Carrot Cake With Lemon Icing

Recipe by Terese
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 5mins
SERVES: 8-10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Sift flour, carb soda, mixed spice, ginger and salt into a bowl. Add sugar, carrot and nuts. Make a well add eggs, oil and vanilla.
  • Beat well with a wooden spoon until thoroughly mixed.
  • Pour into a well greased ring tin/cake tin. Bake in a moderate oven for approximately 45-50 minutes.
  • Cool for a few minutes before turning out onto a cake cooler. Set aside.
  • When cold, ice the top of the cake with lemon icing, sprinkle with slivers of lemon peel. This cake will keep fresh and moist for about 1 week.
  • TO MAKE THE LEMON ICING:
  • Beat the icing sugar, lemon juice and softened butter well together. Add vanilla essence and if necessary adjust consistency with extra icing sugar or lemon juice.
  • Spread thickly onto cooled cake and top with lemon peel.
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