New Zealand Moist Carrot cake

Latest comments and suggestions

• mad

  17 October 2009

  mad commented on this recipe

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

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• alexis1952

  15 May 2010

  alexis1952 commented on this recipe

  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

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• alexis1952

  15 May 2010

  alexis1952 commented on this recipe

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

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• alexis1952

  15 May 2010

  alexis1952 commented on this recipe

  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

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• Melody

  31 July 2011

  Melody rated and commented on this recipe

  

  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.

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• Jenie

  20 August 2011

  Jenie rated and commented on this recipe

  

  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.

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• bibashan

  25 January 2012

  bibashan commented on this recipe

  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!

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• Maria

  04 September 2012

  Maria rated and commented on this recipe

  

  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?

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• WhileHeWasOut

  05 November 2012

  WhileHeWasOut commented on this recipe

  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!

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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

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Serves 8

Preparation and cooking times

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

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