Moist Carrot Cake with Lemon Cream Cheese Frosting

Caution: Fatty cake ahead.

Take a good look at this cake. You may think, ‘Yeah? it’s a carrot cake. Carrots are good for you.’

That’s where you’re mistaken my friend. Sure, the carrots won’t kill you. It’s got tons of Vitamin A, enough pineapple for your monthly dose of Vitamin C…

… but

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the frosting, boy, the frosting … will that kill you.

The beautiful dense carrot cake will fool ya into thinking – ‘This is healthy stuff. I’ll have more of it.’ And a minute later, your arteries will be so clogged you’ll be in sugar heaven before you can even say ‘More’.

Carrot Cake with Lemon Cream Cheese Frosting ( serves 8 )
(adapted from Organic & Chic by Sarah Magid)


  • 1/3 cup dried shredded unsweetened coconut
  • Approximately 3 (2 cups) large fresh carrots, peeled and grated
  • 1 cup (420g can) pineapple, chopped
  • 2 cups all-purpose flour
  • 1 tbsp orange zest
  • 1 cup caster sugar
  • 1/2 cup dark brown sugar
  • 2 tsp baking powder
  • 2 tsp ground cinnamon
  • 1 tsp ground ginger
  • 2 tbsp candied ginger, chopped
  • 1 tsp salt
  • 3/4 cup canola oil
  • 1 tbsp vanilla extract
  • 3 eggs


  1. Preheat oven to 180°C (350°F). Grease two 8-inch round cake pans. Line the bottoms with parchment paper.
  2. Place the dried coconut in a cup of warm water to soften
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    and set aside for 15 minutes.

  3. Place pineapple in food processor until pineapple is pureed.
  4. In a large bowl, sift together dry ingredients. Add brown sugar and use your fingers to break up any lumps.
  5. Drain coconut and place in a medium bowl. Add oil, vanilla, eggs, carrot, pineapple and whisk to combine.
  6. Add wet ingredients into dry, mixing with
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    a rubber spatula to incorporate but not overmix.

  7. When the batter is almost mixed, stir in the candied ginger. Pour batter into prepared pans.
  8. Bake for 55 minutes or until tops are very golden brown or when skewer inserted in the center comes out clean.
  9. Let cakes cool in pans for 10 minutes. Then invert them onto a wire rack. Let cool completely.
  10. Fill and frost the cake with cream cheese frosting.


  • 2 x 250g cream cheese, softened
  • 250g unsalted butter, softened
  • zest of a lemon
  • juice of a lemon
  • 1 tbsp vanilla extract
  • 3 cups of icing sugar

Whip the cream cheese and butter on medium-high speed until light and airy (about 2 minutes). Mix in lemon zest, lemon juice and vanilla. Then sift the icing sugar, slowly pour the sugar into the frosting. Mix until combined. Finally, scrape down the sides of the bowl. If the frosting seems too soft, allow it to chill for 15 minutes in the refrigerator.


  1. says

    i think the butter is what kills me in that frosting… but you know what, i think i don’t really care… i’d eat that cake right here, right now! looks amazingly delicious, moist and the color is so prettyyyyyy

  2. zarpandit says

    yay! very creative idea, lemon cream cheese frosting! i’ll try it..thanks :)


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