The ultimate makeover: Carrot cake

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• Claire

  17 January 2009

  Claire rated and commented on this recipe

  

  tasty and moreish, I substituted cranberries for the raisins and threw in a handful of broken pecans. I also added a teaspoon of grand marnier to the icing.

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• SusanB

  19 January 2009

  SusanB rated and commented on this recipe

  

  Excellent recipte - made this cake and took it to work for my Birthday - now all my colleagues want the recipe - very easy to make and foolproof. Tastes wonderful

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• SusanB

  19 January 2009

  SusanB commented on this recipe

  Excellent recipe - made this cake and took it to work for my Birthday - now all my colleagues want the recipe - very easy to make and foolproof. Tastes wonderful

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• asjas

  21 January 2009

  asjas rated and commented on this recipe

  

  This cake is delicious! I was so surprised, as low fat baking recipes often aren't very good but this one is even better than the very good 'full fat' recipe for carrot cake I've always used. It's easy to make, very light, moist, tasty, and it looks good too. I am so impressed, I shall be trying more of Angela's recipes! (I used sunflower oil and the South African 'plump bold raisins', and made the cake in an 8" round deep cake tin instead as I don't have a square one. I also didn't make the frosting, it's great on its own without it).

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• muffin mad molly

  21 January 2009

  muffin mad molly rated and commented on this recipe

  

  My family loved this. I used dark brown sugar and a 7 inch square tin as that was what I had. It looks a bit dry in the picture but mine came out wonderfully moist. I didn't bother with the topping as we're cutting down on fat but really did not miss it. Will make again and again - a real find. Well done! (Wish the site would use Imperial measures as well - it's a bit difficult to measure eg 15g on most scales.)

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• Lubna

  27 January 2009

  Lubna commented on this recipe

  it looks great...but what's rapeseed oil?n if quark is like creme fraiche wats the difference with soft cheese?

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• Azucar

  30 January 2009

  Azucar rated and commented on this recipe

  

  Nice and moist. Recipe very easy to follow, no funny surprises. I made a double batch for colleagues, it went down very well, many requests for the recipe. If I made again, I'd probably want to add a little crunch to the texture - seeds, or the walnuts I think someone already suggested. Spices could be yanked up a little, as could the orange peel... All in all, good stuff!

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• nic

  05 February 2009

  nic rated and commented on this recipe

  

  I love, love love! Highly recommended. Ive made it twice now and it came out perfect each time. Perfect!

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• Gwen

  11 February 2009

  Gwen commented on this recipe

  Can anyone tell me what size tin they used for this cake? Would a 2lb loaf tin be ok or do I need a square shallow cake tin?

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• asjas

  17 February 2009

  asjas commented on this recipe

  The first time I made this cake I used sunflower oil and it was absolutely delicious. The second time I used rapeseed oil as per the recipe and found the flavour of the oil overpowering and (for me at least) unpleasant in a cake, so I definitely won't be doing that again! I'll stick to sunflower oil in future as it made a big difference.

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• asjas

  17 February 2009

  asjas commented on this recipe

  The first time I made this cake I used sunflower oil and it was absolutely delicious. The second time I used rapeseed oil as per the recipe and found the flavour of the oil overpowering and (for me at least) unpleasant in a cake, so I won't be doing that again! I'll stick to sunflower oil in the future as that much better.

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• Karen

  18 February 2009

  Karen rated and commented on this recipe

  

  I made this the other day and didn't get around to making the frosting. We all loved it, my little boys (1, 3 and 5) all thought it was fab too (even without the icing). It's definitely not an all-in-one recipe though! By the time I was finished I had a large pile of dirty dishes... Worth the effort though, the instructions are very clear and it came out perfectly. Lovely and moist and fruity. I think it's even better today 3 days later if you can manage to keep any for that long!

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• littlechef

  24 February 2009

  littlechef commented on this recipe

  Quark is a virtually fat free (only 0.2g of fat in 100g) soft cheese. I got mine from Morrison's in London.

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• JoanneBesli

  10 March 2009

  JoanneBesli commented on this recipe

  this sounds lovely. im going to try it this weekend.

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• joyous

  23 March 2009

  joyous rated and commented on this recipe

  

  Really moist and yummy, the topping was delicious!

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• Lein

  28 March 2009

  Lein commented on this recipe

  Loved this carrot cake! Since I don't eat sugar, I used 60 grams of fructose instead. Fructose caramalises quicker than normal sugar, so you can't bake it above 160C. Normally I have to adjust the recipes, but this one was perfect for using fructose! The cake was still juicy and the flavours tasted excellent. Thanks a lot Angela!

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• shally007

  19 April 2009

  shally007 rated and commented on this recipe

  

  I wanted to do a carrot cake and decided on this recipe as opposed to the others as it appeared a healthier option (it had more carrots, included wholemeal flour and included less oil) I doubled the recipe to cook it in my brownie tray 40 cm x 29 cm. I also didn't measure the orange juice in which I soaked my raisins - I squeezed every last drop out of the oranges. I also added 1tsp ground nutmeg and 1tsp mixed spice and used vegetable oil instead of rapeseed oil. For the topping I opted for the 'drizzle' option as featured in the 'Yummy scrummy carrot cake recipe' but using lemon juice instead of the orange juice. The result was stunning! The cake is light, moist and utterly delicious. The raisins are plump and juicy and the drizzle top was just the right amount of sweetness. This recipe is already printed and at the front of my recipe folder. I will definitely be making this cake again.

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• Lisa

  13 May 2009

  Lisa rated and commented on this recipe

  

  Quite simply the best carrot cake ever. Lovely and moist and it kept well-wrapped for days. Even my daughter who says she hates carrot cake loved it. I would give it 10 stars and it has made it into my husband's 'top cakes to ask for' list!

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• Lushious

  16 May 2009

  Lushious rated and commented on this recipe

  

  Lovely

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• Ruth

  24 May 2009

  Ruth rated and commented on this recipe

  

  Really nice, moist and very moreish! loved the topping too, since im a massive fan of cheesecake.

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Ingredients

FOR THE CAKE

• 1 medium orange
• 140g raisins
• 125ml rapeseed oil
• 115g plain wholemeal flour
• 1 tsp baking powder , plus a pinch
• 1 tsp bicarbonate of soda
• 1 rounded tsp ground cinnamon
• 140g dark muscovado sugar
• 280g finely grated carrots (about 375-400g carrots before peeling)
• 2 eggs
• 115g self-raising flour

FOR THE FROSTING

• 100g light soft cheese , straight from the fridge
• 100g Quark
• 3 tbsp sifted icing sugar
• 1/2 tsp finely grated orange zest
• 1 1/2 tsp lemon juice

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Difficulty and servings

Cuts into 16 squares

Preparation and cooking times

Prep 30 mins

Cook 1 hr

Cake only

Ingredients

FOR THE CAKE

• 1 medium orange
• 140g raisins
• 125ml rapeseed oil
• 115g plain wholemeal flour
• 1 tsp baking powder , plus a pinch
• 1 tsp bicarbonate of soda
• 1 rounded tsp ground cinnamon
• 140g dark muscovado sugar
• 280g finely grated carrots (about 375-400g carrots before peeling)
• 2 eggs
• 115g self-raising flour

FOR THE FROSTING

• 100g light soft cheese , straight from the fridge
• 100g Quark
• 3 tbsp sifted icing sugar
• 1/2 tsp finely grated orange zest
• 1 1/2 tsp lemon juice

PER SERVING

217 kcalories, protein 4g, carbohydrate 31g, fat 9 g, saturated fat 1g, fibre 2g, sugar 21g, salt 0.52 g

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