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Best Ever Carrot Cake

Name: Best Ever Carrot Cake
Prep time: 15 min
Cook time: 50 min
Yield: 10
Ingredients: ¾ cup Edmonds Self Raising Flour; 1 tsp mixed spice; ½ tsp ground cinnamon; ½ tsp ground ginger; 1 tsp Edmonds Baking Soda; ¾ cup Edmonds Wholemeal Flour; 1 cup Chelsea Raw Sugar or Chelsea Organic Coconut Sugar; ¾ cup chopped walnuts; 2 cups grated carrot; ½ cup sultanas or raisins; 2 Tbsp desiccated coconut; 3 large eggs; 1 cup rice bran oil or Simply Canola Oil; 1 tsp vanilla essence; Cream Cheese Icing; 50g butter, softened; 125g Meadow Fresh Cream Cheese, chopped; 1½ cups Chelsea Icing Sugar

4.6

Preparation

15 mins

Bake

50 mins

Difficulty

Easy

Servings

Best ever carrot cake recipe - so moist, so delicious, so hard to resist. Enjoy!

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Ingredients
Method

Ingredients

¾ cup Edmonds Self Raising Flour
1 tsp mixed spice
½ tsp ground cinnamon
½ tsp ground ginger
1 tsp Edmonds Baking Soda
¾ cup Edmonds Wholemeal Flour
1 cup Chelsea Raw Sugar or Chelsea Organic Coconut Sugar
¾ cup chopped walnuts
2 cups grated carrot
½ cup sultanas or raisins
2 Tbsp desiccated coconut
3 large eggs
1 cup rice bran oil or Simply Canola Oil
1 tsp vanilla essence

Cream Cheese Icing

50g butter, softened
125g Meadow Fresh Cream Cheese, chopped
1½ cups Chelsea Icing Sugar

Chelsea Products in Recipe

Organic Coconut Sugar

Made from the nectar of the...

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Icing Sugar

Icing sugar can also be...

details

Raw Sugar

This natural granulated...

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Reviews

109

What did you think of this recipe?

Mike

Its a beauty

Joy Pexton

My son Trevor Pexton who works for Chelsea made this cake on Friday and it was yummy all gone

Unknown

Great recipe

Wendy Dobson

Certainly is the BEST Carrot Cake recipe I have ever used. Very easy to make. I replaced the Sultanas with Cranberries (only due to personal preference) and it still tastes great. I don't feel it has too much oil at all. I used Rice Bran Oil so is quite light. Will keep it is a favourite and have already made it 3 times in the last 2 weeks!

Sally

AMAZING IS NOT ENOUGH TO DESCRIBE THIS CAKE. THANKS AND GOD BLESS.

Rose

This is a great recipe. I adapted this a bit by using white sugar instead of raw & substituting 3/4 cup walnuts for a mix of pumpkin seeds, sunflower seeds & chocolate chips. I wish I thought of using an apple because I did not have pineapple but it turned out great. Just needed more spice but still it has a great base taste. Still 5 stars from me & will make this again soon.

SOME BODY :]

Its a really good recipe, easy to make and DELICIOUS i used pecans instead of walnuts GREAT recipe overall.

Unknown

My family love this cake when I make it.

Unknown

Yum, was great! Will bake this again as a favourite

Unknown

This recipe is awesome every time i make it my family just love it :)

Method

Pre-heat oven to 180°C bake (160°C fan-forced). Grease a 23cm cake tin (6cm deep) and line with baking paper.

Sift Edmonds Self Raising Flour, spices and Edmonds Baking Soda into a large mixing bowl. Stir in Edmonds Wholemeal Flour and Chelsea Raw Sugar or Chelsea Organic Coconut Sugar. Add walnuts, carrot, raisins and coconut and stir until combined.

In a separate bowl, whisk eggs, Simply Canola Oil and vanilla. Make a well in the dry ingredients and pour liquid ingredients into the dry ingredients. Mix until just combined.

Pour the cake mixture into the prepared tin and smooth the surface. Bake for 40-50 minutes or until cooked (when a skewer inserted into the centre of the cake comes out clean). Remove from oven, cool for 10 minutes then remove from the cake tin and peel away the paper. Swirl icing over the cake once cold.

Cream Cheese Icing
Beat Tararua Butter and cream cheese together until combined. Stir in Chelsea Icing Sugar, then beat mixture on high speed until light and fluffy.