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.

Fiona
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch square baking dish or 9 inch Bundt pan.

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  • 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.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

309.4 calories; 8.2 g protein; 44.9 g carbohydrates; 85.4 mg cholesterol; 101 mg sodium. Full Nutrition

Reviews (6)

Read More Reviews

Most helpful positive review

Rating: 4 stars
01/27/2006
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 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! Read More
(11)

Most helpful critical review

Rating: 3 stars
01/23/2006
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 or luncheon. Read More
(10)
9 Ratings
  • 5 star values: 5
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
01/27/2006
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 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! Read More
(11)
Rating: 3 stars
01/23/2006
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 or luncheon. Read More
(10)
Rating: 5 stars
02/14/2011
was very moist a delicious cake. I frosted it with the lemon glaze frosting and sprinkled sliced almonds on the top.. was a big hit.. Read More
(4)
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Rating: 4 stars
03/18/2012
Well I didn't expect that. And I knew not to expect a normal carrot cake but wow. The lemon on top gives a wham bam thank you ma'am. Read More
(3)
Rating: 5 stars
08/13/2017
Nice summery flavors with the addition of lemon. I liked it very much. Goes great with tea. Read More
(1)
Rating: 5 stars
02/08/2016
I baked the cake for 40 minutes substituted pecans for almonds and made the glaze with 1/2 teaspoon almond extract and milk instead of lemon juice with the powdered sugar. Turned out delicious and was greatly enjoyed by the family. Read More
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