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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.
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