Best 9 Carrot Cake With Lemon Frosting Recipes

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Do you have a hankering for a sweet and tangy treat? Look no further than the delectable carrot cake with lemon frosting! This classic dessert offers a harmonious blend of moist carrot cake and zesty lemon frosting, creating an unforgettable taste experience. Whether you're a seasoned baker or a novice in the kitchen, this article will provide you with the ultimate guide to creating the perfect carrot cake with lemon frosting. From selecting the best ingredients to mastering the baking techniques, we'll walk you through each step of the process, ensuring you achieve a mouthwatering masterpiece that will impress your taste buds and delight your loved ones.

Here are our top 9 tried and tested recipes!

3-LAYER CARROT CAKE WITH LEMON BUTTERCREAM FROSTING



3-Layer Carrot Cake with Lemon Buttercream Frosting image

This is one of my all-time favorite carrot cake recipes. I inherited this recipe from a close friend about 12 years ago and it's still a favorite!

Provided by Roland G. Mandish

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 2h

Yield 16

Number Of Ingredients 17

1 tablespoon butter, softened
1 pound cooked carrots, cut into 1/2-inch pieces
3 cups all-purpose flour
2 ½ cups white sugar
1 ½ cups coarsely chopped walnuts
1 (8 ounce) can unsweetened pineapple, drained
1 cup corn oil
4 eggs
1 tablespoon ground cinnamon
1 tablespoon baking soda
1 tablespoon vanilla extract
1 teaspoon salt
1 pound cream cheese, at room temperature
1 ¼ cups butter, at room temperature
1 tablespoon lemon juice
2 teaspoons vanilla extract
5 ⅔ cups confectioners' sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Butter three 9-inch round cake pans. Line bottoms with wax paper; grease wax paper with butter.
  • Combine cooked carrots, flour, white sugar, walnuts, pineapple, corn oil, eggs, cinnamon, baking soda, 1 tablespoon vanilla extract, and salt in a large bowl.
  • Pour carrot mixture into a food processor, and blend, working in batches if necessary, until smooth. Divide batter among prepared cake pans.
  • Bake cakes in the preheated oven until a toothpick inserted into the centers comes out clean, about 35 minutes. Cool in the pans for 5 minutes before inverting onto wire racks to cool completely, about 1 hour.
  • Beat cream cheese, 1 1/4 cup butter, lemon juice, and 2 teaspoons vanilla extract together in a large bowl until smooth. Gradually beat in confectioners' sugar until frosting is smooth.
  • Place 1 cake layer on a serving plate and spread with 1/4 of the frosting. Place a second cake layer on top of the first; spread 1/4 of the frosting on top. Place third cake layer on top; frost top and sides with remaining 1/2 of the frosting.

Nutrition Facts : Calories 844.2 calories, Carbohydrate 99.9 g, Cholesterol 117.7 mg, Fat 47.7 g, Fiber 2.6 g, Protein 8.3 g, SaturatedFat 18.7 g, Sodium 492.1 mg, Sugar 77.5 g

CARROT CAKE WITH LEMON ICING



Carrot Cake With Lemon Icing image

A colleague at work bought this cake in for his birthday that his wife was kind enough to make. This is one of the best carrot cake recipes I've tried, so good I asked for the recipe!

Provided by Terese

Categories     Dessert

Time 1h5m

Yield 8-10 serving(s)

Number Of Ingredients 16

1 cup all-purpose flour
1/2 teaspoon bicarbonate of soda
1/2 teaspoon mixed spice
1/2 teaspoon ground ginger
1 pinch salt
1 cup caster sugar
1 1/2 cups finely grated carrots (usually about 1 large carrot)
1/2 cup chopped walnuts
2 eggs
3/4 cup oil
1 teaspoon vanilla essence
1 cup icing sugar
1 tablespoon lemon juice
1 teaspoon softened butter
3 -4 drops vanilla essence
lemon peel

Steps:

