There are so many recipes for carrot cake but this one turns out perfectly every time. It is light and moist yet firm enough to take the weight of sugar paste icing. There is the optional addition of rum-soaked raisins and we’ve given information to enable you to adjust this cake to cater for nut allergies.
Scaled for different sized tins from a 4 inch (10cm) to a 13 inch (33cm) with cooking times with clear step by step instructions, including how to line the cake tin
There are instructions on how to use the recipe to make carrot cake cupcakes and also carrot cake bars.
Also included are suggestions for fillings and toppings including a recipe for traditional cream cheese frosting.
Storage instructions and keeping times are included.
Extra yummy and a perfect bake every time. Lovely and moist and perfect with a Trex buttercream flavoured with the New York Cheesecake flavouring.
— Fiona Dalzell, 1st February 2018
My son-in-law's favourite. I have made this cake more times than I can remember, and it is always a winner. I recently 'by way of change' made a different (Mary Berry) recipe. The family were "reasonably" polite, but said it wasn't up to my usual standard.
— Pam Armitage, 2nd February 2018
Carrot cake is by far one of my favourite cakes. This recipe is the best carrot cake I have tasted. The fact that it contains carrot helps me justify eating lots of this cake.
— Hayley Morgan, 2nd February 2018
Delicious, moist, full of flavours.
— Carole Smitherman, 1st May 2018
Moist, carroty, delicious.
— Jackie Frost, 1st May 2018
Party in the mouth, lovely flavour.
— Andrea Bonas, 1st May 2018
I just had to tell you your carrot cake recipe is awesome. My son manages a large sports shop with many staff who constantly ask when I’m making another carrot cake. They do stock takes frequently and he takes a carrot cake for the staff.
— Pauline Sidwell, 18th June 2018