Yummy scrummy carrot cake

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Results 261-280

• Bev

  05 August 2009

  Bev rated and commented on this recipe

  

  This is utterly delicious!!!!! It is so moist & so simple to make. I put a cream cheese topping on though yummmm

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• poppysuze

  06 August 2009

  poppysuze rated and commented on this recipe

  

  Wow what a delicious, moist cake and so easy to make, a huge success with the family. I tweaked it slightly reduced the oil to 125ml (I used extra virgin oil), as recommended by others, added 40g chopped walnuts and pineapple instead of raisins, extra 20g of grated carrot, for the topping I used cream cheese frosting with chopped walnuts! I always thought Carrot cake was difficult to make, wrong. . . will definitely be baking this again!

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• floss

  08 August 2009

  floss rated and commented on this recipe

  

  made this and took it to work everybody loved it, passed on the recipe so many times. its light and moist and must admit i think its lovely with chopped walnuts added in.

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• kevcampbell

  08 August 2009

  kevcampbell rated and commented on this recipe

  

  delicious

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• Janice

  08 August 2009

  Janice rated and commented on this recipe

  

  Made this cake for the first time yesterday - today just 2 pieces left. Probably none by the time I have written this! Fabulously moist cake. The only thing I changed was the icing and mixed icing sugar with 8oz cream cheese. This is my personal favourite topping for carrot cake. Keeping the cake in the fridge made it even better. My family now rate this cake no. 1 and the lemon drizzle cake no.2.

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• Sarah Guinane

  16 August 2009

  Sarah Guinane commented on this recipe

  'This is the most delicious cake I have ever tasted'

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• Steph

  18 August 2009

  Steph rated and commented on this recipe

  

  Really moist and lovely! Id add more raisins next time! Missed out the icing topping but thats just a preferance. Didnt have any sunflower oil or muscovado sugar so subsitued with olive oil and brown sugar, worked absolutly fine!

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• Suesbinder

  18 August 2009

  Suesbinder commented on this recipe

  Since we have a huge glut in the garden I made this yesterday substituting courgettes for the carrots. I grated the courgettes and gave them a good squeeze to get rid of the excess water then just followed the recipe as usual. Everybody who ate it commented on how tasty it was and nobody guessed they were eating courgette cake. Its all gone now so I'll be making more to freeze for when the glut is over.

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• Marola

  19 August 2009

  Marola rated and commented on this recipe

  

  Yuck, wish I had listened to those reviewers that said that the cake was too oily. Sorry, but this is not nice.

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• Aloka

  26 August 2009

  Aloka commented on this recipe

  It's a delicious cake and I used butter instead of oil. Adding 50g of roasted cashew nuts gave an extra flavour. Everyone who tasted it admired it.

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• Aloka

  26 August 2009

  Aloka rated this recipe

  

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• TazzyWazzy

  28 August 2009

  TazzyWazzy commented on this recipe

  Im thinking of making this for my family but i just want to know if its okay to use caster sugar instead of muscovado sugar or do i have to use muscovado sugar? and is there a substitute for the ground nutmeg? thank you

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• nutellanatalie

  29 August 2009

  nutellanatalie commented on this recipe

  Absolutely gorgeous, especially fresh from the oven! I sold some cake at my local gym (!) last week and this was the only item that sold out. I have had many compliments, and I fancy baking another for myself! The orange icing was fantastic. I didn't have a fine enough grater for the orange zest but the cake was fine without!

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• nutellanatalie

  29 August 2009

  nutellanatalie rated this recipe

  

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• evechantal

  01 September 2009

  evechantal rated and commented on this recipe

  

  too little carrot. i had actually put about 200g of carrot. still it doesn't taste like carrot cake.

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• Fairyfloydy

  02 September 2009

  Fairyfloydy rated and commented on this recipe

  

  I made this for an indoor picnic this (wet) summer! Everyone loved it and I had so many compliments on it!! It was a little too wet in centre, even after cooking for time above......other than that, fantastic! Will be making it again!

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• Rudy

  11 September 2009

  Rudy commented on this recipe

  I don't do baking but the reviews made me think it my be worth at giving this recipe a try. OMG was it worth a try, this recipe is soooooo easy and soooo delicious. My children have challenged me to enter a bake off with my mother-in-law, and I think I will win!!!!

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• Lyn

  11 September 2009

  Lyn rated and commented on this recipe

  

  This was absolutely fantastic, everyone I've made it for think it's fab, moist, tasty and had no problems with the icing topping. Easy Peasy for a novice!! Great

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• Viv

  12 September 2009

  Viv commented on this recipe

  Have made this twice now and everyone loves it, will be making it many more times I am sure

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• Jessica

  13 September 2009

  Jessica rated and commented on this recipe

  

  I made this recently and it was absolutly delicious. Does it make a difference if you bake it in a 7 inch round tin as opposed to a square one?

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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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