Carrot Cake with Cream Cheese Frosting

• For the cake:
  2 cups All Purpose Flour
  2 tsp Baking Powder
  1 tsp Baking Soda
  1/2 tsp Salt
  1 tsp Cinnamon
  1/2 tsp Nutmeg
  1/2 tsp Allspice
  4 Eggs
  2 cups Brown Sugar
  2 tsp vanilla extract
  1 1/4 cups vegetable oil
  2 cups grated Carrots
  1 can (20 oz) Crushed Pineapple drained
  1/2 cup dried Dessicated Coconut
  1 cup chopped Walnuts
  1 cup Raisins
  Preheat oven to 350F/170C/Gas Mark4.
  Coat a large loaf pan, 10x15x2 baking dish or bundt pan with oil or cooking spray.
  In a medium mixing bowl stir together using a wooden spoon the FLOUR, BAKING POWDER, BAKING SODA, SALT, CINNAMON, NUTMEG and ALLSPICE. Set aside.
  In another larger bowl mix together using a wooden spoon the EGGS, SUGAR and VANILLA.
  Stir in the OIL until the mixture is thick.
  Gently stir in the DRY ingredients.
  Fold in the CARROTS, WALNUTS (optional), PINEAPPLE, COCONUT, and RAISINS.
  Pour slowly into prepared pan and spread evenly.
  Bake 55 to 60 minutes or until a knife inserted into the cake comes out clean.
  Let cool for 15 minutes, then turn out on to plate or platter.
  For the Frosting:
  8 oz of cream cheese, very soft
  4 oz of butter, very soft
  1/8 tsp salt
  4 cups of powdered sugar, sifted
  1 tsp of vanilla extract
  
  Beat the cream cheese and butter with the salt until light and fluffy. Gradually add the powdered sugar, and the vanilla - beat until smooth and creamy. Ice the cooled carrot cake. Top the cake with some coconut.

Truffled Poached Egg on Greens

I am not really a fan of Philippine eggs...mainly because they don't taste as fresh as they should be. But lately, I have been getting organic eggs that are always fresh with very orange yolks. So this morning, I had an idea. I just arrived from the U.S. and I got silicone egg poachers, and thought, why not make some poached eggs today...plus, I also had black truffle oil and himalayan salt...already sounds good right? 

So here is what I made for breakfast.

A poached egg seasoned with truffle oil, salt and pepper on a bed of mixed lettuce and arugula with a sweet vinaigrette. Absolutely delicious!