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This recipe is classed as easy

Rating 3.35 / 5 (1534 votes)

Prep time:
25 min
Cook time:
1 hr 15 min
Serves:
12

Rachel Allen's classic carrot cake is chock-full of raisins and pecans with a zesty orange cream cheese icing

Method

1. Preheat the oven to 150C/gas 2. Oil and line a 13 x 23cm loaf tin with greaseproof paper.

2. For the carrot cake: beat the eggs in a large bowl, then add the oil, brown sugar, grated carrot, raisins and chopped nuts.

3. Sift in the rest of the dry ingredients and bring the mixture together using a wooden or large metal spoon until well combined.

4. Pour the mixture into the prepared loaf tin, smooth the surface and bake in the oven for 1 hour 15 minutes, or until until a skewer inserted into the middle comes out clean.

5. Remove from the oven and allow the cake to cool in the tin for about five minutes before removing. Cool completely on a wire rack before serving.

6. For the icing: beat the cream cheese and butter together in a bowl until well combined. Add the vanilla extract, icing sugar and finely grated orange zest and mix until the icing is smooth and thick. Using a palette knife, spread the icing evenly over the cooled cake, dipping the knife into a bowl of hot water if the icing is hard to spread out. Cut into slices to serve.

Adapted from Rachel Allen, Bake (Collins)

Ingredients

For the carrot cake

For the orange cream cheese icing

  • 250 g cream cheese, chilled
  • 50 g butter, at room temperature
  • 1 tsp vanilla extract
  • 275 g icing sugar, sifted
  • 1 orange, zest only

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Latest Comment

 

I agree with Grahame - re quantities all wrong. I wish I'd used less oil and sugar and more flour, a waste of ingredients really as the cake is far too sweet and oily. My intention was to use this as the base layer in a 4-tier wedding cake, I'm really not sure now.

ChristineH52697 ChristineH52697  Posted 26 Feb 2014 5:11 PM
 

Hi Gwen, thanks for your comment - for more gluten free recipes, take a look at our top 10 gluten free cakes [link] and our gluten free recipe collection [link]

Anna -Good Food Anna -Good Food  Posted 26 Feb 2014 10:21 AM
 

Used a mix off one parsnip two carrots and some sweet potato with the raisins and pecans, I also added the zest of one orange and then used the juice from the orange and fondant icing sugar to make a topping instead of the cream cheese frosting. I used gluten free flour as am coeliac but husband who isn't thought it was lovely moist cake.

GwenM20986 GwenM20986  Posted 24 Feb 2014 11:33 PM
 

I found the ingredients for this to be wrong, it used too much sugar and oil and insufficient flour. I changed it as follows:
125g sugar
125ml oil
200g flour
It is certainly a very moist cake, and I prefer it without the cheese topping, which just adds even more sweetness.

GrahameP34405 GrahameP34405 Posted 23 Feb 2014 2:41 PM
 

Lovely moist carrot cake.

JuneN22302 JuneN22302 Posted 23 Sep 2013 7:11 PM
 

JuneN22302 JuneN22302 Posted 23 Sep 2013 7:06 PM
 

I had only tried shop bought carrot cake and never really liked them....way too sweet. I absolutely love this recipe and despite trying other recipes this remains my favourite and is in constant demand at work

Mumsrule Mumsrule Posted 13 Sep 2013 6:56 PM
 

This cake is delicious. It's very moist so you will need a fork to eat it. I took a tip from a previous comment and halved the icing and there was plenty.

JinnyS4317 JinnyS4317 Posted 10 Aug 2013 10:52 AM
 

Not bad but too much icing. Had to make more cakes to use up the extra icing

LindaD25966 LindaD25966 Posted 22 Mar 2013 3:48 PM
 

I made an eggless version of this cake. I reduced the sugar and some fat as well and it was wonderful. every time i think of it, i want it ! here is my version based on Rachel's recipe [link]

veenaS59480 veenaS59480 Posted 26 Oct 2012 9:32 PM
 

i love this carrot cake

buthcer boy buthcer boy Posted 21 Oct 2012 12:02 PM
 

Hi Choccy Angel, how did replacing the raisins with pecan nuts go?

