How to Make Lemon and Carrot Pastry: A Simple and Delicious Recipe

Here’s a simple recipe to make Lemon and Carrot Pastry that’s moist, flavorful, and perfect for any occasion.

Ingredients

For the Pastry:

• 1 ½ cups (190g) all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup (100g) granulated sugar
• ½ cup (100g) brown sugar
• 2 large eggs
• ½ cup (120ml) vegetable oil or melted butter
• ½ cup (120ml) milk or buttermilk
• 1 cup (120g) grated carrots
• Zest and juice of 1 lemon

For the Frosting (Optional):

• 1 cup (120g) powdered sugar
• 2-3 tbsp lemon juice
• 1 tsp grated lemon zest

Instructions

Step 1: Prepare the Pastry Batter

1. Preheat the Oven: Set it to 350°F (175°C). Grease and line a baking pan or loaf tin.
2. Mix Dry Ingredients: In a bowl, combine flour, baking powder, baking soda, and salt.
3. Mix Wet Ingredients: In a separate bowl, whisk together sugar, eggs, oil, milk, lemon zest, and lemon juice.
4. Combine: Gradually fold the dry ingredients into the wet mixture until just combined. Avoid overmixing.
5. Add Carrots: Gently fold in the grated carrots.

Step 2: Bake the Pastry

1. Pour the batter into the prepared pan.
2. Bake for 30-35 minutes (for a cake) or 18-20 minutes (for cupcakes) until a toothpick inserted into the center comes out clean.
3. Let the pastry cool completely before frosting.

Step 3: Prepare the Lemon Glaze or Frosting (Optional)

1. In a small bowl, mix powdered sugar with lemon juice until smooth.
2. Add lemon zest for extra flavor. Adjust the consistency by adding more sugar or juice as needed.

Step 4: Frost and Serve

1. Drizzle the glaze over the cooled pastry or spread it as frosting.
2. Garnish with extra grated carrot or lemon zest for a decorative touch.

Tips

• Use fresh carrots for a sweeter flavor.
• If you prefer a richer flavor, substitute part of the oil with melted butter.
• For a nutty texture, add chopped walnuts or pecans to the batter.

Enjoy your zesty, moist Lemon and Carrot Pastry!