carrot cake
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carrot cake
  • 1¼ cups (220g) brown sugar
  • ¾ cup (185ml) vegetable oil
  • 3 eggs
  • 1½ cups (225g) plain (all-purpose) flour
  • 1½ teaspoons baking powder
  • 1 teaspoon bicarbonate of (baking) soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • 2½ cups grated carrot (about 5 carrots)
  • ½ cup (60g) chopped pecan nuts
  • ½ cup (80g) sultanas

cream cheese frosting

  • 250g cream cheese, softened
  • ⅓ cup (110g) icing (confectioner's) sugar, sifted
  • 1½ tablespoons lemon juice