Carrot cake

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• Prittii

  28 April 2012

  Prittii rated and commented on this recipe

  

  This cake tastes very good, but it's too much information in one recipe. The frosting is delicious... In combination with this cake it's perfect, but it wouldn't work for a normal carrot cake. Probably most people wouldn't guess this is a carrot cake... The cinnamon and walnut stand out much more than the carrot. Anyway, still a very unique and delicious recipe.

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• Traxxy

  06 May 2012

  Traxxy rated and commented on this recipe

  

  Excellent recipe, I made it for a friend who doesn't like nuts and I didn't know they loved it! I also have to cook for about 10 mins longer than stated.

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• Pincuid

  06 May 2012

  Pincuid rated and commented on this recipe

  

  Amazing recipe! The cake went down a storm with friends and family :) I did make a few modifications just because I felt like experimenting with it. Apart from the walnuts and pineapple I also added some raisins to the mix. I left the raisins and walnuts to soak for an hour in a mixture of pineapple juice and rum which made them nice and plump. Also, for the frosting I put in some vanilla extract , grated orange zest and a bit of orange juice which made it oh so lovely with a nice tangy taste. I would recommend this recipe to anyone (even if they've never baked before) since it's quite easy to make and very rewarding :D

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• Amanda

  07 May 2012

  Amanda commented on this recipe

  I read the comments so doubled the icing and sliced the cake in half and sandwiched it together with icing as well as on top. I didn't put any pineapple into it. This is one of the best carrot cakes I have ever made. It is delicious

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• Amanda

  07 May 2012

  Amanda rated this recipe

  

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• Jane

  19 May 2012

  Jane commented on this recipe

  I left out the pineapple and put in a few raisins instead as this is how we like our carrot cake. Lovely

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• Jane

  19 May 2012

  Jane commented on this recipe

  I left out the pineapple and put in a few raisins instead as this is how we like our carrot cake. Lovely

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• dinners

  21 May 2012

  dinners rated and commented on this recipe

  

  Love this recipe! Really simple, used to find it needed 10-15 minutes extra in my gas oven but have since moved house and it comes out roughly in time in the new electric oven. Usually make it without the pineapple as I don't really think it adds much and have made it a few times without the walnuts as my friend at work does not like them. All in all a lovely cake!

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• Lady Marmalade

  24 May 2012

  Lady Marmalade rated and commented on this recipe

  

  Delicious. Try the pineapple, sounds mental but really works. A pinch of salt in the batter is good.

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• Bubatronic

  26 May 2012

  Bubatronic rated and commented on this recipe

  

  I'm reraly not a fan of Carrots, but I've made this cake on a few occasions and allways goes down a storm!

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• Jane H

  27 May 2012

  Jane H commented on this recipe

  Lovely cake- first time bake for it. Used all ingredients listed. Quite cinnamon-ey. I might reduce by half teaspoon next time. I also added a little of the orange and lemon juice from the zested fruits to the topping. Lovely!!

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• MarielleB

  03 June 2012

  MarielleB rated this recipe

  

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• CrazyChef

  03 June 2012

  CrazyChef commented on this recipe

  Trying it now.. Will let you know how my modifications turn out!

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• Traxxy

  04 June 2012

  Traxxy commented on this recipe

  Superb cake!! I don't use the pineapple and it still is one of the best carrot cakes!

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• sally

  06 June 2012

  sally commented on this recipe

  my friend wants this as a layer on her wedding cake......any ideas on how well it would freeze? i have to transport 2 layers of cake from essex to sheffield by train the day before the wedding and won't have time to make it the day before the wedding....so thought i could freeze them and decorate the night before up in sheffield :/ thanks

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• jen

  11 June 2012

  jen commented on this recipe

  Made this for my partners birthday. He loved. It tasted so yummy :)

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• Jyoti

  14 June 2012

  Jyoti commented on this recipe

  I followed the recipe, the cake came very nice, soft. But instead of eggs I used vegetable oil and water. Unfortunately, all my hard work went in vein due the icing. As per the recipe 125g of unsalted butter is far too much. The cake only taste butter, yuck!! :-( I think 50g butter, 200g soft cheese, 85-90g icing sugar will do the job.

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• Lavender&Oregano

  24 June 2012

  Lavender&Oregano commented on this recipe

  Great recipe, once the carrot is grated it is a straight forward easy bake cake. I used pecan nuts instead of walnuts, which gave a sweeter taste. The frosting I felt needed more icing sugar I didn't like such a strong cheese taste, I also used very light cream cheese which didn't affect the over all out come. Will definitely use this recipe again.

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• Lavender&Oregano

  24 June 2012

  Lavender&Oregano rated this recipe

  

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• purdy

  03 July 2012

  purdy rated and commented on this recipe

  

  Made this for a friend of mine who loves carrot cake. Have never made carrot cake before but it turned out perfectly and went down a storm, even with my husband who would much rather have lemon drizzle. I left out the walnuts as the small children were going to eat it and didn't have any pineapple but threw in a couple of handfuls of raisins for good measure. I simplified (and reduced the calories slightly) the topping - sugar, cream cheese and a touch of lemon juice - delicious! Will definitely make again

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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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