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Carrot Cake with Lemon Cream Frosting

Carrot Cake with Lemon Cream

There are tons and tons of carrot cake recipes. Over the years, I have tested and created so many carrot cake recipes. Each time, I would think “This is the best so far”, and then I would make an even better one the next time! This time around, I have used sweetened grated coconut. It gives a nice texture as well as flavour to the cake and the cake tastes better the next day.

Preparation: 30 minutes

Cooking time: 1 hour

Serves:   10

600 g grated carrots

50 g sweetened grated coconut

125 g raisins

100 g chopped toasted walnuts

220 g dark brown sugar

80 ml melted Q.B.B. Pure Ghee

3 large eggs, lightly beaten

500 g self raising flour

1 teaspoon baking powder

1 teaspoon ground cinnamon

1 teaspoon ground ginger

¼ teaspoon ground allspice

¼ teaspoon ground nutmeg

¼ teaspoon salt


  1. Preheat oven to 180°C.
  2. Line a large loaf pan or two small loaf pans with non-stick baking paper.
  3. Combine together the grated carrot, coconut, raisins, walnuts, brown sugar, melted Q.B.B. Pure Ghee, and eggs in a large bowl.
  4. Sift the flour, spices and salt into the bowl and using a wooden spoon, stir to combine well.
  5. Pour into the prepared loaf pan and bake at 180°C for 50 minutes or until a toothpick inserted in the centre comes out clean.
  6. Cool on a wire rack and frost the top of the cake with Lemon Cheese Frosting.


40 g Q.B.B. Pure Ghee, room temperature

250 g cream cheese, room temperature

1 tablespoon lemon juice

Grated zest of 1 lemon

500 g icing sugar, sifted

Pinch of salt


  1. Beat the cream cheese and Q.B.B. Pure Ghee in a bowl until smooth.
  2. Add the icing sugar, lemon juice, zest and salt.
  3. Mix until smooth and thoroughly combined and spread on top of cake.

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