Lemon Iced Carrot Cake

Lemon Iced Carrot Cake

  • Prep: 15 min
  • Cook Time: 25 min
  • Total: 40 min
  • Serving: 12
This may just become your favorite Easter cake.


  • CAKE:
  • 1-1/2 cups all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 1-1/2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 3/4 cup firmly packed brown sugar
  • 2 tablespoons butter
  • 3/4 cup buttermilk
  • 2 eggs
  • 1 teaspoon pure vanilla extract
  • 1-1/2 cups grated carrots
  • 1/2 cup raisins
  • 8 ounces cream cheese, softened
  • 2 tablespoons butter
  • Zest of half a lemon, finely chopped
  • 1 teaspoon pure vanilla extract
  • 2 cups sifted confectioners' sugar


  1. Preheat oven to 350 degrees F. Spray two 8-inch square or round cake pans with vegetable oil spray.
  2. For cake, in medium bowl, stir together flour, baking powder, cinnamon and baking soda.
  3. In a large mixing bowl, beat brown sugar and butter with an electric mixer on medium until blended.
  4. Add buttermilk, eggs and vanilla and beat on medium speed until well blended.
  5. Gradually add flour mixture to buttermilk mixture, beating on low speed after each addition, just until blended.
  6. Fold in carrots and raisins. Divide batter evenly between two cake pans.
  7. Bake for 20 to 25 minutes, or until a toothpick inserted in center comes out clean.
  8. Transfer to cooling racks for 10 minutes. Invert cakes onto racks, remove pans, and let cool completely.
  9. For icing, in a medium bowl, combine icing ingredients except confectioners' sugar, and beat on low just until smooth (don't overbeat or icing will be too thin). Add confectioners' sugar, mixing until smooth. Use to fill and spread on cooled cake.


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