Zesty Carrot Cake

    6 hours

    This cake is packed full of carrots, walnuts, raisins and zesty goodness. It contains no less than 3 tablespoons of grated lemon and orange zest. Enjoy as is or top with cream cheese icing.

    15 people made this

    Makes: 1 tube cake

    • 225g butter, softened
    • 200g caster sugar
    • 220g dark brown soft sugar
    • 4 eggs
    • 2 tablespoons grated orange zest
    • 1 tablespoon grated lemon zest
    • 2 tablespoons orange juice
    • 3 tablespoons fresh lemon juice
    • 450g grated carrots
    • 200g plain flour
    • 180g wholemeal flour
    • 2 teaspoons baking powder
    • 1 teaspoon ground cinnamon
    • 1/4 teaspoon salt
    • 115g coarsely chopped walnuts
    • 150g raisins

    Prep:30min  ›  Cook:1hr30min  ›  Extra time:4hr cooling  ›  Ready in:6hr 

    1. Stir together the flours, baking powder, cinnamon and salt. Set aside.
    2. Cream the butter with the sugars. Beat in the eggs, then citrus zests and juices. Stir in the carrots. Beat the flour mixture into the carrot mixture. Stir in the walnuts and raisins. Pour batter into a greased and floured tube cake tin.
    3. Bake at 180 C / Gas 4 for 90 minutes or until it tests done with a skewer. Transfer to a rack to cool.

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    Reviews & ratings
    Average global rating:

    Reviews in English (9)


    As this cake is printed I have to lower my usual rating. We love the citrus flavors but definitely not with the whole wheat flour. The flavors seem to age (after a day or so) much more effectively with all white flour.  -  14 Jun 2009  (Review from Allrecipes US | Canada)


    Followed this recipe exactly and it turned out great. Will make again the next time we want a carrot cake.  -  28 Apr 2007  (Review from Allrecipes US | Canada)


    This is a wonderful cake! My 1 1/2 year old son enjoyed it as a snack. I plan to use this one as a wedding cake this summer.  -  03 Jul 2000  (Review from Allrecipes US | Canada)