Lemon Frosted Carrot Cake

Lemon Frosted Carrot Cake

The Carrot Cake is that cake that your Mam thinks is good for you. Its brown-ish with a light frosted top…. kind of like Neymar actually.


Unlike Neymar, the carrot cake has never evaded tax payments or dived to win a penalty. This is mostly down to the purity that is a carrot cake, a carrot cake is a simple, elegant and majestic thing that would never simulate an injury. Yes this is mostly down to the inability of a cake to actually do a dive but there is a small part of me that is sure that if I made a sentient carrot cake it would be one of respect and dignity.

This cake is a winner (also like Neymar, go figure!) and the reason why is down to one attribute. Some people dont like the word I would use so I will hide it in this link.

Lemon Frosted Carrot Cake

Serves 12-16
Prep time 1 hour
Cook time 35 minutes
Total time 1 hour, 35 minutes
Meal type Dessert
Misc Child Friendly, Pre-preparable, Serve Cold, Serve Hot
Very simple carrot cake that is topped with a versatile frosting that can be made with lime/lemon or orange.



  • 300g White Sugar
  • 100g Light Brown Sugar
  • 4 Eggs
  • 350ml Vegetable Oil
  • 6 Medium Carrots (Grated)
  • 300g Plain Flour
  • 1 teaspoon Cinnamon
  • 1 teaspoon Nutmeg
  • 1 teaspoon Baking Soda
  • 1 teaspoon Baking Powder

Lemon Frosting

  • 250g Cream Cheese
  • 300g Icing Sugar
  • 50g Butter (Room Temperature)
  • 1 Zest of a Whole Lemon
  • Juice of Half a Lemon


Step 1. Preheat the oven to 180 degrees. Sieve White Sugar and Brown Sugar together into a food processor. Then crack the 4 eggs in and blitz until the sugar and eggs make a smooth mixture that froths slightly.
Step 2. Put the processor on to high and slowly add in the Vegetable Oil. Once all the oil is in, leave the processor blitz it for another 15 seconds.
Step 3. Using a box grater, coarsely grate 6 medium sized carrots. Once it is all grated pick up handfuls and squeeze out as much of the juice from the carrots as possible. Add the carrots to the mixture after they are squeezed.
Step 4. Sieve in the flour, cinnamon, nutmeg, baking soda and baking powder. Then mix until all components are incorporated and there is no flour visible.
Step 5. Line a large rectangular baking dish with baking paper and pour in the mix. Smooth to the edges so that it is flat. Bake for 35 minutes and take it out and put a knife into the center. If the knife comes out with mixture on it, bake it for 10 more minutes. Repeat this until the knife comes out clean. Leave the cake out too cool down before frosting.
Lemon Frosting
Step 6. In a new bowl mix together the cream cheese and butter until smooth.
Step 7. Zest the entire lemon into the cream cheese mix and then juice half the lemon into it.
Step 8. Sieve in the Icing Sugar into the mix and whisk until smooth. Taste the mix and if it is not sweet enough for your liking add in a tablespoon of icing sugar until it reaches the sweetness you like.
Step 9. Pour the frosting onto the cooled cake and spread it until even. Enjoy straight away or refrigerate for up to 24 hours before eating.


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