Tom_Good_Food Tom_Good_Food Posted 27 Sep 2012 5:01 PM
 

Just made this cake with my son. Replacing the raisins with pecan nuts. Really looking forward to tasting it.

Choccy Angel Choccy Angel Posted 26 Aug 2012 9:06 AM
 

If I take out the 100g of raisins, would I have to compensate with other ingredients?

Choccy Angel Choccy Angel Posted 23 Aug 2012 1:29 PM
 

Quick and easy recipe. Awesome taste, moist and perfect at anytime. Thanks!

ShaliniL97952 ShaliniL97952 Posted 27 Jul 2012 9:43 AM
 

Great cake, loads of flavour and very moist.

Re: pieces of carrot. If you use the large grater i.e. the one you use for cheese, its advisable to steam them in a bowl in the microwave first to soften them(no water, just put in a bowl cover with clingfilm and pierce a few times cook full power about 2mins allow to cool before you put in mix. If you use the fine grater you dont need to steam them. Hope this helps.

DavidB73246 DavidB73246 Posted 21 Jul 2012 1:22 PM
 

Hi I made this but dont know if it is was right. The pieces of carrot seemed to large... I used the large grater ie what I would do cheese with. Should I be using a smaller size. Could any one please advise? Otherwise it was lovely

KathrynW83147 KathrynW83147 Posted 13 Jun 2012 6:01 PM
 

The yummiest Carrot cake I have ever eaten! A big hit with everyone. Thank you!!

eileenH69383 eileenH69383 Posted 04 Apr 2012 11:24 PM
 

I turned this recipe into cupcakes and they are absolutely lovely - really moist and the nuts add a great crunch and so much flavour! The recipe made 16 cupcakes, which I then baked for 30 minutes. I missed out the butter in the icing and it works out really well, use about half the icing sugar to cream cheese, plus two more dessert spoons of icing sugar, plus the orange zest. Then I topped the cupcake with a whole walnut....... SCRUMMY

HelenP74620 HelenP74620 Posted 24 Mar 2012 9:14 PM
 

My 11 year-old grandson made this as a treat for my husband's(Grandad's)birthday and it was fabulous - he had a little help from his mum, but we were very impressed! I thought I'd try myself, although I'm not a cake-maker. The result was quite different, but just as tasty. I followed the instructions as closely as I could but it was much darker and firmer than the first one. The only problem was the icing - I used Ricotta cheese and the exact quantities as stated, but it was too runny, even after adding more icing sugar. Where did I go wrong? As it's my husband's favourite cake, I'll be making it again, but would be glad of any tips.

KateF44 KateF44 Posted 05 Mar 2012 3:25 PM
 

cake is very tasty, i love it very much, but i have little problem with it- it very crumbly. tried to put it fridge ,but nothing worked. could anyone suggest anything please Smile

nataliyaN67827 nataliyaN67827 Posted 06 Feb 2012 6:41 PM
 

very nice easy cake i whipped double cream into the frosting made it tastier.

LindaH65882 LindaH65882 Posted 29 Jan 2012 7:07 PM
 

Ok - made the cake - used a round tin so no probs there! I did reduce the amount of sugar though - cake had 120g instead of 200g - could even go down to 100g as it was more than sweet enough. We're not good with wheat flours though so replaced a third of the flour with ground almonds and it worked a treat (used a 1/2 tsp of baking powder as well) - confident enough to replace all the flour with a mixture of ground almonds and chestnut flour with an increased amount of baking powder of course! As for the frosting - we don't want this over sweetened either, so I only used 100g of icing sugar instead of 275g. Again waaaay sweet enough - can't even imagine how sickly it would have been with all of recipe's amount... I made the frosting with marscapone and the butter - going to do marscapone and cream cheese next time - don't think will need the butter as well as the marscapone is obviously high fat and very silky. Had no problems with texture of the frosting even with the reduced amount of icing sugar. All in all the cake was incredibly easy to cook and fabulous to eat - looking forwards to making it again for the birthday!