  • Sift flour, carb soda, mixed spice, ginger and salt into a bowl. Add sugar, carrot and nuts. Make a well add eggs, oil and vanilla.
  • Beat well with a wooden spoon until thoroughly mixed.
  • Pour into a well greased ring tin/cake tin. Bake in a moderate oven for approximately 45-50 minutes.
  • Cool for a few minutes before turning out onto a cake cooler. Set aside.
  • When cold, ice the top of the cake with lemon icing, sprinkle with slivers of lemon peel. This cake will keep fresh and moist for about 1 week.
  • TO MAKE THE LEMON ICING:.
  • Beat the icing sugar, lemon juice and softened butter well together. Add vanilla essence and if necessary adjust consistency with extra icing sugar or lemon juice.
  • Spread thickly onto cooled cake and top with lemon peel.

Nutrition Facts : Calories 475.1, Fat 27.1, SaturatedFat 3.8, Cholesterol 47.8, Sodium 137.7, Carbohydrate 55.6, Fiber 1.6, Sugar 41.2, Protein 4.5

CARROT CAKE WITH LEMON CREAM CHEESE FROSTING



Carrot Cake with Lemon Cream Cheese Frosting image

Provided by Food Network

Categories     dessert

Time 1h40m

Yield 12 servings

Number Of Ingredients 16

4 (3-ounce) packages cream cheese
1/2 cup butter or margarine
1 2/3 cups confectioners' sugar
1 teaspoon vanilla extract
1 tablespoon lemon juice
2 cups sugar, granulated
2 cups all-purpose flour
1 teaspoon salt
2 1/2 teaspoons cinnamon
1 teaspoon ground clove
1/2 teaspoon ground allspice
1 1/2 teaspoons baking soda
1 1/2 cups canola oil
4 eggs
3 1/2 cups carrots, grated
1 cup chopped walnuts

Steps:

  • Preheat oven to 350 degrees F.;
  • In an electric mixer beat the cream cheese and butter on high until smooth. Then add confectioners' sugar. Continue to beat on high until the lumps have all dissolve. Finally, beat in vanilla extract and lemon juice on low speed until the frosting is completely mixed.;
  • In a large mixing bowl combine, sugar, flour, salt, spices, and baking soda. Add oil to the dry ingredients and mix well. Add eggs; beat in one at a time.
  • Once the batter is properly mixed, stir in carrots and walnuts. Pour the cake batter into a greased 9 by 13-inch pan and bake at 350 degrees F for 60 to 70 minutes or until golden brown.
  • Once cake has cooled, frost and sprinkle chopped walnuts on top as a garnish.

CARROT CAKE WITH LEMON FROSTING



Carrot Cake with Lemon Frosting image

Make and share this Carrot Cake with Lemon Frosting recipe from Food.com.

Provided by lkadlec

Categories     Dessert

Yield 1 cake, 16 serving(s)

Number Of Ingredients 17

1 lb carrot, peeled, shredded**
1 cup corn oil
8 ounces unsweetened pineapple, crushed, drained
4 eggs, large
1 tablespoon vanilla extract
3 cups unbleached all-purpose flour
2 1/2 cups sugar
1 tablespoon cinnamon, ground
1 tablespoon baking soda
1 teaspoon salt
1 1/2 cups walnuts, coarsely chopped
1 lb cream cheese, room temperature
1 1/4 cups unsalted butter, room temperature
1 tablespoon fresh lemon juice
2 teaspoons vanilla extract
5 2/3 cups powdered sugar, sifted
fresh edible flower

Steps:

