Description
Carrot cake recipe:
All purpose flour 250g
Carrot 300g
Sugar 180g
4 large eggs
Baking powder 2 ½ tsp
Salt ¼ tsp
Cooking oil 180g
Lemon juice 1 tbsp
Lemon zest 1 tbsp
Cinnamon powder 1 tsp
Vanilla 1 tsp ( optional)
Candied cherry 100g
Candied mixed peels 30g
Walnuts 25g
Pan size 18cm x 18cm
Bake at 180*c in a preheated oven for 60 to 65 minutes or until a toothpick inserted into the centre comes out clean.
For the frosting :
Butter 80g
Cream Cheese 150g
Icing sugar 80g