not alone in my love of these little crackers; 30 million chicken eggs are consumed each day in the UK. But is the source of them important?

I always use free-range eggs from my local farm shop (Goodies in Pulham Market). Super fresh, humanely raised, pretty sizeable and with bright orange yolks. To me, they taste far superior to any other. But is my egg-citement misplaced? Is my judgement influenced by the free-range/organic/locally sourced propaganda we’re frequently subjected to?

After some investigating, the answer would seem to be yes… and no. Following extensive scientific research, it has been discovered that free-range eggs are no better for us than battery farmed alternatives. Dr Kenneth Anderson of North Carolina State University in the US compared the nutritional content of 500 eggs from different sources over a period of two years. The research found that although the yolks of free-range eggs were brighter, they weren’t actually healthier. Levels of vitamin A and E were the same. There were also no discernable differences in the levels of cholesterol. Dr Anderson concluded; ‘The key takeaway from this research is that an egg, no matter where it’s produced, is a very nutritious product’.

So, nutrition wise, eggs from caged hens are level pegging with their free-range counterparts. But what of taste? Are my taste buds deceiving me? Plenty of blind taste tests have taken place over recent times by food organisations, the media, bloggers and the public at large. Even Jimmy Doherty in series 2 of his programme ‘Food Unwrapped’ undertook a blind taste test following visiting various egg producing environments. Shell shockingly, a consensus of opinion has been reached… there is no difference in taste. 

But is price a deciding factor? I consider the eggs I buy from Goodies Farm Shop to be extremely good value: 30 for £4.50. Yet you can buy 30 Everyday Value eggs from Tesco for £3. Therefore, if nutrition and taste are the same, yet battery farmed eggs are cheaper; surely they’re the logical choice? Personally, I couldn’t disagree more. 

With demand for eggs as high as it is, battery egg production is commonplace. Yet I cannot bring myself to buy eggs produced in this way. I believe that chickens should be allowed to roam relatively freely, without being raised in cramped, dark conditions. Many windowless warehouses containing ‘battery hens’ house up to one million of them, in cages with the square footage less than the size of an A4 sheet of paper. 

The RSPCA state on their website their concerns for this farming method; ‘Battery cages consist mainly of wire mesh. They provide limited facilities for hens to perch, nest and scratch. Of particular concern are cages that don’t allow birds to move around freely and exercise. Birds can’t rest undisturbed, can’t move away from each other, can’t conduct dust bathing and foraging behaviours properly. Not providing for the full behavioural and physical needs of hens can cause frustration and suffering’.

Of course battery egg farms can vary. Many providing much better conditions for our feathered friends than others. But, to me, the sight of a chicken pecking in a farmyard is far more preferable to that of a confined, frustrated bird. 

Taking everything into account, I shall continue to buy farm shop free-range eggs… paying an additional £1.50 (less than the price of a cup of coffee) for the privilege. My taste buds may have deceived me and I won’t be any better off health wise, but morally I feel like I have achieved a victory… and that’s something worth clucking about. 

For more information about Goodies Farm Shop visit: www.goodiesfarmshop.co.uk 

For further details regarding the RSPCA visit: www.rspca.org.uk

Looking through bleary, teary eyes I half-heartedly opened the kitchen cupboard. Staring back at me was some Starbucks coffee, a tin of baked beans, a jar of pickled onions and a packet of curry flavoured Super Noodles. I don't even like curry. The weekly grocery shop hadn't been high on my list of priorities for a while. 

Moving the first layer of eclectic products aside, I discovered flour, baking powder and icing sugar. I'll make some cupcakes I thought. I had to do 'something' because doing 'nothing' was causing the demons to run riot in my head. I spent that afternoon up to my elbows in cake mix. Weighing. Pouring. Stirring. Whisking. Baking. Piping. And, more importantly, focussing. Pouring any energies I had into the creation of a dozen little iced delights. 

The whole process took a good couple of hours, but what I was left with was a mini army of, even though I say so myself, very pretty looking cupcakes. I didn't want to eat them though, my appetite had been AWOL for a while. But creating them had served as a distraction. It had been therapeutic and a way of escaping the cacophony of negative thoughts that had been plaguing my head. It had been a way of contending with the depression that had been prevalent for quite some time. 

