Prep 15 mins
Cook 1 hr
This recipe was in 'Taste' magazine back in 2006. It came via courtesy of the ever popular "Fat Dog Cafe" in Rotorua, New Zealand. To save on calories I make this in a large loaf tin (5"x9" or 13cmx23cm)and don't ice it. In saying that it is really delicious iced for a treat. :)
- 1 cup oil (I use either light olive oil or canola oil)
- 1 1⁄2 cups brown sugar
- 3 eggs (lightly beaten)
- 2 cups grated carrots
- 1 3⁄4 cups flour
- 1⁄2 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1 cup walnuts (roughly chopped)
- 1⁄4 cup sunflower seeds
- 250 g cream cheese
- 1⁄4 cup sifted icing sugar (powdered sugar)
- 1 teaspoon finely grated lemon rind
- 1⁄2 cup toasted muesli (optional)
- Line either a loaf tin or 20cm (8") cake tin with baking paper.
- Preheat oven to 180'C.
- Beat oil and sugar together with a wooden spoon.
- Add eggs and grated carrot and mix well.
- Fold in the dry ingredients, nuts and seeds.
- Spoon into prepared tin and and bake for 55mins - 60mins approx or until springs back after pressed lightly. Don't overcook as this is a moist cake.
- Leave in tin 10mins before turning out to cool completely.
- Mix together the cream cheese, icing sugar and lemon rind and when the cake is cool, ice and sprinkle with toasted muesli if desired.
This was a very moist, tasty cake! I followed everything for the cake as written. I did add extra powdered sugar to the frosting as we like it a bit sweeter. I didn't have any muesli as well. So....I rolled out gumdrops and made carrots for the top. The kids loved it! Made for the September 2009 Aussie/NZ recipe swap.
This cake was superb! ...and it looked like it should be sitting on a cake stand in an upmarket cafe!!! I didn't have any toasted muelsi to sprinkle on top so sprinkled some toasted sunflower and pumpkin seeds instead. Thanks for sharing this recipe Jen...it really was beautiful and will most certainly be making this again...and again!! :-)
I found this recipe while searching for a carrot cake like the ones I used to eat at breakfast when I was in New Zealand :o) thick, moist, with lots of nuts and a layer of cream cheese frosting... well this was perfect! Everyone loved it, and it's nice to know exactly the place where it comes from. Hope to be able to go back downunder soon.