What better than a slice of carrot cake for the back to school lunchbox? Vitamin A from carrots is wonderful for eyesight and general health. The cream cheese icing is a must. Also try this recipe as mini cakes for a dessert with a kiwiana twist.
Ingredients
- ¾ cup self raising flour
- ¾ cup wholemeal flour
- 1 tsp mixed spice
- ½ tsp ground cinnamon
- ½ tsp ground ginger
- 1 tsp baking soda
- 1 cup caster sugar
- 3 large eggs
- 1 cup Olivado Macadamia Nut Oil
- 1 tsp vanilla essence
- ¾ cup chopped walnuts
- 2 cups grated carrot
- ½ cup sultanas or raisins
- 2 tbsp desiccated coconut
Cream cheese Icing
- 125 g cream cheese softened
- 50 g butter softened
- 2 ½ cups icing sugar
- Nuts and craisins to garnish
Instructions
- Preheat your oven to 180°C.
- Sift flours, spices and soda into a large mixing bowl.
- Add all remaining ingredients and stir with a wooden spoon until just combined, don’t beat.
- Grease well or line a 20–23 cm cake or ring tin (6 cm deep) with baking paper. Pour cake mixture into the prepared tin and smooth the surface. Bake for one hour (or until it springs back)
- Remove your carrot cake from the oven and leave to cool for 10 minutes before peeling away baking paper if using. Turn out your cake onto a wire rack.
- While the cake is cooling, make the cream cheese icing. Beat all ingredients together until you get a smooth frosting consistency.
- Spread over the top of the carrot cake. Decorate with chopped hazelnuts and a collection of dried fruits (eg. raisins, sultanas, dried cranberries or currants). Or even more walnuts!
Notes
Extra Carrot Cake hints:
- The best way to check your cake is cooked is to insert a skewer in to the centre of the cake and if it comes out clean, take it out of the oven.
- 3/4 cup of chopped walnuts is one 70g bag of walnut pieces from the supermarket.
-1 cup of grated carrot is one peeled, large carrot.
- We very lightly beat the eggs before adding to the mixture.
- We love making the ring cake version as it cooks faster. Perfect for a high tea. Remember to share this online with the hashtag carrot cake recipe nz, i.e. #carrotcakerecipenz
- The best way to check your cake is cooked is to insert a skewer in to the centre of the cake and if it comes out clean, take it out of the oven.
- 3/4 cup of chopped walnuts is one 70g bag of walnut pieces from the supermarket.
-1 cup of grated carrot is one peeled, large carrot.
- We very lightly beat the eggs before adding to the mixture.
- We love making the ring cake version as it cooks faster. Perfect for a high tea. Remember to share this online with the hashtag carrot cake recipe nz, i.e. #carrotcakerecipenz