BBC Good Food

19 April 2009

Tested

"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. "