New Zealand Moist Carrot Cake Recipes
MOIST CARROT CAKE
This cake was made and brought to me at work. It is the moistest carrot cake I have ever had. Decorate with Cream Cheese Frosting.
Provided by KORIBEAR
Categories Desserts Cakes Sheet Cake Recipes
Time 1h20m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9x13 inch pan. Mix together the flour, baking powder, baking soda, salt and cinnamon. Set aside.
- In a large bowl, mix sugar, oil, and eggs. Beat in flour mixture. Stir in shredded carrots, crushed pineapple, chopped nuts and flaked coconut. Pour into prepared pan.
- Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Nutrition Facts : Calories 568.5 calories, Carbohydrate 59.4 g, Cholesterol 62 mg, Fat 35.7 g, Fiber 2.8 g, Protein 5.9 g, SaturatedFat 6.9 g, Sodium 470.2 mg, Sugar 39.8 g
NEW ZEALAND MOIST CARROT CAKE
Original recipe from the Food aid cookbook, BBC 1986, Yolanda Couchman, Virginia Water.
Provided by chrishydro
Time 2h
Yield Serves 8
Number Of Ingredients 0
Steps:
- Pre-heat over to gas mark 2, 150 C (300 F). You will need one 20cm (8 inch) round cake tin (lined with greaseproof paper) and two mixing bowls.
- In the first mixing bowl you place: eggs, oil, vanilla essence, soured cream. Next sieve the sugars into it as well (to avoid lumps).
- Into the second bowl you sift the: flour, nutmeg, cinnamon, soda, salt.
- Beat the wet ingredients and the sugars together, then fold in the dry ingredients, followed by the carrots and coconut. Mix well to distribute everything evenly, then spoon into the cake tin and bake on the centre shelf for 1 1/2 to 2 hours.
- When the cake is cool mix the topping ingredients together and spread thickly all over the top . As an option you can slice the cake in half and spread some of the 'topping' in between the two halves.
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