Carrot Cake

FLORA(1)
Sophie Binns: "It turned out amazing, it's a nice soft texture…" Read More
10Ingredients
55Minutes
230Calories

Ingredients

US|METRIC
  • 200 grams wholemeal flour (self-raising)
  • 115 grams plain flour
  • 350 grams caster sugar
  • 2 teaspoons cinnamon
  • 2 teaspoons bicarbonate of soda
  • 250 milliliters Flora Cuisine
  • 3 carrots (large, peeled and grated)
  • 4 eggs (medium)
  • 2 lemons (grated)
  • 225 grams icing sugar
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    Directions

    1. Mix together all dry ingredients in a large mixing bowl.
    2. Mix in carrot and gradually beat in Flora Cuisine and eggs. Pour into a greased and bottom lined 20cm (8-inch) square cake tin.
    3. Bake in preheated oven 180°C, 160°C fan, gas mark 4 for 45–55 minutes. Cool on a wire rack.
    4. Use a sharp knife to remove outer pith and then segment lemons. Squeeze out remaining juice and add to icing sugar in a bowl with the segments. Mix gently and spread over the cake. Sprinkle with the zest.
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    NutritionView More

    230Calories
    Sodium8% DV190mg
    Fat2% DV1.5g
    Protein8% DV4g
    Carbs18% DV54g
    Fiber12% DV3g
    Calories230Calories from Fat20
    % DAILY VALUE
    Total Fat1.5g2%
    Saturated Fat0g0%
    Trans Fat
    Cholesterol55mg18%
    Sodium190mg8%
    Potassium135mg4%
    Protein4g8%
    Calories from Fat20
    % DAILY VALUE
    Total Carbohydrate54g18%
    Dietary Fiber3g12%
    Sugars36g72%
    Vitamin A40%
    Vitamin C20%
    Calcium4%
    Iron6%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(1)

    Sophie Binns 5 months ago
    It turned out amazing, it's a nice soft texture. I love the choice of flavouring, I think the carrot, the lemon and the cinnamon flavour works really well together, but the lemon icing was quite runny, not really the consistency I was looking for, but apart from that I'd highly recommend it!

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