Recipe by Jen T
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. :)
Top Review by Tyramisu
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.
- 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)
Directions See How It's Made
- 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.