Name: Carrot cake with lemon and cream cheese icing
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 8 servings
Cuisine: Bake
Ingredients: 500 ml flour cake; 10 ml Baking powder; 7.5 ml Bicarbonate of soda; 15 ml mixed spice ground; 5 ml salt; 250 ml flour wholewheat; 250 ml desiccated coconut; 250 ml brown sugar; 315 ml oil; 4 eggs; 500 ml carrots grated; 250 ml pineapple shredded; 125 ml pecan nuts chopped; 60 ml jam apricot; 60 g butter softened; 500 ml icing sugar sifted; 250 g cream cheese; 80 ml lemon juice

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Ingredients (18)

500 ml	flour — cake
10 ml	Baking powder
7.5 ml	Bicarbonate of soda
15 ml	mixed spice — ground
5 ml	salt
250 ml	flour — wholewheat
250 ml	desiccated coconut
250 ml	brown sugar
315 ml	oil
4	eggs
500 ml	carrots — grated
250 ml	pineapple — shredded
125 ml	pecan nuts — chopped
60 ml	jam — apricot

CREAM CHEESE ICING:

60 g	butter — softened
500 ml	icing sugar — sifted
250 g	cream cheese
80 ml	lemon juice

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Method:

Sift the cake flour, baking powder, bicarbonate of soda, spices and salt together. Add the wholewheat flour and the coconut and mix in light.

Beat the sugar, oil and eggs together with electric beaters until very well mixed.

Add the carrot, pineapple, nuts and apricot jam and mix thoroughly.

Add the dry ingredients to the mixture and fold them in with a large metal spoon until evenly mixed.

Pour the batter into a greased cake tin lined with greased baking paper and bake for about 1 hour or until a skewer inserted into the centre comes out clean. Remove the cake from the oven and allow to cool for a couple of minutes, still in the tin, before turning it out onto a wire rack to cool completely before icing.

Prepare icing:
Beat the butter and icing sugar together until creamy. Add the remaining ingredients, and beat until smooth and easy to spread. Ice the cake once it has cooled down and decorate with chopped pecan nuts.

Word and image: Home magazine

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