finely grated zest of 1 lemon, or more to taste
¼ cup lemon juice, or more to taste
To garnish (optional)
chopped dried apricots
pumpkin seeds
chopped walnuts
shredded orange zest
Preheat oven to 160°C fanbake. Grease the sides of a 25cm springform cake tin and line
the base with baking paper.
Place eggs, sugar and oil in a food processor, electric mixer or mixing bowl and whizz or
beat to combine. Add carrot, flours, cinnamon, mixed spice, ginger and salt. Pulse or mix
until just combined – don’t over-mix. Dissolve baking soda in orange juice and pulse or stir
into cake mixture. Transfer to prepared tin and bake until springy to the touch and a
skewer inserted into the middle comes out clean (55-60 minutes). Allow to cool in tin for
10-15 minutes before removing from tin and cooling on a cake rack. The un-iced cake will
keep in an airtight container in a cool place for up to a week.
To make the Cream Cheese Icing, whizz or beat all ingredients in a food processor or
bowl until smooth.
Ice cake and garnish with apricots, pumpkin seeds, walnuts and orange zest, if desired.
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