Carrot Cake with Lime Icing Topping 檸香糖霜甘荀蛋糕
There’s something so comforting about the aroma of a freshly baked carrot cake — that gentle spice, the sweetness of carrots, and the nostalgic warmth that fills the kitchen.
This version is light and moist, topped with a refreshing lime icing instead of the traditional cream cheese — perfect for those who prefer a less rich finish.
甘荀蛋糕香氣總帶點家常溫暖。這次我用酸香的青檸糖霜代替忌廉芝士，口感更清新，適合不愛太膩的朋友。
Ingredients Notes｜材料筆記
🌾 Flour 麵粉
- Self-raising flour 自發粉
使用自發粉做出來的蛋糕口感會較紮實（firm and dense），
有一種歐洲式 home-baked texture。
因為自發粉本身已含泡打粉（baking powder），
建議 無需再額外添加，或只加極少量（約 ¼ tsp）作平衡即可。 - Plain flour 低筋麵粉
用 plain flour（另加泡打粉與梳打粉）則會令蛋糕更鬆軟綿密（softer and lighter）。 適合喜歡輕盈口感的人。
🫒 Oil or Butter 油或牛油
- Vegetable oil 植物油
和甘荀的天然甜味很配合，能保持濕潤同時減少油膩感，
是經典 carrot cake 的輕盈做法。 - Butter 牛油
以牛油代替菜油時，蛋糕會更厚實、香氣更濃，
適合喜歡傳統英式質感的版本。
🍬 Sugar 糖
可按個人口味選擇不同類型的糖，每種風味略有不同：
- Soft brown sugar / Muscovado sugar：焦糖香濃郁，色澤深、濕潤。
- Cane sugar 庶糖：甜度較柔和，帶輕微果香。
- Granulated sugar 砂糖：最中性，顏色與風味較清爽。
🌰 Nuts 果仁
你可以自由搭配果仁種類：
- Walnuts 合桃：經典配搭，香氣濃郁。
- Almonds 杏仁碎：口感更細緻。
- Peanuts 花生：帶輕微鹹香，特別適合亞洲口味。
Carrot Cake with Lime Icing Topping 檸香糖霜甘荀蛋糕 食譜
Carrot Cake with Lime Icing Topping | 檸香糖霜甘荀蛋糕
Ingredients
- 150 g Soft Brown Sugar 天然庶糖
- 150 ml Vegetable oil 菜油
- 3 nos. Eggs 雞蛋
- 140 g Grated carrot 甘荀（刨絲）
- 40 g Chopped walnuts 合桃碎
- 150 g Plain flour 低筋麵粉
- 2 g Baking soda 梳打粉
- 8 g Baking powder 泡打粉
- 1 teaspoon Ground cinnamon 肉桂粉
- ½ teaspoon Ground nutmeg 豆蔻粉
Lime Icing Topping 青檸檬糖霜淋面
- 100 g Icing Sugar 糖霜
- 1-2 tablespoon Lime Juice 青檸汁
Instructions
- Combine eggs, sugar and oil until smooth. 混合雞蛋、糖與菜油，攪拌至幼滑
- Add grated carrot and chopped walnuts. 加入甘荀絲及碎合桃
- Sieve the flour, baking powder, baking soda, ground cinnamon and ground nutmeg. 將全部粉類及香料過篩
- Fold in flour and spices gently. 切拌入蛋液中
- Pour into lined loaf tin, bake at 180°C for 45 mins. 注入已鋪上焗爐紙的蛋糕盤。以180度焗約45分鐘
Prepare Lime Icing Topping
- Add lime juice to the icing sugar and stir until combined and runny texture
- Cool the cake completely before glazing with lime icing.
Video
Notes
- Replace walnut with almond for a lighter crunch.
- You can also use lemon instead of lime for a brighter flavour.
- This cake keeps moist for 3 days in an airtight box.
歡迎將這篇食譜收藏起來！
📷 記得在 IG tag 我 @bonnie.yveskitchen
📩 訂閱電子報，一起慢慢煮，簡簡單單過生活。
🍵 喜歡的話，也歡迎請我喝杯咖啡，支持我繼續創作 👉 Buy Me a Coffee
📧 If you enjoyed my home recipes and jam stories, subscribe to my newsletter for more!
🍵 Love my work? Buy Me a Coffee to keep me writing and sharing.
👉 [Buy Me a Coffee]
More Cakes & Desserts
Back to HOME
Comments
No Comments