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 STRAWBERRY & COCONUT SHORTBREAD CAKE RECIPE 

Strawberry & coconut shortbread cake recipe