Moist and light carrot cake

Moist and light carrot cake


46 people made this

About this recipe: This cake is a little different than the average carrot cake and is flavoured with lemon zest, carrots and ground almonds.


Serves: 12 

  • 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

Prep:30min  ›  Cook:45min  ›  Ready in:1hr15min 

  1. Preheat oven to 180 C / Gas 4. Grease and flour a 23cm round cake tin.
  2. Beat egg yolks and sugar until thick. Add lemon juice, zest, carrots, almonds, flour, baking powder and salt. Mix well.
  3. In a separate bowl, beat egg whites until stiff and fold into yolk mixture. Pour batter into prepared tin.
  4. Bake in preheated oven for 45 minutes. Let cool.
  5. Meanwhile, make the icing. Beat icing sugar with lemon juice until smooth. Spread all over the cake once cool.

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