Carrot Cake with Lemon Frosting

magimix-cook-expert-carrot-cake

Carrot Cake with Lemon Frosting

  • Servings: 10-12
  • Difficulty: easy
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This cake is so easy, moist and delicious. All mixed in Maggie’s thermal bowl so minimal clean-up for you. It’s also dairy free, and full of wonderful ingredients that are good for us such as olive oil, carrots, spelt flour and eggs. I bet no one can tell that it’s a healthier take on the traditional carrot cake. It’s lovely even without the icing, leave it off and more healthy points to you! Yes please, I’ll have another slice.


  • 250g carrots (about 3), roughly chopped
  • 3 eggs
  • 150g light flavoured olive oil
  • 1 tsp vanilla extract
  • 1 tsp mixed spice
  • 1 tsp cinnamon
  • 2 tsp baking powder
  • 250g rapadura sugar
  • 250g plain spelt flour
  1. Preheat oven to 180 degrees.
  2. Place carrots in thermal bowl. EXPERT/20 seconds/speed 13/0 degrees/cap ON. Add remaining ingredients. Run the PASTRY/CAKE program.
  3. Pour into an oiled Bundt or cake tin. Bake for 50-60 minutes, or until an inserted skewer comes out of the centre cleanly.
  4. Allow to cool, turn out of cake tin, and ice if using.
  5. Simple icing – all I do is mix icing sugar with enough lemon juice to make a paste.

Credit: www.mycookexpert.com.au

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