Ingredients for 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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How to Make 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
