Zesty Lemon Carrot Cake for Spring

Do you love carrot cake? Lemon cake? How about a cake that’s bright with lemon flavor and sweet from fresh carrots? I love classic carrot cake with walnuts, but to give it a fluffier, moister texture, I wanted a cake without nuts. Also, I thought lemon would be refreshing, so I added its juice and zest into this so yummy cake! (I love to add raw lemon zest on cakes to give them extra freshness, and although this lemon and carrot cake contains lots of lemon inside, I couldn’t help topping it with more zest too!) This moist cake has a slightly crispy crust, and is super soft and zesty inside. With the weather getting warmer, you know you’ll need a refreshing dessert soon! I’ll be making this cake again, and I hope you try it too!

Lemon Carrot Cake


  • 3 eggs, at room temperature
  • 1 cup sugar
  • 3/4 cup olive oil
  • 1 tbsp lemon juice
  • 1 tbsp grated lemon zest
  • 1 cup grated carrot
  • 2 cups whole wheat flour*
  • 1 tbsp baking powder
  • 1/2 tbsp extra olive oil to brush cake mold
  • powdered sugar and lemon zest for topping
  • *I always use whole wheat flour, but you can replace it with all-purpose!


  • Preheat oven to 350 degrees Fahrenheit
  • Whisk together sugar and eggs in a large bowl. Add olive oil, lemon juice, lemon zest, and grated carrot and continue stirring.
  • Add whole wheat flour and baking powder together, and mix it into the egg mixture with a spatula.
  • Brush your cake mold with oil and pour the batter into it.
  • Bake it for 40 minutes until golden.
  • Let it cool and sift powdered sugar on it and top with lemon zest!
 Zesty Lemon Carrot Cake for Spring Recipes

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