Carrot cake with lemon cream cheese frosting

(34 ratings)

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carrot cake
carrot cake
  • Serves: 12

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Bit of effort

  • Costs: Mid-price

Carrot cake on its own tastes great but even more so with soft and tangy lemon cheese icing - perfect for afternoon tea or a birthday cake with a difference.


  • 250ml vegetable oil
  • 295g firmly packed light brown sugar
  • 3 eggs
  • 540g coarsely grated carrot
  • 110g coarsely chopped walnuts
  • 375g self-raising flour
  • tsp bicarbonate of soda (baking soda)
  • 2tsp mixed spice

For the lemon cream cheese icing:

  • 30g butter, softened
  • 80g cream cheese, softened
  • 1 tsp finely grated lemon rind
  • 240g icing sugar

You will need three large carrots (540g) to make this recipe


  1. Preheat oven to 180C/350F. Grease a deep 22cm (9-inch) round cake pan and line the base with baking parchment.
  2. Beat oil, sugar and eggs in small bowl with electric mixer until thick and creamy. Transfer mixture to large bowl and stir in the grated carrot, nuts, and then the sifted dry ingredients.
  3. Pour mixture into pan and bake about 1 hours. Remove from the oven and stand the cake in the tin for 5 minutes before turning, top-side up, onto a wire rack to cool.
  4. Meanwhile, make the lemon cream cheese icing by beating butter, cream cheese and the lemon rind in small bowl with electric mixer until light and fluffy. Gradually beat in sifted icing sugar.
  5. Spread cake with frosting.

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Average rating

  • 4
(34 ratings)

Your comments


540 grams of carrot? Currently in the oven, seems a HUGE amount of carrot.....


This is such a beautiful carrot cake recipe, truly delicious! I used 55g of pecans and 55g of walnuts, instead of 110g of walnuts and this worked wonderfully. I did have to cook it for nearly 30minutes longer then advised, but this could be to do with my aging oven! The cream cheese topping is simply yum, I decorated mine with half walnuts! I will certainly make this again!!!

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