JacquieF20249 JacquieF20249 Posted 15 Jan 2012 1:20 PM
 

I made this cake today and found it to be every bit as wonderful as I'd anticipated, and more. I'm usually one to stray away from a recipe and add my own things, but this one was so good nothing should be changed at all! For those that want to know how to avoid a runny frosting, the trick is to beat the mixture vigorously to incorporate lots of air- works well with an electric whisker. Then, pop it into the fridge whilst the cake is cooking and you'll have a lovely thick icing!

KarenJ20003 KarenJ20003 Posted 14 Jan 2012 9:14 PM
 

[link] love carrot cake!

DanD48991 DanD48991 Posted 14 Jan 2012 4:34 PM
 

Could I use a round cake tin instead of a loaf tin? If so, what size...? (Wanting it as a birthday cake and round just looks nicer for that I think Smile )

JacquieF20249 JacquieF20249 Posted 10 Jan 2012 5:00 PM
 

Hello deeli, glad you liked the recipe. You could add more sifted icing sugar (make it 300g) and put the icing in the fridge for about half an hour before spreading it over the cake.

Charlotte - Good Food Charlotte - Good Food Posted 10 Jan 2012 10:10 AM
 

Does anybody have any tips on getting thick icing for the top as mine was runny? beautiful cake though and want to try again!

deeli deeli Posted 09 Jan 2012 6:32 PM
 

Just gorgeous!! Try it Loulee!! xx

lilsmee lilsmee Posted 21 Dec 2011 7:34 PM
 

Yup! it was just so yum carrot cake that maybe my best one in my life! hehe...I used soaked brandy raison,cramberry,and some other dries fruits in it that more added extra yum feels I guess.I brought some patients who shareing with my mom now in the hospital and they really loved carrot cake that bit uncommon in Japan!

Chic kaichan Chic kaichan Posted 17 Dec 2011 12:02 AM
 

Got home grown carrots from garden then am going to ready to bake in shortly! yei! Love Rachel`s recipe always thanks...even before done am sure it will so tasty!

Chic kaichan Chic kaichan Posted 08 Dec 2011 9:44 AM
 

ArtemisC9568 ArtemisC9568 Posted 25 Nov 2011 12:14 PM
 

Easiest to make and nicest carrot cake I've ever made / tasted! Love it!

NonG97350 NonG97350 Posted 16 Nov 2011 10:22 PM
 

Best cake ever! I've absolutely adored it.
Cat.

doryD84739 doryD84739 Posted 30 Oct 2011 3:33 PM
 

Fantastic news Dawn! I'm sure Rachel Allen would be chuffed at having impressed your granny :-)

Charlotte - Good Food Charlotte - Good Food Posted 26 Oct 2011 11:17 AM
 

This recipe is amazing! So moist and yummy. My granny, who is a seasoned baker, even asked for the recipe, so I'm well chuffed! One tip (for those who don't know)- don't try to use low fat cream cheese for the topping, I did and it was really runny, had to start again!(Excellent excuse to be naughty though!). Will definitely continue to bake this!

DawnK52458 DawnK52458 Posted 24 Oct 2011 8:49 PM
 

never tried the frosting made a coconut one instead and was omg amazing

stacyH3722 stacyH3722 Posted 17 Oct 2011 9:15 PM
 

was the most amazing cake everyone loved it now making loads of them. its defo worth a try so totally amazing. i made it as part of my wedding cake and the venue where i had my reception wants me to make it for them so must be a hit xxx

stacyH3722 stacyH3722 Posted 17 Oct 2011 9:13 PM
 

I'm a bit disappointed with this, the cake tasted a bit spice heavy though on the positive it was lovely and moist, but the icing was too runny and did not taste like a cream cheese icing. I wish I'd gone with my instincts and cut back on the sugar content. In summary there are better carrot cakes in my opinion.

