Lemon Carrot Cake2

Hi Everyone, Hope you all are doing well, Been busy this week putting together another video for my you tube Chanel, And this week it is a delicious Lemon Carrot Cake.

It is just heavenly and so moist, you just want to keep eating when you bake this cake.

Best of all it is so simple to make, Watch the video below to see how I made it,

And get your eggs ready, because this Cake is perfect for the weekends.

Lemon Carrot Cake3

Lemon Carrot Cake

  • 400 gram sugar
  • 4 large eggs
  • 1 egg yolk
  • 2 tsp vanilla paste
  • 400 gram flour
  • 3 tsp baking powder
  • 1-2 tsp cinnamon
  • 400 gram grated carrots
  • 50 gram raisins
  • 50 gram pecans
  • 100 gram diced pinneaple
  • 4 tablespoon lemon juice
  • 400 ml sunflower oil
  • zest from 2 lemon

Raspberry Cream Cheese Frosting

  • 500 ml heavy cream (cold)
  • 250 gram cream cheese or mascapone (cold)
  • 200 gram powdered sugar
  • 1-2 tsp vanilla-paste
  • 3-6 tablespoon raspberry puree ( cold)

Let’s start with the Lemon Carrot Cake,

preheat the oven to 350 oF – 180 oC. Grease and line 3 x 8” tin and set aside.

Whisk together sugar, eggs, egg yolk and vanilla paste, until the mixture is pale yellow.Then add in the rest of the ingrediens, and blend to combine with a spatula
Spoon the mixture into the tin, with a ice cream scoop, and place in the middle of the oven at 350oF (180oC) and bake for 25- 30 minutes or until a skewer comes out clean.
Leave to cool in tins for 10 minutes then turn onto a cooling rack, and remove the parchment paper.
Let cool completely.

Raspberry Cream Cheese Frosting

Put the heavy cream and cream cheese in the freezer for 20-25 minuttes before you make the frosting
In a large bowl, using an stand mixer on medium-high speed, mix the cream cheese, heavy cream, powdered sugar and vanilla paste until it is smooth and creamy
Add in the fruit puree and mix some minutes more ,do not over beat
Chill until needed.
Decorate as you wish or watch how i do it in the video above



Lemon Carrot Cake2



  1. Thank you for the recipe Manuela! I can’t wait to try it out tomorrow ?

  2. Tanja Lepir Reply

    Dear Manuela,
    This cake looks amazing. My birthday is in two days and I want to make this gorgeous cake tomorrow to suprise family and friends. The one thing I am not sure about is, do you put grated carrots in strainer and left them to lose a part of their liquid before you put them in cake with other ingredients?
    Thank you for sharing such a beautifull recipe and for making videos so that we can see how you actualy prepare your wonderful cakes. I planned a lot of more to try to make by your recipes. 🙂
    I am sending you love and greetings from Switzerland

    • Dear Tanja,
      Thank you for your lovely comment, nice words and I hope I’m not too late.
      Anyway, happy birthday to you on June 22nd. Hope you will have a great day and party.
      I do not drain any liquid at all. Please see even the video.
      Love, Manuela

  3. Hello Manuela,

    I was wondering if I could use this mixture recipe to make cupcakes instead of a a 3 -tiered cake? If so, should I bake it until a wooden cocktail stick comes out dry?
    Lovely blog and recipes! Have already made “Manuela’s favourite vanilla cupcakes” with vanilla bean frosting. Turned out amazingly delicious!
    Love from Australia xx

  4. Hi Manuela, I have made your delicious cake twice now but both times it has been very crumbly and difficult to cut. I have measured all ingredients correctly. Can you suggest what I may adjust to fix my problem. Very moist and delicious cake.

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