Moist Carrot Cake with Lemon Frosting

moist carrot cake with lemon frosting on cake stand

5 from 2 reviews

A delicious and fail-proof recipe for a Moist Carrot Cake with Lemon Frosting which is both tangy and delicious.


For the carrot cake

For the lemon frosting

To decorate


  1. Preheat the oven to 150°C (300°F).
  2. Grease and line a 24 cm (9.5 inch) springform cake tin.
  3. In a large bowl, or the bowl of a KitchenAid, beat together the eggs, oil and sugar until it is pale and thick.
  4. Add the flour, baking powder, salt, baking soda, ground cinnamon, nutmeg and mixed spice. Mix until well combined.
  5. Stir through the carrots, raisins and nuts (if using). The batter will be quite liquid but don’t worry about this.
  6. Pour the batter into the loaf tin and bake for about 1 hour, or until a skewer inserted into the middle comes out clean.
  7. Leave the cake to cool in the tin for about 5 minutes before removing it to a wire rack to cool completely.
  8. Make the lemon frosting by mixing together the icing sugar with just enough lemon juice to make a thick but spreadable icing. As soon as the top of the cake is spread with icing, quickly decorate with some shop-bought marzipan carrots or chopped walnuts. Leave the cake for an hour or so to set before serving.

Kitchen Notes

All recipes on this website state temperatures for a regular oven (i.e. a conventional oven without fan). If you have a convection oven with a fan, please consult the manufacturer’s handbook on how to adjust the temperature and baking time accordingly.

To convert from cups to grams, and vice-versa, please see this handy Conversion Chart for Basic Ingredients.