Zesty Lemon Carrot Cake

Zesty Lemon Carrot Cake

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5 from 1 review

Carrot cake flavored with lemon


  • 1 cup sugar
  • 2 eggs
  • 1/2 cup oil
  • 1 and 1/2 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


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


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