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Ingredients
US|METRIC
16 SERVINGS
- 200 grams wholemeal flour (self-raising)
- 115 grams plain flour
- 350 grams caster sugar
- 2 tsp. cinnamon
- 2 tsp. bicarbonate of soda
- 250 mL Flora Cuisine
- 3 carrots (large, peeled and grated)
- 4 eggs (medium)
- 2 lemons (grated)
- 225 grams icing sugar
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Directions
- Mix together all dry ingredients in a large mixing bowl.
- Mix in carrot and gradually beat in Flora Cuisine and eggs. Pour into a greased and bottom lined 20cm (8-inch) square cake tin.
- Bake in preheated oven 180°C, 160°C fan, gas mark 4 for 45–55 minutes. Cool on a wire rack.
- Use a sharp knife to remove outer pith and then segment lemons. Squeeze out remaining juice and add to icing sugar in a bowl with the segments. Mix gently and spread over the cake. Sprinkle with the zest.
NutritionView More
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230Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories230Calories from Fat20 |
% DAILY VALUE |
Total Fat1.5g2% |
Saturated Fat0g0% |
Trans Fat |
Cholesterol55mg18% |
Sodium190mg8% |
Potassium135mg4% |
Protein4g |
Calories from Fat20 |
% DAILY VALUE |
Total Carbohydrate54g18% |
Dietary Fiber3g12% |
Sugars36g |
Vitamin A40% |
Vitamin C20% |
Calcium4% |
Iron6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(2)
レモン 4 years ago
Great cake! i used 50g less sugar (it seemed too sugary) and didn’t make the lemon icing cuz it’s sooo nice on its own :)
Sophie Binns 5 years ago
It turned out amazing, it's a nice soft texture. I love the choice of flavouring, I think the carrot, the lemon and the cinnamon flavour works really well together, but the lemon icing was quite runny, not really the consistency I was looking for, but apart from that I'd highly recommend it!