Carrot Cake with Lemon Icing

Carrot Cake with Lemon Icing


2 people made this

Carrot cakes always make me think of Easter. You can add more elaborate decorations but I like it with plain lemon icing.


Makes: 1 cake

  • 8 eggs, separated
  • 225g sugar
  • 400g grated carrots
  • 400g almond meal
  • 60g cornflower
  • 1 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • 4 tablespoons lemon juice
  • 200g icing sugar

Preparation:20min  ›  Cook:1hour  ›  Ready in:1hour20min 

  1. Preheat oven to 170 degrees C and grease a springform cake tin.
  2. Beat egg yolks with sugar until fluffy. Mix in the grated carrots. Add the almond meal, cornflour, baking powder and cinnamon and mix well. Beat the egg whites until stiff and fold into the batter.
  3. Pour batter into the tin and smooth. Bake 1 hour or until a skewer tests clean.
  4. Mix the lemon juice with the icing sugar to make a smooth icing and drizzle over the cake.

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