Carrot Cake With Lemon

Ingredients

115g (4oz) plain flour
350g (12oz) caster sugar
225g (8oz) icing sugar
2 tsps bicarbonate of soda
250ml (9fl oz) Flora Cuisine
200g (7oz) self-raising wholemeal flour
2 tsps cinnamon
4 eggs, medium
3 large carrots, peeled and grated
2 lemons, grated

Prep Time

10 min

Total Time

55 min

Servings

16 servings 16

Preparation

Mix together all dry ingredients in a large mixing bowl.
Mix in carrot and gradually beat in Flora Cuisine and eggs. Pour into a greased and bottom lined 20cm (8-inch) square cake tin.
Bake in preheated oven 180°C, 160°C fan, gas mark 4 for 45–55 minutes. Cool on a wire rack.
Use a sharp knife to remove outer pith and then segment lemons. Squeeze out remaining juice and add to icing sugar in a bowl with the segments. Mix gently and spread over the cake. Sprinkle with the zest.

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