I used to bake a lot of multi-layered carrot cakes as a kid. When I was not feeling
particularly inclined to share with my siblings, I would write my name to cover
75% of the cake surface using carrot peels (side note, the peels shrivel up fairly
quickly). This didn’t stop them from eating it, and I don’t blame them. Today, I
would share the cake with whoever wants a slice.
While this carrot cake will taste great any time of year, this particular recipe
includes lemon zest and some lemon juice in the frosting, and a bit less powdered
sugar. The result is more tart and less sweet, which helps to lighten up the dish to
better match the summer weather.
![](https://chefsclubkitchen.com/wp-content/uploads/2023/08/shutterstock_240942928-scaled.jpg)
Summer Carrot Cake with Cream Cheese Frosting
Ingredients
For the Carrot Cake:
- 2 cups all-purpose flour
- 2 cups white granulated sugar
- 1 tsp baking soda
- 2 tsp baking powder
- ½ tsp Kosher salt
- 1 tsp ground cinnamon
- ¼ tsp ground allspice
- 1 cup vegetable oil
- 4 eggs
- 3 cups grated carrots
- 2 Tbsp prepared mayonnaise
- ½ cup chopped walnuts
- ¼ cup chopped pecans
For the Cream Cheese Frosting:
- 1 stick unsalted butter (softened)
- 8 oz cream cheese (softened)
- 2 cups powdered (confectioners sugar)
- ½ tsp vanilla extract
- Zest of 2 lemons
- Juice of ½ lemon
- ¼ cup extra walnuts & pecans for decorating (roughly chopped, optional)
Instructions
- Preheat your oven to 350F, or about 175C.
- Use some softened butter to lightly grease the insides of two 9-inch round cake pans.
- Cut out some parchment paper into circles to fit snugly in the bottom of the cake pans.
- Lay the parchment paper in the bottom of the two greased cake pans.
- Gently oil the surface of the parchment with a light layer of softened butter or vegetable oil.
- In a large mixing bowl, combine the all-purpose flour, white granulated sugar,
- baking soda, baking powder, Kosher salt, ground cinnamon, and ground allspice.
- Stir these dry ingredients together until they are thoroughly mixed.
- Add in the vegetable oil, and incorporate it well into the dry mixture.
- The result should resemble a coarse sandy mixture.
- Crack the eggs one at a time into the mixture, stirring well after the addition of each egg.
- Fold in the grated carrots, prepared mayonnaise, and chopped nuts.
- *The added mayonnaise helps the final cake come out incredibly moist, it doesn’t make the cake taste like mayonnaise.
- Mix until these added ingredients are evenly distributed throughout the batter.
- Divide the batter evenly into the two 9-inch cake pans that you prepared earlier, and smooth out the top of the batter with a rubber spatula.
- Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Remove the cakes from the oven and allow them to cool at rom temperature for roughly 30 minutes.
- While the cake is cooling, prepare the cream cheese frosting.
- Using a stand mixer with the whisk attachment, whisk together the softened butter and cream cheese in a large bowl until light and airy.
- Gradually add in the powdered sugar, whisking continuously.
- Finally, whisk in the vanilla extract, lemon zest, and lemon juice, and mix until the frosting is light and fluffy.
- Set the frosting aside at room temperature for later.
- Once the cakes have cooled for 30 minutes, turn them out of the cake pans onto a wire rack.
- Allow the cakes to fully cool for an additional 30 minutes.
- When the cakes have cooled completely, place the first cake layer on a serving
- plate, and spread a layer of the lemon cream cheese frosting on top.
- Add the second cake layer on top of the first frosted cake layer, and frost the top and sides.
- Sprinkle the optional chopped pecans and walnuts over the top of the frosted cake for added crunch and aesthetic appeal.
- Serve your carrot cake, or you can keep it stored in the refrigerator until it is ready to serve.