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Categories:
flour cinnamon nutmeg pecans Philadelphia brown sugar eggs grated carrot apple milk oil lemon icing icing sugar butter lemon juice
Viewed: 15 - Published at: 7 years agoIngredients
- 2 cups self-raising flour
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 75g pecans, chopped
- 125g PHILADELPHIA Light Spreadable Cream Cheese
- 3/4 cup brown sugar
- 2 eggs
- 1 cup grated carrot Target 2 lb For $3.00 thru 02/06
- 1 cup grated apple Safeway 1 lb For $0.99 thru 02/09
- 1/4 cup milk
- 2 tablespoons oil
- Lemon Icing
- 250g icing sugar
- 25g butter, softened
- 1 1/2 tablespoons lemon juice Safeway 4 ct For $5.00 thru 02/09
Method
- Combine the sifted flour, cinnamon and nutmeg with pecans in a large bowl.
- Beat the Philly* and sugar until smooth, then beat in the eggs.
- Stir in the carrot, apple, milk and oil.
- Fold in the dry ingredients to combine.
- Pour mixture into a greased 20cm ring tin and bake at 180C for 30-35 minutes or until golden.
- Allow to cool.
- Beat together the icing sugar, butter and lemon juice until smooth.
- Top the cooled cake with the lemon icing and serve.
