Julie's carrot cake
This easy carrot cake is so delicious with its tangy lemon frosting.
- 45 mins cooking
- Serves 10
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Ingredients
Julie's carrot cake
- 2 large carrots (360g), peeled, coarsely chopped
- 1 cup (110g) pecans
- 3 eggs
- 1 cup (220g) caster sugar
- 2/3 cup (160ml) vegetable oil
- 1 teaspoon vanilla essence
- 1 1/3 cup (200g) self-raising flour
- 1/2 teaspoon bicarbonate of soda
- 2 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
Lemon frosting
- 50 gram cream cheese
- 40 gram butter, softened
- 2 teaspoon finely grated lemon rind
- 2 cup (320g) icing sugar
- 2 teaspoon lemon juice
Method
Julie's carrot cake
- 1Preheat the oven to 180°C (160°C fan-forced). Grease a deep 20cm square cake pan; line base with baking paper.
- 2Process carrots in a food processor until finely chopped; transfer to a large bowl. Process pecans until coarsely chopped; add to carrot.
- 3Process eggs, sugar, oil and vanilla for a few seconds or until combined; add to carrot mixture. Stir in sifted dry ingredients. Pour mixture into prepared pan; bake for about 45 minutes or until cooked when tested. Stand 5 minutes before turning onto a wire rack to cool.
- 4To make lemon frosting, beat cream cheese, butter and rind in a medium bowl with an electric mixer until smooth. Stir in sifted icing sugar and juice until combined. Spread on top of cake.
Notes
Suitable to freeze. Not suitable to microwave.