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
Energy 2182 Kcals
Fat 61.79 g
Saturated fat 8.3 g
Cholesterol 3.25 mg