At first glance it might seem that I am just a happy, normal girl who loves to bake and walk her dog. However, I have suffered with an eating disorder since I was 13. It was only in May 2014 when I realised that this Voice in my head was slowly but surely trying to kill me. And so began the long, hard, and painful journey which is recovery...

I want My Cocoa Stained Apron to be a special place...a place for reflection, memories, shared stories...and of course a little bit of cocoa-staining ;) Recovery might be the hardest thing you ever choose to do in this life. But it is also the bravest and best decision you will ever make.:)

Thursday, 23 April 2015

Cinnamony-Coconutty-Carrot Cake!!! :)

I know I am posting alot of fruity cake type recipes at the moment - I hope this is ok with everyone! ;) The reason for this being is that my granny is over visiting us as we speak and she does needless to say love her fruit cakes ;) And here is the cake I made today - a scrummy moist carrot cake flavoured with a wee bit of coconut and a sprinkling of cinnamon! :)

  • 150 g coarsely grated carrot (I used 2 medium sized carrots. Top the carrots and remove the outer skin before grating them. Dont worry if the amount is a little abbove 150 g of course! :)
  • 2 large eggs
  • 125 ml sunflower oil
  • pinch ofsalt
  • 125 g self-raising flour
  • 1 heaped tsp ground cinnamon
  • 125 g light brown soft sugar
  • 25 g dessicated coconut


  • Preheat oven to 180c/160c fan. Grease a 20 cm square cake tin. Line the base with baking paper.
  • Sieve the flour, cinnamon and salt into a bowl. Stir in the brown sugar. before you add the sugar, sift through it with your fingers to make sure there are no hard little clumps. Crumble these between your fingers so that they disintegrate into fine grains if you come across any.
  • Beat the eggs lightly in a jug. Make a well in the centre of the dry ingredients. Add the beaten eggs and the oil. Mix well with an electric mixer for about three minutes until well blended. Pause the mixer and scrape down the sides of the bowl halfway through the mixing to assure it is all nicely incorporated.
  • Using a large metal spoon, fold in the grated carrot and the coconut.
  • Transfer to the prepared tin. Bake for 20 - 25 minutes, until risen, golden and slightly firm to the touch. 
  • Cool in the tin and then cut into 12 (or 9 or 16, depending on how big or small you want them:) ) squares. Once cool , store in an airtight container, preferably in the fridge, and eat within three days. The carrot cake is so moist that it usually doesn't keep as long as other cakes might, especially in warm weather! So be sure to eat it up when it;s still lovely and fresh :)


  1. Hiii Emmy!! H my gosh this sounds soooo gooood!!! If only I read your blog this morning I could of made it instead of my yummy chocolate brownie that I made this afternoon!! All of your recipes sound oh soo good and I want to try them all!!! I hope you are doing well Sweety!!
    Lots of love
    Livvy xoxox

  2. <3 Hun!! I haven't heard from you in ages!! How are you getting on? Heehee this is another one of my Granny's favourites Livvy ;) ooh but chocolate brownies are pretty hard to beat...I might click on your blog now to check them out! ;) Lots of love and hugs to you hun from wet cold Ireland! ;) <3 xxxxx