Best & Easy Carrot Cake from Wendy Knight, New Zealand

This is a super easy Carrot Cake It is a very light & moist cake It can be eaten with OR without the Frosting/Icing It came from my ex flatmate WENDY KNIGHT from New Zealand when we shared a duplex in Seaview Street Clovelly, NSW, AUSTRALIA in 1998

Yield: 10 servings
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  • One cup(s) Granulated Sugar
  • 3/4 cup(s) Vegetable Oil
  • 2 whole(s) Eggs
  • 1 teaspoon(s) Cinnamon Powder
  • 1 teaspoon(s) BAKING SODA
  • 1 teaspoon(s) BAKING POWDER
  • 1 cup(s) All-Purpose Flour
  • 1+1/2 cup(s) GRATED CARROT
  • 3/4 cup(s) Chopped Walnuts
  • 3/4 cup(s) Sultanas
  • 30 Gms Butter
  • 30 Gms Cream Cheese
  • 1 cup(s) Icing Sugar
  • 1 teaspoon(s) Vanilla Essence


  1. Pre Heat Oven to 180oC or 350oF
  2. Grease & paper baking tin I use 9" Inch Square
  3. Cream the SUGAR & OIL ( This will not look like a butter/sugar creamed mixture ) The sugar will not dissolve totally I use a Kenwood & let it cream for about 3-5 minutes
  4. Add the EGGS one at a time
  5. Add the Sifted DRY Ingredients Cinnamon powder, Baking Powder/Soda & Plain/All Purpose Flour
  6. Lastly FOLD in the Grated CARROTTS,
  7. Add the WALNUTS & SULTANAS if using
  8. Pour into prepared baking/Cake tin Round OR Square 9 " (INCH)
  9. Bake on Middle shelf for 45 minutes OR till skewer comes out clean when testing
  10. Allow to cool in baking tin before turning out onto cake rack to cool completely
  11. NOTE: I like to test cake after 40 minutes Depends on the oven you are using
  12. AT 45 minutes in a 9" Square tin it almost looked burnt where the sultanas came through on the bottom of cake Normally in another oven The cake needed 45 minutes
  14. Cream/blend together all ingredients till smooth & creamy Spread over cooled cake
  15. Sprinkle over with finely Chopped Walnuts Or Sultanas Or Flaked Coconut
March 2013

This recipe is a personal recipe added by krystynacooks and has not been tested or endorsed by MyRecipes.

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