Ingredients
- 60 g of brown sugar
- 200 g of plain flour
- 10 g of baking powder
- 250 g of cream cheese
- 100 g of stork, at room temperature
- 2 tbsp of honey
- 50 ml of semi-skimmed milk
- 1 egg
- 200 g of grated carrots
- 50 g of chopped walnuts
- 120 g of icing sugar
- 1 tbsp of lemon juice, and 1 tbsp of lemon zest
- 2 tsp of cinnamon
Method
Step 1
Preheat the oven to 180C.Step 2
In a bowl mix the Stork with brown sugar and honey with a spoon or mixer for 5-8 minutes (it takes longer if you use a spoon). Stir in the milk, egg, cinnamon and vanilla and mix well.Step 3
Sieve the flour, baking powder and a pinch of salt over the bowl and fold into the batter. Fold the grated carrots and the chopped walnuts into the batter. Spoon the batter into a prepared tin.Step 4
Bake in the oven for 40 minutes until cooked. Leave to rest for 2 minutes before tipping the cake out onto a wire rack to cool.Step 5
In a bowl, mix the icing sugar with the cream cheese. Then add the lemon juice. Once the cake is cool, spoon the icing mixture over the top.