- Dish type
- Vegetable cakes
- Carrot cake
This cake is a little different than the average carrot cake and is flavoured with lemon zest, carrots and ground almonds.
63 people made this
- 3 eggs, separated
- 150g caster sugar
- 1 1/2 teaspoons grated lemon zest
- 2 tablespoons fresh lemon juice
- 110g grated carrots
- 170g ground almonds
- 4 tablespoons plain flour
- 1 teaspoon baking powder
- 1 pinch salt
- 90g icing sugar
- 1 tablespoon lemon juice
MethodPrep:30min ›Cook:45min ›Ready in:1hr15min
- Preheat oven to 180 C / Gas 4. Grease and flour a 23cm round cake tin.
- Beat egg yolks and sugar until thick. Add lemon juice, zest, carrots, almonds, flour, baking powder and salt. Mix well.
- In a separate bowl, beat egg whites until stiff and fold into yolk mixture. Pour batter into prepared tin.
- Bake in preheated oven for 45 minutes. Let cool.
- Meanwhile, make the icing. Beat icing sugar with lemon juice until smooth. Spread all over the cake once cool.
Reviews & ratingsAverage global rating:(41)
Reviews in English (33)
This is a delicious cake. By far the best and easiest carrot cake recipe I have made. I doubled the recipe and baked it in a 9x13 pan and it came out great. My only complaint was that the glaze was very thick and hard to spead evenly on the cake.-24 Apr 2000
i loved this recipe so much that the cake isn't completely finished, and i'm about to make another. and another thing i love about it, is that there is no oil, butter, or shortening in it. but i did find it just a bit too lemon-y.-13 Apr 2002
Sooooooooooooo yummy & moist . I was looking for a recipe that was light - the ones in the recipe books looked really dense and heavy - and this really hit the spot. My favourite recipe from this site so far.So why didn't I give it 5 stars? Well, I had to change a few things . I halved the sugar, and replaced half the ground almonds with raisins and chopped walnuts. And I didn't ice it. With those adjuctments it was definately full marks, but as I had to make those changes myself I felt I could only give it a four.Anyway, definately try this recipe! I promise it's well worth it!-05 Apr 2005
2 1/2 Cups / 300g Shredded Carrot &ndash Use a box grater to shred your own carrots. Pre shredded carrots have lost so much of their moisture which will lead to a dry cake.
2 Cups / 200g Sugar &ndash Brown sugar can be used instead of white sugar for a deeper more caramel flavour to the carrot cake.
1 tsp Vanilla Essence
1 1/2 / 375ml Cups Oil &ndash Use a flavorless light oil like canola, sunflower or vegetable. Olive oil is too strong.
2 Cups / 250g Flour
2 tsp Baking Soda &ndash Baking soda is used in this recipe instead of baking powder as the batter is more acidic.
2 tsp Cinnamon &ndash Mixed spice or a small amount of nutmeg can be substituted here.
1/2 tsp Salt
Cream Cheese Frosting &ndash Cream cheese frosting is my favorite for carrot cake but you can use a lemon icing instead.
What Ingredients Make The Perfect Carrot Cake?
Carrot Cake is such a classic, especially this time of year with Easter approaching. Many have strong opinions about what makes the perfect carrot cake, but there’s no doubt that it should be moist, simple to make and full of carrots. Beyond that, variations include everything from pineapple and coconut to pecans and raisins. I wanted to be sure that this cake could satisfy all with just a few adjustments, so I thoroughly tested SO many versions to make sure they all work perfectly!
Ingredients for Carrot Cake:
- All-Purpose Flour– This is the best type of flour to use in this cake to create a moist and tender crumb.
- Baking Powder & Baking Soda– These are chemical leavening agents and react differently. The cannot be interchanged.
- Cinnamon– Yes, it seems like there’s a lot but it’s delicious!
- Ginger– This is a warm spice that is sweet but also has a slight spicy bite.
- Nutmeg– It is very often used with cinnamon. It too is a warm spice with a nutty flavor.
- Salt– Added to almost every baked good because it helps to enhance the other flavors.
- Eggs– The yolk of the egg brings moisture and the white helps with creating structure in baked goods. Size large eggs are the standard size used in baking.
- Granulated Sugar– This type of sugar in the carrot cake helps keep the crumb light and airy instead of heavy and dense.
- Oil– A mild oil like canola or vegetable should be used. Using oil instead of butter leads to a very moist crumb.
- VanillaExtract– Pure extract should be used for best flavor.
- Carrots– This recipe calls for 1 pound of carrots. Wash, peel, and then grate the carrots on the side of your box grater with the small holes. You should end up with about 2 cups of packed shredded carrots.
- Crushed Pineapple (or applesauce)– This adds additional moisture as well as flavor. Be sure to drain the crushed pineapple well by pressing through a mesh sieve.
- Coconut, Nuts, & Raisins– These are optional add-ins that are often seen in carrot cake. Be sure to use BAKING raisins and toast the nuts (pecans or walnuts) for better texture.
