Lime frosted easy carrot cake
This carrot cake is quick and simple and amazingly moist and light and the gentle lime in the frosting adds another dimension.
Servings: 12 slices
Calories:
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Alter quantities (metric only) 12 slices
Here's what you'll need...
Ingredients you'll need...
Dry ingredients
- 200 g caster sugar
- 150 g self raising flour
- pinch of salt
- 1 teaspoon bicarbonate of soda
- 1 teaspoon ground cinnamon
Wet ingredients
- 120 ml vegetable oil
- 2 large eggs beaten
- 150 g carrots coarsely grated
Lime frosting
- 100 g cream cheese
- 50 g butter spreadable or very soft
- 75 g icing sugar
- 1 tablespoon lime juice
- 16 walnut halves
Here's what we do...
Carrot cake
- Line your tin with greaseproof paper.
- Heat your oven to 180°C/160°C/Gas mark 4,
- Add the caster sugar to a large bowl.
- Sift all of the remaining dry ingredients into the bowl.
- Give the mixture a quick mix to ensure all the dry ingredients are fully incorporated.
- Mix in the oil first, then when incorporated add the beaten eggs.
- Give everything a quick beat for about 15 seconds on a medium setting.
- Fold in your grated carrots.
- Transfer the batter to your prepared tin and bake in the centre of your oven for an hour or until a skewer inserted into the centre of the cake comes out clean.
- Leave to cool in the tin for 5 minutes
- Remove from the tin and cool on a cooling rack, crust side down.
Lime frosting
- Mix your cream cheese and butter together until fully incorporated.
- Add you lime juice and sift in your icing sugar.
- Mix thoroughly, then spread evenly over the top of the cake.
- Decorate with walnuts.
Supporting Notes
Keep the carrot cake in the fridge, as the frosting is made with cream cheese you need to keep it cold.
This cake freezes well, frosting included.