Carrot cake with cream cheese-and-lemon icing

Carrot cake with cream cheese-and-lemon icing

You must be logged in to favorite a recipe.Login

Thanks for your rating!

You must be logged in to rate a recipe. Login

  • 6 - 8
  • 20 minutes
  • 50 minutes
  • Nederburg Winemaster's Reserve Special Late Harvest


  • 3 free-range eggs
  • 300 g treacle sugar
  • 250 ml canola oil
  • 330 g flour
  • 2 t baking powder
  • 1t bicarbonate of soda
  • 2 t cinnamon
  • ½ t salt
  • ½ t nutmeg
  • 350 g carrots, grated
  • 100 g walnuts, chopped
  • For the cream cheese-and-lemon icing
  • 100 g icing sugar
  • 200 g mascarpone
  • 200 g cream cheese
  • ½ a lemon, juiced and zested
  • crushed walnuts, to garnish

Cooking Instructions

Preheat the oven to 180°C.

Beat the eggs and treacle sugar until light and fluffy. Add the oil.

Sift the flour, baking powder, bicarbonate of soda, cinnamon, salt and nutmeg and fold into the egg mixture. Add the carrots and walnuts.

Pour into a 25 cm springform tin and bake for 50 minutes or until a skewer inserted comes out clean. Allow to cool completely, remove from the tin and ice.

Top with crushed walnuts.

To make the icing, sift the icing sugar over the mascarpone and cream cheese. Add the lemon juice and zest and lightly mix. 

Abigail Donnelly Recipe by: Abigail Donnelly
View all recipes

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

Social Media

Related Recipes


  • default
    Stella Ngaju
    November 19, 2015

    Love this cake I can’t wait to make it myself thanx Woolies Taste n Abigail Donnelly

  • Jess Novotna
    October 27, 2015

    This is definitely by far my favorite cake!
    I’m new to cake making and this was really easy to make. My result was amazingly tasty and loved by all that were lucky enough to get a piece!