Muscovado carrot cake

Latest comments and suggestions

• Joan Killeen

  31 August 2011

  Joan Killeen commented on this recipe

  What is muscovado sugar exactly?. I live in Switzerland where I have never seen any such sugar. I usually subsuitute fine cane sugar but in this recipe it is such an essential ingredient that I am not sure that would work.

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• Clare

  31 August 2011

  Clare commented on this recipe

  In response to above question - info from wikipedia, suggest using unrefined dark bron sugar as a subsitute. Muscovado is a type of unrefined brown sugar with a strong molasses flavor. Also known as "Barbados sugar" or "moist sugar", muscovado is very dark brown and slightly coarser and stickier than most brown sugars. Muscovado takes its flavor and color from its source, sugarcane juice. It offers good resistance to high temperatures and has a reasonably long shelf life. It is commonly used in baking recipes and making rum.

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• Tugbakj

  07 September 2011

  Tugbakj commented on this recipe

  I live in England and lived in Switzerland. Muscovado sugar is easy to find in stores in UK; there is sure wide variety of sugars available in here. I would go with brown sugar. Or I would try to find fine brown sugar in Müller fine food stores.

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• Mariam

  08 September 2011

  Mariam commented on this recipe

  I use brown sugar with the addition of a little molasses in other recipes, but haven't tried it in this one really

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• Mariam

  08 September 2011

  Mariam commented on this recipe

  I use brown sugar with the addition of a little molasses in other recipes, but haven't tried it in this one really

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• Jane O

  08 September 2011

  Jane O rated and commented on this recipe

  

  Probably the best carrot cake I've ever made, and I've made plenty over the years. The taste and texture are amazing, its straightforward to make (made 3 time so far and consistent). The icing is amazingly yummy, could eat the dish on its own!!

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• Karen

  14 September 2011

  Karen commented on this recipe

  This recipe looks delicious. Would it freeze well? Thanks

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• Morgesupercookie

  17 September 2011

  Morgesupercookie commented on this recipe

  Joan, if you live near Geneva, Jim"s British Market near Divonne stocks different types of light and dark brown sugars. Happy baking!!

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• Morgesupercookie

  17 September 2011

  Morgesupercookie commented on this recipe

  Joan, if you live near Geneva, Jim"s British Market near Divonne stocks different types of light and dark brown sugars. Happy baking!!

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• Morgesupercookie

  17 September 2011

  Morgesupercookie commented on this recipe

  Joan, if you live near Geneva, Jim"s British Market near Divonne stocks different types of light and dark brown sugars. Happy baking!!

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• Morgesupercookie

  17 September 2011

  Morgesupercookie commented on this recipe

  Joan, if you live near Geneva, Jim"s British Market near Divonne stocks different types of light and dark brown sugars. Happy baking!!

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• Nessia

  18 September 2011

  Nessia rated this recipe

  

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• Serious Eats

  24 September 2011

  Serious Eats rated and commented on this recipe

  

  I made this cake for a friend's birthday with a maple cinnamon cream cheese frosting and walnuts instead of pecans but it was still absolutely gorgeous! So moreish and deep in flavour It did take longer than specified to bake but that could have been due to the bakeware that I was using. Definitely will make again! I really want a piece now!

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• Julie Bahrain

  27 September 2011

  Julie Bahrain rated and commented on this recipe

  

  Lovely carrot cake. I made half quantities in a 2lb loaf tin, cooked for about an hour and 10 mins, and had to use sunflower oil instead of grape/rapeseed oil. I had plenty of topping mix so I cut the cake in half and putt some in the middle as well:-)

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• Beth

  15 October 2011

  Beth rated and commented on this recipe

  

  Love the icing especially. Golden syrup gives it a really nice flavour. left out the nuts and raisins.

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• curlybex

  09 December 2011

  curlybex rated and commented on this recipe

  

  Absolutely fab recipe, I'm rubbish at piping so I just slopped the topping on... lol... that did mean that I had loads left over! Will definitely make this again :)

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http://www.bbcgoodfood.com/recipes/1607639/

http://www.bbcgoodfood.com/recipes/1607639/

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Ingredients

• 300g self-raising flour
• 2 tsp cinnamon
• ½ tsp baking powder
• 100g dark muscovado sugar
• 100g light muscovado sugar
• 4 eggs
• 250ml oil (you need an oil with as little flavour as possible here, such as grapeseed or rapeseed)
• 1 orange , zested
• 200g carrots , finely grated
• 150g pecans , snapped in half
• 150g golden sultanas

CREAM CHEESE FROSTING

• 75g butter
• 2 tbsp dark muscovado sugar
• 2 tbsp golden syrup
• 250g soft cheese

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Difficulty and servings

Serves 10

Preparation and cooking times

Ready in 1hr 30mins + cooling

Ingredients

• 300g self-raising flour
• 2 tsp cinnamon
• ½ tsp baking powder
• 100g dark muscovado sugar
• 100g light muscovado sugar
• 4 eggs
• 250ml oil (you need an oil with as little flavour as possible here, such as grapeseed or rapeseed)
• 1 orange , zested
• 200g carrots , finely grated
• 150g pecans , snapped in half
• 150g golden sultanas

CREAM CHEESE FROSTING

• 75g butter
• 2 tbsp dark muscovado sugar
• 2 tbsp golden syrup
• 250g soft cheese

PER SERVING

710 kcalories, protein 9.2g, carbohydrate 63g, fat 48.6 g, saturated fat 12.5g, fibre 2.5g, salt 0.86 g

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