Tea with Rosina Pink Roses Victorias and Vegan Carrot Cake

Hello! I hope you continue to be well and not too despondent with things...

"My hope is built on nothing less,

Than Jesus' love and righteousness..."

as thy hymn states it so well for us.

Tea this week started because we wanted something sweet, but something with no milk... as I have a respiratory allergy to milk and always avoid it... but especially now with the covid-19.
I also wanted to conserve the eggs we had as they are needed for the egg bited I make in my Instant Pot to have on hand for my husband's protein windows which we do so his Parkinson's Disease medications work the best. Protein has to be taken in just 1 hour of his 4 hour dose schedule. And first thing in the morning especially the egg bites are perfect.

So... a recipe with no eggs or milk... no problem as I am usually mostly vegan...

And a beautiful pink Rose and gold overlay teacup trio....

The maker is Rosina, England which was a trade name George Warrilow & Sons, until they changed to Rosina in 1941 and continued to use the Queen's Pottery in Longton, a district of Stoke-on-Trent.

The pattern number is 5000 with an E. The pattern had no name, and there is debate about what the letter means, but by make this was made in the 1950s. The Rosina name was retired in 1988 after various mergers and acquisitions ending with the Crownford version going to Churchill in 1994. They continue to make Queen's China.

I found a wonderful vintage padded tea cozy shaped like a thatched cottage...

It is large, with different views both sides of a cottage with cats and a garden. So cute! It was made by a company called Cuckoobird, Kent in the 1970s...

And as I often do when taking a tea break, I pulled out a couple of old Victoria magazines to enjoy...this is the English issue from 1994...

And the French issue...

Had to have some vintage silver, and this is a 1930s art deco design called Barbara or Glamour from Onieda Community Silver, USA...

Ready for dessert?

This is the so-called Carrot Crazy Cake recipe I found... with the only difference I made leaving off the cream cheese frosting because of my allergies...
Very moist and delicious!
Recipe from Sweet Little Bird
https://sweetlittlebluebird.com/crazy-carrot-cake-no-eggs-milk-or-butter/

CRAZY CARROT CAKE – NO EGGS, MILK OR BUTTER

Ingredients

Dry Ingredients

• 1 1/2 Cups flour + 3 Tablespoons (all-purpose)
• 1 Cup sugar (All purpose sugar 
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/4 teaspoon cloves
• 1/4 teaspoon allspice
• 1/4 teaspoon nutmeg
• 3/4 Cup finely grated peeled carrots
• 1/2 Cup chopped walnuts
• 1/2 Cup golden raisins
Wet Ingredients
• 1 teaspoon white vinegar or apple cider vinegar
• 1 teaspoon pure vanilla extract
• 5 Tablespoons Canola oil  (or vegetable)
• 1 Cup water
• Directions
  Preheat oven to 350 degrees F. and grease an 8″ baking pan with non-stick cooking spray.
  In a large mixing bowl, mix the first 8 dry ingredients and blend well. Next, add carrots, walnuts and golden raisins – blend well. Last, add the wet ingredients – vinegar, vanilla and oil, then pour the water over top – mix well. Pour in greased baking dish.
  Bake on middle rack of oven for *35 to 45 minutes. Check with toothpick to make sure it comes out clean, remove when ready. Allow to cool and top with your favorite vanilla or cream cheese frosting. Enjoy!