Name: Julie’s carrot cake
Cook time: 45 min
Total time: 45 min
Yield: 10
Ingredients: 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

Ingredients

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

1.Preheat the oven to 180&degC (160&degC fan-forced). Grease a deep 20cm square cake pan; line base with baking paper.

2.Process carrots in a food processor until finely chopped; transfer to a large bowl. Process pecans until coarsely chopped; add to carrot.

3.Process 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.

4.To 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.

Suitable to freeze. Not suitable to microwave.
Note

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Ingredients

Method

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