blulou blulou Posted 18 Aug 2011 10:58 PM
 

I like carrots

keenie keenie Posted 01 Aug 2011 9:25 PM
 

For the cream cheese, I tried it without the butter. Just as lush! I also used the juice of one orange in the cake mix.....came out gooey.....yum!

tracymaria tracymaria Posted 17 Jul 2011 2:59 PM
 

JoannW41383 JoannW41383 Posted 06 Jun 2011 8:41 PM
 

This is the best carrot cake recipe. It was easy and a real hit with all my family and friends I would not change anything, it was very moist and perfect. thank you rachel for this five star recipe.

JoannW41383 JoannW41383 Posted 06 Jun 2011 8:39 PM
 

This is a really good carrot cake recipe - and very easy. I used dark brown sugar (because I didn't have anything else!) and I also used chopped prunes instead of raisins. It worked out really well - lovely and moist and light, but with lots of flavour.

EdwardH25176 EdwardH25176 Posted 04 Jun 2011 1:19 PM
 

good mixture easy

helenL62291 helenL62291 Posted 20 May 2011 2:15 PM
 

This cake is delish an I am making a batch for my husband to sell for red nose day

borobabe borobabe Posted 14 Mar 2011 8:35 PM
 

this cake is delishes and loved by all the family and it's simple to make Smile

Kerry-Cashman Kerry-Cashman Posted 17 Feb 2011 10:16 AM
 

Have made this several times, and always turns out perfect. I am making a few over these over the festive period to hand out as gifts

EmmaD1842 EmmaD1842 Posted 19 Dec 2010 7:33 AM
 

very yummy. definitely making it again but the topping was a bit runny, overall delicious, thankyou for this great recipe Smile

chloeD49618 chloeD49618 Posted 03 Dec 2010 1:59 PM
 

TrevorM85313 TrevorM85313 Posted 01 Dec 2010 9:47 PM
 

Lovely cake! Delicious flavour. Will definitely make it again.
However it did need more than 1hr 15mins baking time.

gillianD31439 gillianD31439 Posted 29 Oct 2010 7:50 PM
 

tasted great but a bit too oily.

MonicaS57961 MonicaS57961 Posted 17 Oct 2010 12:28 PM
 

ginuK9683 ginuK9683 Posted 28 Aug 2010 11:03 PM
 

awesome! rachel allen is really good in demonstrating the process of her cake products.. easy to follow. kudos!

AkeehL92346 AkeehL92346 Posted 26 Aug 2010 2:32 PM
 

Why so much icing?

Big Cook Big Cook Posted 13 Aug 2010 12:24 PM
 

Made this cake a few times now, absolutely fantastic every time. Going to try the sandwich tin method next time, love it with and without the icing, moist scrumptious and simply a delicious cake recipe that could not be easier to bake.

chappie 1331 chappie 1331 Posted 08 Jul 2010 9:41 PM
 

Not having done this exact recipe, but something very similar regarding quantities, I have baked in TWO x 9" sandwich tins and then split the frosting between the middle and top. Same temperature, but took approximately 45 minutes to cook - you just need to keep checking it as with any sandwich cake.

vonny 1 vonny 1 Posted 08 Jul 2010 1:54 PM
 

Fantastic - best carrot cake I have tasted

TracyL34498 TracyL34498 Posted 22 May 2010 11:04 AM
 

i made this cake yesterday and it came out really yummy and soft. my friend kept saying 'its delicious' Smile...
i am wondering what the baking time/temperature should be if i used a 8x1.5" (20x4cm) round cake pan instead of a loaf tin?? any ideas anyone??

nieloupharA41252 nieloupharA41252 Posted 21 May 2010 10:16 PM
 

Lots of great comments about this cake!

jilly18 jilly18 Posted 21 Mar 2010 9:50 AM
 

Lovely recipe ! I make muffins with the mixture mostly, needless to say they don't last 24 hours..my kids and hubby love them.

