Carrot Cake

Name: Carrot Cake
Ingredients: 1 None lemon, zested; 3/4 cup granulated sugar; 1 cup self-rising flour + 2 tbsp; 1/2 cup all-purpose flour; 1 tsp baking soda; 1 tsp ground cinnamon; 1/2 cup margarine, melted; 1/3 cup honey; 3 None eggs, at room temperature; 2 None medium carrots, peeled, finely grated; 1/4 lb light cream cheese, at room temperature; 3/4 cup powdered sugar

12 ingredients

3 steps

Ingredients

1 None lemon, zested
3/4 cup granulated sugar
1 cup self-rising flour + 2 tbsp
1/2 cup all-purpose flour
1 tsp baking soda
1 tsp ground cinnamon
1/2 cup margarine, melted
1/3 cup honey
3 None eggs, at room temperature
2 None medium carrots, peeled, finely grated
1/4 lb light cream cheese, at room temperature
3/4 cup powdered sugar

Directions

1

Process lemon zest and 2 tbsp sugar until combined. Spread out on a baking tray and set aside for 1 hour to dry.
2

Preheat oven to 325°F. Grease and line a 7 1/2 inch square cake pan with parchment paper. Combine flour, baking soda, cinnamon and remaining sugar. Whisk margarine, honey and eggs together then pour into flour mixture. Stir until combined then add carrots. Transfer to prepared pan and smooth surface. Bake for 35-40 mins, or until a skewer inserted in the center comes out clean. Let cool for 5 mins in pan then transfer to a wire rack to cool completely.
3

Meanwhile, beat cream cheese and powdered sugar until smooth. Spread over cooled cake and sprinkle with lemon sugar. Serve immediately.