Carrot Cake with Lemon Glaze

Baking and Desserts | Circassian cuisine

⏳ Time

1 hour 30 minutes

🥕 Ingredients

🍽️ Servings

Description

Carrot cake with lemon glaze

Ingredients

Self-rising flour - 4.4 oz
Wheat Flour - 4.4 oz
Ground Cinnamon - 2 spoons
Grated Ginger Root - 1 tablespoon
Nutmeg - ½ spoons
Activated Baking Soda - 1 tablespoon
Brown Sugar - 6.5 oz
Vegetable Oil - 8 fl oz
Chicken Egg - 4 pieces
Light Molasses - 6.2 oz
Carrot - 14.1 oz
Walnuts - 2.1 oz
Mascarpone Cheese Unagrande - 6.2 oz
Butter - 2.1 oz
Vanilla extract - 1 tablespoon
Powdered Sugar - 6.5 oz
Meyer Lemon Juice - 2 spoons

Step by Step guide

Step 1

Preheat the oven to 320°F. Grease a round cake pan with butter and line it with parchment paper.

Step 2

Sift both flours, the spices, and the baking soda into a large bowl and make a well in the center.

Step 3

Beat together the vegetable oil, sugar, eggs, and molasses. Pour this mixture into the well in the flour and mix all the ingredients thoroughly with a metal spoon. Add the grated carrots and nuts, then transfer the mixture to a baking pan. Bake for 1.5 hours until fully cooked.

Step 4

Leave the pie in the pan for 15 minutes, then transfer it to a serving plate.

Step 5

For the lemon glaze, beat the cream cheese and softened butter together with a mixer, then gradually add the powdered sugar, vanilla, and lemon juice, mixing until creamy. Spread the glaze over the cooled pie and sprinkle with nutmeg.