Yummy scrummy carrot cake

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• lavenderuk

  02 September 2008

  lavenderuk rated and commented on this recipe

  

  I made this so many times and never failed. I tried a few different alternative when I am short of ingredients. Once I replace lemon zest instead of orange - it was as good I also used mixed fruits instead of raisin and omitted the orange zest and the result was amazing. It's quicker as you don't need to grate the zest of an orange. I used ground nutmeg powder instead of fresh ones. Not sure if there's any difference using fresh.

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• AnnesFood

  09 September 2008

  AnnesFood rated and commented on this recipe

  

  I have made this cake several times and have sold it for charity too...it went down very well...its really moist and tasty..

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• Graham

  10 September 2008

  Graham rated and commented on this recipe

  

  As a complete novice at cooking this was the first cake recipe i tried and the results were just fantastic. I have made the cake twice now and everybody seems to love this recipe.

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• pitrih

  10 September 2008

  pitrih rated and commented on this recipe

  

  it was wonderful, i used less oil... also, i made a combination carrot/apple and it was great too :)

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• Looby

  11 September 2008

  Looby rated and commented on this recipe

  

  Made this for the first time this weekend for the new chap - problem is he now thinks im some sort of domestic goddess! Used dry grated nutmeg rather than fresh - tastes delicious! Will deff make again!

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• cesia

  11 September 2008

  cesia rated and commented on this recipe

  

  Worked perfectly first time - I used a 2lb loaf tin and groundnut oil in the specified amount and the cake was beautifully moist and in no way oily. (Although I can imagine a heavy oil like olive would probably be quite unpleasant.) Substituted a cream cheese topping as I was out of icing sugar so can't comment on the icing, but really was very impressed with the cake

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• Elisa

  16 September 2008

  Elisa rated and commented on this recipe

  

  Easy and quick. Ideal to make with my daughter. The cake was really tasty and everybody loved it. It reminded me a bit of gingerbread. Yummy!

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• cbb

  18 September 2008

  cbb commented on this recipe

  Wow!!!!!! The best cake I've ever had, this is heaven in a slice :)) Super easy to make as well.

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• TerryOR

  18 September 2008

  TerryOR rated and commented on this recipe

  

  I have only just come across this recipe. The cake was indeed scrummy and yummy in both texture and taste. It's now a definite favourite with my grandchildren and is a fabulous (but sneeky !) way of getting them to eat more carrots. The only slight problem I had was that all the raisins sank to the bottom of the cake during baking. Have you any ideas on what I am doing wrong

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• Tara

  24 September 2008

  Tara rated and commented on this recipe

  

  I decided to make this cake this morning and after preparing the tin I then discovered I'd only two eggs left in the house! Rather than abandon plans or run to the shops, I did a two thirds version of the recipe and cut baking time by about five minutes. I also had to substitute sultanas for the raisins as my store cupboard once again let me down. I used a couple of squeezes of juice from the zested orange to make the icing - delicious! All in all the result lived up to the name of 'Yummy Scrummy'!

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• theresa

  25 September 2008

  theresa commented on this recipe

  make double the amount and there may be a little left for the next day, it really was that good!

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• xainab

  26 September 2008

  xainab rated and commented on this recipe

  

  Fantastic and quick - everyone loved it. I used Olive oil. I feel that it might have tasted better with sunflower oil, so this weekend am making more with sunflower oil - oh and I left out the raisins.

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• Tracey

  26 September 2008

  Tracey commented on this recipe

  I have made this umpteen times - always turns out well

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• Emma

  27 September 2008

  Emma rated and commented on this recipe

  

  A really nice cake. I used the wrong size tin, so mine was not as deep as the one pictured, but it was still moist and tasty. Would like it to have a bit more carrot though, so might see what happens when I add more. The topping was also very nice, although not as nice as a cream cheese one - but for lunch boxes a much better option!

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• Plato

  03 October 2008

  Plato rated and commented on this recipe

  

  This is the first cake I have ever made. It had turned out brilliantly! No sagging or disappointments of any kind. I'll be making this again!

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• helen

  04 October 2008

  helen commented on this recipe

  Yummy, made this with a cream cheese frosting and it was scrumptious!! Very easy to make too.

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• Kamar

  06 October 2008

  Kamar rated and commented on this recipe

  

  So easy to make and so yummy to eat! Keeps well well wrapped and in a cookies tin. I add a tsp of ground almons for more texture. I'm not fan of icing so I halve it and it's just as fine.

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• suzanne

  06 October 2008

  suzanne rated and commented on this recipe

  

  Very easy to make. I added chopped walnuts which added to an already delicious recipe.

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• rjkerr1978

  07 October 2008

  rjkerr1978 commented on this recipe

  I had to make 150 cakes for my works Macmillan Coffee Morning, everyone commented on how lovely it was, in fact this was the first to go out of the 3 various cake I made and I made a big box full of this carrot cake. I am making it again this evening as my Husband said he would have like to try some. This is a wonderfully moist cake, not too sweet and the orange icing works really well....lovely with a nice cup of coffee.

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• rjkerr1978

  07 October 2008

  rjkerr1978 rated and commented on this recipe

  

  Forgot to rate.

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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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