Carrot Cake With Lemon Icing

Total Time: 1 hr 5 mins Preparation Time: 15 mins Cook Time: 50 mins

Ingredients

• Servings: 8
• 1 cup all-purpose flour
• 1/2 teaspoon bicarbonate of soda
• 1/2 teaspoon mixed spice
• 1/2 teaspoon ground ginger
• 1 pinch salt
• 1 cup caster sugar
• 1 1/2 cups finely grated carrots (usually about 1 large carrot)
• 1/2 cup chopped walnuts
• 2 eggs
• 3/4 cup oil
• 1 teaspoon vanilla essence
• 1 cup icing sugar
• 1 tablespoon lemon juice
• 1 teaspoon softened butter
• 3 -4 drops vanilla essence
• lemon peel

Recipe

• 1 sift flour, carb soda, mixed spice, ginger and salt into a bowl. add sugar, carrot and nuts. make a well add eggs, oil and vanilla.
• 2 beat well with a wooden spoon until thoroughly mixed.
• 3 pour into a well greased ring tin/cake tin. bake in a moderate oven for approximately 45-50 minutes.
• 4 cool for a few minutes before turning out onto a cake cooler. set aside.
• 5 when cold, ice the top of the cake with lemon icing, sprinkle with slivers of lemon peel. this cake will keep fresh and moist for about 1 week.
• 6 to make the lemon icing:.
• 7 beat the icing sugar, lemon juice and softened butter well together. add vanilla essence and if necessary adjust consistency with extra icing sugar or lemon juice.
• 8 spread thickly onto cooled cake and top with lemon peel.