Carrot cake

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Results 241-260

• mummypom

  13 January 2012

  mummypom commented on this recipe

  made according to instructions - turned out absolutely perfect, lovely crumb texture moist but not flabby - for topping used half mascarpone & half lo-fat cream cheese,just a tsp of icing suger & a (big) squeeze of orange juice - personally I think the cream cheese topping should be a little acidic and NOT sweet to counteract the cake's natural sweetness - fab cake, will definitely make again (family agrees)

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• prettydelicious

  22 January 2012

  prettydelicious commented on this recipe

  Made this cake having read all the rave reviews and it did not disppoint. Lovely and moist. I used 2 tsp allspice instead of cinnamon and I left out the nuts. Next time I will double the topping and make a layer cake. Special mention for the cream cheese topping which has got to be one of the best ones I've tried - zingy, cream and not oversweet - perfect!

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• Sweettooth

  22 January 2012

  Sweettooth rated and commented on this recipe

  

  Cake easy and brilliant. No electric whisk required which is the best part. I did half the recipe, without pineapple, and it cooked in roughly 55 mins (fan assisted oven). Only negative, (although it might have been that I used Tesco own brand low fat cream cheese, but) I wasn't a fan of the topping. Looked kinda curdled and even after adding the butter and icing sugar it still just tasted of cream cheese (a little off putting for my taste buds). But I will definitely make the cake part again.

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• Top Cat

  24 January 2012

  Top Cat rated and commented on this recipe

  

  I made these into muffins instead, and they were lovely. Added a little ginger and nutmeg too

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• Zina

  12 February 2012

  Zina rated this recipe

  

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• DavidT1981

  14 February 2012

  DavidT1981 rated and commented on this recipe

  

  I made this into a heart shaped pan for about an hour. It turned out perfectly moist and the frosting was the perfect match - not too sweet.

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• nikulenok

  02 March 2012

  nikulenok commented on this recipe

  The best carrot cake ever! Very moist and so tasty! I made my own topping - could not find soft cheese in a shop and I bought mascarpone instead. I mixed 1 tube mascarpone with leftover clotted cream and icing sugar to taste. The result was fantastic: very light, fluffy topping ( I belive the are less calories as well)

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• louise

  10 March 2012

  louise rated this recipe

  

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• BakingBeck

  11 March 2012

  BakingBeck rated and commented on this recipe

  

  My first ever attempt at carrot cake and this recipe was recommened by a friend and I will recommend it too! So easy and so yummy. My 18 month old son loves it and my mum requests it every time she visits!

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• hayley1141

  16 March 2012

  hayley1141 rated and commented on this recipe

  

  Tastes wonderful, moist, very easy to make, and cooked in time exactly as stated in my fan ass oven. Used pineapple walnuts and carrot nice alternative with the pineapple :0)

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• Jane

  16 March 2012

  Jane rated and commented on this recipe

  

  well I don't know what went wrong. I followed the recipe using the pineapple. I have an oven that is a month old , but the cake took an extra 30mins to cook and although a tester came out clean the cake was stodgy and heavy. I will not use this recipe again unless someone has a good tip

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• Barb55

  19 March 2012

  Barb55 rated and commented on this recipe

  

  I followed this recipe to the letter and it turned out to be fantastic. It is the best carrot cake that I have tasted and it was so easy to make. I thought the walnuts in the recipe added nicely to the taste and gave it a lovely crunchy edge. The cake was lovely and moist too, probably helped by the pineapple. My family loved it.

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• Pixie M

  08 April 2012

  Pixie M rated and commented on this recipe

  

  This cake was easy to make and the results, look and taste very pleasing. I didn't use pineapples and used more spices, ginger, nutmeg, you can use all spice, and I added a teaspoon of cocoa powder for a deeper colour. It was still a hit in the office. I was asked for a recipe and they couldn't believe that I just googled "good carrot cake". It also keeps well in a container or wrapped in a silver foil.

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• Pixie M

  08 April 2012

  Pixie M commented on this recipe

  I had surplus of carrot and just googled "good carrot cake" and the first result was this recipe. I am glad I went for it rather than going for something more facy and complicated. This cake was so easy to make and looked and tasted really good. I didn't add the pinneaple, and I used more spices: ginger, nutmeg, a bit of all spice and a teaspoon of cocoa powder for more colour and more spicy taste. It was a hit in the office, I was asked for a recipe, which is a good sign always. Without frosting it kept well for a good few days wrapped in foil. I would definately make it again if Carrot cake is called for.

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• Mariam

  12 April 2012

  Mariam rated this recipe

  

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• Sheepee

  15 April 2012

  Sheepee rated and commented on this recipe

  

  This cake was pretty good. I used a regular baking tray, 20cm by 30cm, 5cm depth and cooked it for about 45mins...it maybe wasn't as moist as it was meant to be but tasted great and was really light. Yum!

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• Catdragon

  16 April 2012

  Catdragon commented on this recipe

  Awesome cake. Best carrot cake ever. I have made this a couple of times. Don't be tempted to replace the butter in the icing with margarine as it makes it slightly acidic. I would suggest you get all the ingredients weighed out ready to ensure you don't forget anything :D

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• Catdragon

  16 April 2012

  Catdragon rated this recipe

  

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• Catdragon

  16 April 2012

  Catdragon commented on this recipe

  Oh forgot to say - I left the pineapple out... I would suggest to bake it in the top of your oven to keep the cooking time as stated - when baked in the middle it took an extra 25 minutes. I also used the recipe but baked in two loaf tins - for 50 minutes - came out brilliantly.

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• Gem

  17 April 2012

  Gem commented on this recipe

  I've never made a carrot cake before, so I wonder if anyone could tell me if you need butter or not? Because this recipe hasn't put it in so I'm a bit confused :/

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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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