Julie's carrot cake

This easy carrot cake is so delicious with its tangy lemon frosting.

  • 45 mins cooking
  • Serves 10
  • Print


Julie's carrot cake
  • 2 large carrots (360g), peeled, coarsely chopped
  • 1 cup (110g) pecans
  • 3 eggs
  • 1 cup (220g) caster sugar
  • 2/3 cup (160ml) vegetable oil
  • 1 teaspoon vanilla essence
  • 1 1/3 cup (200g) self-raising flour
  • 1/2 teaspoon bicarbonate of soda
  • 2 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
Lemon frosting
  • 50 gram cream cheese
  • 40 gram butter, softened
  • 2 teaspoon finely grated lemon rind
  • 2 cup (320g) icing sugar
  • 2 teaspoon lemon juice


Julie's carrot cake
  • 1
    Preheat the oven to 180&degC (160&degC fan-forced). Grease a deep 20cm square cake pan; line base with baking paper.
  • 2
    Process carrots in a food processor until finely chopped; transfer to a large bowl. Process pecans until coarsely chopped; add to carrot.
  • 3
    Process eggs, sugar, oil and vanilla for a few seconds or until combined; add to carrot mixture. Stir in sifted dry ingredients. Pour mixture into prepared pan; bake for about 45 minutes or until cooked when tested. Stand 5 minutes before turning onto a wire rack to cool.
  • 4
    To make lemon frosting, beat cream cheese, butter and rind in a medium bowl with an electric mixer until smooth. Stir in sifted icing sugar and juice until combined. Spread on top of cake.


Suitable to freeze. Not suitable to microwave.

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