Carrot cake

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olive magazine

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Recipe by olive magazine

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1. Heat the oven to 150C/fan 130C/gas 2. Line a 20cm, 10cm deep cake tin. Sift the flour, cinnamon, baking powder and bicarbonate of soda together and stir in the sugar. Beat the eggs with the oil and citrus zests. Stir in the carrots and fold everything into the flour mixture. Fold in the walnuts and pineapple if using. Spoon the mixture into the tin and bake for 1 hour 20 minutes or until a skewer comes out clean. Cool.
2. For the frosting, beat the butter and icing sugar together until soft and then beat in the cream cheese. Chill the mixture until it's thick but spreadable. Spread a thick layer on top of the cake, making sure the side of the icing is flat and continues upwards from the side of the cake.

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You might also like to try Angela Nilsen's ultimate Carrot cake

Per serving

628 kcalories, protein 7.6g, carbohydrate 43g, fat 48.5 g, saturated fat 15.5g, fibre 1.6g, salt 0.53 g

Latest comments and suggestions

Results 1-20

• kim parkin

  10 November 2007

  kim parkin rated this recipe

  

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• Lisalou

  28 December 2007

  Lisalou rated and commented on this recipe

  

  A lovely, moist carrot cake. I found I had to bake it for about 10 minutes longer than suggested in the recipe but that may just be my oven. I left out the pineapple and walnuts as I am not a lover of either and the cake was still delicious. The recipe didn't say how much bicarb to use so I guessed at a tsp and this seemed to be ok.

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• Hester

  10 January 2008

  Hester rated and commented on this recipe

  

  This is a great cake, not sickly sweet like some of them, a bit more grown-up. 1 tsp of bicarb seems to do the trick. My little boy turned the oven to 0 C about 2/3 of the way through cooking and it still came out great so I guess it's a pretty fool proof recipe! I left out the lemon peel as I didn't have any and also didn't put in the pineapple as we don't like it. Also I had some pecan nuts in the house so I did 1/2 walnuts and 1/2 pecans which was great. Also I added 1/2 tsp of ginger powder. I put 1/2 icing sugar and 1/2 honey in the icing which was lovely - this was an idea from an old Mary Berry recipe. Definitely recommended.

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• Kate

  16 January 2008

  Kate rated and commented on this recipe

  

  Really easy recipe and turns out great every time. I used 1 tsp of bicarb. Have used different nuts incl pecans which works well. Would definitely recommend.

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• janet

  23 January 2008

  janet commented on this recipe

  This has become a firm family favourite and works every time.We like it both with and without the pineapple.

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• Chia

  23 January 2008

  Chia commented on this recipe

  I made this over the Xmas holidays and it turned out perfect, everyone loved it. I froze it without the topping and it froze really well even with the pineapple in it.

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• HazellWinter

  27 January 2008

  HazellWinter rated and commented on this recipe

  

  Lovely cake, I did not add any walnuts as no one like them! As with some other comments I did need to bake in anther 10 mins I guess all ovens vary slighty.

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• lisa loo

  27 January 2008

  lisa loo commented on this recipe

  this recipe was so easy to make!! all the family loved it!!did'nt put any walnuts in ,but nxt time i will try pecans!!

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• brum

  03 February 2008

  brum rated and commented on this recipe

  

  Easy to make. Had to cook it for an extra 30mins, which was unusual as any cake I make the timing is usually spot on, but was still lovely & moist.

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• valentine

  05 February 2008

  valentine commented on this recipe

  i made this cake recently for my husbands birthday,i added pecans instead of walnuts and i put no butter in the frosting, all the family enjoyed it ,i found it to be the best carrot cake recipe i have used so far , would definately use again!

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• valentine

  05 February 2008

  valentine rated this recipe

  

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• Emma

  13 February 2008

  Emma rated and commented on this recipe

  

  Absolutely fab recipe, really easy to make and looks really professional. A really impressive centerpiece.

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• munch

  13 February 2008

  munch rated this recipe

  

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• Italiana

  18 February 2008

  Italiana rated and commented on this recipe

  

  As a bit of a baker I was asked if I could bake a few cakes for my local church's monthly coffee morning. I've always played it safe with the usual vicotria sandwich or chocolate cake but this month decided to try this Carrot Cake (minus the pineapple). Well what can I say but it went down a treat, the compliments of congratulations were rolling in one after the other together with the requests for the recipe. My 8yr old son however, asked if I could make it again but swap the walnuts for raisins?? Unfortunately for the victoria sandwich that got auctioned off!

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• Italiana

  18 February 2008

  Italiana commented on this recipe

  Oh sorry forgot to mention that I used 2tsp of Ground mixed spice as I didn't have any cinnamon.....still worked out fantastic!!

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• Gabsy

  19 February 2008

  Gabsy rated and commented on this recipe

  

  Easy and delicious, highly reccomended! I turned the oven to 170C/fan and it was ready in 45 minutes.

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• mollymolly

  24 February 2008

  mollymolly commented on this recipe

  I put in 1 tsp and the cake was too high and cracked - oven was the right temp etc.

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• babbymint

  28 February 2008

  babbymint commented on this recipe

  Hi - Can anyone tell me whether if I used this recipe in a 10" square tin - it would be ok? Need to have a bigger cake so was thinking to make 2 of these and sandwich them together. Anyone???

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• Italiana

  01 March 2008

  Italiana commented on this recipe

  Hi babbymint! Personally I think a 10" square tin would be fine however keep an eye on the baking time as it make cook quicker because it's not so deep. Let us know how it went! Good Luck!

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• Linda

  04 March 2008

  Linda commented on this recipe

  I have made this cake several times and it is absolutely delicious. The cooking time varies each time I make it - from exactly as the recipe says to half an hour longer, however, the cake is always lovely.

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Ingredients

• 300g plain flour
• 2 tsp cinnamon
• 1 tsp baking powder
• bicarbonate of soda
• 200g soft brown sugar
• 4 eggs
• 250ml oil
• 1 orange , zested
• 1 lemon , zested
• 200g carrots , finely grated
• 150g walnuts , chopped
• 227g tin pineapple pieces, well drained and chopped (optional)

FOR THE CREAM CHEESE FROSTING

• 125g unsalted butter at room temperature
• 50g icing sugar
• 250g cream cheese

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Difficulty and servings

Serves 12

Preperation and cooking times

Prep 40 mins

Cook min 1 hr 20 mins

Ingredients

• 300g plain flour
• 2 tsp cinnamon
• 1 tsp baking powder
• bicarbonate of soda
• 200g soft brown sugar
• 4 eggs
• 250ml oil
• 1 orange , zested
• 1 lemon , zested
• 200g carrots , finely grated
• 150g walnuts , chopped
• 227g tin pineapple pieces, well drained and chopped (optional)

FOR THE CREAM CHEESE FROSTING

• 125g unsalted butter at room temperature
• 50g icing sugar
• 250g cream cheese