@haribeavis: First video backkkkk… from 8am - 3pm today and we’ve got one Carrot & Walnut Cake! (I’ll be honest it’s slightly on the dry side because baby girl decided today was going to be a long, lazy Sunday lunch… definitely her mother’s daughter, so it stayed in the oven a little longer than planned!). Learning how to be both Hari and Mummy at the same time is a journey. She turns 7 weeks old this weekend, and while it’s been a tricky start, I finally feel like we’re getting there, slowly but surely.Being able to do what I love again makes me feel like me. I hope you don’t mind that my content now includes a little more of real life than before. It might not all be for everyone, and I know baby content isn’t why everyone followed along, but this is my life now. Everything I did before is still here too, because that’s who I am. Just quietly loving this little life 🤎🐣☀️🧁 Carrot & Walnut Cake Recipe Ingredients Cake: * 230ml vegetable oil * 100g Greek yoghurt * 4 eggs * 265g self-raising flour * 335g soft brown sugar * 2 tsp cinnamon * ½ tsp nutmeg * 4 carrots (grated) * 100g walnuts (chopped) Icing: * 150g butter (softened) * 400g icing sugar * 200g cream cheese * 1 tsp vanilla extract Method Preheat your oven to 180°C (160°C fan). Grease and line three cake tins. In a large bowl, whisk together the oil, Greek yoghurt, and eggs until smooth. In a separate bowl, combine the flour, sugar, cinnamon, and nutmeg. Gradually add the dry ingredients into the wet mixture, whisking until fully combined. Fold in the grated carrots and chopped walnuts. Divide the mixture evenly between the three tins. Bake for 20–25 minutes, or until a skewer inserted into the centre comes out clean. Leave the cakes to cool completely before icing. Beat the butter until soft, then gradually add the icing sugar. Mix in the cream cheese and vanilla extract until smooth and decorate !!

Hari Harbon

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Region: GB

Sunday 19 April 2026 14:39:48 GMT