Almond carrot cake

This dense, moist almond carrot cake has a delicious lemon cream cheese frosting. If you prefer, you can use orange juice and zest in place of lemon in both the cake and frosting.

  • 1 hr 15 mins cooking
  • Serves 16
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Almond carrot cake
  • 5 eggs, separated
  • 1 teaspoon finely grated lemon rind
  • 1 1/4 cup (275g) caster (superfine) sugar
  • 2 cup (480g) firmly packed, coarsely grated carrot
  • 2 cup (240g) ground almonds
  • 1/2 cup (75g) self-raising flour
  • 2 tablespoon roasted slivered almonds
Cream cheese frosting
  • 100 gram (3 ounces) cream cheese, softened
  • 80 gram (2½ ounces) unsalted butter, softened
  • 1/2 cup (80g) icing (confectioners') sugar
  • 1 teaspoon lemon juice


Almond carrot cake
  • 1
    Preheat oven to 180°C/350°F. Grease deep 20cm (8-inch) square cake pan; line base with baking paper.
  • 2
    Beat egg yolks, rind and sugar in small bowl with electric mixer until thick and creamy. Transfer mixture to large bowl; stir in carrot, ground almonds and sifted flour.
  • 3
    Beat egg whites in small bowl with electric mixer until soft peaks form; fold into carrot mixture, in two batches. Pour mixture into pan.
  • 4
    Bake cake about 1¼ hour. Stand cake in pan 5 minutes before turning, top-side up, onto wire rack to cool.
  • 5
    Meanwhile, make cream cheese frosting. Beat cream cheese and butter in small bowl with electric mixer until light and fluffy; gradually beat in icing sugar and juice.
  • 6
    Spread cold cake with frosting; sprinkle with slivered almonds.

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