Moist Carrot Cake with Lemon Frosting
Serves: 6 to 8
A delicious and fail-proof recipe for a Moist Carrot Cake with Lemon Frosting which is both tangy and delicious.
Ingredients
For the Carrot Cake
- 2 eggs
- 140 ml (½ cup plus 1 tablespoon) vegetable oil
- 200 g (1 ¼ cup) light muscovado sugar, or light brown sugar
- 180 g (1 ¼ cup) plain flour, (all-purpose flour)
- 10 g (2 teaspoons) baking powder
- 1/2 teaspoon baking soda
- 1 pinch fine salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg, freshly grated
- 1/2 teaspoon mixed spice
- 300 g (11 oz) carrots, coarsely grated
- 100 g (3.5 oz) raisins
- 75 g (3.5 oz) pecans, or walnuts, chopped, optional
For the Lemon Frosting
- 270 g (2 cups) icing sugar, (powdered sugar)
- 2-4 tablespoons lemon juice, or more to taste
To Decorate
- marzipan carrots, or chopped walnuts
Instructions
For the Carrot Cake
- Preheat the oven to 150°C/300°F (without fan).
- Grease and line a 24 cm (9.5 inch) springform cake pan.
- In a large bowl, or the bowl of a KitchenAid, beat together the eggs, oil and sugar until it is pale and thick.
- Add the flour, baking powder, salt, baking soda, ground cinnamon, nutmeg and mixed spice. Mix until well combined.
- Stir through the carrots, raisins and nuts (if using). The batter will be quite liquid but don’t worry about this.
- Pour the batter into the cake pan and bake for about 1 hour, or until a skewer inserted into the middle comes out clean.
- Leave the cake to cool in the pan for about 5 minutes before removing it to a wire rack to cool completely.
For the Lemon Frosting
- Mix together the icing sugar (powdered sugar) with just enough lemon juice to make a thick but spreadable icing.
To Decorate
- Generously spread the frosting over the cooled cake.
- 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
- OVEN TEMPERATURES
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. - CONVERSIONS
To convert from cups to grams, and vice-versa, please see this handy Conversion Chart for Basic Ingredients.