Thursday, 19 January 2012

Lemon-Flavoured Carrot Cake
















Lemon-Flavoured Carrot Cake

250g carrots, roughly chopped
320g sugar
3 eggs
180ml vegetable oil
zest from 1 lemon
juice from 1 lemon
1/4 cup sour cream
260g  flour
2 tsp baking powder
1 tsp baking soda
pinch of salt










Preheat oven to 170C fan.
Grease and flour a 2.4 liter bundt pan.

In a large bowl, sift together flour,  baking powder, baking soda and salt.

Using a blender, processed the chopped carrots, sugar, oil, sour cream and lemon zest and juice until creamy.
Pour the creamy mixture into the flour and mix well.
Pour into the prepared pan and bake for 40 - 45 minutes.