This Halwa carrot cake with lemon frosting makes a yummy dessert!
INGREDIENTS
- 4 medium carrots (480 g), trimmed, chopped
- 3 eggs
- 2 cups caster sugar
- cup vegetable oil
- 2 cups self-raising flour
- 1 tsp ground cardamom
- 1 small lemon
GLACÉ CARROTS
- 2 cups caster sugar
- 1 cup water
- 2 medium carrots (240 g), thinly sliced
LEMON FROSTING
- 500 grams cream cheese, softened
- 395 grams tinned sweetened condensed milk
- 1 tsp ground cardamom
- 1 tsp finely grated lemon rind
METHOD
1. Preheat oven to 180°C. Grease a deep 23 cm square cake tin. Line base with baking paper.
2. Beat carrots, eggs, sugar and oil until smooth. Place flour and cardamom in a large bowl. Add carrot mixture; whisk gently until well combined. Pour the mixture into tin.
3. Bake cake for 50 minutes or until a skewer inserted into the centre comes out clean. Leave the cake in the tin for 10 minutes before turning, top-side up, onto a wire rack to cool.
TIP: If you don’t have a zester, peel rind from a lemon thinly with a vegetable peeler. Remove any white pith and cut rind into long thin strips.
HANDS-ON TIME 25 min | TOTAL TIME 1 hr 30 min | SERVES 12
ALSO SEE MEXICAN TEQUILA TARTA RECIPE
