Carrot cake has its own great taste but it will have great flavor with soft and tangy lemon frosting. This cake is perfect for the afternoon tea or as a birthday cake for a variation.



Carrot Cake with Lemon Frosting


Make 7 inches carrot cake


Self-raising flour, 225 g

Sugar, 115 g

All spices, 2 tsp

Carrot, grated, 225 g (around)

Sultanas, 50 g

Skimmed milk, 5 tbsp

Sunflower oil, 5 tbsp

Orange Juice, 5 tbsp

Egg white, 2


For Frosting:

Carrot Cake with Lemon Frosting

Soft cheese, ¼ cup

Finely grated lemon rind, ½ lemon

Sheds lemon rind, to the decor


Preparation Method:

Carrot Cake with Lemon Frosting

Preheat oven to 180 C. Grease a deep 7 in / 18 cm cake tin mold and cover with nonstick baking paper.

Filter the self-raising flour and spice then mix in sugar, sultanas and grated carrot. Mix the oil, milk and orange juice then stir evenly into the dry ingredients. Whisk egg whites until it is stiff then fold in lightly and evenly.

Spoon it into the baking tin and bake for 45-50 minutes, until golden and firm. Turn out and make it cool on the wire rack.

For the frosting, blend the cheese, honey and lemon rind together until smooth. Spread over the ready frosting on the top of the cooled carrot cake, swirling with a palette knife. Decorate the top of carrot cake with shreds of lemon rind.


Nutrition Notes:

Carrot Cake with Lemon Frosting

Per cake

Energy, 2182 Kcals

Fat, 61.79 g

Saturated fat, 8.3 g

Cholesterol, 3.25 mg

Fibre, 26.65


Read: Awesome Carrot Cake Recipe