Carrot Cake with Lime Icing Topping | 檸香糖霜甘荀蛋糕
甘荀蛋糕香氣總帶點家常溫暖。這次我用酸香的青檸糖霜代替忌廉芝士，口感更清新，適合不愛太膩的朋友。 This version is light and moist, topped with a refreshing lime icing instead of the traditional cream cheese — perfect for those who prefer a less rich finish.
Ingredients
- 150 g Soft Brown Sugar 天然庶糖
- 150 ml Vegetable oil 菜油
- 3 nos. Eggs 雞蛋
- 140 g Grated carrot 甘荀（刨絲）
- 40 g Chopped walnuts 合桃碎
- 150 g Plain flour 低筋麵粉
- 2 g Baking soda 梳打粉
- 8 g Baking powder 泡打粉
- 1 teaspoon Ground cinnamon 肉桂粉
- ½ teaspoon Ground nutmeg 豆蔻粉
Lime Icing Topping 青檸檬糖霜淋面
- 100 g Icing Sugar 糖霜
- 1-2 tablespoon Lime Juice 青檸汁
Instructions
- Combine eggs, sugar and oil until smooth. 混合雞蛋、糖與菜油，攪拌至幼滑
- Add grated carrot and chopped walnuts. 加入甘荀絲及碎合桃
- Sieve the flour, baking powder, baking soda, ground cinnamon and ground nutmeg. 將全部粉類及香料過篩
- Fold in flour and spices gently. 切拌入蛋液中
- Pour into lined loaf tin, bake at 180°C for 45 mins. 注入已鋪上焗爐紙的蛋糕盤。以180度焗約45分鐘
Prepare Lime Icing Topping
- Add lime juice to the icing sugar and stir until combined and runny texture
- Cool the cake completely before glazing with lime icing.
Video
Notes
Yves Tips!
- Replace walnut with almond for a lighter crunch.
- You can also use lemon instead of lime for a brighter flavour.
- This cake keeps moist for 3 days in an airtight box.