Classic Kiwi Carrot Cake Recipe

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This isn’t your average carrot cake. Packed with flavorsome New Zealand ingredients and a touch of creative flair, this recipe is sure to become a favorite. It’s moist, bursting with juicy carrot and warming spices, and topped with a decadent cream cheese frosting.

Whether you’re a seasoned baker or just starting out, this guide will take you through everything you need to know to create a masterpiece. From gathering the ingredients to the final slice, this recipe is clear, concise, and easy to follow.

Easy Carrot Cake Recipe
Easy Carrot Cake Recipe


For the Cake:

  • 2 ½ cups self-raising flour
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ½ tsp ground ginger
  • ½ tsp salt
  • 1 ½ cups caster sugar
  • ¾ cup brown sugar, packed
  • 3 large eggs
  • 1 cup vegetable oil
  • 3 cups grated carrot (around 4-5 large carrots)
  • ½ cup chopped walnuts (optional)
  • ½ cup raisins (optional)

  • For the Cream Cheese Frosting:

  • 125g unsalted butter, softened
  • 250g cream cheese, softened
  • 3 cups icing sugar, sifted
  • 1 tsp vanilla extract
  • Milk (a splash, to desired consistency)

  • Instructions:

    1. Preheat your oven to 180°C (350°F) and grease two round cake tins (20cm diameter). Line the bases with baking paper for easy removal.

    2. In a large bowl, whisk together the flour, baking soda, spices, and salt.

    3. In a separate bowl, cream together the caster sugar, brown sugar, and eggs until light and fluffy. Gradually whisk in the vegetable oil.

    4. Sift the dry ingredients into the wet ingredients and fold gently until just combined. Don’t overmix!

    5. Stir in the grated carrot and your choice of chopped walnuts and raisins (or omit if you prefer).

    6. Divide the batter evenly between the prepared cake tins. Bake for 40-45 minutes, or until a skewer inserted into the center comes out clean.

    7. While the cakes are cooling, prepare the frosting. Using an electric mixer, cream together the softened butter and cream cheese until smooth. Gradually add the sifted icing sugar and mix well.

    8. Beat in the vanilla extract and a splash of milk, if needed, to achieve a spreading consistency.

    9. Once the cakes are completely cool, spread a generous layer of frosting over one cake layer. Carefully place the second cake layer on top and frost the entire cake.

    10. Enjoy your delicious homemade New Zealand carrot cake!

    Nutrition Facts (per slice):

    (Please note that this is an approximate guide and can vary depending on the specific ingredients used)

    Calories: 450

  • Fat: 20g
  • Saturated Fat: 10g
  • Carbohydrates: 60g
  • Sugar: 40g
  • Protein: 5g

  • Conclusion:

    This New Zealand carrot cake recipe is a delightful twist on a classic. Simple to make and bursting with flavor, it’s a crowd-pleaser perfect for any occasion. So grab your ingredients, preheat your oven, and get ready to bake!


    1. Can I substitute brown sugar with white sugar?

    Yes, you can substitute brown sugar with white sugar in a 1:1 ratio. However, the cake might lose some of its depth of flavor and caramelized notes.

    2. Can I use other nuts or dried fruit instead of walnuts and raisins?

    Absolutely! Experiment with different combinations like pecans, almonds, cranberries, or dried apricots to personalize your cake.

    3. How can I store leftover carrot cake?

    Store leftover carrot cake in an airtight container in the refrigerator for up to 3 days.

    4. Can I freeze carrot cake?

    Yes, you can freeze leftover carrot cake for up to 3 months. Wrap the cooled cake tightly in plastic wrap and then again in aluminum foil for best results.

    5. How can I make this recipe gluten-free?