Carrot Cake recipe

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This easy carrot cake recipe was given to me by a friend Mrs Clark (Alison Holst - Light carrot cake-100  favorite cakes and biscuits) and has been made many many times  in our home as a cake and mini muffins and most importantly enjoyed by my boys. 

Carrot Cake Recipe

Ingredients for a 20cm round cake or 24/30 mini muffins
All quantities used are New Zealand metric, any questions please feel free to ask :D
2 cups finely grated carrots (I use 2 large carrots)
2 large eggs
1 cup brown sugar
3/4 cup canola oil (or other)
1 tsp vanilla essence
1 tsp grated lemon rind
1 1/4 cups standard (plain) flour
2 tsp cinnamon
2 tsp mixed spice
1 tsp baking soda
1 tsp salt

  • Heat oven to 180°C,  I place my rack just below the middle of the oven. Line the cake tin and spray with oil
  • Grate the carrots finely in a food processor or hand grater, measuring them by pressing them into the cup. Put aside. Process or beat the eggs, sugar, oil, vanilla and rind together until thick and smooth. Add the grated carrot and mix in thoroughly.
  • Measure out the flour, cinnamon, mixed spice, baking soda and salt into a sieve over the (food processor) bowl and shake in. Process briefly or fold together, without overmixing, then pour into the lined  baking tin. Bake cake for 45 minutes or until the centre feels firm and a skewer pushed deep in the middle comes out clean. If making mini muffins our into mini muffin tins and bake mini muffins for 10-12 minutes until the skewer comes out clean.
  • Cool in the pan for 15 minutes, then carefully transfer to a rack. When cold, ice with lemon icing or cream cheese icing. Let the icing set before cutting the cake.


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