An easy to make cake that needs no more than a 20 minute preparation and no more than 50 minutes in the over to bake. 1 View gallery Lemony carrot cake ( Photo: Daniel Laila ) What you need •3 eggs •3/4 cup (150 grams) oil •1 cup (200 grams) sugar •Zest from one lemon •2 tbs. lemon juice •4 medium size carrots, peeled and grated •1/2 tsp.
ground cinnamon •1/8 tsp. nutmeg (optional) •1/2 cup ground almonds •11/2 cup (210 grams) flour •1 tsp. baking powder •1 tsp.
bicarbonate of soda • 1/8 tbs salt Optional for glazing •Lemon zest •2 tbs. lemon juice •2 tbs. water •100 grams powdered sugar What to do •Heat over to 180° C (356° F) and oil pan •In a bowl beat two eggs well, add the oil, sugar, lemon zest, and lemon juice and beat more, add carrots cinnamon and nutmeg and mix •In a separate bowl mix flour, baking powder, almonds bicarbonate of soda •Combine both bowls to one, mixing well to create a dough, place in pan •Bake for 40-50 minutes until baked through then let the cake cool outside the over •Now mix all glazing ingredients and glaze using a spoon, let it settle before serving.
The cake can be kept in the freezer for up to three months.