Carrot loaf cake with a lemon glaze
Are you looking for an indulgent cake recipe that won’t blow the budget? Try this carrot loaf cake with a lemon glaze, made with Yallamundi Farm Organic Free-Range Eggs.
Ingredients
- 1 cup (175g) brown sugar
- ½ cup (110g) caster sugar
- 2 Yallamundi Organic Extra Large Free Range Eggs
- ½ cup (125ml) neutral-flavoured oil of your choice
- ¼ cup (70g) plain yoghurt
- 1 ½ cups (225g) plain flour
- 1 teaspoon baking powder
- 1 teaspoon bicarbonate of soda
- 2 teaspoons ground cinnamon, or mixed spice
- Pinch of salt
- 400g carrots, grated
- ¾ -1 cup icing sugar
- Juice of ½ -1 lemon
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