Carrot Cake(with Eggs)

Recipe by
Total Time:
45-60 minutes
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Technique: Bake Recipe
Difficulty: Medium

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Ingredients

  • 225 g soft butter or margarine
  • 225 g soft brown sugar
  • 4 eggs
  • finely grated rind and juice of 1 large lemon
  • 4 eggs
  • 225 g self-raising flour
  • 1 tsp baking powder
  • 225 g finely grated carrots
  • 100 g finely chopped walnuts
  • 150 g icing sugar sifted
  • 1 tsp oil
  • lemon slices or walnuts

How to Make Carrot Cake(with Eggs)

  • Cut a circle of greaseproof or non-stick paper to line the base of a 23 cm round baking ring.
  • Beat the butter and brown sugar until light and fluffy. Beat in the eggs and lemon rind.
  • Sift over the flour, baking powder and fold in.
  • Beat in the carrots then the walnuts. Spoon evenly into the baking ring and smooth the top.
  • Bake 8-13 mins. or until the cake is cooked. It may look a little moist on top.
  • Leave to stand for 10 mins, then turn onto a wire rack to complete cooling.
  • Beat the icing sugar and oil with enough lemon juice to make a smooth icing.
  • Spoon over the cake and allow to set before adding lemon slices or walnuts.

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