Mix together all dry ingredients in a large mixing bowl
Mix in carrot and gradually beat in Flora Cuisine and eggs. Pour into a greased and bottom lined 20cm square cake tin.
Bake in a preheated oven 180oC (gas 4) for 45 - 55 minutes. Cool on a wire rack
Use a sharp knife to remove outer pith and then segment lemons. Squeeze out remaining juice and add to icing sugar n a bowl with the segments. Mix gently and spread over the cake. Sprinkle with the zest.
0 Out of 5 from
You can add this Carrot Cake recipe to your own private DesktopCookbook.