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Carrot Cake Lamingtons. Two classics rolled into one.

April 14, 2017 by Tania 18 Comments

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These easy stir together Lamingtons will surprise you. There’s no dry sponge cake here. No, what I have here is amazingly moist Carrot Cake crossed with a Lamington.   All you need to do is stir some carrots into a cake and bake! Carrot Cake Lamingtons. Yum.

Carrot Cake Lamingtons

There’s nothing more therapeutic than dipping cake pieces into chocolate and rolling them in coconut. Well not really, I’m lying but the results are so worth getting your fingers dirty. There were a lot of surprised faces when I took these Lamingtons with me to a picnic. After the surprise their was happiness.

Carrot Cake Lamingtons

Making Lamingtons with different flavoured cakes inside isn’t unusual so don’t laugh at these Carrot Cake Lamingtons ( as my friends did- you know who you are!) . There’s the Flour and Stone version of Lamington that’s dipped in Panacotta and has a chocolate and berry filling. Then there’s the SBS version of a banana bread lamington. Yep that’s cool too but  Carrot Cake is the best.

This is another version of this Carrot Cake recipe here.

There are a couple of secrets to making good Lamingtons

  • Lightly toast the coconut. Use both fine and shredded.
  • Chill the Lamingtons before dipping. It’s easier to chill the whole cake and cut into equal squares.
  • The next most important thing with making any Lamington, is to make sure the dipping chocolate is not too thick. If the dip is too thick it will pull the cake apart. Test with the first square. The chocolate should coat easily and soak in just a fraction. Add a little extra liquid at a time. In the mix below you can add more coconut, water or milk.

Carrot Cake Lamingtons

4.67 from 3 votes
This is a delicious moist cake that makes surprisingly good Lamingtons. Vaguely healthy lunch box treats, afternoon tea or anytime munchies. This recipe uses Australian cup sizes
Print Recipe Pin Recipe
Prep Time 30 minutes mins
Cook Time 1 hour hr
Total Time 1 hour hr 30 minutes mins
Servings: 24
Course: afternoon tea, Cake, morning tea
Cuisine: cake, dessert
Ingredients Method

Ingredients
  

  • 4 whole large eggs
  • 250 ml oil ( veg rice bran, macadamia)
  • 1 teaspoon vanilla
  • 200 gm caster sugar
  • 100 gm brown sugar
  • 2 teaspoons baking powder
  • 2 teaspoons bicarbonate of soda
  • 340 gm plain flour
  • 1 teaspoon cinnamon
  • 300 gm carrot grated
Icing
  • 400 gm coconut shredded
  • 100 gm coconut desicated
  • 200 gm white chocolate chopped
  • 50 gm butter chopped
  • 400 ml coconut milk 1 can
  • 1/2 teaspoon vanilla

Method
 

  1. Spray and line a rectangular the tin (30 cm x 20 cm / 12 x 8 in) with baking paper. 170 C/ 340 F. Or a bit lower for fan forced
  2. Put the dry ingredients into a big bowl and whisk
  3. Mix the wet ingredients ( oil, eggs, vanilla)
  4. Pour the wet and dry together and add the carrot
  5. Stir well till combined.
  6. Pour the batter into the lined tin. Bake for 1 hour ( test at 50 minutes). Cool completely
  7. Cut the cake into 24 even sized pieces. Chill well.
  8. Put the chopped white chocolate into a bowl with the chopped butter. Heat the coconut milk to just below boiling point and pour over the chopped white chocolate mixture, add vanilla and stir till melted. ( or stir over a double boiler till just melted). Cool the mixture to room temperature
  9. The mixture needs to be runny enough to be able to dip the cake into without pulling it apart. It shouldn't be thick enough to spread. If it is too thick add a bit more coconut milk, water or milk. Easy does it Tiger a bit at a time. The chocolate mixture should soak into the cake a little and be thin enough to roll off the cake .
  10. Mix the two coconuts together and put a third at a time onto a plate or tray. Dip the cake into the chocolate mix and then into the coconut. Roll well to cover. Replenish the coconut as you go along. Coconut will get a bit clumpy at times. Just press it onto the sides of the Lamingtons.

www.mykitchenstories.com.au

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Filed Under: Cakes and Decorating, RECIPES Tagged With: Afternoon tea, afternoon teacakes, baking, Cake, Carrot cake, Carrots, easy cakes, high tea, lamingtons, party cakes, small cake, stir together cakes, the best carrot cake

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Reader Interactions

Comments

  1. ozfoodhunter

    June 22, 2017 at 3:45 pm

    4 stars
    Such a great idea, its looks really good; Thanks for sharing.

    Reply
  2. Ingrid @ Fabulous and Fun Life

    April 22, 2017 at 10:56 am

    What a great idea! I’ll have to try this!

    Ingrid
    http://www.fabulousandfunlife.blogspot.com.au

    Reply
    • Tania

      April 22, 2017 at 6:24 pm

      Thanks Ingrid. i can tell you they are perfect!

      Reply
  3. Sammie @ The Annoyed Thyroid

    April 22, 2017 at 8:38 am

    I’m yet to make a lamington and these look super tempting. I love carrot cake anything and everything!

    Reply
    • Tania

      April 22, 2017 at 6:23 pm

      Ha yes Sammie. Carrot cake in everything form now on

      Reply
  4. grace

    April 20, 2017 at 2:02 am

    lamingtons aren’t big here, but i wish they were! these are perfect!

    Reply
  5. Jenny | The Baking Skillet

    April 20, 2017 at 1:54 am

    OMG..I haven’t eaten or seen lamingtons in the longest time and this post is making me so nostalgic that it makes me want to go to the kitchen and bake this right away. The only fear is I might end up going on one of my mega binges and eat way too many of these!

    Reply
  6. Maureen | Orgasmic Chef

    April 16, 2017 at 4:02 pm

    5 stars
    Okay, I thought lamingtons needed dessicated coconut not stringy coconut. So much to learn!! 🙂

    xxoo

    Happy Easter!

    Reply
    • Tania

      April 16, 2017 at 5:11 pm

      Both Maureen, Both!

      Reply
  7. Krista Bjorn

    April 16, 2017 at 10:40 am

    5 stars
    These look absolutely beautiful!! I love the idea of playing with the different types of cake used. 🙂

    Reply
    • Tania

      April 16, 2017 at 5:16 pm

      Yes and its kind of easier than plain cake!

      Reply
  8. Angie@Angie's Recipes

    April 16, 2017 at 12:29 am

    A fantastic idea, Tania and they look utterly delicious!

    Reply
    • Tania

      April 16, 2017 at 5:17 pm

      Thanks Angie!

      Reply
  9. Liz

    April 15, 2017 at 11:42 pm

    Love the name and very appropriate for spring and Easter!

    Reply
    • Tania

      April 16, 2017 at 5:17 pm

      Hi Liz. Thank you, yes I thought they’d make a nice Easter treat

      Reply
  10. Pamela @BrooklynFarmGirl

    April 15, 2017 at 1:06 am

    Great idea! I have to make these.

    Reply
    • Tania

      April 15, 2017 at 10:28 pm

      Thanks Pamela

      Reply
  11. Kari @ bite-sized thoughts

    April 14, 2017 at 10:52 pm

    What an absolutely brilliant idea – and so delicious looking!

    Reply

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Tania Cusack Hi, I'm Tania and this is My Kitchen Stories. I share all kinds of recipes here. Most recipes are quick and easy, just perfect for families. BUT, you could also find vegan, cakes and desserts too. Come and have a look around Read More
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