  • For Cake: Preheat oven to 350 deg.
  • Butter three 9-inch-diameter cake pans with 1 1/2-inch-high sides.
  • Line bottoms with waxed pape r.
  • Butter paper.
  • Mix together oil, pineapple, eggs, vanilla and carrots.
  • Mix flour, sugar, cinnamon, baking soda and salt in medium bowl.
  • Stir into oil mixture. Mix in walnuts.
  • Divide batter among prepared pans.
  • Bake until tester inserted into center comes out clean, about 35 minutes.
  • Cook cakes in pans on racks.
  • For Frosting: Using electric mixer, beat cream cheese, butter, lemon juice and vanilla until light and fluffy.
  • Gradually beat in sugar.
  • Chill until firm but spreadable, about 1 hour.
  • Turn cakes out of pans; peel off waxed paper.
  • Place 1 cake on platter.
  • Spread 3/4 cup frosting over.
  • Top with second cake. Spread 3/4 cup frosting over.
  • Top with third cake. Spread remaining frosting over top and sides of cake. (Can be prepared 1 day ahead.
  • Cover with cake dome and refrigerate. Let stand 3 hours at room temperature before serving.) Garnish cake with flowers.
  • ** Actual recipe calls for carrots to be cut into 1/2-inch pieces and cooked in a large pot of boiling salt ed water until tender, about 12 minutes.
  • Drain.
  • Puree in processor, stopping occasionally to scrape down sides of bowl.
  • Transfer to large bowl and cool.
  • I prefer to use the shredded carrots and have had very good results.
  • I have also baked this in a large sheet cake size pan and adjusted the cooking time.

Nutrition Facts : Calories 830.7, Fat 46.4, SaturatedFat 17.5, Cholesterol 115.9, Sodium 512.8, Carbohydrate 99.7, Fiber 2.6, Sugar 77.2, Protein 7.9

CARROT CAKE WITH CREAM CHEESE FROSTING



Carrot Cake with Cream Cheese Frosting image

This is a tall, moist carrot cake, light in texture and lightly spiced with cinnamon and touch of nutmeg. Heavy cream whipped into the cream cheese frosting makes it extra fluffy.

Provided by Food Network Kitchen

Categories     dessert

Time 3h

Yield 10 servings

Number Of Ingredients 18

Cooking spray
2 cups pecan halves
2 1/2 cups all-purpose flour
1 tablespoon plus 1 teaspoon baking powder
1 1/2 teaspoons cinnamon
1/2 teaspoon freshly grated nutmeg
Kosher salt
4 large eggs
2 cups granulated sugar
1 cup vegetable oil
3 cups finely grated carrots (about 1 pound carrots)
2 teaspoons pure vanilla extract
1 pound cream cheese, cut into cubes, at room temperature
2 sticks unsalted butter, cut into cubes, at room temperature
2 1/2 cups confectioners' sugar
1 teaspoon pure vanilla extract
Kosher salt
1/4 cup heavy cream, cold

Steps:

  • For the cake: Preheat the oven to 350 degrees F. Line two 9-inch round cake pans with parchment and lightly coat with cooking spray.
  • Spread the pecans on a rimmed baking sheet and toast until light brown and fragrant, 7 minutes. Set aside 12 pecan halves to decorate the finished cake; chop the remaining pecans. Set aside 1 cup of the chopped pecans to use in the batter; reserve the rest for decorating the finished cake.
  • Whisk together the flour, baking powder, cinnamon, nutmeg and 1 teaspoon salt in a medium bowl.
  • Whisk together the eggs and granulated sugar in a large bowl until smooth, about 1 minute. Whisk in the oil until well combined. Add the grated carrots, vanilla and 1 cup chopped pecans, and mix well. Add the dry ingredients, and stir until just combined. Divide the batter evenly between the prepared pans.
  • Bake until a toothpick inserted in the center comes out clean and the cakes are nicely browned, about 30 minutes. Let cool on a cooling rack for 10 minutes. Loosen the edges with a spatula, turn the cakes out and let cool completely, right-side up, on the cooling rack, about 2 hours. Remove the parchment before frosting.
  • For the frosting: Beat the cream cheese and butter in the bowl of a stand mixer fitted with a paddle attachment, scraping down the side as necessary, until smooth, about 2 minutes. Add the confectioners' sugar, vanilla and 1/2 teaspoon salt; gradually increase the mixer speed to medium-high, and beat until the sugar is incorporated and the frosting is fluffy and smooth, about 3 minutes. With the mixer on medium-high, add the cream a few drops at time until it's all incorporated. Continue beating for 1 more minute until the frosting is slightly lighter in color and creamy.
  • To assemble: Place one of the cake layers on a serving plate, and spread 1 cup of the frosting over the top. Top with the other layer, and use the remaining frosting to frost the top and sides of the cake. Arrange the 12 whole pecans on top of the cake like the numbers on a clock face, and sprinkle the remaining chopped pecans in between.

