Ingredients
Carrot Cake
3 Large eggs
⅔ cup Brown sugar
⅔ cup Cooking oil
1 ½ cups Cake flour
8 ml Baking powder
3 ml Salt
5 ml Ground Cinnamon
3 ml Ground Cloves
3 ml Pomento Spice
2 ml Bicarbonate of Soda
300 g Finely Grated Carrot
60 g Finely Grated Apple
60 ml Seedless Raisins
60 ml Chopped Walnuts
Buttercream
125 g Butter, softened
250 g Icing Sugar
Zest of Lemon
Juice of half a lemon
Directions
1
Preheat oven to 180° C and grease a cake tin.
2
Whisk eggs, oil and sugar together until light and fluffy
3
Sift dry ingredients together and add to beaten mixture.
4
Fold in carrot, apple, raisins and nuts
5
Pour batter into prepared tin
6
Bake for 45 Minutes or until a cake tester comes out clean
7
To make the icing, cream the butter icing sugar in a bowl until a firm buttercream forms.
8
Beat in the zest and the lemon juice.
9
Ice the cooled cake and decorate with more walnuts and lemon zest.
Ingredients
Carrot Cake
3 Large eggs
⅔ cup Brown sugar
⅔ cup Cooking oil
1 ½ cups Cake flour
8 ml Baking powder
3 ml Salt
5 ml Ground Cinnamon
3 ml Ground Cloves
3 ml Pomento Spice
2 ml Bicarbonate of Soda
300 g Finely Grated Carrot
60 g Finely Grated Apple
60 ml Seedless Raisins
60 ml Chopped Walnuts
Buttercream
125 g Butter, softened
250 g Icing Sugar
Zest of Lemon
Juice of half a lemon