Prep time: 10 mins  
Cooking time: 90 mins 
Serves: 6-8

Ingredients

Dry Ingredients

• 280g plain flour

• 95g brown sugar

• 100g sugar

• 3 teaspoons baking powder

• 2 ½ teaspoons ground cinnamon

• ¾ teaspoon ground nutmeg

• ½ teaspoon ground ginger

Wet Ingredients

• 200g coursely grated carrots

• 250g milk

• 120g neutral flavoured oil

• 1 tablespoon apple cider vinegar

• Vanilla extract

Lemon Icing

• 1/3 cup butter

• 150g icing sugar

• 2-3 teaspoons lemon juice, or to taste

• Chopped walnuts or pecans to decorate

Method

1. Preheat your oven to 180°C (conventional oven) or 160°C (fan oven). Line 20cm loaf pan with baking paper.
2. Add the dry ingredients to a large mixing bowl and whisk until combined. Add the wet ingredients and mix until just combined.
3. Pour the batter in the loaf pan. Bake for 60-65 minutes or until you can insert a toothpick in the centre and it comes out clean. Allow the cake to cool in the pan for 10 minutes then transfer to a cooling rack to cool completely.
4. To make the icing, add the butter to a large bowl (if using a hand mixer) or the bowl of a stand mixer. Beat the butter until it’s light and pale. Add the icing sugar and lemon juice and beat until the mixture is fluffy. For a softer icing, add more lemon juice, or for a firmer icing, add more sugar.
5. Spoon the icing on your cooled carrot cake and top with walnuts or pecans.