Carrot cake with lemon cream cheese frosting

You'll love this moist and easy carrot cake with a silky smooth cream cheese frosting

  • 1 hr 45 mins cooking
  • Serves 12
  • Print


Carrot cake with lemon cream cheese frosting
  • 3 eggs
  • 1 1/3 cup (295 grams) firmly packed brown sugar
  • 1 cup (250 millilitres) vegetable oil
  • 3 cup coarsely grated carrot, firmly packed
  • 1 cup (110 grams) coarsely chopped walnuts
  • 2 1/2 cup (375 grams) self-raising flour
  • 1/2 teaspoon bicarbonate of soda
  • 2 teaspoon mixed spice
  • 30 gram unsalted butter, softened
  • 80 gram cream cheese, softened
  • 1 teaspoon finely grated lemon rind
  • 1 1/2 cup (240 grams) icing sugar


Carrot cake with lemon cream cheese frosting
  • 1
    Preheat oven to 180°C. Grease a deep 22cm round cake pan; line base with baking paper.
  • 2
    In a small bowl, beat eggs, sugar and oil with an electric mixer until thick and creamy. Transfer mixture to a large bowl; stir in carrot and nuts, then sifted dry ingredients. Pour mixture into pan.
  • 3
    Bake cake about 1¼ hours. Stand cake in pan 5 minutes before turning, top-side up, onto a wire rack to cool.
  • 4
    Meanwhile, make lemon cream cheese frosting: In a small bowl, beat butter, cream cheese and rind with electric mixer until light and fluffy. Gradually beat in sifted icing sugar.
  • 5
    Spread cooled cake with frosting.


You need three large carrots (540g) for this recipe.

More From Women's Weekly Food