I gave the cupcakes to friends and family. They were well received. Really well. So well in fact that they asked me to make more. That was three years ago. Since then, baking has become a huge part of my life. I've branched out from mini iced gems to large celebration cakes, experimented with gluten-free recipes, got creative with gingerbread and gone bonkers for brownies. 

There were - and have been - many other factors involved in the management of my depression, but baking has been a key ingredient in helping me fight a very difficult disease. And I'm not alone. One of the winners of The Great British Bake Off, John Whaite, was diagnosed with manic depression nearly a decade ago but explains how baking has been an effective way to manage his condition; "Baking helps lift my depression. It can't cure it, but it helps." 

The Irish author Marian Keyes even wrote a book in 2012 entitled 'Saved by Cake', giving a frank account of her crippling experience of depression and how baking rescued her. She explains, with a generous serving of humour, how the precision of measurements, the prettiness of frosting and the soothing nature of the process all contribute to helping her cope. 

Of course, knocking out a batch of buns isn't a miracle problem solver. And it can't remedy all the World's ills. But, it isn't frivolous either... as some people still consider it to be. As well as helping me (and others) to regain a smile during a harrowing time, there are many other positive benefits too. There's nothing as heart-warming as seeing the expression on a child's face when they're presented with a cake featuring their favourite character. Or providing a hug in cupcake form when someone needs a sweet pick-me-up on a blue day. And, personally speaking, I derive a huge amount of satisfaction and pride when I've completed a baking project with which I'm happy.

So, these days I have my cake and eat it too! My kitchen remains my sanctuary and my 'therapist'. And I'd recommend baking to anyone, whether you're a budding Mary Berry or a complete novice. Next time there's a rainy day, why not search your own kitchen cupboards and see what you can create? You never know where it may lead.

For more information and help about depression, visit the Depression Alliance website: www.depressionalliance.org

For further information in my own words visit my Just Giving Page: www.justgiving.com/carolinebutler

I'm pretty lucky when it comes to food. I can eat most things. In fact, I'm regularly found devouring dairy, wolfing down wheat and gorging on gluten-infused goodies. 

Other people are far less fortunate and have to be incredibly careful when it comes to diet choices. Finding or making mouth-watering morsels that fit the bill of a restrictive diet can be tough. Sometimes food intolerances and allergies can result in compromising on taste. But this certainly need not be the case when it comes to brownies! 

I recently made a batch of gluten free chocolate fudge brownies and was bowled over by their yumminess. So much so that I ate four in the space of half an hour. Rich, gooey, dense and decadent, these sweet treats certainly don't skimp on flavour... and are also extremely easy to make. I would go so far as to say I actually prefer these to flour-based brownies. 

The recipe I used is below and is courtesy of award-winning Norwich chef Jon Gay. You can find out more about Jon and his recipes at: www.jongayfood.com. 


Gluten Free Chocolate Fudge Brownies

Ingredients: 
200g Plain Chocolate (good quality)
125g Salted Butter
125g Caster Sugar
4 Eggs (Separated)
200g Ground Almonds
Handful of Fudge Pieces

Method:
Preheat the oven to 180C (350F). Line a suitable baking tin with greaseproof paper. Melt the chocolate either in a microwave or over hot water.

Whisk together the butter and sugar in a separate bowl until the mixture becomes light and fluffy. Add the egg yolks one at a time whilst continuing to whisk. Add in the almonds. In another bowl whisk up the egg whites until they form firm peaks. 

Add the melted chocolate to the egg and almond mix and then carefully fold in the egg whites. It's important to retain as much air as possible in the mixture at this stage. Add in the fudge pieces. 

Pour the mixture into your lined baking tin and smooth the surface. Bake for 15 minutes. Cut into squares once completely cooled. 

Makes 12 Brownies. 

Caked is now on social media! With plenty of baking-related banter and cakey cajolery, Facebook and Twitter are the best places for up-to-date info. 

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Being a huge fan of The Great British Bake Off, I was extremely excited to see three of my bakes featured on their website! 

See them here: 

- Willy Wonka Birthday Cake 
- Zombie & Mummy Gingerbread Men
- Chocolate Monster Cupcakes