Carrot cake with cream cheese-and-lemon icing
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- Abigail Donnelly
- 6 - 8
- 20 minutes
- 50 minutes
- Nederburg Winemaster's Reserve Special Late Harvest
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Ingredients
- 3 free-range eggs
- 300 g treacle sugar
- 250 ml canola oil
- 330 g flour
- 2 t baking powder
- 1t bicarbonate of soda
- 2 t cinnamon
- ½ t salt
- ½ t nutmeg
- 350 g carrots, grated
- 100 g walnuts, chopped
- For the cream cheese-and-lemon icing
- 100 g icing sugar
- 200 g mascarpone
- 200 g cream cheese
- ½ a lemon, juiced and zested
- crushed walnuts, to garnish
Cooking Instructions
Preheat the oven to 180°C.
Beat the eggs and treacle sugar until light and fluffy. Add the oil.
Sift the flour, baking powder, bicarbonate of soda, cinnamon, salt and nutmeg and fold into the egg mixture. Add the carrots and walnuts.
Pour into a 25 cm springform tin and bake for 50 minutes or until a skewer inserted comes out clean. Allow to cool completely, remove from the tin and ice.
Top with crushed walnuts.
To make the icing, sift the icing sugar over the mascarpone and cream cheese. Add the lemon juice and zest and lightly mix.
Love this cake I can’t wait to make it myself thanx Woolies Taste n Abigail Donnelly
This is definitely by far my favorite cake!
I’m new to cake making and this was really easy to make. My result was amazingly tasty and loved by all that were lucky enough to get a piece!