CARROT CAKE WITH CREAM CHEESE-LEMON ZEST FROSTING



Carrot Cake with Cream Cheese-Lemon Zest Frosting image

Provided by Sarah Magid

Categories     Cake     Egg     Dessert     Easter     Kid-Friendly     Back to School     Cream Cheese     Lemon     Raisin     Coconut     Walnut     Carrot     Birthday     Organic     Healthy     Potluck     Kidney Friendly     Pescatarian     Dairy Free     Peanut Free     Soy Free     Small Plates

Yield Makes one 8-inch layer cake or 24 cupcakes

Number Of Ingredients 20

For the cake:
1/3 cup dried shredded organic unsweetened coconut
About 1 pound organic farm-fresh carrots, peeled and cut into 2-inch Lengths (3 cups)
1 cup chopped organic pineapple
1 1/2 cups organic all-purpose flour
1/2 cup organic whole wheat pastry flour
1 1/2 cups organic cane sugar
2 teaspoons baking soda
2 1/4 teaspoons organic ground cinnamon
Pinch of freshly grated organic nutmeg
1 teaspoon salt
1/2 cup dark-brown sugar
3/4 cup organic canola oil
1 tablespoon organic vanilla extract
3 organic eggs
Cream Cheese-Lemon Zest Frosting
Optional additions (add one or a combination of all three)
3/4 cup chopped toasted organic walnuts
1/2 cup organic golden raisins, plumped in warm water for 20 minutes and drained
1/2 tablespoon minced fresh organic ginger

Steps:

  • Preheat the oven to 350°F. Butter and flour two 8-inch round cake pans and line the bottoms with parchment paper (to ensure that the cake will not stick), or place liners in 2 muffin pans for 24 cupcakes. Set aside.
  • Place the dried coconut in a cup of warm water to soften and set it aside for 15 minutes.
  • Place the carrots in a food processor and pulse on and off for 1 minute. Then add the pineapple and pulse until the carrots are cut into very small pieces and the pineapple is pureed, 1 to 2 minutes.
  • In a large bowl, sift together the dry ingredients. Add the brown sugar and use a whisk to break up any lumps.
  • Drain the coconut and place it in a medium bowl. Add the oil, vanilla extract, eggs, and carrot-pineapple mixture, and whisk to combine.
  • Add the wet ingredients into the dry, mixing with a rubber spatula to incorporate but not overmix. When the batter is almost mixed, stir in the additions, if using. Pour the batter into the prepared pans.
  • Bake for 55 minutes, or until the tops are a very golden brown and a tester inserted in the center comes out clean. (It may look as if the cake is too well done, but it takes a while to bake because it's so dense.) For cupcakes, the baking time is 35 to 40 minutes.
  • Let the cakes cool in the pans for 10 minutes. Then invert them onto a wire rack and let them cool completely.
  • Fill and frost the cake with the Cream Cheese-Lemon Zest Frosting (for added oomph, add 1/2 tablespoon minced fresh ginger to the frosting).
  • to decorate
  • Fill and frost the cake with cream cheese frosting and let chill. Tint 1/2 cup frosting lemon yellow, and use the 10 tip to pipe 5 dots in a circle to create simple buttercup flowers. Then combine any remaining yellow frosting with some additional cream cheese frosting and tint it leaf green. I use tip #67, which pipes small fern stems. Pipe the center stamen with cream cheese frosting and chill to set.

