Carrot Cake with Lemon Cream Cheese Icing

Serves 10

  • 1 cup vegetable oil

    1 cup Bundaberg Rich Brown Sugar

    3 eggs

    1½ cups self-raising flour

    1 teaspoon bicarbonate of soda

    2 teaspoons mixed spice

    2 cups coarsely grated carrot

    1 cup walnuts, coarsely chopped


    75g cream cheese, softened

    1½ cups Bundaberg Pure Icing Sugar

    2 teaspoons finely grated lemon zest

    1-2 teaspoons lemon juice

  1. Preheat oven to 180oC. Grease and line an 11cm x 25cm x 7.5cm loaf pan.
  2. Place oil, brown sugar and eggs into a large bowl and beat until combined. Sift flour, bicarbonate of soda and mixed spice together and beat into oil mixture. Stir in carrots. Reserve 2 tablespoons chopped walnuts. Stir remainder into carrot mixture. Pour mixture into prepared pan.
  3. Bake for 50 minutes or until a skewer inserted into the centre removes clean. Let cool 10 minutes before turning onto a wire rack to cool.
  4. Make icing. Place cream cheese, sifted icing sugar, lemon zest and 1 teaspoon lemon juice into a bowl. Beat with an electric mixer until smooth. Icing should be thick but spreadable. Add more lemon juice if necessary. Spread icing over top of cake. Sprinkle with reserved walnuts.