Carrot cake with lemon icing

Name: Carrot cake with lemon icing
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 15
Ingredients: 400 g Flour; 300 g Sugar; 2 packages Vanilla sugar; 2 TEASPOONS Baking soda; 2 TEASPOONS Baking Powder; 1 TEASPOON Cinnamon powder; 1/2 TEASPOON Salt; 200 g Carrots; 400 g Soy Yoghurt Nature; 200 ml Maize-germ oil; 250 g Icing sugar; 3 TABLESPOONS Lemon juice; 7-10 Tbsp Grease

AUTHOR
Jennie Fields

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 15

400 g Flour
300 g Sugar
2 packages Vanilla sugar
2 TEASPOONS Baking soda
2 TEASPOONS Baking Powder
1 TEASPOON Cinnamon powder
1/2 TEASPOON Salt
200 g Carrots
400 g Soy Yoghurt Nature
200 ml Maize-germ oil
250 g Icing sugar
3 TABLESPOONS Lemon juice
7-10 Tbsp Grease

Directions

1
Mix flour, sugar, vanilla sugar, baking soda, baking powder, cinnamon and salt. Peel and grate the carrots. Mix carrots, yoghurt and oil. Stir the carrot mixture into the flour mixture with the whisk of the hand mixer
2
Grease a springform pan (26 cm Ø) with a tube sheet well. Pour in the dough and bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 40 minutes. Remove from oven, let it cool down for about 45 minutes and turn out of the tin. Leave to cool for approx. 2 hours
3
Mix icing sugar and lemon juice to a smooth glaze. Decorate the cake with the icing and let it dry
4
waiting time approx. 2 3/4 hours