Name: Carrot cake with lemon cream cheese frosting
Cook time: 105 min
Total time: 105 min
Yield: 12
Ingredients: 3 eggs; 1 1/3 cup (295 grams) firmly packed brown sugar; 1 cup (250 millilitres) vegetable oil; 3 cup coarsely grated carrot, firmly packed; 1 cup (110 grams) coarsely chopped walnuts; 2 1/2 cup (375 grams) self-raising flour; 1/2 teaspoon bicarbonate of soda; 2 teaspoon mixed spice; 30 gram unsalted butter, softened; 80 gram cream cheese, softened; 1 teaspoon finely grated lemon rind; 1 1/2 cup (240 grams) icing sugar

Ingredients

3 eggs

1 1/3 cup (295 grams) firmly packed brown sugar

1 cup (250 millilitres) vegetable oil

3 cup coarsely grated carrot, firmly packed

1 cup (110 grams) coarsely chopped walnuts

2 1/2 cup (375 grams) self-raising flour

1/2 teaspoon bicarbonate of soda

2 teaspoon mixed spice

30 gram unsalted butter, softened

80 gram cream cheese, softened

1 teaspoon finely grated lemon rind

1 1/2 cup (240 grams) icing sugar

Method

1.Preheat oven to 180°C. Grease a deep 22cm round cake pan; line base with baking paper.

2.In a small bowl, beat eggs, sugar and oil with an electric mixer until thick and creamy. Transfer mixture to a large bowl; stir in carrot and nuts, then sifted dry ingredients. Pour mixture into pan.

3.Bake cake about 1¼ hours. Stand cake in pan 5 minutes before turning, top-side up, onto a wire rack to cool.

4.Meanwhile, make lemon cream cheese frosting: In a small bowl, beat butter, cream cheese and rind with electric mixer until light and fluffy. Gradually beat in sifted icing sugar.

5.Spread cooled cake with frosting.

You need three large carrots (540g) for this recipe.
Note

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Ingredients

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