Toni’s Carrot Cake

Method

1. 1

   In a food processor blitz carrots until finely chopped. Add sugar, cinnamon, eggs and oil, and mix again until blended.

2. 2

   Add flour, baking powder, baking soda and salt, and mix altogether to blend.

3. 3

   Pour into a 26cm lined and greased cake tin and bake at 150C for an hour or until cooked. Let the cake rest in the tin for 20 mins before turning upside down onto a rack to cool completely.

4. 4

   To make the cream cheese icing, blend the cream cheese, butter, icing sugar and lemon zest in a food processor until you get a smooth consistency. Add a little lemon juice if it gets too thick.

5. 5

   Once the cake has cooled, spread the cream cheese icing onto the top of the cake and top with a little grated lemon zest.