Your privacy is important to us

To ensure that you have the best experience and to help us develop our services we automatically track your session. If you would like to know more about our privacy policy and how we handle your data, click here.

By continuing to browse you are accepting this.

Decline and Leave
Watch Create and Craft on Sky Channel 683 683
Watch Create and Craft on Freeview Channel 95 95
Watch Create and Craft on Virgin Channel 748 748
Watch Create and Craft on Freesat Channel 813 813
Watch Create and Craft on YouTube
Watch Create and Craft on Apple TV
Watch Create and Craft on Amazon Fire TV
Awards Awards Awards

Carrot/Lemon Cake

  • Baking
  • 1-2 hours
  • Beginner

Tools and materials required

  • Round cake tins, 8" and 6"
  • Greaseproof paper

Lemon Cake ingredients

  • 350g soft butter
  • 350g golden caster sugar
  • 6 eggs
  • 420g self raising flour
  • 4 lemons zested
  • 100ml lemon juice

Carrot Cake ingredients

  • 250g caster sugar
  • 8fl oz sunflower oil
  • 3 eggs
  • 175g self raising flour
  • 2tsp baking powder
  • 1tsp ground cinnamon
  • ½tsp ground cloves
  • 225g finely grated carrots


Preheat the oven to 135°C/ 140°C Fan/ Gas 1. Double line an 8" round baking tin.

Beat the butter and sugar until pale and fluffy. Whisk the eggs in a jug, then add to the sugar mixture slowly, along with a spoon full of flour to stop it curdling. Fold in the remaining flour with a metal spoon. Gently stir in the lemon zest and juice.

Spoon the mixture into the tin and bake in the centre of the oven for 1 hour and 35 minutes until it is springy to touch and a skewer comes out clean. Leave to cool.

Lemon Cake

Preheat the oven to 170°C/ 170°C Fan/ Gas 3. Double line a 6" round baking tin.

Beat the sugar and oil until light. Whisk the eggs in a separate jug, then gradually add to the mixture until combined. With a metal spoon, stir in the rest of the ingredients.

Spoon into the tin, and bake in the oven for 1 hour and 15 minutes. You may need to lay a sheet of greaseproof over the top at about an hour to stop it from going too dark. When a skewer comes out clean, remove the cake from the oven. Leave to cool.

Carrot Cake