Photo: David Holifield
New Zealand Moist Carrot cake
18 ingredients
Serves 8
openrecipes
Original recipe from the Food aid cookbook, BBC 1986, Yolanda Couchman, Virginia Water.
Estimated Nutrition (whole recipe, rough)
1184
Calories
26g
Protein
61g
Fat
134g
Carbs
Counts 13 of 15 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Coconut | 1/2 cup shredded (40g) | 283 |
| Butter | 1 tbsp (14g) | 102 |
| Cream Cheese | 1 oz (28g) | 99 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Carrot | 1 medium (61g) | 25 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Sunflower Oil | not in our table | 0 |
| Topping | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 250g (9 oz) plain wholemeal flour
- 175g (6 oz) raw sugar (muscovado or Barbados)
- 175g (6 oz) soft brown sugar
- 3 x size three eggs
- 175ml (6 fl oz) sunflower oil
- 55ml (2 fl oz) soured cream
- 2 teaspoons pure vanilla essence
- Approx. 1 teaspoon freshly-grated nutmeg
- 2 level teaspoons cinnamon
- 1 teaspoon bicarbonate of soda
- 1/2 teaspoon salt
- 300g (11 oz) grated carrots
- 75g (3 oz) desiccated coconut
- For the topping
- 110g 4 oz) full fat soft cream cheese
- 50g (2 oz) unsalted butter
- 50g (2 oz) sifted icing sugar
- Juice of 1/2 lemon
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes