It was okay, moist, but I won't be making it again. I didn't like the topping, as others have said here it is too crunchy and not easy to eat at a party. I had high expectations after the amazing peach melba recipe from Jane Hornby so I tried this. I'll definitely give the cappuccino cake a try though.

I wish I had read all the other comments suggestion before making this today. I followed the timing exactly, in my fan oven at 180 degrees, and this was stodgey and clearly needed more time. I will make again but adding on 15 mins to the original 30 mins before putting on the crunchy topping.

I made this with my 5 year old son,very easy to make ,very moist and light will make it again.

I normally don't like carrot cake but because this recipe added coconut I gave it a try. I am now converted, actually used golden castor sugar instead of light brown but it was great and can't wait to do another. Do not be put off when putting mixture in cake tin, it doesnt look very appertising. I did leave in oven for about 60mins and used butter icing for topping. Definately would recommend you try this cake.

Made this without the icing (as thought it would be too much) and it was a bit hit. Freezes really well. (In fact, it's even nicer after freezing).

I made this for a family dinner and got lots of complements. I used 40g of butter in the topping instead of 25g and patted it down firmly and didn't find the topping too crumbly at all.

worked brilliantly though doubled the butter in the topping and it stayed put.

really really tasty, will definately make again

An excellent recipe. Very tasty and moist cake. Love it!

I made this yesterday and it turned out perfectly. I didn't bother with the topping, I just sprinkled some of the coconut on it while it was still warm. It is very yummy and I will be making it again soon!

My cake was perfectly cooked after following the exact recipe. The topping had a crumbly texture but stayed on the cake well and I thought it balanced out the moist cake excellently. I liked the combination of carrot and coconut, but for me the sponge was a bit too buttery - I might put in a bit more carrot next time.

I also found this was very undercooked after 30 mins in the oven, I cooked it for 50 mins and it was light and delicious. I added orange zest and reduced the sugar by 50 grams.

Sorry forgot rating

This is the first time I've left a comment but had to let everyone know how gorgeous this cake is. Hubby thinks is the best carrot cake he's ever eaten, and its soooooo easy. Made it twice now and both times used butter icing for topping. Will definitely be a firm favourite.

Really yummy moist carrot cake! Used mascarpone cheese with orange juice and icing sugar as a topping as suggested by Abi and it turned out really nice. My friends loved it!

I have only recently started baking cakes, and this one by far is the easiest and the tastiest one I have made. Mix everything in one pan and put it in the oven. Really Really good cake :) Suggest you try this if you have a sweet tooth.

At first I found it way too greasy - though after a night in the fridge it's a very moist, tasty cake. Topping too dry, next time add more butter.

I have to agree with the comment from topcattips (March 2011) - this cake did not work out for me either. As with all the other comments it took longer than stated, and the topping was too crumbly. But I also found it far too buttery and solid, rather than light and fluffy as the picture suggests. Don't think I will give this one a second chance!

Made these for our Easter celebration, so good. I wanted a carrot cake, but didn't really want the cream cheese frosting that ususally comes with it, this was nice, the coconut added a great crunch.
I only had dark brown sugar, and it worked out...will definately be making again...

Very tasty! Same problem with topping as others. Might try a different topping as suggested by other cooks on here! Made mine gluten free by using gf self raising flour as I'm a coeliac. Worked just as well as normal flour! Big thumbs up!