Carrot cake

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Results 201-220

• lesbake

  24 April 2011

  lesbake commented on this recipe

  OOO DE LALLEY-the frosting went down a treat. I had to wing the cinnamon amount due to lack of tsp thus meaning it didnt have as much kick as it could of. Nice and moist. May try and use self raising next time for a lighter cake-bit cloyey. Only used 100g of walnuts so it wasnt nut over load, this was a wise decision. Included the pineapple and had no complaints-so i say take the risk!!All in all quite the success. Love Lesley B and the gang.

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• Lalabelle1980

  06 May 2011

  Lalabelle1980 rated and commented on this recipe

  

  Best carrot cake ever, used fresh pineapple was delicious

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• actress1nce

  09 May 2011

  actress1nce commented on this recipe

  Made this today -- a lot of prep but if you're organised very easy. Normally something goes wrong when I bake but this went perfectly and was cooked in my gas oven within the stipulated tine. I left out the pineapple and added a few raisins and also squeezed the juice of the rinded orange into it. Left out the butter from the frosting and used Tesco's own brand low fat cream cheese with the icing sugar and a little vanilla essence. Went down a treat - delish :D

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• Nina

  10 May 2011

  Nina rated and commented on this recipe

  

  i have made this cake twice and is amaizing absolutely delicious!!!xxxx yumyy

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• what diet? :)

  13 May 2011

  what diet? :) rated and commented on this recipe

  

  I have made this fool proof recipe so many times now and i always get such a great reaction - i use pumpkin seeds and raisins sometimes with double quantities of cinnamon or mixed spice and that tastes good also. With the frosting i added some rum and cut the the cake in half to ice it in the middle as well as on top - my husband loved it! This is such a great recipe to experiment with. :)

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• KathyLaura

  22 May 2011

  KathyLaura commented on this recipe

  what type of oil do i use? most other recipes say sunflower oil but this one just says oil so would vegetable oil be okay?

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• Katt

  01 June 2011

  Katt rated and commented on this recipe

  

  This cake was delicious, I can't believe I made it! Next time would put extra frosting in the middle too like a sandwich because we love frosting in my house! I think the pineapple makes it really special.

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• michaela

  18 June 2011

  michaela rated and commented on this recipe

  

  I have wanted to make a carrot cake for a long time now and decided to do this particular one, oh and what a good choice, oh my god, it turned out great I used a rectangle dish, and it was ready dead on time, I shall be making this again. Brilliant!

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• Ree

  21 June 2011

  Ree commented on this recipe

  I'm not experienced at baking but this cake turned out so good and was so easy to make! I followed all the instructions and used all the ingredients (although I used 100g of walnuts instead of 150g). I also decided to use 1 teaspoon of cinammon instead of 2 as I used freshly ground cinammon and the smell of cinammon can be overpowering. Noone could believe that this was only my second attempt at baking (the first being a plain vanilla sponge cake)! I had friends asking for the recipe :).

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• princess.of.muffins

  03 July 2011

  princess.of.muffins rated and commented on this recipe

  

  Made this recently - turned out great, no problems at all! The icing was delicious. Already planning to make it again :)

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• andrea's son.

  06 July 2011

  andrea's son. rated and commented on this recipe

  

  After reading the ingredients carefully which clearly state a half teaspoon of bicarb, my friend and I started on the recipe. Although she pulled out a 10cm by 10cm tin, this made no difference what so ever. After following the recipe, although we left out the pineapple because it was "odd" but still we did not add anything because I said it defeated the point of a recipe, we were worried about length of time it would take after reading the past comments. Checking on it regularly, it turns out that if it wasn't cooked and so we paced it gently back into the oven and not into the bin until it was clear. Was a lovely cake, I'd recommend it to most people.

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• Claireb707

  11 July 2011

  Claireb707 rated and commented on this recipe

  

  Have made this a few times now with great success. I only used 150ml of oil rather than the 250ml in the recipe, I also dont add the pineapple or walnuts but put the equivalent weight of extra carrots in and it is perfect! Very easy to make!

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• vicki

  27 July 2011

  vicki commented on this recipe

  This carrot cake recipe is the best I have found! I usually make it into carrot cupcakes :) Equally as yummy!

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• indeed

  02 August 2011

  indeed rated and commented on this recipe

  

  I'm not a fan of carrot cake but this cake has gone down very well with family on several occasions! Left out the pineapple pieces though. The frosting alone was very tasty!

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• martin

  06 August 2011

  martin commented on this recipe

  I normally just "steal" recipes off the web and never bother to leave any comment. However, this cake is so good that i have to say something. I used fresh pineapples (instead of the tinned ones) as my local supermarket only have fresh ones. I just chopped the pineapples into small chunks. I followed the rest of the recipe faithfully (using a fan assisted oven). The cake came out a bit "wet" in the middle at the end of the time so I return it for another 10 min. I brought the cake to a party and it was snapped up within minutes. Moist and juicy - that's the word!

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• An-chan

  11 August 2011

  An-chan rated and commented on this recipe

  

  Utterly devine, the best carrot cake I have eaten! I substituted the walnuts for raisins (nut allergy in family), and baked a slightly smaller cake (18cm), using the remaining batter to bake half a dozen muffins. The muffins were delicious hot out of the oven, no need for frosting - yum!

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• Nicnac:)

  12 August 2011

  Nicnac:) rated and commented on this recipe

  

  This cake was the best carrot cake I have ever made. The recipe was absolutely perfect and the time recommendation was perfect for my oven too. I would recommend this recipe to anyone, great for occasions and very simple to make. Lovely and moist and stayed fresh for about 4 days. Cake is lovely every single time I make it.

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• goodcook

  13 August 2011

  goodcook commented on this recipe

  I made this cake for the first time last week and it is delicious. i will be making it again very soon.

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• drpjcooper

  17 August 2011

  drpjcooper rated and commented on this recipe

  

  Such a delicious cake, my boyfriend's favourite, if he had his way I would bake it every week. Yum.

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• KristyV

  01 September 2011

  KristyV commented on this recipe

  This was gorgeous! Really moist, and the pineapple makes it extra special. I only had 40g of walnuts, and I never put icing on cakes, so it came in at 383 calories, rather than 600 odd.

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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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