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Member recipe

New Zealand Moist Carrot cake

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(3 ratings)

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Cooking time

Servings

Serves 8

Original recipe from the Food aid cookbook, BBC 1986, Yolanda Couchman, Virginia Water.

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Ingredients

  • 250g (9 oz) plain wholemeal flour
  • 175g (6 oz) raw sugar (muscovado or Barbados)
  • 175g (6 oz) soft brown sugar
  • 3 x size three eggs
  • 175ml (6 fl oz) sunflower oil
  • 55ml (2 fl oz) soured cream
  • 2 teaspoons pure vanilla essence
  • Approx. 1 teaspoon freshly-grated nutmeg
  • 2 level teaspoons cinnamon
  • 1 teaspoon bicarbonate of soda
  • 1/2 teaspoon salt
  • 300g (11 oz) grated carrots
  • 75g (3 oz) desiccated coconut
  • For the topping
  • 110g 4 oz) full fat soft cream cheese
  • 50g (2 oz) unsalted butter
  • 50g (2 oz) sifted icing sugar
  • Juice of 1/2 lemon

Method

    1. Pre-heat over to gas mark 2, 150 C (300 F). You will need one 20cm (8 inch) round cake tin (lined with greaseproof paper) and two mixing bowls.
    2. In the first mixing bowl you place: eggs, oil, vanilla essence, soured cream. Next sieve the sugars into it as well (to avoid lumps).
    3. Into the second bowl you sift the: flour, nutmeg, cinnamon, soda, salt.
    4. Beat the wet ingredients and the sugars together, then fold in the dry ingredients, followed by the carrots and coconut. Mix well to distribute everything evenly, then spoon into the cake tin and bake on the centre shelf for 1 1/2 to 2 hours.
    5. When the cake is cool mix the topping ingredients together and spread thickly all over the top . As an option you can slice the cake in half and spread some of the 'topping' in between the two halves.

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Comments

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mouse38's picture

My mum used to bake this Food Aid carrot cake when I was little, it always got lots of compliments then and it tastes exactly as I remember! I tried making it into cupcakes too - baking for 25 mins at the suggested temperature - it worked perfectly!

whilehewasout's picture

I just made a test of this cake and we loved it! Halved the sugar (also used brown sugar only) and it was still great. Sweet enough, moist and sticky - disappeared in a jiffy. I'm certain that the "real" birthday cake version I'm planning for tomorrow with this recipe will be just as perfect!

maria_fofanova's picture
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Yummy yummy cake, and very moist and sticky too - I added 3 tablespoons of honey instead of the raw sugar.

Mine burnt slightly on the edges - does anyone have any suggestions for preventing this?

bibashan's picture

I have often made this cake in UK, but since moving to Hong Kong, I haven't dared because of unfamiliar ingredients, oven etc. Today, I bit the bullet and am so thrilled that the cake tastes the same or even better........cue one very happy husband and work colleagues!

jenienoyce's picture
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Had this made for us at a friends house last night and it was delicious!! Bit of a twist though, she used courgette instead of carrot and it was so lovely and moist I decided to try it :)
Am going to bake tomorrow as my Gran' Birthday Cake but think I may try the pecan's and sultana's option ... Yum Yum.

mspooner's picture
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I've made this recipe so many times over the years that I should remember it. I stupidly lent my Food Aid cookbook to someone and never got it back. So thank you for posting this recipe. Whenever you make it people always say its the best carrot cake ever and I agree.

Sultanas and pecans weren't in the original recipe but its a twist that I might try next time. Thanks again.

alexis1952's picture

I've re read the old copy of the recepie and 3oz pecan nuts and sultanas to taste have been added to the version I have

alexis1952's picture

I've not changed it but its a memory cake form things in the past.

alexis1952's picture

When I got theis recipie from a friend25years ago it didn't tell you which kind of wholemeal flour to use thankyou for sorting it out for me. I went on line to see if I could find the amount of flouer since my recipie has faded so much over the years - I was pleasantly surprised to find it in seconds - thanks

sonoma's picture

on this carrot cake recipe you say wholemeal flour is that plain or self raising????

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