Carrot and almond cake with lime frosting

Carrot and almond cake with lime frosting

From
Harvest
Serves
8–10
Photographer
Emilie Guelpa

Ingredients

Quantity Ingredient
see method for ingredients

Method

  1. Sift 300 g self-raising flour, 1 teaspoon ground cinnamon and 1 teaspoon mixed spice together into a large bowl. Add 4 lightly beaten eggs, 345 g caster sugar, 1 teaspoon natural vanilla extract, 310 ml olive oil and 1 pinch salt. Mix lightly, then incorporate 2 tablespoons chopped almonds, 155 g sultanas and 3 large grated carrots. Pour into a greased and lined 23 cm spring-form cake tin. Bake in a preheated 180°C oven for 1 hour, or until a skewer inserted into the cake comes out clean. Meanwhile, to make the lime frosting, put 200 g softened cream cheese, 115 g caster sugar and the zest and juice of 2 limes in a food processor and blend until smooth. Allow the cake to cool in the tin for 15 minutes, then remove and cool completely on a wire rack. Top with the lime frosting.
Tags:
harvest
seasonal
summer
spring
autumn
winter
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