Carrot cake

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olive magazine

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1. Video tutorial: Lining a cake tin

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.

Like this?

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 101-117

• fernsehturmaufzug

  20 July 2009

  fernsehturmaufzug rated and commented on this recipe

  

  Really tasty carrot cake. Whilst it takes a lot of prep', it's not a difficult dish. I've now made it 3 times, and it's turn out perfectly every time!

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• msmooo

  26 July 2009

  msmooo rated and commented on this recipe

  

  This was a hit with the kids, they loved it served with custard. I used the pineapple, and had to add almonds with the walnuts to make up the weight ( I crushed these together) Didn`t make the topping this time, but will be better organized next time!

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• Paul Jarvis

  04 August 2009

  Paul Jarvis rated and commented on this recipe

  

  I added a few pinches of cinneman it really does give it that extra factor. Easy to make.

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• ilovecheescake

  04 August 2009

  ilovecheescake commented on this recipe

  Does the cake need to be refridgerated with the cream cheese in the frosting?

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• MichelleW

  09 August 2009

  MichelleW rated and commented on this recipe

  

  I made this last night and was abit disappointed with it. Although it turned out nice (was moist, raised ok), I couldn't really taste the carrots. Was more like a walnut cake! Would make again though, but will add more carrots.

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• DianaJ

  16 August 2009

  DianaJ rated and commented on this recipe

  

  This cake rocks! My first ever carrot cake and it was as perfect and as moist as I hoped. I crushed the pineapple to make sure it was not too soggy. Also, I used Philly light and it was really fluffy and not as fat. I'm going to find coconut essence for teh frosting for next time. My results are here... http://growlingbelly.com/2009/08/carrot-and-pineapple-cake-with-lemon-cream-frosting/

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• John A Hockney

  23 August 2009

  John A Hockney rated and commented on this recipe

  

  The recipe for the cake is great, everyone loves it, but could you please alter the cream cheese frosting ingredients they are not right

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• Office Lady

  24 August 2009

  Office Lady rated and commented on this recipe

  

  I cooked this on the weekend...it was really easy and has turned out well. Very moist and delicious.

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• Eccy

  24 August 2009

  Eccy rated and commented on this recipe

  

  My wife made this (without the pineapple and topping because we don't have a sweet tooth), using 1 tsp of bicarb on gas 2 for 1 hour 15 mins.The result? Fantastic. This is a flexible recipe and she intends to bake another for our daughter when she next visits.

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• sarahmacuk

  13 September 2009

  sarahmacuk rated and commented on this recipe

  

  Nicest carrot cake we have ever had. Added some good quality vanilla extract to the topping as it tasted too cheesy but a fab recipie

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• Ann

  16 September 2009

  Ann commented on this recipe

  made the cake this morning following your recipe, it took 20mins longer than stated. tried it out on friends and family, they all loved it. going to have it at my daughters wedding in october.

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• gdit89

  22 September 2009

  gdit89 commented on this recipe

  Great recipe, the icing is amazing! I left out the walnuts and pineapple and it was still lovely.

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• Maggiemay

  24 September 2009

  Maggiemay commented on this recipe

  Tried this as I love carrot cake and found it very easy to make. Very nice to eatbut next time I am going to drizzle orange juice over the warm cake as I felt the cake was a little dry.

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• Gillymac

  24 September 2009

  Gillymac commented on this recipe

  What is the best kind of oil to use for this recipe please. Thanks

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• blulou

  09 October 2009

  blulou commented on this recipe

  I've not made it yet but I'm working my way thru a list of carrot cakes and this is next. I have made a rich fruit cake for a wedding cake, recipe courtesy of a baker friend and that also used pineapple and I would say to anyone who isnt keen that what I found is that there is no pineapple taste as such but I was much impressed with the finished cake. So, give it a go. To be honest if you really dont like it there are quite a few other carrot cake recipes without it that will probably be a better bet for you.

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• Roger L

  28 October 2009

  Roger L commented on this recipe

  This is very good...I mean a really good cake.. I made it as a birthday cake for my wife....success!

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• Ali

  06 November 2009

  Ali commented on this recipe

  Hey, Do you think I could use the topping for a cheesecake? It just seems easy and all the others require eggs or a long time to set.

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Ingredients

• 300g plain flour
• 2 tsp cinnamon
• 1 tsp baking powder
• ½ tsp 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

Preparation and cooking times

Prep 40 mins

Cook min 1 hr 20 mins

Ingredients

• 300g plain flour
• 2 tsp cinnamon
• 1 tsp baking powder
• ½ tsp 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

Per serving

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

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