Carrot Cake

A favourite recipe in this house is carrot cake. Its moist, yummy and has lots of healthy stuff in it. When I make carrot cake I generally cook a number of batches at once. Last time I made 7 large cakes and froze 6. They freeze well. The mixture can also be made into large muffins which are great for school. If you are making multiple batches then I suggest you use a food processor for the grating, unless of course you really like grating.

Carrot Cake
1 cup grated apple
2 1/2 cups grated carrot
3/4 cup chopped walnuts
3/4 cup sultanas or currants
2 cups brown sugar
2/3 cup vegetable oil
2 1/2 cups flour (wholemeal adds extra fiber, I often use spelt flour)
2 large eggs or 3 small eggs
1 teaspoon vanilla essence
3 teaspoons mixed spice
1 teaspoon cinnamon
2 teaspoons bicarb soda
2 teaspoons cold water

Mix apple, carrot, walnuts, sultanas, sugar, spices, vanilla essence and oil in large bowl. Add lightly beaten eggs. Add flour. Dissolve bicarb in water and add. Mix thoroughly.

Bake at 160C for approx 1 hour 20 minutes if using large loaf pan (check after 1 hour. When a skewer comes out clean its cooked. Large muffins take approx 30 minutes.

Cool and eat as is or ice with cream cheese frosting.

Cream Cheese Frosting
125g cream cheese
lemon juice
icing sugar (approx 1 cup)

Mix cream cheese and lemon juice until soft and creamy. Add icing sugar until required taste and consistency is reached.


Lots of healthy ingredients.