cakeaholic
BBC Good Food Member since 20 October 2009
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18 February 2011
" The first time I made this cake I used an 18cm round tin instead of a square one;realising later when it wasnt cooked in the time stated that I should have used a larger tin to compensate. The second time I did it again in a 18cm deep round tin but for 60mins on the centre shelf and Hey Presto! the BEST carrot cake we have ever had. It did feel oily when the baking paper was removed but did not taste oily at all! I put 50g chopped walnuts in and reduced the raisins to 50g. I also felt the cream cheese topping as others suggested was perfect! A family favourite now!"
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20 October 2009
"Perfect cake!! Soooo lemony and moist!! I too used a springform tin and as I have a fan assisted oven the cooking time required was no more than 45-50mins. The secret to its success however is to use more lemons than recipe states. I found using the zest of 3 lemons and 2 fluid ozs of lemon juice in the cake mix; and then the zest and juice of another for the drizzling worked for me. It needs the lemony liquid soaking through the cake to make it work.So squidgy delicious!!Yum yum!! "
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