Moist and light carrot cake

    1 hour 15 min

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

    65 people made this

    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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    Reviews & ratings
    Average global rating:

    Reviews in English (33)


    This is a delicious cake. By far the best and easiest carrot cake recipe I have made. I doubled the recipe and baked it in a 9x13 pan and it came out great. My only complaint was that the glaze was very thick and hard to spead evenly on the cake.  -  24 Apr 2000  (Review from Allrecipes US | Canada)


    i loved this recipe so much that the cake isn't completely finished, and i'm about to make another. and another thing i love about it, is that there is no oil, butter, or shortening in it. but i did find it just a bit too lemon-y.  -  13 Apr 2002  (Review from Allrecipes US | Canada)


    Sooooooooooooo yummy & moist . . . I was looking for a recipe that was light - the ones in the recipe books looked really dense and heavy - and this really hit the spot. My favourite recipe from this site so far. So why didn't I give it 5 stars? Well, I had to change a few things . . . I halved the sugar, and replaced half the ground almonds with raisins and chopped walnuts. And I didn't ice it. With those adjuctments it was definately full marks, but as I had to make those changes myself I felt I could only give it a four. Anyway, definately try this recipe! I promise it's well worth it!  -  05 Apr 2005  (Review from Allrecipes US | Canada)