Ingredients
For the carrot cake
55g/2oz unsalted butter, softened, plus extra for greasing
55g/2oz caster sugar
55g/2oz self-raising flour
1 free-range egg, beaten
1 carrot, peeled and grated
For the lemon drizzle
200g/7oz icing sugar, sifted
1 lemon, juice only
This is a Dig In recipe
Method
1. Preheat the oven to 180C/350F/Gas 4.
2. Place the butter and sugar into a food processor and blend until the mixture resembles breadcrumbs.
3. Add the flour and egg and blend again until smooth. Stir in the grated carrot and spoon into a 23 x 23cm/9 x 9in square baking tray greased with butter. Bake for 15 minutes or until well-risen, golden-brown on top and a skewer inserted into the middle of the cake comes out clean.
4. For the lemon drizzle, mix the lemon juice with the sifted icing sugar to a smooth consistency in a bowl.
5. To serve, cut the cake into squares and pour over the lemon drizzle.
