Carrot cake

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• Beth

  20 January 2010

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• beautifuljulie

  22 January 2010

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• babysamalex

  07 February 2010

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• ivo

  26 February 2010

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• fairycakelynne

  05 March 2010

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• Janine Rose

  09 March 2010

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• natalie

  16 March 2010

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• becky

  16 March 2010

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• cheryl

  24 March 2010

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• crewdsonh

  24 March 2010

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• ibakefairycakes

  28 March 2010

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• halla

  07 April 2010

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• christine

  11 April 2010

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• steffiw

  14 April 2010

  steffiw commented on this recipe

  Made this today with Doves Farm gluten free flour, ground almonds instead of walnuts and St Clement's dairy free spread icing - fabulous! Neighbours loved it and everyone wanted more. Will definitely make again.

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• george

  19 April 2010

  george commented on this recipe

  i have not baked the carrot cake yet it states 250ml oil what kind of oil regards george

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• Blondie

  25 April 2010

  Blondie commented on this recipe

  George, I would use a flavourless vegetable oil, maybe canola, sunflower or rice bran. I'm about to make the cake now :D

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• Luscokitty

  03 May 2010

  Luscokitty rated and commented on this recipe

  

  Horses went awy on their annual holiday this week, so had a few extra carrots to use up and made this today, absolutely scrummy' definitely make it again; I did find the cooking time was about 10 minutes short though!

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• MrMusic1983

  20 May 2010

  MrMusic1983 commented on this recipe

  Hello! I'm going to make this cake tomorrow (I have all the ingredients), but I have one question - is 250ml of oil actually correct? It seems like a heck of a lot to use. Did people use ordinary sunflower oil? Thanks. Matthew :)

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• angek

  28 May 2010

  angek commented on this recipe

  I didnt have any walnuts or pineapple so just made a basic recipe cake. It was so easy to make and I made the topping and chilled it whilst the cake was cooking. I think the cake is delicious and the topping just right as others are much too sweet.

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• angek

  28 May 2010

  angek rated and commented on this recipe

  

  Its the first carrot cake i have made and I thought it was delicious and just as i expected! I didn't have any walnuts so just made the basic recipe and it is still a winner, fresh tasting with the citrus zest. This time ( 2nd bake) I only had white sugar so it looks slightly lighter than before. The topping is just how we like it ,not too sweet. The recipe is so easy and I will definitely make others. My daughter has a friend over from America so I thought it would make her stay a bit more special. You can't beat home baked goods!!

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http://www.bbcgoodfood.com/recipes/4425/

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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 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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