Name: Carrot cake with cream cheese icing
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Yield: 10
Ingredients: 1 medium lemon, zested; 2/3 cup caster sugar; 1 cup self-raising flour; 1/2 cup plain flour; 1 teaspoon bicarbonate of soda; 1 teaspoon ground cinnamon; 100 gram reduced-fat margarine, melted; 1/3 cup golden syrup; 3 eggs, at room temperature; 2 medium carrots, peeled, finely grated (2 cups); 100 gram extra-light cream cheese, at room temperature; 3/4 cup icing sugar

Ingredients

1 medium lemon, zested

2/3 cup caster sugar

1 cup self-raising flour

1/2 cup plain flour

1 teaspoon bicarbonate of soda

1 teaspoon ground cinnamon

100 gram reduced-fat margarine, melted

1/3 cup golden syrup

3 eggs, at room temperature

2 medium carrots, peeled, finely grated (2 cups)

100 gram extra-light cream cheese, at room temperature

3/4 cup icing sugar

Method

1.Preheat oven to 170°C (150°C fan-forced). Grease and line base and sides of a 19cm (base measurement) square cake pan with baking paper.

2.Process zest and 2 tablespoons of sugar until combined. Spread on a baking tray. Set aside for 1 hour to dry.

3.Meanwhile, combine flours, bicarbonate of soda, cinnamon and remaining sugar in a large bowl. Whisk margarine, golden syrup and eggs in a large jug; pour into flour mixture. Stir to combine. Stir in carrot.

4.Spread mixture into prepared pan; smooth surface. Bake for 35-40 minutes or until a skewer inserted at the centre comes out clean. Stand for 5 minutes. Turn, top-side up, onto a wire rack to cool.

5.To make cream cheese icing, use an electric mixer to beat cream cheese and icing sugar until smooth. Spread icing over cake. Sprinkle with lemon sugar. Serve at once.

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Ingredients

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