Scrumptious Carrot Cake with Lemon Frosting

Serves: 12

You will need

200g self-raising flour
100g wholemeal flour
2 teaspoons baking powder
150g dark muscovado sugar
5 medium eggs
75ml rapeseed oil
350g carrots, grated
200g low-fat soft cheese
2 tablespoons icing sugar
1 tablespoon lemon juice
Zest of 1 lemon, to decorate



Directions


1. Pre-heat the oven to 180ºC/Gas Mark 4. Grease and line the base of a 21cm round cake tin with baking parchment.

2. Mix together the flours, baking powder and sugar. In a separate bowl, whisk the eggs and rapeseed oil until creamy and fold into the flour with the carrots. Spoon into the tin and bake for 45 minutes until cooked throughout. Cool slightly before removing from the tin, then allow to cool completely.

3. Whisk together the soft cheese, icing sugar and lemon juice and spread on the cooled cake. Decorate with the lemon zest and serve.

Recipe courtesy of www.rapeseedoilbenefits.com 



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