Lemon Carrot Cake

Hi Everyone, Hope you all are doing well, Been busy this week putting together another video for my you tube Chanel, And this week it is a delicious Lemon Carrot Cake.

It is just heavenly and so moist, you just want to keep eating when you bake this cake.

Best of all it is so simple to make, Watch the video below to see how I made it,

And get your eggs ready, because this Cake is perfect for the weekends.

Lemon Carrot Cake

• 400 gram sugar
• 4 large eggs
• 1 egg yolk
• 2 tsp vanilla paste
• 400 gram flour
• 3 tsp baking powder
• 1-2 tsp cinnamon
• 400 gram grated carrots
• 50 gram raisins
• 50 gram pecans
• 100 gram diced pinneaple
• 4 tablespoon lemon juice
• 400 ml sunflower oil
• zest from 2 lemon

Raspberry Cream Cheese Frosting

• 500 ml heavy cream (cold)
• 250 gram cream cheese or mascapone (cold)
• 200 gram powdered sugar
• 1-2 tsp vanilla-paste
• 3-6 tablespoon raspberry puree ( cold)

Let’s start with the Lemon Carrot Cake,

preheat the oven to 350 oF – 180 oC. Grease and line 3 x 8” tin and set aside.

Whisk together sugar, eggs, egg yolk and vanilla paste, until the mixture is pale yellow.Then add in the rest of the ingrediens, and blend to combine with a spatula
Spoon the mixture into the tin, with a ice cream scoop, and place in the middle of the oven at 350oF (180oC) and bake for 25- 30 minutes or until a skewer comes out clean.
Leave to cool in tins for 10 minutes then turn onto a cooling rack, and remove the parchment paper.
Let cool completely.

Raspberry Cream Cheese Frosting

Put the heavy cream and cream cheese in the freezer for 20-25 minuttes before you make the frosting
In a large bowl, using an stand mixer on medium-high speed, mix the cream cheese, heavy cream, powdered sugar and vanilla paste until it is smooth and creamy
Add in the fruit puree and mix some minutes more ,do not over beat
Chill until needed.
Decorate as you wish or watch how i do it in the video above

Enjoy,