My #1 Baking Tip for Carrot Cake
My #1 tip for carrot cakes is to shred whole carrots at home. Do not use packaged pre-shredded carrots because they are hard and dry. You need about 3-4 large carrots for this recipe. And when you grate them, you’ll notice how wet they are. That is PRIME moisture for your baked cake and you don’t want to skip it!
Carrot Cake FAQs
I tried to make cake with applesauce but each time it turned out gummy with distinct aftertaste. So, I do not recommend.
Baking is a science. White flour, almond flour or coconut flour act differently and need other ingredients’ adjustments. You might be able to use all-purpose gluten free flour but my worry is that cake might be a bit dry as it needs more liquid.
Unfortunately you cannot use any dry sweetener because it will throw off cake batter consistency. However, you can use any liquid sugar free syrup.
I have not tried so I am not sure if they would make cake moist with pleasant texture like grated carrots do.
Unfortunately no because it is more runny and less rich.
A reader shared having a great success with using soy yogurt in batter but not in the frosting (too runny). You can also experiment with flax eggs but I have not tried.
Can You Make This Into A Layer Cake?
Yes, you can ABSOLUTELY make this into a layer cake. Use 2, 8 or 9- inch round cake pans. Make sure they are greased and line them with parchment rounds. Bake the cakes for 25 – 30 minutes and check the doneness, add more time if necessary.
Note, if you do decide to make this into a layer cake you will need to increase the amount of frosting by 50% (at least) so you can fill it and cover the whole cake with a generous amount of frosting. If you are looking to pipe pretty swirls on top of the cake for decorations you might need to double the frosting to make sure you have enough!
How can I make a pipeable cream cheese frosting?
There are two secrets to this. Temperature and mixing time. As you know, cream cheese will soften as it warms and comes to room temperature. And it seems like common sense that you would want your cream cheese soft so it’s easier to mix with the butter and sugar. In fact almost all cream cheese frosting recipes you find call for softened cream cheese! But that is when you end up with a sloppy mess. Keep your cream cheese COLD, it will stay much more firm and not separate so easily. You can soften the butter but DO NOT soften the cream cheese.
The next critical factor is mixing time. When cream cheese is mixed it becomes soft and goopy. When mixing cream cheese you start separating the liquids from the solids and the cream cheese tends to separate. So DON’T over mix! I find it best to make it in a food processor. This allows quick mixing and incorporating of the ingredients without over mixing.
- 2 1/2 cups all-purpose flour, plus more for pans
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 3/4 teaspoon coarse salt
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 3 sticks (12 ounces) unsalted butter, room temperature, plus more for pans
- 1 cup packed light-brown sugar
- 1/2 cup granulated sugar
- 3 large eggs
- 2 teaspoons pure vanilla extract
- 1/2 cup water
- 1 pound carrots (8 to 10 medium carrots), peeled and shredded on a box grater or in a food processor (about 2 3/4 cups)
- 2 cups pecans (1 cup finely chopped for batter, 1 cup coarsely chopped for decorating sides of cake)
- Easy Cream Cheese Frosting for Carrot Cake
Preheat oven to 350 degrees. Butter three 9-inch round cake pans. Line bottoms with parchment paper, and butter parchment. Dust with flour, tapping out excess. Whisk together flour, baking powder, baking soda, cinnamon, salt, ginger, and nutmeg.
Beat butter and sugars with a mixer on medium speed until pale and fluffy. Add eggs, one at a time, beating well after each addition. Beat 3 minutes. Add vanilla, water, and carrots. Beat until well combined, about 2 minutes. Reduce speed to low, and add flour mixture, then finely chopped pecans.
Scrape batter into prepared pans, dividing evenly. Bake, rotating pans halfway through, until golden brown and a toothpick inserted into centers comes out clean, about 30 minutes. Let cool in pans on a wire rack for 15 minutes. Run a knife around edges of cakes to loosen, and turn out cakes onto rack. Turn right side up, and let cool completely.
Using a serrated knife, trim rounded top of 2 cakes. Place one trimmed cake, cut side up, on a serving platter. Spread 1 cup frosting over cake. Top with second trimmed cake, cut side down. Spread 1 cup frosting over cake. Top with remaining cake. Spread remaining frosting over top and sides. Gently press coarsely chopped pecans onto sides of cake. Refrigerate 1 hour before serving.
How to Frost a Carrot Cake
I use cream cheese frosting to ice my carrot cake. That’s the most accepted frosting for this cake. The tart flavor of the cream cheese goes unbelievably well with the spices in the cake.
Here’s our recipe for cream cheese frosting. It turns out really light and fluffe. Mix up a batch and prepare to frost!
Some carrot cakes are built up into 3 or 4 layers with frosting between each. I like to make just a two-layer cake.
Set one layer of the cake on a cake plate. Add a thick layer of cream cheese frosting to the top of the cake. Now set the second cake layer on top and press gently to make sure the two are well stuck together.
Frost the entire cake as one, making sure to smooth the frosting all around, so you can no longer see the layers. I like to add a nice smooth layer, then go back with extra frosting and make peaks all around for texture.