Me & Everything / Easy and quick recipe for a moist and tasty carrot cake with nuts and lemon frosting

Carrot Cake – Moist & Delicous

I have now lived in Malta for three months. Three months in a shared apartment with a very basic equipped kitchen. Three months without any fancy cooking or baking.

To be honest, I was pretty fine with that. But then, out of a littlebit of boredom, I got into Pinterest again. I started to look for recipes. And my fingers started to itch – I just needed to at least get into very basic baking again.

Back at home, my kitchen is equipped nearly to the max. So it is actually not a bad thing to downsize things a littlebit.

Today I spoiled myself and went shopping: I got myself a mixer.

I bought a mixer! I am so excited!

This coming from a woman who prides herself having and heavily using her super-multiple-purpose kitchen machine.

To start off my Maltese baking career, I chose a carrot cake.
A couple of reasons spoke for this choice:

  • A carrot cake stays moist and lovely for quite a while.
  • My flatmate and boss Ian hates bananas. A banana bread would have been my first choice. But that would have not been nice.
  • My second flatmate Joe adores carrot cakes. So I could be sure that somebody would eat it.

So I decided on a cake and I got my mixer. Next challenge: Shopping for baking ingredients in a foreign country.

That does not sound very hard? Well, it is. I have NEVER heard of self-raising flour before. It still landet in my cart as I couldn’t find baking soda. And I have never ever used vanilla extract, only (real) vanilla sugar.
Weird stuff. But hey, you gotta try it!

However, my carrot cake turned out to be pretty good. Very moist, yummie. It’s easy to make and doesn’t take a long time. Give it a go, you will love it!

Moist Carrot Cake with Lemon Frosting

Vorbereitungszeit: 20 Minuten

Kochzeit: 50 Minuten

1 Stunde, 10 Minuten

Portionen: 8 people

Me & Everything / Easy and quick recipe for a moist and tasty carrot cake with nuts and lemon frosting


  • 5 carrots, medium-sized
  • 4 free-range eggs
  • 1 cup brown sugar
  • 0,5 cups white sugar
  • 1,5 tablespoons grounded cinnamon
  • Pinch of salt
  • 1 lemon, zest and juice
  • 1 tablespoon vanilla sugar (or vanilla extract)
  • 1 cup vegetable oil
  • 2 cups flour
  • 0,25 cups rum
  • 2 cups walnuts (or any other nuts)
  • 2 cups powdered sugar


  1. Pre-heat the oven to 180°C (350°F).
  2. Shred the carrots, roughly chop the nuts.
  3. In a big bowl, whisk together the eggs, the brown and the white sugar, the cinnamon, a pinch of salt, the lemon zest, the vanilla sugar and the rum.
  4. Add the oil, the flour, the carrots and the nuts and mix all together with a cooking spoon.
  5. Grease a loaf pan and pour in the batter, put it in the oven to bake.
  6. The cake is finished when a wooden skewer or toothpick comes out clean. Take it out of the oven and let it cool down.
  7. In a bowl, mix together the powdered sugar and as much lemon juice as is needed to create a thickly frosting.
  8. Pour the frosting over the cake, spread it evenly and let it dry.


You don’t like walnuts? No worries – use whatever nuts you have at home or love.

If you prefer your cake free of alcohol, just leave out the rum.

No time to bake on the day your guests come? No worries, just bake it one day ahead!

For that extra indulgence, serve the carrot cake with a scoop of lemon sorbet and sprinkle it with whole nuts and some lemon zest.

What do you think? Leave a reply :)