Carrot cake

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

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

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

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

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.

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

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

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

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.

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

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

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!

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!

[link] love carrot cake!

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 )

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.

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

Just gorgeous!! Try it Loulee!! xx

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!

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!

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

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

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

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!

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

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

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.

I like carrots

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!

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.

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.

good mixture easy

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

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

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

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

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

tasted great but a bit too oily.

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

Why so much icing?

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.

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.

Fantastic - best carrot cake I have tasted

i made this cake yesterday and it came out really yummy and soft. my friend kept saying 'its delicious' ...
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??

Lots of great comments about this cake!

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

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.

Excellent cake - for my review see: [link]

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

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

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

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!

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)

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.

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.

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

great recipe love the coconut touch. very moist too

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

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

its delicious

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.

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.

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.

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.

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.

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

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?

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

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.

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.

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 .

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

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.

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

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"

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.

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

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

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

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

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

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

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.

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

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>>

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.

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!

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.

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.

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

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

"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?

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

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

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!!

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