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–+ servings
Zesty Lemon Carrot Cake
5 from 1 vote

Zesty Lemon Carrot Cake

By Zerrin & Yusuf
Carrot cake flavored with lemon
Yields: 8
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PREP 15 minutes
COOK 45 minutes
TOTAL 1 hour

INGREDIENTS
  

  • 1 cup sugar
  • 2 eggs
  • ½ cup oil
  • 1½ cup carrots grated
  • 1 teaspoon lemon zest grated
  • 1 tablespoon lemon juice
  • 1 cup flour
  • 1 teaspoon baking soda

Optional topping:

  • 1 tablespoon powdered sugar
  • 1 teaspoon lemon zest

INSTRUCTIONS
 

  • Preheat oven to 320F/ 180C. Line the bottom of a 9-inch round cake pan with parchment paper.
  • In a large bowl, whisk together the sugar and eggs until creamy.
  • Add in oil and mix well.
  • Add in the grated carrots lemon zest and lemon juice.
  • Sift the flour and baking soda into the bowl. Mix just until everything combines. Don't over-mix.
  • Pour the batter in the prepared pan and bake for 45 minutes.
  • Let it cool for 15 minutes before removing it from the pan.
  • Remove and let it cool completely.
  • Sift powder sugar on it and garnish with lemon zest.

NOTES

I used whole wheat flour as always, but you can replace it with all purpose flour.

NUTRITION

Calories: 307kcalCarbohydrates: 40gProtein: 3gFat: 15gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gTrans Fat: 0.1gCholesterol: 41mgSodium: 170mgPotassium: 112mgFiber: 1gSugar: 27gVitamin A: 4069IUVitamin C: 3mgCalcium: 17mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

ADDITIONAL INFO

Course Dessert
Cuisine American
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