Carrot Cake with Lemon Cream Cheese Icing
1 cup vegetable oil
1 cup Bundaberg Rich Brown Sugar
1½ cups self-raising flour
1 teaspoon bicarbonate of soda
2 teaspoons mixed spice
2 cups coarsely grated carrot
1 cup walnuts, coarsely chopped
75g cream cheese, softened
1½ cups Bundaberg Pure Icing Sugar
2 teaspoons finely grated lemon zest
1-2 teaspoons lemon juice
- Preheat oven to 180oC. Grease and line an 11cm x 25cm x 7.5cm loaf pan.
- Place oil, brown sugar and eggs into a large bowl and beat until combined. Sift flour, bicarbonate of soda and mixed spice together and beat into oil mixture. Stir in carrots. Reserve 2 tablespoons chopped walnuts. Stir remainder into carrot mixture. Pour mixture into prepared pan.
- Bake for 50 minutes or until a skewer inserted into the centre removes clean. Let cool 10 minutes before turning onto a wire rack to cool.
- Make icing. Place cream cheese, sifted icing sugar, lemon zest and 1 teaspoon lemon juice into a bowl. Beat with an electric mixer until smooth. Icing should be thick but spreadable. Add more lemon juice if necessary. Spread icing over top of cake. Sprinkle with reserved walnuts.