JoanneL4 JoanneL4 Posted 17 Mar 2010 3:41 PM
 

This cake is fantastic i made it as a treat for the ladies at work they liked it so much i came home and printed six copies for them.Moist with fantastic flavour keeps well and just gets better well worth trying.

Michelle70 Michelle70 Posted 07 Mar 2010 3:57 PM
 

Excellent cake - for my review see: [link]

Red Beans n Rice Red Beans n Rice Posted 28 Feb 2010 7:08 PM
 

Absolutely fabulous and so easy to make! -will make again and again.

IrenJ86976 IrenJ86976 Posted 25 Jan 2010 1:25 PM
 

One of the nicest and easiest carrot cake recipes ever! Will be making again this weekend!

alibot alibot Posted 22 Jan 2010 2:56 PM
 

Hi there i made this carrot cake it was yum i rate this five star,to decorate the top i used orange glitter looked as good as it tasted,i will bake this again.Only one prob i ate to much. lol

janeM61386 janeM61386 Posted 15 Jan 2010 5:57 PM
 

Thank you for putting this recipe together Rachel! I had made this cake to take for a dinner and my friends couldn't stop raving about it. The hostess even asked me for the recipe and needless to say she was promptly directed to this page. PS. The cake was judged to be better than the one sold at a local restaurant who is renowned for it's carrot cake! And I am going to make this for Christmas too! Thanks again and Season's Greetings to you!

Warsha Warsha Posted 21 Dec 2009 6:13 PM
 

Hi Rachel, I love your Carrot Cake recipe. Its so easy and really yummy. Thank you so much for sharing your recipe.
I love it, its so yummy. I am going to make this for Christmas.
Regards, Peggy (Singapore)

PeggyT99568 PeggyT99568 Posted 13 Dec 2009 3:07 AM
 

I love Rachel Allen, and I must recommend you try this recipe -- it's the best carrot cake I've ever made. I added orange zest and halved the icing quantity.

@ngmunchkin @ngmunchkin Posted 02 Dec 2009 10:47 AM
 

Made this cake its really nice, but don't think it needs 275g of icing sugar, about 125 would be more then sweet enough.
A little bit of vanilla extract would a bit more flavour too.

EmiliaL61801 EmiliaL61801 Posted 25 Nov 2009 11:15 PM
 

Very nice.... just a quick question, Are the flowers edible and where can I buy them?

jenniferO86769 jenniferO86769 Posted 14 Nov 2009 7:26 PM
 

great recipe love the coconut touch. very moist too

calF95305 calF95305 Posted 25 Oct 2009 8:45 PM
 

Fantastic - delicious and really easy. Made a perfect birthday cake for my daughter

LesleyM43121 LesleyM43121 Posted 21 Oct 2009 9:40 PM
 

its worth watching the video as Rachel beats together the sugar eggs and oil until pale before adding the other ingredients. This is not mentioned in the recipe or "bake" and really alters the cake texture. Sally

SALLYF67503 SALLYF67503 Posted 19 Oct 2009 10:27 AM
 

its delicious

thangesR6601 thangesR6601 Posted 05 Oct 2009 8:26 AM
 

Very easy to follow, followed written recipe and it worked fine so discrepancy in ingredients not a problem. Cake absolutely gorgeous, really moist and kept well for a week.

JosieC92751 JosieC92751 Posted 19 Sep 2009 5:56 PM
 

I tried it and the result was exactly as seen on TV. I wonder why there are differences in couple of items and I followed the measures shown on TV.

How do I make the eggless version? Appreciate suggestions. Thanks.

NoeleenM67212 NoeleenM67212 Posted 24 Aug 2009 3:05 PM
 

Yes I agree with Marie. the quantities are slightly different in the video and the ingredients list. Anyway I followed your video and it came out excellent. Thanks.