OLD-FASHIONED CARROT CAKE WITH CREAM CHEESE FROSTING



Old-Fashioned Carrot Cake with Cream Cheese Frosting image

A pleasingly moist cake, this treat is the one I requested that my mom make each year for my birthday. It's dotted with sweet carrots and a hint of cinnamon. The fluffy buttery frosting is scrumptious with chopped walnuts stirred in. One piece of this homemade carrot cake is never enough-better than all the other carrot cakes recipes I've tried!-Kim Orr, West Grove, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 16 servings.

Number Of Ingredients 18

4 large eggs
2 cups sugar
1 cup canola oil
2 cups all-purpose flour
2 to 3 teaspoons ground cinnamon
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
2 cups grated carrots
FROSTING:
1/2 cup butter, softened
3 ounces cream cheese, softened
1 teaspoon vanilla extract
3-3/4 cups confectioners' sugar
2 to 3 tablespoons 2% milk
1 cup chopped walnuts, optional
Orange and green food coloring, optional

Steps:

  • In a large bowl, combine the eggs, sugar and oil. Combine the flour, cinnamon, baking soda, baking powder, salt and nutmeg; beat into egg mixture. Stir in carrots., Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 35-40 minutes or until a toothpick inserted in center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in another large bowl, cream butter and cream cheese until light and fluffy. Beat in vanilla. Gradually beat in confectioners' sugar. Add enough milk to achieve desired spreading consistency. Reserve 1/2 cup frosting for decorating if desired. If desired, stir walnuts into remaining frosting. , Spread frosting between layers and over top and sides of cake. If decorating the cake, tint 1/4 cup reserved frosting orange and 1/4 cup green. Cut a small hole in the corner of pastry or plastic bag; insert #7 round pastry tip. Fill the bag with orange frosting. Pipe twelve carrots on top of cake, so each slice will have a carrot. Using #67 leaf pastry tip and the green frosting, pipe a leaf at the top of each carrot. , Store cake in the refrigerator.

Nutrition Facts : Calories 531 calories, Fat 28g fat (7g saturated fat), Cholesterol 67mg cholesterol, Sodium 203mg sodium, Carbohydrate 68g carbohydrate (54g sugars, Fiber 1g fiber), Protein 5g protein.

CARROT CAKE CUPCAKES WITH LEMON CREAM CHEESE FROSTING



Carrot Cake Cupcakes with Lemon Cream Cheese Frosting image

The classic carrot cake in a smaller cupcake form. Topped with a lemony cream cheese frosting, they make a special treat for Easter celebrations, bake sales, backyard cookouts and potlucks.

Provided by McCormick Spice

Categories     Desserts     Frostings and Icings     Lemon

Time 50m

Yield 24

Number Of Ingredients 15

2 cups flour
2 cups granulated sugar
2 teaspoons baking powder
2 teaspoons McCormick® Cinnamon, Ground
½ teaspoon McCormick® Nutmeg, Ground
½ teaspoon salt
1 ¼ cups vegetable oil
4 eggs, lightly beaten
1 tablespoon McCormick® Pure Vanilla Extract
3 cups finely grated carrots
1 (8 ounce) package cream cheese, softened
½ cup butter, softened
½ teaspoon McCormick® Pure Lemon Extract
1 (16 ounce) box confectioners' sugar
1 tablespoon milk, or as needed

Steps:

  • Preheat oven to 350 degrees F. For the Cupcakes, mix flour, granulated sugar, baking powder, cinnamon, nutmeg and salt in large bowl. Add oil, eggs and vanilla; mix well. Add carrots; mix until well blended. Spoon batter into 24 paper-lined muffin cups, filling each cup 2/3 full.
  • Bake 20 minutes or until toothpick inserted into cupcake comes out clean. Cool in pans on wire rack 5 minutes. Remove from pans; cool completely.
  • For the Frosting, beat cream cheese, butter and lemon extract in large bowl until light and fluffy. Gradually beat in confectioners' sugar until smooth. If frosting is too thick to spread, gradually beat in milk. Frost cooled cupcakes with frosting.

