Name: Award-winning Carrot Cake
Yield: 10
Ingredients: 3 Large eggs; 2/3 cup Brown sugar; 2/3 cup Cooking oil; 1 ½ cup Cake flour; 8 ml Baking powder; 3 ml Salt; 5 ml Ground Cinnamon; 3 ml Ground Cloves; 3 ml Pomento Spice; 2 ml Bicarbonate of Soda; 300 g Finely Grated Carrot; 60 g Finely Grated Apple; 60 ml Seedless Raisins; 60 ml Chopped Walnuts; 125 g Butter, softened; 250 g Icing Sugar; Zest of Lemon; Juice of half a lemon

Preheat oven to 180° C and grease a cake tin.

Whisk eggs, oil and sugar together until light and fluffy

Sift dry ingredients together and add to beaten mixture.

Fold in carrot, apple, raisins and nuts

Pour batter into prepared tin

Bake for or until a cake tester comes out clean

To make the icing, cream the butter icing sugar in a bowl until a firm buttercream forms.

Beat in the zest and the lemon juice.

Ice the cooled cake and decorate with more walnuts and lemon zest.

Award-winning Carrot Cake

Ingredients

Carrot Cake

Buttercream

Directions

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