Carrot cake with lemon curd

Carrot cake has become a classic cake to make at home. To add a twist on this beloved treat, I decided to add in a layer of lemon curd. This version of carrot cake contains a rich and moist cake, with a slightly acid lemon curd to add some flavour and finally the whole thing is topped with two flavour frosting: vanilla and lemon.

Let's check out the recipe!


The Cake

  • 170 g sugar (3/4 cup)

  • 200 g flour (1 2/3 cups)

  • 1/2 tsp cinnamon

  • 1/4 tsp allspice

  • 1/2 tsp cardamom 

  • 1/2 tsp ginger

  • 1 tsp baking soda

  • 1 tsp baking powder

  • 2 tsp salt 

  • 110 g sour cream (1/2 cup)

  • 100 g oil (1/2 cup)

  • 1 egg

  • 70 g pecans (2/3 cup)

  • 300 g carrots ( 2 3/4 cups)

  • 90 g applesauce (1/3 cup)

Lemon Curd 

  • 120 g lemon juice (1/2 cup)

  • 65 g sugar (1/3 cup)

  • 50 g heavy cream (4 tbsp)

  • 1 tbsp agar agar

  • 2 tbsp cornstarch dissolved in 2 tbsp water

  • 1 tbsp butter

  • Food colouring 


  • 250 g icing sugar (2 cups)

  • A pinch of salt 

  • 55g soft butter (1/4 cup)

  • 113 g cream cheese (1/2 cup)

  • 3 tbsp cornstarch

  • 1/2 tsp vanilla extract

  • 1/2 tsp lemon extract

  • Yellow food colouring

How To

The Cake

  • Mix the wet ingredients together: sour cream, applesauce, oil and egg.

  • Mix the dry ingredients together: flour, sugar, pecans, baking soda, baking powder, spices, salt and carrots.

  • Mix the dry and wet ingredients until fully combined.

  • Preheat the oven at 180°C or 360 F and bake the cake for 40 min.

  • Let the cake cool then slice it in the middle.


  • Using an electric mixer whisk the butter until it becomes light in colour.

  • Add in the cream cheese and mix.

  • Add the icing sugar in two batches and mix.

  • Add the cornstarch and mix until it's all combined.

  • Split the frosting in two: add the lemon extract and yellow colour to the fist half, and add the vanilla extract.

  • Cover both frostings with cling wrap and let cool until the assembly part.

Lemon Curd

  • Mix the agar agar and sugar together.

  • Mix the cornstarch with the water

  • Add all the ingredients in a pot over a medium heat and keep stirring.

  • When the curd starts to boil remove from the stove. Pour on a plate and let cool for 30 minutes.

  • Place the lemon curd in a piping bag for the assembly.


  • Pipe a layer of lemon curd inside the cake.

  • Cover with the top cake layer.

  • Pipe some frosting on top (lemon and vanilla).

178 vues0 commentaire