Carrots for carrot cake

Name: Carrots for carrot cake
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 8
Cuisine: En
Ingredients: 200 g/ 7 ounces fresh carrots, peeled and coarsely grated-about 2 large carrots-; 200 g/ 7 ounces self-raising flour; 170 g / 6 ounces soft brown sugar; 2 large eggs; 150 ml / 5 ounces canola oil; 1 teaspoon . baking soda; 1 teaspoon . grated zest of 1 lemon; 1 ½ teaspoon . ground cinnamon; 1 ½ teaspoon . ground nutmeg; 150 g / 2/3 cups cream cheese or thickened cream; 2 tablespoons . icing sugar/ confectioner's sugar; Glazed carrots for decoration: 6 baby carrots; Water to cover; ¼ teaspoon . salt; 2 tablespoons . sugar; 2 tablespoons . butter

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Other

Very Easy

50 min

Preparation

Preparation15 min

Cook time35 min

Preheat oven to 190 C / 375 F. Grease a medium deep cake pan and set aside. In a medium bowl mix the sugar, eggs, and oil for about 2-3 minutes or until smooth.
Sift the flour, baking soda, cinnamon and nutmeg into the bowl. Stir together using a spatula and making slow encircling movements until flour is incorporated-- not living any lumps of flour.
Add grated carrots and lemon zest. Pour the mixture into the prepared cake pan and bake for 30-40 minutes or until it feels firm and toothpick comes out clean.
When ready remove from oven and let it cool completely on a wire rack.
For the Icing: make ingredients together until smooth. Cover and refrigerate.
Glazed Carrots: Cut the green carrot stalks to 2 cm, wash and dry baby carrots with a paper towel. Place them in a saucepan and cover with water. Add salt, butter and sugar, bring to boil and cook for 8 minutes. The water should evaporate and a glaze should be in the bottom of the pan. Remove carrots from the pan and let them cool.
Set the cake on a serving plate, take the icing from the fridge and using a palette knife spread the icing evenly over the top of the cake and decorate with glazed baby carrots.