Sun-Kissed Carrot Cake with Lemony Frosting

This two-layer carrot cake offers a moist and tender crumb with a hint of cinnamon warmth, studded with crunchy walnuts and topped with a zesty, smooth lemon-infused cream cheese frosting. It’s a perfect balance of texture and tang, sure to delight the palate.


For the Cake:

1 cup vegetable oil
1 1/2 cups light brown sugar, packed
3 large eggs
2 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
2 tsp ground cinnamon
1/2 tsp salt
2 cups grated carrots
1 cup chopped walnuts
For the Frosting:

1/2 cup unsalted butter, room temperature
2 cups powdered sugar, sifted
1 tbsp lemon juice
Zest of 1 lemon
8 oz cream cheese, softened

Begin by heating your oven to 350°F. Prepare two 8 or 9-inch round cake pans by greasing and lining them with parchment paper.

In a large mixing bowl, vigorously whisk together the vegetable oil and brown sugar. Crack in the eggs and beat until the mixture is well combined.

In a separate bowl, sift together the flour, baking powder, baking soda, cinnamon, and salt.

Gradually add the dry ingredients to the wet mixture, alternating in 2-3 batches, and stir until just mixed.

Fold in the grated carrots and chopped walnuts until they are evenly distributed throughout the batter. Divide the batter between the prepared pans.

Place the pans in the preheated oven and bake for 30-40 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cakes to cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.

For the frosting, cream together the butter and powdered sugar until light and fluffy. Incorporate the lemon juice and zest, then add the cream cheese. Beat until the frosting is creamy and spreadable.

Once the cakes are completely cool, spread a layer of frosting on one cake layer, top with the second cake layer, and frost the top and sides as desired.

Slice, serve, and bask in the sweet and tangy symphony of flavors!

content team

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