Carrot Cake with Lemon Cream Cheese Frosting
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
You need about three large carrots to make this fabulous carrot cake. It's topped with a sweet, homemade lemon cream cheese frosting.
Ingredients
3 eggs
1 1/3 c. firmly packed light brown sugar
1 c. vegetable oil
3 c. firmly packed, coarsely grated carrot
1 c. coarsely chopped walnuts
2 1/2 c. self-rising flour
1/2 tsp. baking soda
2 tsp. pie spice
Instructions
Preheat oven to 350 degrees F/325 degrees F fan-forced. Grease deep 9-inch round cake pan; line base with parchment paper.
Beat eggs, sugar, and oil in small bowl with electric mixer until thick and creamy. Transfer mixture to large bowl; stir in carrot and nuts then sifted dry ingredients. Pour mixture into pan.
Bake cake about 1 1/4 hours. Stand in pan 5 minutes; turn, top-side up, onto wire rack to cool.
Meanwhile, make lemon cream cheese frosting: Beat butter, cream cheese and rind in small bowl with electric mixer until light and fluffy; gradually beat in powdered sugar.
Spread cooled cake with frosting.
Stop Second-Guessing Every Meal
Get a personalized eating plan for YOUR PCOS type. Know exactly what to eat this week.
Personalized for your PCOS type
Delivered in 24 hours
Just $9 one-time
No subscription. No commitment.
Comments
Register or log in to add a comment