Carrot Cake with Lemon Cream Cheese Frosting

Looking for a carrot cake recipe? This one is full of healthy nuts, fruit and vegetables and has a lovely lemon cream cheese frosting

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  • Serves 12-16

  • Prep time 30 mins

  • Cooking time 45 mins

  • Total time 1 hr 15 mins

  • Calories 700-524 per serving

  • Prepare ahead yes


  • 325g (11oz) plain flour
  • 125g (4½oz) wholemeal flour
  • 1tbsp bicarbonate of soda
  • 1tbsp ground cinnamon
  • 300g (10oz) unrefined caster sugar
  • 300ml (½pt) light vegetable oil or other flavourless oil
  • 4 large eggs, lightly beaten
  • 1tbsp pure vanilla extract
  • 100g (4oz) chopped walnuts
  • 100g (4oz) desiccated coconut
  • 300g (10oz) carrots, cooked then puréed
  • 250g (9oz) tinned pineapple chunks, drained and puréed
For the cream cheese frosting:
  • 250g (9oz) Philadelphia cream cheese
  • 200g (7oz) unrefined icing sugar, sifted
  • 1tsp pure vanilla extract juice ½ lemon

You will need:

  • Two 20cm (8in) deep sandwich tins, lightly oiled and the bases lined with baking parchment


  1. Preheat the oven to 180 C, 160 C fan, 350 F, gas 4. Sift the dry ingredients then sugar into a bowl. Add the oil, eggs and vanilla. Beat, then fold in the nuts, coconut, carrots and pineapple. Bake for 45 mins or until lightly browned and a skewer comes out clean. Cool for 3 hours in the tin.

  2. For the frosting, mix everything together and, using a palette knife, spread over one of the cakes before topping with the second one.