Carrot Cake With Lemon Icing Recette

Indulge in this moist and delicious carrot cake, a true crowd-pleaser! This recipe, inspired by a colleague's wife's baking masterpiece, boasts a perfectly spiced carrot cake base topped with a tangy lemon icing. Get ready for rave reviews – it's that good!

Préparation 20 min

Cuisson 65 min

Calories 475.1 kcal

Protéines 9g

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L'équipe cuisine de Forktionary

Adaptée de Food.com, puis testée et standardisée par Forktionary.

Ingrédients pour Carrot Cake With Lemon Icing

All Purpose Flour
Bicarbonate Of Soda
1 teaspoon ground mixed spice
Ground Ginger
½ teaspoon salt
Caster Sugar
Carrots
Walnuts
4 large eggs
½ cup vegetable oil
Vanilla Essence
2 cups powdered sugar
2-3 tablespoons lemon juice
Butter
Candied lemon peel slivers (optional)

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Comment préparer Carrot Cake With Lemon Icing

Preheat oven to 350°F (175°C). Grease and flour a 9-inch ring tin or cake tin.
In a large bowl, sift together 2 cups all-purpose flour, 2 teaspoons baking soda, 1 teaspoon ground mixed spice, 1 teaspoon ground ginger, and ½ teaspoon salt.
Add 1 ¾ cups granulated sugar, 2 cups grated carrots, and 1 cup chopped walnuts or pecans to the dry ingredients.
In a separate bowl, whisk together 4 large eggs, ½ cup vegetable oil, and 1 teaspoon vanilla extract.
Pour the wet ingredients into the dry ingredients and gently mix until just combined. Do not overmix.
Pour batter into the prepared tin and bake for 45-50 minutes, or until a wooden skewer inserted into the center comes out clean.
Let the cake cool in the tin for 10 minutes before inverting it onto a wire rack to cool completely.
Once the cake is completely cool, prepare the lemon icing.
**Lemon Icing:** In a medium bowl, beat together 2 cups powdered sugar, ¼ cup softened unsalted butter, 2-3 tablespoons lemon juice, and ½ teaspoon vanilla extract until smooth and creamy. Add more lemon juice for a thinner consistency or more powdered sugar for a thicker consistency.
Spread the lemon icing evenly over the cooled cake.
Garnish with candied lemon peel slivers (optional).
Store leftover cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.

Nutrition Information (Approximate per serving)

Sodium

5 g

Sugar

164g

Fat

19g

Carbs

18g

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Preparation Desserts Vegetables Cakes Carrots 4 Hours Or Less

Questions fréquentes

Combien de temps faut-il pour préparer Carrot Cake With Lemon Icing ?

Carrot Cake With Lemon Icing prend environ 85 minutes du début à la fin — environ 20 minutes de préparation et 65 minutes de cuisson.

Combien de calories contient Carrot Cake With Lemon Icing ?

Carrot Cake With Lemon Icing contient environ 475.1 calories par portion, avec environ 9 g de protéines, 18 g de glucides et 41 g de lipides.

De quels ingrédients ai-je besoin pour Carrot Cake With Lemon Icing ?

Les principaux ingrédients de Carrot Cake With Lemon Icing sont All Purpose Flour, Bicarbonate Of Soda, Mixed Spice, Ground Ginger, Salt, Caster Sugar. Consultez la liste complète avec les quantités ci-dessus.