Name: Carrot cake with lemon cream cheese frosting recipe
Prep time: 30 min
Cook time: 1 h 15 min
Total time: 1 h 45 min
Yield: Serves: 12
Ingredients: 250ml vegetable oil; 295g firmly packed light brown sugar; 3 eggs; 540g coarsely grated carrot; 110g coarsely chopped walnuts; 375g self-raising flour; ½tsp bicarbonate of soda (baking soda); 2tsp mixed spice

By GoodtoKnow

published 19 July 2012

Carrot cake on its own tastes great but even more so with soft and tangy lemon cheese icing - perfect for afternoon tea or a birthday cake with a difference.

Ingredients

250ml vegetable oil
295g firmly packed light brown sugar
3 eggs
540g coarsely grated carrot
110g coarsely chopped walnuts
375g self-raising flour
½tsp bicarbonate of soda (baking soda)
2tsp mixed spice

For the lemon cream cheese icing:

30g butter, softened
80g cream cheese, softened
1 tsp finely grated lemon rind
240g icing sugar

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Method

Preheat oven to 180°C/350°F. Grease a deep 22cm (9-inch) round cake pan and line the base with baking parchment.
Beat oil, sugar and eggs in small bowl with electric mixer until thick and creamy. Transfer mixture to large bowl and stir in the grated carrot, nuts, and then the sifted dry ingredients.
Pour mixture into pan and bake about 1¼ hours. Remove from the oven and stand the cake in the tin for 5 minutes before turning, top-side up, onto a wire rack to cool.
Meanwhile, make the lemon cream cheese icing by beating butter, cream cheese and the lemon rind in small bowl with electric mixer until light and fluffy. Gradually beat in sifted icing sugar.
Spread cake with frosting.

Top Tip for making Carrot cake with lemon cream cheese frosting

You will need three large carrots (540g) to make this recipe

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