I've never been the fastest mover. In the days before motherhood, it wasn't uncommon for my morning routine to take the best part of an hour. I'd start with a nice hot cuppa while watching the news on TV then take my sweet, selfish, quite inconsiderate time in the shower before getting dressed, made up and off to work. I had all that time and yet somehow I always ended up rushing.
Now, having learnt to do a ridiculous amount in an even more ridiculous timeframe, I can be organised and out the door in under 20 minutes. You'll notice there is no mention of the cuppa in my new routine - on the days it eventuates, it invariably goes cold before I'm halfway through.
So, in the spirit of speed, here's another throw-it-all-in-the-bowl-and-stir recipe. It sounds too good to be true but I made this yesterday and it was mixed and in the tin before my oven had even preheated.
10 MINUTE CARROT CAKE
2 C grated carrot
1 C sugar
3/4 C cooking oil
1 tsp vanilla essence
1 1/4 Cups self-raising flour
2-3 tsp cinnamon
2-3 tsp mixed spice
1 tsp baking soda
1/2 tsp salt
Mix all together and pour into a greased tin (I use a ring tin but only because that's what Mum always used - I'm sure it'd be fine in a 20cm round tin). Bake at 180 for 30 minutes or until cake springs back when lightly pressed. Allow to cool in the tin for 5-10 minutes then turn on to a wire rack. When completely cool, ice with cream cheese icing.
I hope there's something this delicious at your house!