Carrot and apple bakewell cake with lemon icing

    30 min

    Moist and delicious carrot and apple cake with a bakewell twist. Topped with some zingy lemon icing. A good way to sneak fruit and veg into your kids!

    16 people made this

    Serves: 9 

    • 1 small carrot
    • 1 apple
    • 50ml vegetable oil
    • 1 egg
    • 1 tablespoon golden syrup
    • 50g self-raising flour
    • 50g ground almonds
    • 1 teaspoon baking powder
    • 100g demerara sugar
    • 1 teaspoon ground cinnamon
    • 1 teaspoon ground ginger
    • 100g icing sugar
    • 2 tablespoons lemon juice

    Prep:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Preheat oven to 170 C / Gas 3. Line an 18cm (7 in) square tin with baking parchment.
    2. Finely grate the carrot and apple. Add to a mixing bowl with the oil, egg and syrup. Stir together.
    3. In a separate bowl add the dry ingredients - flour, ground almonds, baking powder, cinnamon and ginger.
    4. Then add the dry bowl into the first mixing bowl and stir everything together. Pour into the prepared tin.
    5. Bake for 12 to 15 minutes or until golden brown and cooked through.
    6. For the icing mix the icing sugar and lemon juice then put in a piping bag. Pipe diagonally onto cake when cooled. Slice into squares and serve.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (1)


    Very damp cake with not a lot of taste. Need to double the mixture to make a decent size cake base. Would add a lot more spice to give it some bite. Not sure why this is called a Bakewell as it doesn't resemble one in any way.  -  21 Mar 2015