Carrot cake with lemon and cream cheese icing

Home Magazine
Prep Time: 00:30
Servings: 8
Cooking Time: 01:00
  • 500ml - cake flour
  • 10ml - baking powder
  • 7.5ml - bicarbonate of soda
  • 15ml - mixed spice
  • 5ml - salt
  • 250ml - wholewheat flour
  • 250ml - desiccated coconut
  • 250ml - brown sugar
  • 315ml - oil
  • 4 - eggs
  • 500ml - grated carrots
  • 250ml - shredded pineapple
  • 125ml - pecan nuts, chopped
  • 60ml - apricot jam
  • 60g - softened butter
  • 500ml - icing sugar, sifted
  • 250g - cream cheese
  • 80ml - lemon juice
A timeless take on a classic recipe.
Sift the cake flour, baking powder, bicarbonate of soda, spices and salt together. Add the wholewheat flour and the coconut and mix in light.

Beat the sugar, oil and eggs together with electric beaters until very well mixed.

Add the carrot, pineapple, nuts and apricot jam and mix thoroughly.

Add the dry ingredients to the mixture and fold them in with a large metal spoon until evenly mixed.

Pour the batter into a greased cake tin lined with greased baking paper and bake for about 1 hour or until a skewer inserted into the centre comes out clean. Remove the cake from the oven and allow to cool for a couple of minutes, still in the tin, before turning it out onto a wire rack to cool completely before icing.

Prepare icing:
Beat the butter and icing sugar together until creamy. Add the remaining ingredients, and beat until smooth and easy to spread. Ice the cake once it has cooled down and decorate with chopped pecan nuts.

Word and image: Home magazine

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April 2023

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