Easy carrot cake with crunchy lemon glaze

Easy carrot cake with crunchy lemon glaze

Recipe by Cookwithjo.comCourse: DessertCuisine: Other world cuisineDifficulty: Easy


  • 150g dark brown Muscovado sugar

  • 175ml sunflower oil

  • 3 eggs

  • 1 lemon

  • 3 carrots

  • 100g raisins

  • 175g self-raising flour

  • 1/2 tsp baking powder

  • 1 tsp ground cinnamon

  • A little bit of butter for greasing the tin

  • 4 tbsp icing sugar


  • Heat the oven to 180°C. Grease a 22cm bread tin with butter and line with baking paper.
  • In a bowl, mix the sugar and oil with a wooden spoon until smooth.
  • Beat the eggs lightly with a fork and stir into the cake mix.
  • Peel and grate the carrots. Zest the lemon. Add the carrots, the zest and the raisins to the bowl and mix well.
  • Add the baking powder and cinnamon to the flour and mix until combined. Stir in the flour into the cake mix in 3 batches until smooth.
  • Pour the cake mix into the lined tin and bake for 50 minutes. Take out from the oven to cool down.
  • After 20 minutes, mix the icing sugar with the juice of half a lemon and 1 tbsp of hot water. Pierce the cake with a skewer all over, then spoon the icing sugar on the surface.