Carrot Cake from the Fat Dog Cafe

READY IN: 1hr 15mins
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 Chef on the coast

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.

Ingredients Nutrition


  1. Line either a loaf tin or 20cm (8") cake tin with baking paper.
  2. Preheat oven to 180'C.
  3. Beat oil and sugar together with a wooden spoon.
  4. Add eggs and grated carrot and mix well.
  5. Fold in the dry ingredients, nuts and seeds.
  6. 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.
  7. Leave in tin 10mins before turning out to cool completely.
  8. ICING:.
  9. Mix together the cream cheese, icing sugar and lemon rind and when the cake is cool, ice and sprinkle with toasted muesli if desired.

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