“A moist carrot cake with a lemon icing. Only almonds rather than walnuts as well and no spices. Is really delicious and is the standard birthday cake in our household.” - by Fiona
Ingredients
Adjust Servings
Original recipe yields 12 servings
Directions
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch square baking dish or 9 inch Bundt pan.
- In a large bowl, whip egg yolks and sugar with an electric mixer until light and fluffy. Stir in the almonds, carrots,1 lemon's juice and zest, flour and baking powder. In a separate bowl with a clean beater, whip egg whites with a pinch of salt until they can hold a peak. Fold egg whites into the carrot batter. Pour into the prepared cake pan.
- Bake for 50 minutes, or until a small knife inserted into the center comes out clean. For icing, mix the remaining lemon's juice with confectioners' sugar until it can be drizzled easily from a spoon. Pour over the cake while warm or cooled. If making in a Bundt pan, remove from the pan before glazing.
Nutrition
Amount Per Serving (12 total)
- Calories
- 309 cal
- 15%
- Fat
- 12.8 g
- 20%
- Carbs
- 44.9 g
- 14%
Based on a 2,000 calorie diet
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Reviews (5)
Rate This Recipe
"Very delicate, delicious cake--very different from the more "hearty", spiced carrot cake we're all used to. I loved the lemon flavor and the light icing--perfect for serving at a tea or brunch. Mine..." See more came out a little dark on top, so you may want to cover with foil the last 20 minutes or so of baking. I'll be serving again for special occasions!"
JulieK
"This cake was a little too lemony for me. I was looking for something closer to carrot cake. This, while good, did not taste anything like carrot cake. It is light and would be good to serve at a tea ..." See moreor luncheon."
veryapparent
"This came out out great, without a lot of effort. I used freshly squeezed orange juice instead of lemon. Half the juice of one orange went into the cake and the other half went into the glaze. I al..." See moreso only 1/2 cup of confectioners' sugar in the glaze. This will make a great breakfast treat! "
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