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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.

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Chef on the coast September 14, 2009

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!! :-)

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Karin... March 10, 2009

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.

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Tyramisu September 24, 2008

I made this carrot cake to serve after dinner tonight. The cake is fantastic and has a wonderful cinnamon flavor. We actually preferred the cake without the icing, and feel it would be even better with a light dusting of powdered sugar. I am going to attempt to make several mini loaves with the batter and see how it bakes up- will test one in the freezer too. I will be placing this recipe in my make again folder.

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Chef Buggsy Mate April 03, 2008

This really is a good recipe for carrot cake. I love carrot cake, especially with a thick layer of cream cheese frosting; but my husband doesn't like the sweetness of the frosting. So, I skipped the frosting on my first attempt with this recipe, and it was a winner. It will go into my cookbook -- to be prepared with and without the frosting.

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Jenny Ann August 18, 2007
Carrot Cake from the Fat Dog Cafe