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Zesty lemon carrot cake

The tastiest carrot cake you will ever try but without all the calories . Try it ! you'll love it !


  • 1 cup castor sugar

  • .5 cup canola oil

  • 2 eggs beaten

  • 1.5 cups fresh grated carrots

  • 1 cup unsifted plain flour

  • half teaspoon salt

  • 1 teaspoon baking soda

  • 1 teaspoon cinnamon

  • quarter cup grated coconut

  • .5 cup dry roasted walnuts and almonds

  • 1 teaspoon vanilla essence

  • grated rind of 1 lemon and juice of lemon


  • 1.

    Whisk dry ingredients together in a bowl except the nuts.

  • 2.

    Combine sugar and oil. Add eggs, vanilla essence and lemon rind. Mix well. Add carrots. Scrape bowl and mix well again.

  • 3.

    Add the dry ingredients to the wet and slowly mix until combined. Add ground coconut.

  • 4.

    Pour batter into a greased and floured 12 x 23 loaf tin. I also cut a sheet of baking paper to fit in the bottom of the tin to ensure the cake does not stick.

  • 5.

    Sprinkle nuts over the top of the cake mixture.

  • 6.

    Bake at 180C for 40-45mins.

  • 7.

    Whilst the cake is cooling down, in a bowl mix the juice of 1 whole lemon and a teaspoon of castor sugar, mix till dissolved and then pour over warm cake.

  • 8.

    It's now ready to serve. Enjoy !


I have tried many variations of carrot cake and this is the best combination I have found that is tasty without the calories of butter and frosting.
I wouldn't recommend adding pineapple though.

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