Carrot Cake with Lemon Cream Cheese Frosting

Carrot Cake with Lemon Cream Cheese Frosting (ho chiak)

Ingredients

•240 grammes carrots (grated)
•120 grammes pineapples (tinned, drained and chopped)
•60 grammes raisins (lightly chopped)
•60 grammes walnuts (toasted, cooled and chopped coarsely)
•240 grammes self-raising flour
•1/4 teaspoons cinnamon powder
•1/4 teaspoons nutmeg powder
•1/2 teaspoons baking soda
•1/2 teaspoons baking powder
•1/2 teaspoons vanilla essence (add to eggs)
•3 eggs
•210 grammes castor sugar
•180 ml cooking oil
Lemon Cream Cheese Frosting

•60 grammes butter (room temperature)
•230 grammes cream cheese (room temperature)
•230 grammes icing sugar (sifted)
•1 lemon (grate the skin)
Method

Sift the flour with soda and baking powder. Add castor sugar.

Whisk eggs until frothy in a separate bowl. Add in vanilla essence.

Pour egg mixture into the flour and stir well. Then add grated carrots followed by cooking oil. Add in the chopped pineapples and stir well.

Then add in the raisins and walnuts.

Pour mixture into a greased and floured tray and bake in a preheated oven at 170°C for 45 minutes.

Remove from oven and allow to stand to cool before applying frosting.

Frosting

Put cream cheese and butter in the bowl of an electric mixer. Beat on low speed till blended. Gradually add icing sugar (sifted) and continue beating until smooth.

Add vanilla essence and grated lemon and allow to beat till well combined