Carrot cake with lemon-infused cream cheese icing
Come cake o’clock is there anything better than a slice of the failsafe carrot cake? Serve yourself one slice of this with a cup of tea and you’ll be in foodie heaven. This recipe also has a delicious lemon twist via the creamy icing. Enjoy!
Ingredients:
- 3 eggs
- 1⅓ cups light brown sugar
- 1 cup vegetable oil
- 3 cups carrot, coarsely grated
- 1 cup walnuts, coarsely chopped
- 2½ cups self-raising flour
- ½ teaspoon bicarbonate soda
- 2 teaspoons mixed spice
To make lemon cream cheese frosting
- 30 grams unsalted butter, softened
- 80 grams cream cheese, softened
- 1 teaspoon lemon rind, finely grated
- 1½ cups icing sugar
Method:
1. Preheat oven to 180°C. Grease a deep round cake pan – about 22cm – and line with baking paper.
2. Beat eggs, sugar and oil in a small bowl with electric mixer until thick and creamy. Transfer mixture to large bowl. Stir in carrot and nuts, then sift dry ingredients. Pour mixture into pan.
3. Bake cake for about one hour and 15 minutes and remove from oven.
4. Let cake stand for about five minutes before turning, top-side up, onto wire rack to cool.
5. To make icing, beat butter, cream cheese, and rind in a small bowl with electric mixer until light and fluffy. Gradually beat in sifted icing sugar.
5. Spread cake with frosting.