Easy Carrot Cake with Lemon Cream Cheese Icing

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Oct. 04, 2012


For cake
Flour 2/3 Cup (10.67 tbs)
Baking soda 1 Teaspoon
Baking powder 3/4 Teaspoon
Granulated sugar 1/2 Cup (8 tbs)
Pumpkin pie mix 1 Teaspoon
Salt 1/4 Teaspoon
Vegetable oil 1/3 Cup (5.33 tbs)
Eggs 2
Vanilla extarct 1 Teaspoon
Pecan 1/2 Cup (8 tbs) , chop
Raisin 1/2 Cup (8 tbs)
Grated apple 1/2 Cup (8 tbs)
Carrot 1 Cup (16 tbs) , finely grated
For frosting
Cream cheese 4 Ounce , softened
Salt 1 Pinch
Lemon juice 1 Teaspoon
Lemon zest 1 Teaspoon
Icing sugar 1/4 Cup (4 tbs)



1. Preheat oven to 350 degree F.

2. Grease an English loaf pan and set aside.


3. In a large bowl, sift flour, baking soda, baking powder, pie mix, and salt.

4. Add sugar, pecans, and raisins in it. Mix well.

5. Drop grated apple and carrot. Mix to combine.

6. Add egg, oil, and vanilla extract. Fold to incorporate.

7. Transfer batter into the prepared loaf pan. Pop it in oven and bake for 50 minutes or until a toothpick when inserted in the center comes out clean.

8. Remove cake from oven and allow it to cool on wire rack.

9. For frosting, in a bowl put cream cheese and whisk until creamy.

10. Add lemon zest, and lemon juice.

11. Gradually add sugar in bowl, whisk after each addition

12. Add vanilla and salt. Beat for about 3 minutes or until fluffy.


13. Spread frosting on the cake. Sprinkle some pecans on top.


13. Cut in slices and serve carrot cake immediately.

Recipe Summary

Difficulty Level: Medium
Cook Time: 55 Minutes
Ready In: 55 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 484Calories from Fat 248

 % Daily Value*

Total Fat 28 g43.1%

Saturated Fat 6 g30%

Trans Fat 0 g


Sodium 503 mg20.96%

Total Carbohydrates 55 g18.3%

Dietary Fiber 3 g12%

Sugars 37 g

Protein 6 g12%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet