Carrot Cake with Lemon Icing
Elevate your dessert game with this moist and flavorful Carrot Cake with Lemon Icing—an irresistible treat that perfectly balances warm spices with zesty citrus. Featuring a rich batter made with freshly grated carrots, crushed pineapple, and a touch of cinnamon, this cake is as tender as it is flavorful. Optional chopped walnuts add a delightful crunch, while the velvety lemon icing, made with fresh lemon juice and zest, provides a tangy brightness that takes each bite to the next level. Quick to prepare and ready in just over an hour, this crowd-pleasing recipe is perfect for any occasion, from casual gatherings to festive celebrations. With its vibrant flavors and easy instructions, this carrot cake is destined to become a household favorite!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.5 teaspoon salt
- 1 cup granulated sugar
- 0.5 cup light brown sugar
- 3 large eggs
- 0.75 cup vegetable oil
- 2 teaspoons vanilla extract
- 2 cups grated carrots
- 0.5 cup crushed pineapple (drained)
- 0.5 cup chopped walnuts (optional)
- 2 cups powdered sugar
- 0.25 cup unsalted butter (softened)
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
Instructions
Preheat your oven to 350°F (175°C) and grease and flour a 9x13-inch cake pan.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, and salt.
In a separate bowl, combine the granulated sugar, light brown sugar, eggs, vegetable oil, and vanilla extract. Whisk until smooth.
Gradually stir the wet mixture into the dry ingredients until just combined.
Fold in the grated carrots, crushed pineapple, and chopped walnuts (if using).
Pour the batter into the prepared cake pan and spread it evenly.
Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool completely in the pan on a wire rack before applying the icing.
To make the lemon icing, beat together the powdered sugar, softened butter, lemon juice, and lemon zest until smooth and creamy.
Spread the lemon icing evenly over the cooled carrot cake.
Slice and serve. Store leftovers in an airtight container at room temperature for up to 2 days.
Nutrition Facts
Calories |
5508 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 262.4 g | 336% | |
| Saturated Fat | 61.7 g | 308% | |
| Polyunsaturated Fat | 100.8 g | ||
| Cholesterol | 687 mg | 229% | |
| Sodium | 3758 mg | 163% | |
| Total Carbohydrate | 778.0 g | 283% | |
| Dietary Fiber | 21.5 g | 77% | |
| Total Sugars | 563.5 g | ||
| Protein | 56.6 g | 113% | |
| Vitamin D | 3.7 mcg | 19% | |
| Calcium | 360 mg | 28% | |
| Iron | 19.2 mg | 107% | |
| Potassium | 1561 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
