Ingredients
500ml flour
5ml baking powder
5ml cinnamon
2ml salt
200ml brown sugar
500ml finely grated carrot
250ml vegetable oil
3 eggs, lightly beaten
Lemon Icing
500ml icing sugar
15ml butter, melted
1 lemon, juiced and zested
Method
1. Preheat the oven to 180C and line two round cake tins.
2. Sift all the dry ingredients together.
3. Add the carrots, eggs and oil.
4. Mix to combine.
5. Pour the batter into the two cake tins.
6. Bake for 25 minutes or until a skewer comes out clean.
7. Turn the cakes out on cooling racks and cool completely.
8. For the lemon icing sift the icing sugar and add the melted butter.
9. Add enough of the lemon juice to form a thick, smooth icing.
10. Mix through the lemon zest.
11. Assemble the cakes with the lemon icing.