Chinese/Hong Kong•indulgent
Carrot Cake
Egg Wan's Food Odyssey recipe - Chinese/Hong Kong
- Prep time
- 20 min
- Cook time
- 30 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 3 large eggs
- 250 g sugar
- 175 ml vegetable oil (or sunflower oil)
- 200 g plain flour
- 1 tsp bicarbonate soda
- 1.5 tsp baking powder
- 1/2 tsp mixed spice
- 325 g grated carrot
- 225 g softened butter
- 500 g icing sugar
- 3 tbsp lemon juice
Instructions
- 1
Preheat the oven to 150c. Prepare a muffin tin and cup cake cases.
- 2
Mix the oil, sugar and eggs in a large bowl or electric mixer until totally combined.
- 3
Sift flour, bicarbonate soda, baking powder and mixed spice in a bowl. Then gently mix into step 2.
- 4
Fill the cup cake cases until they are 80% full and bake for 20 minutes.
- 5
Sift icing sugar first before you mix with butter and lemon juice in a electric mixer and beat until light and creamy.
- 6
After the cake has cooled down pipe the icing on top of the cake.