Weekday Recipe: Carrot Cake with Lemon Cream Cheese Frosting

The smaller the cake the better it is for you right?  Well, that’s my theory when it came to buying this cute 15cm stand. This recipe is actually for a 22cm cake tin, but I halved it and it fit perfectly into a 15cm tin.

1 cup (250ml)  of vegetable oil (or I used coconut oil)
1⅓ cups (295g) firmly packed brown sugar
3 eggs
3 cups of firmly packed , coarsely grated carrot
1 cup (120g) coarsely chopped walnuts
2½ cups (375g) self-raising flour
½ teaspoon bicarbonate of soda
2 teaspoons mixed spice

30g butter, softened
80g cream cheese, softened
1 teaspoons grated lemon rind
1½ cups (240g) icing sugar

1. Preheat oven to 180°C. Grease a deep 22cm (or 15cm) round cake tin; line the base with baking paper.
2. Beat oil, sugar and eggs in a small bowl with an electric mixer until thick and creamy.  Transfer mixture into a large bowl, stir in carrot and nuts,  then sifted dry ingredients. Pour mixture into tin.
3. Bake cake about 1¼ hours (halve time for smaller cake). Stand in pan 5 mins, turn onto a wire rack to cool.
4. Meanwhile, make lemon cream cheese frosting. Beat butter, cream cheese and rind in a small bowl with an electric mixer until light and fluffy; gradually beat in sifted icing sugar.

Recipe from The Australian Women’s Weekly ‘Classic Cakes’ book

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  1. the smaller the cake, the more weight we lose. this is how it goes, right? hehe.
    looks perfectly cute, and carrot cake is certainly an all-time favourite.

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