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

1. Mix together all dry ingredients in a large mixing bowl.
2. Mix in carrot and gradually beat in Flora Cuisine and eggs. Pour into a greased and bottom lined 20cm (8-inch) square cake tin.
3. Bake in preheated oven 180°C, 160°C fan, gas mark 4 for 45–55 minutes. Cool on a wire rack.
4. 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.