Carrot Cake with Lemon Frosting
Carrot cake with lemon frosting is a delightful fusion of warm, earthy flavors and zesty brightness. The moist, spiced cake is enriched with finely grated carrots, which add a natural sweetness and tender crumb, while hints of cinnamon and nutmeg provide comforting depth. The tangy lemon frosting, a refreshing departure from the traditional cream cheese, brings a lively contrast that elevates each bite. This vibrant topping, with its citrusy zing, perfectly balances the cake’s richness, creating a harmonious blend of flavors. Ideal for any occasion, this carrot cake with lemon frosting is a refreshing twist on a beloved classic, offering a taste that’s both familiar and pleasantly surprising.
Carrot cake has its own great taste but it will have great flavor with soft and tangy lemon frosting. This cake is perfect for afternoon tea or as a birthday cake for a variation.
Carrot Cake with Lemon Frosting
Ingredients:
Make 7 inches of carrot cake
Self-rising flour, 225 g
Sugar, 115 g
All spices, 2 tsp
Carrot, grated, 225 g (around)
Sultanas, 50 g
Skimmed milk, 5 tbsp
Sunflower oil, 5 tbsp
Orange Juice, 5 tbsp
Egg white, 2
For Frosting:
Soft cheese, ¼ cup
Finely grated lemon rind, ½ lemon
Sheds lemon rind, to the decor
Carrot Cake with Lemon Frosting
Preparation Method:
Preheat oven to 180 C. Grease a deep 7 in / 18 cm cake tin mold and cover with nonstick baking paper.
Filter the self-rising flour and spice then mix in sugar, sultanas and grated carrot. Mix the oil, milk and orange juice then stir evenly into the dry ingredients. Whisk egg whites until it is stiff then fold in lightly and evenly.
Spoon it into the baking tin and bake for 45-50 minutes, until golden and firm. Turn out and make it cool on the wire rack.
For the frosting, blend the cheese, honey and lemon rind together until smooth. Spread over the ready frosting on the top of the cooled carrot cake, swirling with a palette knife. Decorate the top of the carrot cake with shreds of lemon rind.
Nutrition Notes:
Per cake
Energy, 2182 Kcals
Fat, 61.79 g
Saturated fat, 8.3 g
Cholesterol, 3.25 mg
Fibre, 26.65
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