There are eleventy billion carrot cake recipes, and I feel that I have tried out a significant proportion of them. The thing I love about this one is that it’s very simple, and really quick to throw together. Although I love cream cheese icing, this lemon glaze does, and the name implies, result in a lighter, less rich cake. Given the cake itself is quite simple I usually cook it in a fluted bundt tin to make it look a bit more fancy.
¾ cup (150 grams) canola or other flavourless oil
1 cup (165 grams) brown sugar
2 tsp cinnamon
2 cups (250 grams) grated carrot
½ tsp baking soda, sifted
2 cups self raising flour
Lemon icing, to top
- Set oven to 180 degrees C and line and grease a cake tin. Beat the eggs, oil and brown sugar until very well combined and the mixture has turned light in colour. Add the remaining ingredients and stir until just combined, be careful not to over mix.
- Pour the mix into the prepared tin and bake for about 45 minutes or until the cake is done. Leave to stand in the tin for about 10 minutes then tip out onto a rack to cool.
- When the cake has completely cooked drizzle with lemon icing.