The Best Ever Citrus Carrot Cake
A delicious fruit and nut packed cake with cream cheese frosting.
A truly marvellous Orange and Lemon Carrot Cake recipe that is perfect for morning tea, afternoon tea and every time in-between!
- 300g (11oz) Plain Flour
- 200g (7oz) Soft Brown Sugar
- 200g (7oz) Grated Carrots
- 75g (3oz) Chopped Walnuts
- 75g (3oz) Chopped Pecans
- 75g (3oz) Sultanas
- 250ml Vegetable Oil
- 4 Eggs
- Zest of 1 Orange
- Zest of 1 Lemon
- 1 tsp Baking Powder
- 1 tsp Bicarbonate of Soda
- 1 tsp Mixed Spice
- 1 tsp Cinnamon
- 125g (4oz) Cream Cheese
- 125g (4oz) Softened Butter
- 450g (1lb) Icing Sugar
- Flaked Almonds to Decorate
Level of difficulty Average
Preparation time 25mins
Cooking time 75mins
Cost Average budget
Pre-heat the oven to 150°C, 300°F, Gas Mark 2 and grease and line an 8 inch round tin.
Sift together flour, baking powder, bicarbonate of soda, mixed spice and cinnamon and stir in sugar.
In a separate bowl beat eggs together with oil, orange and lemon zest.
Roughly chop nuts and grate carrots add sultanas and set aside.
Stir the wet mix into the dry mix and fold in the fruit and nuts.
Pour mixture into prepared tin and bake for 1 hour and 15 minutes or until a skewer comes out clean.
Cool on a wire cooling rack.
To prepare the frosting, beat together the cream cheese and butter and add sifted icing sugar and beat until soft and there are no lumps.
Water can be added if the frosting is too stiff.
Spread frosting on the top and sides of the cooled cake and decorate the sides of the cake with flaked almonds.