Lemon and Carrot Cake with Cream Cheese Frosting

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

1. Preheat oven to 180º C. Sieve maida, baking powder, baking soda, salt and cinnamon powder into a bowl.
2. Whisk eggs in another bowl. Whisk sugar and oil in a third bowl.
3. Add the whisked eggs to it and mix well.
4. Add carrot, coconut, pineapple and walnut to the maida mixture and mix well.
5. Add vanilla essence to the egg mixture and whisk well. Add it to the maida mixture and mix well.
6. Pour this mixture into a greased cake tin and bake in the preheated oven for 40 minutes.
7. Remove it from the oven and let it cool down to room temperature.
8. Keep it in the refrigerator to cool. Remove from the cake tin and slice the uppermost layer.
9. Whisk cream cheese, salt and powdered sugar in a bowl.
10. Add whipped cream and some of the lemon zest and mix well.
11. Spread the frosting on the cake.
12. Garnish it with remaining lemon zest and mint leaves. Cut into wedges and serve.

Nutrition Info