Serve With: This is a delicious light cake which keeps well for up to a week!
Prep Time: 15 Min.
Cook Time: 60 Min.
What you need:
* 1 1/2 c. self raising flour * 1 1/2 c. whole wheat flour * 1 tsp. baking powder * 1 1/8 c. soft light brown sugar * 1 tsp. cinnamon * 4 eggs * 1 c. sunflower oil * 1 c. carrots, peeled and finely grated * grated zest of a lemon and juice of ½ a lemon
Topping * 1/4 c. cream cheese * 2 c. confectioners sugar, sifted * juice of ½ lemon
What to do:
1. Lightly butter a (8") round spring form pan and line with wax paper. 2. Mix flours,baking powder, sugar and cinnamon in a large bowl. 3. Mix the eggs and oil in a bowl and whisk together, then add to the flour and mix well. Add the carrots and 1/2 of the lemon juice and mix. 3. Spoon the mixture into prepared cake tin and bake at 300°F for 1 hour until the center is firm when pressed and the top is golden. Allow to cool for 5 minutes then remove from pan and place on a wire rack to cool completely. 4. Put the cream cheese in a bowl and gradually add the sifted confectioners sugar. Add only enough lemon juice to make a soft, spreadable icing consistency 5. Spoon topping onto the cake and spread with a knife.