How to make Lemon and Carrot Cake with Cream Cheese Frosting -
Lemon and carrot cake served with cream cheese frosting.
This recipe is from FoodFood TV channel & has featured on Sirf 30 minute.
Main Ingredients : Lemon Zest (लेमन ज़ेस्ट / नींबु की छाल), Carrot (गाजर)
Cuisine : Fusion
Course : Desserts
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For more recipes related to Lemon and Carrot Cake with Cream Cheese Frosting checkout Lemon Butter Cookies, Lemon Pistachio Cheesecake, Lemon Mint Tart. You can also find more Desserts recipes like Dark Chocolate Fudge Cake with Dark Chocolate Gana Paan Popsicles Bottle Gourd Pancakes with Rabdi Frozen Chocolate Mousse Cake
Lemon and Carrot Cake with Cream Cheese Frosting Recipe Card
Fusion cuisine is one that combines elements of different culinary traditions. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in a number of innovations.
Fusion food is a general term for the combination of various forms of cookery and comes in several forms.
Prep Time : 11-15 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Sweet
Ingredients for Lemon and Carrot Cake with Cream Cheese Frosting Recipe
Lemon Zest grated 1
Carrot grated 1 cup
Cream cheese 100 grams
Refined flour (maida) 200 grams
Baking powder 1 teaspoon
Baking soda 1 teaspoon
Salt 2 pinches
Cinnamon powder 1 tablespoon
Eggs 3
Castor sugar (caster sugar) 1 cup
Oil 2-3 tablespoons
Scraped coconut 1/2 cup
Pineapple chopped 100 grams
Walnuts chopped 1/2 cup
Vanilla essence 1 tablespoon
Powdered sugar 1/2 cup
Whipped cream 100 grams
Fresh mint leaves chopped 2-3
Method
Step 1
Preheat oven to 180º C. Sieve maida, baking powder, baking soda, salt and cinnamon powder into a bowl.
Step 2
Whisk eggs in another bowl. Whisk sugar and oil in a third bowl.
Step 3
Add the whisked eggs to it and mix well.
Step 4
Add carrot, coconut, pineapple and walnut to the maida mixture and mix well.
Step 5
Add vanilla essence to the egg mixture and whisk well. Add it to the maida mixture and mix well.
Step 6
Pour this mixture into a greased cake tin and bake in the preheated oven for 40 minutes.
Step 7
Remove it from the oven and let it cool down to room temperature.
Step 8
Keep it in the refrigerator to cool. Remove from the cake tin and slice the uppermost layer.
Step 9
Whisk cream cheese, salt and powdered sugar in a bowl.
Step 10
Add whipped cream and some of the lemon zest and mix well.
Step 11
Spread the frosting on the cake.
Step 12
Garnish it with remaining lemon zest and mint leaves. Cut into wedges and serve.
Nutrition Info
Calories : 3259 Kcal
Carbohydrates : 363.4 gm
Protein : 81.9 gm
Fat : 163.9 gm
Other : Iron- 21.4mg
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