JudithR29862 JudithR29862 Posted 20 Aug 2009 5:02 PM
 

I tried this recipe and me and my family loved it. Thank you Rachel for this wonderful easy recipe. However it would benefit people like me who are on a diet plan if you could mention the calories in your recipies. Thank you! Sorry its five star rating I clicked it wrong.

JudithR29862 JudithR29862 Posted 20 Aug 2009 4:59 PM
 

I have only just started baking but I have made this cake many times and had compliments time and time again. It's light and moist and the orange icing is lovely. I've have this as one cake and as small cup cakes and they've all turned out perfect.

Marie P Marie P Posted 13 Aug 2009 8:53 PM
 

Wow, never liked carrot cake before I tried this one. Its so moist and gorgeous, I couldnt stop eating it oops! All I would say is PLEASE CHECK THE AMOUNT OF CARROT! it should be 250g not 300g. Otherwise it is still gorgeous but too soft and moist that its impossible to slice! Cant recommend this pud enough

MassoumehH85637 MassoumehH85637 Posted 05 Aug 2009 8:32 AM
 

this cake is a weekly must in our house the best ever, i am known for this cake,never use icing wonderful without it... only problem difficult to slice as its lovely and moist ....any ideas on a cure?

patriciaD21403 patriciaD21403 Posted 14 Jul 2009 4:56 PM
 

tried this yesterday. Excellent result. I only used 250grms carrot and added a little more flour. Mixture looked quite wet but cooked to perfection in time given. Had no cream cheese so used orange flavoured butter icing. Worked well, Pam

PamelaG32835 PamelaG32835 Posted 12 Jul 2009 11:07 AM
 

I was crazy enough to volunteer to bake the 3 weding cakes for a friend ... this recipe sounds very easy and the commends very positive. So will try this today. However I won't be using the original icing of this recipe, as I need a hard one. Fingers crossed.

Anonymous Anonymous Posted 04 Jul 2009 10:13 AM
 

I made the carrot cake last week. It turned out amazing and I'm 13. My parent said it tasted delicous. I will defeatly made it again.

Anonymous Anonymous Posted 02 Jul 2009 5:03 PM
 

I have made this receipe it tastes nice , never imagined in my life that with using carrot a cake can be made.I will be mking this receipe again & again , but it will nice of you to let us know if a person is vegetarian then what would be the alternate options instead of eggs .

Anonymous Anonymous Posted 30 Jun 2009 11:55 AM
 

just made this cake the orange cream cheese icing is far too runny
and there is loads left over other recipe i have just looked up uses a 1/4 of the ingredients half a bowl full to throw away very dissapointed

Anonymous Anonymous Posted 24 Jun 2009 8:46 PM
 

I have made this recipe on many an occasion - an absolute success. It has just the right combination of spice,sweet and moistness. I will be making this again and again.

Sehr Sehr Posted 22 Jun 2009 11:43 AM
 

Has anyone had any problems with the centre of their cake not cooking properly? I have follweelp!d the written recipe and wondering whether I should put just 250g carrots not 300g. I am trying to so this for the top tier of my wedding cake! Please h

helenR36463 helenR36463 Posted 15 Jun 2009 9:22 PM
 

Made this yesterday, but it turned out too wet. only cooked half way thro. Any ideas what I did wrong, I followed the recipe to the letter. Had to cook it longer "out of the tin"

Radarman Radarman Posted 14 Jun 2009 10:19 AM
 

Did nobody else notice that Rachel says 250G grated carrots in the video but recipe says 300G. I just made this cake as per printed receipe and it was too much carrot and not enough cake. Will try again - still tased good though - just too wet.

eekie1 eekie1 Posted 10 Jun 2009 7:27 PM
 

i have had this recipe for many years now i got it off another cook i worked with i still use it at chelt ladies coll.and it works every time i now have to make this recipe for cupcakes

shirleyG94505 shirleyG94505 Posted 10 Jun 2009 11:10 AM
 

The recipe is lovely and I have made it several times so far. What I found was that you could sieve

