Carrot cake with lemon icing

AUTHOR
Kelli Murphy
DIFFICULTY
very easy
RATING
4.1 12
COOK TIME
75 mins
TOTAL TIME
75 mins

Ingredients

Servings: 15
  • 7-10 Tbsp Grease
  • 400 g Flour
  • 300 g Sugar
  • 2 packages Vanilla sugar
  • 2 TEASPOONS Baking soda
  • 2 TEASPOONS Baking Powder
  • 1 TEASPOON Cinnamon
  • 7-10 Tbsp Salt
  • 2–3 (200 g) Carrots
  • 400 g Soy Yoghurt
  • 200 ml neutral oil (e.g. corn germ oil)
  • 250 g Icing sugar
  • 3 TABLESPOONS Lemon juice

Directions

  1. 1

    Grease a springform pan (26 cm Ø) well with a tube sheet insert. Preheat the oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Mix flour, sugar, vanilla sugar, baking powder, cinnamon and 1⁄2 tsp. salt.

  2. 2

    Peel, wash and finely grate the carrots. First mix with yoghurt and oil, then stir into the flour mixture with the whisk of the mixer.

  3. 3

    Smooth the dough in the form. Bake in a hot oven for about 40 minutes. Take out, let cool for about 45 minutes. Carefully turn the cake out of the tin and let it cool down.

  4. 4

    Mix icing sugar and lemon juice to a smooth glaze. Dribble over the cake and leave to dry.

Nutrition Facts

KCAL
370 kcal
CARBS
58 g
FATS
14 g
PROTEINS
4 g