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 81-100

• Nadja

  11 March 2009

  Nadja rated and commented on this recipe

  

  Absolutely fabulous cake, I left out the pineapple and used a bit more (organic) carrot - and instead of the frosting mixed some mascarpone with quark (creme fraiche can be used instead), a tablespoon of sugar and a large splash of gran marnier liquer. Served on the side this was a real hit!

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• Mrs Peach

  13 March 2009

  Mrs Peach rated and commented on this recipe

  

  Absolutely fabulous!!! Didn't add pineapple, but put a couple of handfulls of mixed dried fruit instead. Best carrot cake recipe EVER!!! Thank you. x

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• Doreen

  13 March 2009

  Doreen commented on this recipe

  Can someone please let me know what oil they used in this carrot cake receipe. Thanks.

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• gemclarke

  23 March 2009

  gemclarke rated and commented on this recipe

  

  I made this for my mum on mothers day and have got to say that it tasted fab! a really easy cake to make as i've never really baked a cake before but it turned out well.

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• Navster

  23 March 2009

  Navster commented on this recipe

  This recipe was very easy to follow and the cake came out beautifully....I baked it as a Mothers Day treat for my mum and she LOVED it! Thank you so much BBC!!! :)

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• Gemma

  08 April 2009

  Gemma rated and commented on this recipe

  

  Great fool proof recipe, big hit in both my office and my boyfriend's office!

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• kellymathias

  18 April 2009

  kellymathias rated and commented on this recipe

  

  I have just tried this cake for the first time and it came out really well. It is the first time I have made carrot cake and I was surprised at how easy this was. I didn't put in pineapple as not sure I would like that but substitued it for raisins instead. Also would probably not use so many walnuts next time as there seemed to be an awful lot in there but apart from that it was a really good recipe.

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• Amybelle

  20 April 2009

  Amybelle rated and commented on this recipe

  

  Super easy, my colleagues loved it and even my husband has now agreed that carrots in cake isn't a bad thing!

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• Kate

  21 April 2009

  Kate commented on this recipe

  Already rated this once but just made again and wanted to give it another 5 stars! Very easy and always comes out lovely - just sat in the garden with our builders and ate a huge slice with a cup of tea - bliss! Highly recommended cake!

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• my_dunh

  26 April 2009

  my_dunh rated and commented on this recipe

  

  I love the simplicity of the method for making this cake. I used wholemeal flour, mixed spice instead of cinnamon, 100g walnuts and 50g pumpkin seeds. I had to bake it for 15 mins longer than the recipe, but it was deliciouly moist. As the cake came out quite tall, I sliced it horizontally and filled and topped it with the frosting from Angela Nilsen's low fat carrot cake.... divine!!

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• sam

  12 May 2009

  sam rated and commented on this recipe

  

  I made this for my husband who loves carrot cake and he thought it was one of the best ever! I left it in the oven about 15mins longer than suggested with the heat a bit lower and it came out perfect. I will definately make again. Too much cream cheese frosting for my liking but will just half ingredients for next time.

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• mrs Tiggawinkle

  12 May 2009

  mrs Tiggawinkle commented on this recipe

  Delicious I used this recipe for a birthday gift ,To a star spangled friend who was delighted and impressed, Didnt change the recipe just added a few more walnuts, Thankyou x

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• Nishad

  24 May 2009

  Nishad commented on this recipe

  This cake is very good, though a little crumbly. The addition of pineapple is inspired - it works beautifully with everything. The only thing I changed was the addition of orange zest into the cream cheese icing. It just helps to give it a bit of citrussy lift that cuts through the cream cheese, giving another dimension to the overall experiance.

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• Nishad

  24 May 2009

  Nishad rated and commented on this recipe

  

  Oh dear I forgot to rate too. Would make again.

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• Meg

  05 June 2009

  Meg commented on this recipe

  this was lovely, and the cream cheese icing was delicious! didnt add pineapple

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• sarah

  10 June 2009

  sarah rated and commented on this recipe

  

  Gorgeous! Made in a 22cm square tin and omitted the walnuts. Pineapple was a surprisingly good idea! I would've preferred slightly more icing sugar in the frosting, although I do have a sweet tooth!

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• Michele

  05 July 2009

  Michele rated and commented on this recipe

  

  After the cake was in the oven, I realised that I had forgotten to put the oil in. After a few panicked texts and phonecalls to baking experts I decided to chill and see how it turned out. I cut the cooking time to about an hour. It was still light and moist and everyone who ate it thought it was good. I also used the cream cheese topping from the Angela Nielsen Carrot cake recipe and it was very, very yummy. I had to stop myself from licking the bowl out. I will definitely make this again.

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• cebaines

  07 July 2009

  cebaines rated and commented on this recipe

  

  What a fantastic cake. The frosting is delicious (although I added 75g icing sugar as I have a slightly sweeter tooth and the zest of an orange). Nothing but praise and empty plates.

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• katerina

  10 July 2009

  katerina rated and commented on this recipe

  

  simply gorgeous! loved by all

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• steven forrest

  19 July 2009

  steven forrest commented on this recipe

  Cake was very nice - had to add some more icing sugar to the topping and had to cook a bit longer than suggested but prob my oven. Overall very nice cake.

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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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