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Julie's carrot cake

Julie's carrot cake

Serving size: Serves 10 or more
Cooking time: More than 1 hour
Course: Dessert
Favourite flavours: Cakes/baking

Julie's carrot cake
INGREDIENTS

2 large (360g) carrots
1 cup (110g) pecans
3 eggs
1 cup (220g) caster sugar
2/3 cup (160ml) vegetable oil
1 teaspoon vanilla essence
11/3 cups (200g) self-raising flour
1/2 teaspoon bicarbonate of soda
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg

LEMON FROSTING
50g cream cheese
40g butter, softened
2 teaspoons finely grated lemon rind
2 cups (320g) icing sugar
2 teaspoons lemon juice
METHOD

1. Preheat the oven to 180°C (160°C fan-forced). Grease a deep 20cm square cake pan; line base with baking paper.
2. Peel carrots, chop coarsely. Process carrots until finely chopped; transfer to a large bowl. Process pecans until coarsely chopped; add to carrot.
3. Process eggs, sugar, oil and vanilla for a few seconds or until combined; add to carrot mixture. Stir in sifted dry ingredients. Pour mixture into prepared pan; bake for about 45 minutes or until cooked when tested. Stand 5 minutes before turning onto a wire rack to cool.
4. LEMON FROSTING: Beat cream cheese, butter and rind in a medium bowl with an electric mixer until smooth. Stir in sifted icing sugar and juice until combined.
5. Spread top of cake with Lemon Frosting.

Suitable to freeze. Not suitable to microwave.

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