Carrot cake

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olive magazine

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Recipe by 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 61-80

• annie

  30 October 2008

  annie rated and commented on this recipe

  

  Really delicious moist carrot cake. I left out the pineapple and walnuts. The timing was pretty much spot on.

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• maria

  24 November 2008

  maria commented on this recipe

  i tried the cake without the topping and it came out excellent. with the pineapple its better.my husband liked it so much and i did it again i rate this cake five star

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• kittybaker

  06 December 2008

  kittybaker commented on this recipe

  I love this recipe .... I was a little worried about so much oil so used half oil/half water ... and instead of the topping i just made in 2 sandwich tins and used a butter icing in the middle .... IT IS DELICIOUS !!!

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• rose16

  06 December 2008

  rose16 rated and commented on this recipe

  

  This cake is a deffent MUST !!! i didn't have any cinamon so used ground spice instead also used peacons as we dont like walnuts. Still tasted great though. However a problem i found was with the cream topping a lot more icing sugar was needed. So took a bit of time experimenting. Otherwise highly recomended.

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• cakeaholic

  19 December 2008

  cakeaholic commented on this recipe

  Could anyone tell me what type of oil to use in this cake?

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• Lee-Anne

  20 December 2008

  Lee-Anne rated and commented on this recipe

  

  I have just made this cake for X-mas, not reading how many people it served, I doubled the quantity with a dash of freshly ground nutmeg.... now I´ve got two huge cakes and 24 cup cakes for the kids, quite cute!!! Never thaught making carrot cake was so easy! Love it x

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• Katie Loves Cakes

  05 January 2009

  Katie Loves Cakes rated and commented on this recipe

  

  Made this for my mum's birthday and it went down a treat. It was MASSIVE (so enough for everyone) and stayed lovely and moist for the next day, great with coffee!

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• JoseHop

  11 January 2009

  JoseHop rated and commented on this recipe

  

  This cake looked great and tasted delicious, but next time I might leave the butter out of the frosting to try and cut down on the fat.

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• Nicola

  01 February 2009

  Nicola rated and commented on this recipe

  

  It worked well, but I have to say I was expecting it to taste a lot better...I found it a bit average, and I have certainly had better carrot cakes before. The tinned pineapple in it didn't really improve the overall cake the way I thought it would.

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• cherrypumkin01

  06 February 2009

  cherrypumkin01 commented on this recipe

  does it matter which oil is used for this recipe.

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• starman

  13 February 2009

  starman rated and commented on this recipe

  

  I left out the pineapple and walnuts but added 2 oz coconut and 1oz pecans and it was absolutely delicious. My cake making is a bit hit and miss but this looked the part and tasted amazing and like many other people on here I had so many compliments and requests for another one - which is in the oven now! I just used buttercream for the topping with some of the orange and lemon juice squeezed in, yummy!!

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• starman

  13 February 2009

  starman commented on this recipe

  Oh and both times I have used sunflower oil, think you can use any though.

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• paul w

  13 February 2009

  paul w commented on this recipe

  Advice required. Am going to make try this tonight for my wife for tomorrow. Problem is I love nuts but she's allergic to them! Is there a halfway house: something to match texture of nuts without being a nut?

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• Danni @ olive mag

  13 February 2009

  Danni @ olive mag rated and commented on this recipe

  

  Best carrot cake recipe by a mile.

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• Tricia Jones

  14 February 2009

  Tricia Jones rated and commented on this recipe

  

  this is the nicest carrot cake i have ever tasted it was gorgeous, i never used the pineapple chunks though!

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• Suzanne

  19 February 2009

  Suzanne rated and commented on this recipe

  

  I baked this with the walnuts but without the pineapple (as I didn't have any). Like others on here, I found that the cooking time had to be extended to 2 hours! Which I've never had to do with my oven. The result was delicious, but unfortunately the Cream Cheese Frosting just tasted like cream cheese! Will try using more icing sugar next time or maybe buttercream as per a previous comment.

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• Suzi

  22 February 2009

  Suzi rated and commented on this recipe

  

  This is a fantastic recipe. I made it last night for a family birthday party and everyone loved it, even those that don't like pineapple. (I didn't mention the pineapple till after everyone had eaten it!) I didn't use the walnuts and my cake tin was 24 cm but the cooking time was just about spot on, I have a fan oven & took it out 5 minutes before the recipe cooking time stated and it was so moist & lovely. The frosting is to die for, I added a little orange juice to it. You must try this!!

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• Josephine

  02 March 2009

  Josephine rated and commented on this recipe

  

  i don't think it needed as much oil as it called for. but great all the same!!

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• Applemuncher

  03 March 2009

  Applemuncher rated and commented on this recipe

  

  Fabulous recipe - I've mad it lots of times. The recipe calls for Soft Brown Sugar but doesn't specify light or dark so I bought dark. When you make the cream cheese, make sure you follow the instructions and mix in the butter with the icing sugar, if you do it any other way you'r left with tiny butter lumps that you can't get rid of (don't know why).

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• Tracey

  04 March 2009

  Tracey rated and commented on this recipe

  

  I made this cake with selfraising flour because i didn't have any bicarbonated soda or plain flour and i also missed out the pineapple, it still worked out perfect its a fab cake i love mine with a nice cuppa tea.

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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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