Carrot Cake


The Cake
  •  180°C
  •  40min
Carrot Cake

The Frosting
Carrot Cake

  • In a large bowl, beat the eggs with sugar and salt for 5 minutes until it becomes thick and white.
  • Add the lemon zest and grated carrot.
  • Add lemon juice and vegetable oil.
  • Sift the flour with baking soda then add it gradually to the cake mixture.
  • Butter a mold of your choice and pour the cake mixture into it.
  • Bake in a preheated oven at 180°C for 35 to 40 minutes.
  • When the cake is ready, unmold and let it cool on a wire rack.
  • Prepare the frosting by mixing the icing sugar, lemon juice and Philadelphia cheese.
  • Spread the frosting on the cake and decorate with walnuts.

Carrot Cake