Simply the best Carrot Cake!

This cake is simple to make and quite delicious. The high content of raw carrot shortens its shelf life but it will keep quite happily in the fridge for 2 or 3 days. The lemon frosting is a good alternative to the traditional cream-cheese topping and is very simple to make.


125g Wholemeal Flour (SR Flour can be used – just omit the baking powder)
125g Plain Flour
1 teasp Baking Powder
250g Demerara Sugar
250g Butter or Margarine
2 eggs
1 tablespoon yoghurt (Greek is best, but any yoghurt will do!)
250 grated fresh carrot
25g chopped walnuts
1 lge teasp ground cinnamon


1. Place all ingredients in a bowl, except carrots and walnuts
2. Mix to a smooth batter.
3. Add carrots & walnuts, mix well.
4. Pour into a well greased baking tin.
5. Bake 180C, 370F, Mark 5 for 45mins-1 hour

Lemon Frosting:

25g butter or margarine
2 tablespoons lemon juice
Icing sugar to mix.

1. Put lemon juice and softened butter in a mixing bowl.
2. Gradually add sieved icing sugar until the frosting is thick and smooth.
3. Spread over top of cooled cake.


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