This cake came about because I had 1 lonely lemon sitting in my fridge. I made this cake with Hubby in mind as he loves carrot cake but I decided to get the kids to taste it before I told them what it was. For some reason the thought of vegetables living in our cake still makes a couple of the younger kids frown and screw their noses up, they think its just not right lol. So they get to taste it first from now on and then I will reveal what it is. Shortstuff still didn't like it, (That fact still won't stop me from continuing to try different carrot cake recipes though!).
The rest of the Gang found the cake pretty good. It cuts well and the lemon icing just gives it that little bit of zing. I found it held together well for lunch boxes too which is always a bonus. I had a request for plain icing next time I make it but Hubby and I thought the lemon icing suited it to a tee....maybe I will ice it in half lemon and half plain lol.
CARROT CAKE WITH LEMON ICING
125 grams unsalted butter, softened
1 cup white sugar
grated rind of 1 orange
pinch of nutmeg
pinch of allspice
pinch of cinnamon
3/4 cup grated carrot
60 grams chopped raw almonds
1 1/2 teaspoons baking powder
pinch of salt
1 1/4 cups plain flour, sifted
up to 1/4 cup warm water
1 cup icing sugar
2-3 tablespoons lemon juice
Preheat oven to 180 degrees.
Beat butter until mixed well.
Add sugar and beat until light and fluffy.
Add orange zest, nutmeg, allspice, cinnamon and mix well.
Add the eggs, one at a time, continually beating.
Add carrot, almonds, baking powder, salt and flour.
Mix well with wooden spoon and add water, little by little, until a smooth consistency is reached.
DO NOT OVER BEAT!
Spoon mixture into a sprayed springform cake tin and cook in oven for about 35 minutes until a skewer comes out clean.
Place on cake rack to cool for about 10 minutes.
To make the icing, mix together the icing sugar and lemon juice.
Pour over the cake when ready to serve.