John Myers
Contents
show
Carrot Cake with Lemon and Cream Cheese Topping
The perfect carrot cake with lemon and cream cheese topping recipe with a picture and simple step-by-step instructions.
carrot cake
- 340 g Flour
- 1,5 tsp Baking powder
- 1,5 tsp Baking soda
- 1 tsp Salt
- 1,5 tsp Cinnamon
- 1 tsp Nutmeg
- 500 g Carrots
- 50 ml Lemon juice
- 200 g Sugar
- 300 ml Oil
- 4 Pc. Eggs
- 1,5 tsp Vanilla extract
- 130 g Walnuts
Lemon cream cheese topping
- 0,25 Cup Butter
- 2 Cup Powdered sugar
- 0,5 Pc. Squeezed lemons
- 0,5 tsp Vanilla extract
- 120 g Cream cheese
- Mix the flour, baking powder, baking soda, salt, cinnamon and nutmeg together.
- Grate the carrots and pour lemon juice over them.
- Whisk the sugar, oil, eggs and vanilla extract together.
- Fold in the flour mixture. Add the carrots and walnuts and stir well.
- Put the dough in an ovenproof dish and bake at 170 degrees for 40-60 minutes.
- For the topping, mix butter, powdered sugar, lemon juice and vanilla extract. Fold in the cream cheese. Spread the cream cheese mixture on the cooled carrot cake.
Facebook Comments