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Lemon Carrot Cake

Makes 1 x 20cm square cake


  • 125g Australian butter
  • 1 cup caster sugar
  • 2 eggs, lightly beaten
  • grated rind of 1 lemon
  • 1 tablespoon lemon juice
  • 1/4 cup Australian milk
  • 1 cup grated carrot
  • 2 cups wholemeal self-raising flour
  • 1 teaspoon cinnamon
Download Recipe (PDF)


  1. Cream butter and sugar until light and fluffy. Gradually beat in the eggs. Fold in lemon rind, lemon juice, milk, grated carrot and sifted flour and cinnamon. Spoon into a buttered and lined 20cm square cake tin. Bake at 180C for 45-50 minutes. Turn out and allow to cool

Nutritional Information

Nutrients per serve:
Energy (kj) 1156
Protein (g) 5
Fat, Total (g) 12
Carbohydrates (g) 36
Sodium (mg) 0
Calcium (mg) 36
Iron (mg) 0


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