CARROT CAKE (EGGLESS)

Eggless carrot cake, I made on the Easter Monday. It is one 9'' inch round cake. Normally carrot cakes are frosted with cream cheese but my son does not like it and it is not my favourite too so I frosted with lemon buttercream frosting.

Serves 1x9'' inch cake

Time: 35 minutes

Carrot cake

1 cup plain flour

1/2 cup wheat flour

1 tsp baking powder

1/2 tsp baking soda

1 1/2 tsp cinnamon

1/2 tsp nutmeg

1/4 tsp salt

1 cup finely grated carrot

1/4 cup raisins (optional)

2 tbs crushed nuts of your choice (optional)

3/4 cup water

1/2 oil

2 tsp vanilla

1 tbs apple cider vinegar or normal will do too

Lemon buttercream frosting

1/2 cup butter

1 1/2 cup icing sugar

1/2 tsp lemon zest

1 tsp lemon juice

Some crushed nuts for garnishing

Method

First sieve all the dry ingredients in one bowl, then mix the wet ingredients in another bowl.

Mix the dry ingredients in wet mix and beat till all blended.

Fold in the grated carrots, raisins and nuts. Pour the batter into the greased tin.

Bake the cake for 35 minutes in a preheated oven at 180'C till golden in colour and the toothpick comes out clean when poked in the centre.

Let the cake cool completely and in the meantime prepare the frosting. To prepare the frosting, beat the butter till creamy then add the icing sugar, lemon zest and few drops of lemon juice. beat again till nice and fluffy. Spread the frosting on the top of the cake and garnish with some chopped nuts to serve.