Nutrition Facts : Calories 362.3 calories, Carbohydrate 45.2 g, Cholesterol 51.5 mg, Fat 19.5 g, Fiber 0.8 g, Protein 3 g, SaturatedFat 6.6 g, Sodium 165.9 mg, Sugar 35.8 g

CARROT LOAF CAKE WITH TANGY LEMON GLAZE



Carrot Loaf Cake With Tangy Lemon Glaze image

This easy, breezy one-bowl loaf cake makes the perfect afternoon snack - and a perfect breakfast the next day, too. It's lightly spiced and nut- and fruit-free, but feel free to add about 1/2 cup of chopped nuts or dried fruit, if that's how you like your carrot cake. There is an optional bit of grated carrot in the lemony glaze, which doesn't lend that much flavor, but provides a lovely light orange hue. If grating carrot for the glaze seems fussy, you can certainly skip it.

Provided by Yossy Arefi

Categories     breakfast, brunch, lunch, snack, cakes

Time 1h30m

Yield 1 (9-by-5-inch) loaf

Number Of Ingredients 13

3/4 cup/180 milliliters neutral oil or mild olive oil, plus more for greasing the pan
1 cup/225 grams packed light brown sugar
2 large eggs
1 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1 teaspoon kosher salt
1 3/4 cups/225 grams all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 1/2 packed cups peeled and grated carrots (about 6 ounces/165 grams, from 3 medium carrots)
1 lemon
1 cup/100 grams confectioners' sugar
1 tablespoon finely grated carrot (optional)

Steps:

  • Make the cake: Heat the oven to 350 degrees and set a rack in the center. Oil a 9-by-5-inch loaf pan and line it with a strip of parchment paper that hangs over the two long sides. Oil the paper, too.
  • Add the light brown sugar and eggs to a large bowl and whisk vigorously until pale in color, about 2 minutes. Add the oil, cinnamon, cardamom and salt. Whisk until well combined and smooth.
  • Add the flour, baking powder and baking soda, and whisk, starting slowly to incorporate the flour without spilling it, until well combined and smooth, switching to a rubber spatula if necessary. Fold in the grated carrots. The batter will be very thick.
  • Scrape the batter into the prepared pan and smooth the top. Tap the pan on the counter a few times to remove any big air bubbles.
  • Bake the cake until golden and puffed and a tester inserted into the center comes out clean, 50 to 60 minutes. Set the pan on a rack to cool for 10 minutes. After 10 minutes, use the parchment paper to lift the cake out of the pan and set on the rack over a baking sheet to cool completely.
  • When the cake is cool, make the glaze: Finely zest the lemon into a medium bowl. Juice the lemon, and set aside lemon juice. Add the confectioners' sugar and finely grated carrot (if using) to the bowl with the zest, along with 4 teaspoons of the lemon juice. Whisk vigorously until smooth. Add more lemon juice as needed to make a thick but pourable glaze. Pour the glaze over the cooled cake and let it set for a few minutes before slicing. Store the cake well wrapped at room temperature for 3 to 4 days.

Tips:

  • For a moist carrot cake, use a combination of granulated sugar and brown sugar, and be sure to beat the butter and sugars together until light and fluffy.
  • Grate the carrots finely so that they distribute evenly throughout the batter.
  • Add chopped nuts, raisins, or dried fruit to the batter for extra flavor and texture.
  • Bake the cake until a toothpick inserted into the center comes out clean.
  • Let the cake cool completely before frosting it.
  • For a tangy lemon frosting, use freshly squeezed lemon juice and zest, and be sure to beat the butter and cream cheese together until light and fluffy.
  • Decorate the cake with additional nuts, raisins, or dried fruit, or with a sprinkle of powdered sugar.

Conclusion:

Carrot cake with lemon frosting is a classic dessert that is perfect for any occasion. It is moist, flavorful, and has a delightful tangy frosting. With a few simple tips, you can make a carrot cake that is sure to impress your friends and family. So next time you are looking for a delicious and easy-to-make dessert, give carrot cake with lemon frosting a try.

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