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Carrot Cake with Lemon Buttercream

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Easy - Med - Hard

Carrot Cake with Lemon Buttercream

A classic treat that’s as fun to make as it is to eat! Indulge in a slice of nostalgia with this tasty carrot cake recipe, thanks to the team at Décor Australia.


Cake batter: 

  • 3 cups plain flour 
  • 2 cups brown sugar 
  • 2 tsp baking powder 
  • 2 tsp cinnamon 
  • ½ tsp nutmeg 
  • 4 eggs, whisked 
  • 1½ cup olive oil 
  • 1 cup milk 
  • 1 tsp vanilla extract 
  • 2 cups carrots, finely grated 

Lemon buttercream: 

  • 1 cup butter, softened 
  • 3 cups powdered sugar 
  • ½ Lemon, zested 
  • ½ tbsp lemon juice 
  • ½ tbsp milk 


Mini carrots, optional decoration: 

  • 1 carrot, cut into mini carrot shapes and placed on top of icing


  1. Preheat oven to 180 degrees.
  2. Sift flour, sugar, baking powder, cinnamon, and nutmeg into a large bowl. Create a well in the centre and add eggs, oil, milk and vanilla. Stir to combine mixture.
  3. Add carrots to bowl and stir through.
  4. Divide the mixture in half and pour them into two greased cake tins.
  5. Bake for 30 minutes or until cooked through and lightly browned. Allow to cool.
  6. Whip lemon buttercream ingredients with an electric mixer until fluffy and light in colour. 
  7. Once the cakes have cooled, spread half the buttercream on one of the cakes and then place the other cake on top of the buttercream. Frost on top with the remaining buttercream.
  8. Top with optional mini carrot decorations.
  9. Enjoy!

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