Spiced Carrot & Nut Cake
with Lemon Buttercream Frosting | Serves 6+
- Milk
- Pecan
- Tree Nuts
- Eggs
- Gluten
- Wheat
- Milk
- Peanuts
- Sesame
- Soy
- May contain traces of allergens
- Almond
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pine Nut
- Pistachio
- Walnut
- Gluten
- Wheat
- Pecan
Get ready to impress with this moist and delicious, lightly spiced carrot and nut cake. We've added a hint of lemon for added flavour and nuts for extra crunch. We know it will be hard, but be sure to wait for the cake to cool completely before covering with the decadent icing.
Ingredients
2
carrot
1 packet
pecans
(Contains: Pecan; May be present: Milk, Peanuts, Sesame, Soy, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Walnut.)
1 packet
pistachios
(Contains: Tree Nuts; May be present: Milk, Peanuts, Sesame, Soy.)
1
lemon
1 packet
vanilla-flavoured syrup
1 sachet
sweet golden spice blend
(May be present: Gluten, Milk, Soy, Wheat.)
1 packet
basic sponge mix
(Contains: Gluten, Wheat; May be present: Milk, Peanuts, Sesame, Soy, Almond, Brazil nut, Cashew, Macadamia, Pecan, Pine Nut, Pistachio, Walnut, Hazelnut.)
1 packet
icing sugar
(May be present: Gluten, Peanuts, Sesame, Soy, Milk, Wheat, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut.)
Not included in your delivery
olive oil
100 g
butter
(Contains: Milk;)
2
eggs
(Contains: Eggs;)
1 packet
brown sugar
(May be present: Gluten, Milk, Peanuts, Sesame, Soy, Wheat, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut.)
Utensils
Cooking Steps
• Preheat oven to 180°C/160°C fan-forced. Grease and line the cake tin with baking paper. • Measure 200ml of vegetable oil. In a medium bowl, place the butter and cream cheese. Set aside at room temperature to soften. • Grate carrot. Roughly chop pecans and pistachios. Zest lemon, then cut in half.
TIP: Weigh out your ingredients before you start to speed up your prepping time!
• In a large bowl, place vegetable oil, the eggs, brown sugar, vanilla-flavoured syrup and 1/2 the lemon zest. Beat with electric beaters until light and fluffy, 2-3 minutes. • Using a spoon, fold in sweet golden spice blend and basic sponge mix until just combined. Add carrot and 1/2 the pecans and pistachios and gently fold until just combined.
• Pour cake batter into the lined cake tin. • Bake for 45 minutes to 1 hour or until firm to touch and skewer inserted in the centre comes out clean. Set aside to cool completely in tin.
• While the cake is baking, in a small frying pan, add the remaining pecans and pistachios and toast, tossing, until golden, 3-4 minutes. Transfer to a small bowl.
• While the cake is cooling, in a large bowl, add the butter, icing sugar, a squeeze of lemon juice and remaining lemon zest. Using an electric beater, beat until light and fluffy, 3 minutes.
TIP: Make sure the butter is at room temperature for a light buttercream!
• Transfer cake to a plate or board. Spread lemon buttercream frosting over spiced carrot and nut cake. Top with toasted nuts. Slice and serve. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the cake's rich flavour, though some found it overly sweet and suggested adding more spice for depth.
- Ease of prep: Customers found the recipe straightforward to follow, with one even adapting it to make single-serve cakes.
- Suggestions: Several recommended using cream cheese frosting instead of buttercream for a more traditional carrot cake taste.
- Leftovers: The recipe produced ample frosting, with one customer reporting 30% leftover after generously icing the cake.
