Yummy scrummy carrot cake

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• Laine

  09 February 2009

  Laine commented on this recipe

  First time I ever made carrot cake & was a bit wary about the amount of oil used, but I had no need to worry, came out great& it tasted delicious! Will definitely be making again!

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• abla

  10 February 2009

  abla rated and commented on this recipe

  

  I made this last night with a couple of alterations and it was delicious - everyone at work commented on how lovely and moist (not oily) it was. In light of previous comments I only used 125ml of oil (vegetable as that was all I had in the house apart from Olive oil which I thought would be too strong). To keep the moistness I added the jiuce of the orange as well as the rind and upped the carrot to 180g. I hate raisins so used 100g choped pecans instead and upped the cinnamon to 2 tsp and added 1 tsp mixed spice. For the topping I used full fat (light does not work) Philadelphia with a little icing sugar and the juice and rind of one lime which worked beautifully. I am converted from the full fat version which I usually make from this site as this is about one third of the cals but still full of flavour- v yummy.

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• sara

  15 February 2009

  sara commented on this recipe

  This is SOOOO good. give it a try! defo tastes better with soft cream cheese icing

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• Jacqui

  15 February 2009

  Jacqui commented on this recipe

  This had so many great reviews (as fool-proof) I thought it a good recipie for my 13year old son to try. Well, he did, and it turned out great!! - his dad took some to work and all his colleagues asked for the recipie!! Going to try same recipie as muffins next. Hope they are as good.......Thanks :)

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• Spiderham

  16 February 2009

  Spiderham rated and commented on this recipe

  

  I made this carrot cake today and it turned out perfect, a simple recipe to follow.

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• Georgiemacf

  18 February 2009

  Georgiemacf rated and commented on this recipe

  

  Followed the receipe exactly and worked fine. Too much icing mixture and it went everywhere. I think aim for a thicker consistency than single cream. Might add chopped walnuts next time too.

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• kate

  18 February 2009

  kate rated and commented on this recipe

  

  it is a really good recipe the only problem i had was the raisins fell to the bottom of the cake,the first time.but i found coating them in flour first worked the second time round.everone who tries it always asks for recipe.

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• Hibs

  19 February 2009

  Hibs commented on this recipe

  Hi Baked this today. I used rape seed oil instead of sunflower and dark sugar rather than light.I made a sweet cream cheese butter for the topping.This is very easy to make and is truly delicious, thankyou.

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• SparkleMum

  20 February 2009

  SparkleMum rated and commented on this recipe

  

  I picked this recipe because it looked so lovely in the picture. I made this with my children and we found it really easy to do. I haven't made a cake with oil before so was a bit worried how ours would turn out once everything was mixed together because it's not a pretty mixture uncooked!! I needn't have worried because it was delicious!! I mucked up the icing and made it too runny but apart from that it was perfect.

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• Beverley

  23 February 2009

  Beverley rated and commented on this recipe

  

  Delicious cake, light and moist. Very easy to make, I made it with my 3 year old son who did all the stiring. Big hit with everyone and it was polished off in one sitting. Will definitely be making again.

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• Nicky

  23 February 2009

  Nicky rated and commented on this recipe

  

  this was the best recipe ive used, it was a hit with the family and iam definitely gonna use it agagin, i poured the mixture in muffin cases i also used melted butter instead of oil and it turned out beautiful it had a bouncy texture as well as it being moist thumbs up!!!

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• Tinebine

  24 February 2009

  Tinebine rated and commented on this recipe

  

  thank you for this recipe!

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• Nicola

  25 February 2009

  Nicola rated and commented on this recipe

  

  This cake does what it says on the tin, it is truly scumptious. It is a really moist cake and it never lasts long in our house!

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• mairmair79

  25 February 2009

  mairmair79 rated and commented on this recipe

  

  I love this cake. Very easy to make and tastes great. I did find it too greasy with the original 175ml of sunflower oil so I changed to rape seed oil and, after reducing the amount each time I have made this cake, I now only use 100ml and it is still moist. I also use raw cane brown sugar as i can't fine light muscovado sugar in German supermarkets. I bake it in a loaf tin and rarely make the topping. It's just as good without.

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• Bridget

  26 February 2009

  Bridget commented on this recipe

  made this cake this morning the occassion was i ws having colleagues form work to lunch, just tested cake just delicious i give it 5 stars. ....r=great, i followed all the ingredients will be making his for family get togethers and for Easter insted of simmel cake.

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• Ellie

  01 March 2009

  Ellie rated and commented on this recipe

  

  Yummy cake. Have made it twice in two weeks. When I first served it made my son said, 'Mummy makes the best cakes in the world'. High praise indeed!

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• linkevica

  02 March 2009

  linkevica rated this recipe

  

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• Shoshovche

  05 March 2009

  Shoshovche commented on this recipe

  fantastic!!

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• uriethcooks

  07 March 2009

  uriethcooks commented on this recipe

  I tried this cake today. Had never tasted it, and was a bit apprehensive at first. Turned out to be excellent. I agree with some comments about the icing - will keep trying! Well done! I used dark muscavado sugar as I didn't have light - still turned out to be delicous. Will try some of the toppings suggested here.

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• The Brownies

  08 March 2009

  The Brownies rated and commented on this recipe

  

  Beautiful cake. I left out the orage as I didn't have any in but it was still gorgeous. This time I'm going to try it with the icing. This is an outstanding website and I highly recommend it to friends.

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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 3.0g, carbohydrate 39.0g, fat 12.0 g, saturated fat 2.0g, fibre 1.0g, sugar 24.8g, salt 0.41 g

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