Monday, July 18, 2011

Carrot Cake


250g carrot (2 medium size) - grated coarsely
1 large Granny Smith apple (about 170g) - grated coarsely
200g caster sugar
3 eggs 
¾  cup oil
150ml milk
260g plain flour 
¾ tsp baking soda
1 tsp baking powder
1 tsp mixed spice
½ cup dessicated coconut
50g toasted brazil nuts (or walnuts) - chopped coarsely
½ tsp salt
1 tsp vanilla extract
1 tbsp lemon juice 

  • Whisk eggs and sugar until creamy (takes about 5 mins).
  • Whisk in oil  and vanilla extract until blended.  Then add in milk.
  • Sieve flour, baking powder, baking soda, salt and mixed spice into the egg mixture and  whisk until well combined.
  • Fold in grated carrots and apple together with lemon juice,  nuts and dessicated coconut.
  • Pour into a loaf pan or muffin pan and bake until golden brown or cooked.


150g cream cheese
60g butter
5 tbsp icing sugar
1 tbsp lemon juice
zest of half a lemon

  • Beat cream cheese and butter until smooth.  
  • Gradually add in icing sugar and then lemon juice. 

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