JadeW83522 JadeW83522 Posted 25 May 2009 8:35 PM
 

Really great carrot cake, except the icing went a bit too runny so ended up eating it without, was still very nice

cookie monster28 cookie monster28 Posted 05 May 2009 2:25 PM
 

Love carrot cake but have never made one until after reading all the positive comments re this recipe. Absolutely delicious

RUTHS73363 RUTHS73363 Posted 28 Apr 2009 2:16 PM
 

Great cake. I decided to just do an orangey icing drizzled over and it was a great success. The 'Cooks Note' had me puzzled!! A cut

SuE94923 SuE94923 Posted 26 Apr 2009 7:31 PM
 

The best carrot cake I've ever tasted. I would half the icing as it made far too much.

Lynsey3 Lynsey3 Posted 18 Apr 2009 11:32 AM
 

Suggestion for the runny icing: I would either put less cream cheese, maybe 200g or 190g or use the 250g but put the icing in the fridge while the cake is cooling.

ZahraaA33880 ZahraaA33880 Posted 15 Apr 2009 8:30 PM
 

OMG this is the besttttt carrot cake in the world!!! sooo easy to make and so delicious.

ZahraaA33880 ZahraaA33880 Posted 15 Apr 2009 8:23 PM
 

Just baked this cake, and yes the cake its self is very yummy but i have to agree with some of the previous post- the icing is very runny. Would probably try another one in future-anyone any suggestions>>

DeborahK58324 DeborahK58324 Posted 14 Apr 2009 10:12 PM
 

I just baked this very yummy,healthy and easy to bake cake as a favour for a friend and it turned out so fabulously good and I was thinking of doing again in couple od days. It came out as my expectations. thank's rachel.

maryS6305 maryS6305 Posted 24 Mar 2009 12:39 PM
 

I made this cake for mothers day yesterday and definately got a 'thumbs up' by all the family. The icing is abit runny, but I added 300g of cream cheese and less icing sugar and it was perfect! Look forward to making this again and again!

VickyH99348 VickyH99348 Posted 23 Mar 2009 2:22 PM
 

Really easy recipie to follow and very moist and tasty. The icing however lets it down, there is far too much and it is really runny. Next time I make this I will change the topping.

LindaB5855 LindaB5855 Posted 16 Mar 2009 4:53 PM
 

Made this today and it was easy to make. The quantity of icing is far too much! Only needed about a third of it and it was a bit runny.

snoogans888 snoogans888 Posted 08 Mar 2009 6:36 PM
 

yum yum yum the best carrot cake in the world and so easy to make, thankyou rachel.

MariaD29709 MariaD29709 Posted 05 Mar 2009 4:43 PM
 

I made this cake, wonderful taste, but the icing was runny

fletchian fletchian Posted 26 Feb 2009 6:55 PM
 

"Cook's note" mentions Jam filling, while it is nowhere mentioned in the recipe and ingredients. I assume it's a mistake, carried over by another recipe?

LillianL17047 LillianL17047 Posted 20 Nov 2008 2:56 PM
 

This cake is brilliant really easy to follow and everyone loved it!

GeorginaB72617 GeorginaB72617 Posted 19 Nov 2008 12:40 PM
 

I also baked this recipe into 12 individual muffins, topped with the cream cheese topping..gorgeous...makes you want more

KATYBUN KATYBUN Posted 12 Nov 2008 2:00 PM
 

made 2 versions of this cake today: first in the loaf tin as recommended, and then in a shallower rectangular tin, with added orange juice and zest added to the mix - the 2nd cake cooked in just under 45 mins. both delicious!!

mokujen mokujen Posted 02 Nov 2008 9:28 PM
 

I made this recipe into 12 individual muffins and baked them for approx 25mins .....delicious!

AngelaS5595 AngelaS5595 Posted 19 Oct 2008 3:17 PM