Name: Carrot cake with lemon cream cheese frosting
Cook time: 105 min
Total time: 105 min
Yield: 12
Ingredients: 3 eggs; 1 1/3 cup (295 grams) firmly packed brown sugar; 1 cup (250 millilitres) vegetable oil; 3 cup coarsely grated carrot, firmly packed; 1 cup (110 grams) coarsely chopped walnuts; 2 1/2 cup (375 grams) self-raising flour; 1/2 teaspoon bicarbonate of soda; 2 teaspoon mixed spice; 30 gram unsalted butter, softened; 80 gram cream cheese, softened; 1 teaspoon finely grated lemon rind; 1 1/2 cup (240 grams) icing sugar

Ingredients

3 eggs

1 1/3 cup (295 grams) firmly packed brown sugar

1 cup (250 millilitres) vegetable oil

3 cup coarsely grated carrot, firmly packed

1 cup (110 grams) coarsely chopped walnuts

2 1/2 cup (375 grams) self-raising flour

1/2 teaspoon bicarbonate of soda

2 teaspoon mixed spice

30 gram unsalted butter, softened

80 gram cream cheese, softened

1 teaspoon finely grated lemon rind

1 1/2 cup (240 grams) icing sugar

Method

1.Preheat oven to 180°C. Grease a deep 22cm round cake pan; line base with baking paper.

2.In a small bowl, beat eggs, sugar and oil with an electric mixer until thick and creamy. Transfer mixture to a large bowl; stir in carrot and nuts, then sifted dry ingredients. Pour mixture into pan.

3.Bake cake about 1¼ hours. Stand cake in pan 5 minutes before turning, top-side up, onto a wire rack to cool.

4.Meanwhile, make lemon cream cheese frosting: In a small bowl, beat butter, cream cheese and rind with electric mixer until light and fluffy. Gradually beat in sifted icing sugar.

5.Spread cooled cake with frosting.