Yummy scrummy carrot cake

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• Joey

  10 January 2009

  Joey rated and commented on this recipe

  

  Lovely!

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• sandrusza

  10 January 2009

  sandrusza rated this recipe

  

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• zazzie

  22 January 2009

  zazzie commented on this recipe

  this was so easy and delish! I just added more raisins and added some chopped pecans aswell...it finishes in a day!

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• isica1903

  23 January 2009

  isica1903 rated this recipe

  

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• sweetie

  23 January 2009

  sweetie commented on this recipe

  I made one of these to take into work on monday this week and it went down so well I had to make another to take in on Tuesday ! and have since had people ask when I will bring the next one. It completely disrupted the office for the best part of two days and has been minuted in a management meeting as the best cake ever !!! I did change two things though and that was to leave out the raisins using slightly more carrots instead and I made a cream cheese icing rather than the orange juice and icing sugar version in the recipe.

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• chas

  25 January 2009

  chas rated and commented on this recipe

  

  What a gorgeous cake! I made this last week and it was demolished by my family and work colleagues. After reading everyone's comments I made a different frosting topping - the one from the Angela Nilsen Carrot Cake recipe on here, and it went perfectly with the cake! Making another one this weekend and think this will be a firm favourite from now on.

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• TANYA

  25 January 2009

  TANYA commented on this recipe

  I HAVE MADE THIS CAKE THIS MORNING MY 3 CHILDREN AND MY HUSBAND LOVE IT. I WILL BE MAKING THIS AGAIN, IT'S A GREAT CAKE!!!

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• kanittha

  26 January 2009

  kanittha rated and commented on this recipe

  

  very nice carrot cake i never has my family very love it!!!

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• Flo

  29 January 2009

  Flo rated this recipe

  

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• Flo

  29 January 2009

  Flo commented on this recipe

  Excellent recipe - I even trippled the quantities for a Christening and it came out perfectly - even better with a soft cheese frosting!

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• AnnaG

  02 February 2009

  AnnaG rated and commented on this recipe

  

  What a great recipe for carrot cake! So moist, so easy! Didn't have any icing sugar as my 15 year old apprentice baker had used the last of it without telling me! But it tasted really scrummy without any icing and didn't seem to last long - a good sign! Shared some at work and it seemed to go down well, nice to know it works with gluten free flour as one work mate is gluten intolerant. I'd try it with the cream cheese too - and this recipe makes enough to make a sandwich cake with it , with the cream cheese in the middle - just an idea!

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• lyndsey

  03 February 2009

  lyndsey rated this recipe

  

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• EmSmith

  04 February 2009

  EmSmith rated and commented on this recipe

  

  So so easy to make and worked just beautifully. Looked a little dry when it came out of the oven but was actually really moist and light. I chopped into rectangles (as in the picture) and my family had it for breakfast/snacks/dessert. It didn't last long!

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• scotgal

  05 February 2009

  scotgal rated and commented on this recipe

  

  I was racking my brains as to what to bake for my husbands contribution to his bowling tournament and suddenly remembered I'd stored this recipe in my binder but not used it yet. No fussy ingredients everything to hand in cupboard it was so easy I felt like I was cheating! My husband reported that all the ladies (mostly WI members too) raved about and wanted the recipe! I think I've created a rod for my back though as hubby has asked me to make it again today - for us.

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• suz2303

  06 February 2009

  suz2303 commented on this recipe

  This was amazing! Everyone loved it. Had to use a couple of clementines for the zest as I didn't have a large orange, so not sure if this made a difference. Also found the "boldly drizzeling" a bit of a prob, so spread it all over the top of the cake - everyone ate it, loved it and asked for it again - so a real winner in our house.

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• lianne

  06 February 2009

  lianne rated and commented on this recipe

  

  Made this for my mums birthday- big hit. was slightly too oily for me though. didnt set in the middle- had to cut it into chunks to serve it

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• trickydee

  07 February 2009

  trickydee rated and commented on this recipe

  

  Tried this for the first time and it tasted great but after 45 mins it was still uncooked in the middle. I left it a further 10 mins before taking it out of the oven but after leving it for 10 mins it had sunk in the middle. Anybody had this problem or have an idea as to how I can avoid this? Ta

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• Lin Leitchman

  07 February 2009

  Lin Leitchman commented on this recipe

  Cakes sounds lovely but the ingredients for the topping don't sound right. Shouldn't marscarpone cheese be used?

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• Lin Leitchman

  07 February 2009

  Lin Leitchman commented on this recipe

  The cake sounds lovely even though I haven't made it yet. The one thing I would comment on is the icing. Shouldn't it be made with marscapone cheese, icing sugar and maybe a little lemon juice?

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• Beryl

  08 February 2009

  Beryl rated and commented on this recipe

  

  Delicious. I've had several attempts at Carrot Cake. This is definitely the best !

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http://www.bbcgoodfood.com/recipes/3229/

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Ingredients

• 175g light muscovado sugar
• 175ml sunflower oil
• 3 large eggs , lightly beaten
• 140g grated carrots (about 3 medium)
• 100g raisins
• grated zest of 1 large orange
• 175g self-raising flour
• 1 tsp bicarbonate of soda
• 1 tsp ground cinnamon
• ½ tsp grated nutmeg (freshly grated will give you the best flavour)

FOR THE FROSTING

• 175g icing sugar
• 1½-2 tbsp orange juice

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Difficulty and servings

Cuts into 15 slices

Preparation and cooking times

Prep 1 hr - 1 hr 15 mins

Dairy-free

Ingredients

• 175g light muscovado sugar
• 175ml sunflower oil
• 3 large eggs , lightly beaten
• 140g grated carrots (about 3 medium)
• 100g raisins
• grated zest of 1 large orange
• 175g self-raising flour
• 1 tsp bicarbonate of soda
• 1 tsp ground cinnamon
• ½ tsp grated nutmeg (freshly grated will give you the best flavour)

FOR THE FROSTING

• 175g icing sugar
• 1½-2 tbsp orange juice

Per serving

265 kcalories, protein 3g, carbohydrate 39g, fat 12 g, saturated fat 2g, fibre 1g, sugar 24.8g, salt 0.41 g

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