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Main Ingredients | Lemon Zest, Carrot |
Cuisine | Fusion |
Course | Desserts |
Prep Time | 11-15 minutes |
Cook time | 11-15 minutes |
Serve | 4 |
Taste | Sweet |
Level of Cooking | Moderate |
Others | Veg |
Ingredients list for Lemon and Carrot Cake with Cream Cheese Frosting
- 1 Lemon Zest grated
- 1 cup Carrot grated
- 100 grams Cream cheese
- 200 grams Refined flour (maida)
- 1 teaspoon Baking powder
- 1 teaspoon Baking soda
- 2 pinches Salt
- 1 tablespoon Cinnamon powder
- 3 Eggs
- 1 cup Castor sugar (caster sugar)
- 2-3 tablespoons Oil
- 1/2 cup Scraped coconut
- 100 grams Pineapple chopped
- 1/2 cup Walnuts chopped
- 1 tablespoon Vanilla essence
- 1/2 cup Powdered sugar
- 100 grams Whipped cream
- 2-3 Fresh mint leaves chopped
Method
- Preheat oven to 180º C. Sieve maida, baking powder, baking soda, salt and cinnamon powder into a bowl.
- Whisk eggs in another bowl. Whisk sugar and oil in a third bowl.
- Add the whisked eggs to it and mix well.
- Add carrot, coconut, pineapple and walnut to the maida mixture and mix well.
- Add vanilla essence to the egg mixture and whisk well. Add it to the maida mixture and mix well.
- Pour this mixture into a greased cake tin and bake in the preheated oven for 40 minutes.
- Remove it from the oven and let it cool down to room temperature.
- Keep it in the refrigerator to cool. Remove from the cake tin and slice the uppermost layer.
- Whisk cream cheese, salt and powdered sugar in a bowl.
- Add whipped cream and some of the lemon zest and mix well.
- Spread the frosting on the cake.
- Garnish it with remaining lemon zest and mint leaves. Cut into wedges and serve.
Nutrition Info
Calories | 3259 |
Carbohydrates | 363.4 |
Protein | 81.9 |
Fat | 163.9 |
Other Fiber | Iron- 21.4mg |
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