Carrot Cake with Lemon Frosting

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Carrot Cake with Lemon Frosting

Carrot cake has its own great taste but it will have great flavor with soft and tangy lemon frosting. This cake is perfect for the afternoon tea or as a birthday cake for a variation.

 

 

Ingredients: Carrot Cake with Lemon Frosting

 

Make 7 inches carrot cake

 

Self raising flour                                  225 g

Sugar                                                    115 g

All spices                                              2 tsp

Carrot, grated                                     225 g (around)

Sultanas                                                50 g

Skimmed milk                                      5 tbsp

Sunflower oil                                         5 tbsp

Orange Juice                                         5 tbsp

Egg white                                               2

 

 

For Frosting: Carrot Cake with Lemon Frosting

 

Soft cheese                                        ¼ cup

Finely grated lemon rind                ½ lemon

Sheds lemon rind                             to decor

 

 

Preparation Method: Carrot Cake with Lemon Frosting

 

Preheat oven to 180 C. Grease a deep 7 in / 18 cm cake tin mould and cover with non stick baking paper.

 

Filter the self raising flour and spice then mix in sugar, sultanas and grated carrot. Mix the oil, milk and orange juice then stir evenly into the dry ingredients. Whisk egg whites until it is stiff then fold in lightly and evenly.

 

Spoon it into the baking tin and bake for 45-50 minutes, until golden and firm. Turn out and make it cool on the wire rack.

 

For the frosting, blend the cheese, honey and lemon rind together until smooth. Spread over the ready frosting on the top of the cooled carrot cake, swirling with a palette knife. Decorate the top of carrot cake with shreds of lemon rind.

 

 

Nutrition Notes: Carrot Cake with Lemon Frosting

 

Per cake

Energy                                  2182 Kcals

Fat                                          61.79 g

Saturated fat                        8.3 g

Cholesterol                            3.25 mg

Fibre                                      26.65

2016-12-17T15:02:23+00:00 December 17th, 2016|Cake, DESSERTS, RECIPES, Vegetable Dishes / Vegetarian|0 Comments

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