Comments on: Carrot Cake Recipe

By: Peter

Peter — Sat, 12 Nov 2011 10:28:06 +0000

I found this recipe a while ago and have made it now about 8 times. It’s always been a hit with my friends and family. I find I have to cook it for much longer than instructed, for an hour at mark 5 then a further half hour with foil on top to prevent burning the sides and top. Topping is sweet and that’s how I like it, and it does go quite liquid. To deal with this I return the cake to its expandable tin prior to laying on the topping so it’s prevent it just flowing off and down the sides. In a cold fridge it tends to solidify enough that you can take the tin away after a few hours. Hope this helps anyone wishing to try it!

By: sarah

sarah — Sat, 26 Sep 2009 19:54:20 +0000

RUBBISH RECIPIE: do not make this it is hopelessly rubish wasted £7 on this. not recomenened!

By: Jan

Jan — Tue, 07 Jul 2009 12:24:25 +0000

Very disappointing. Followed recipe to the letter. After 2 hours in oven, STILL not cooked.
Icing, far too sweet and far too sloppy. 400g icing sugar turned the topping into a sludgy goo

By: nina

nina — Sun, 21 Jun 2009 15:32:49 +0000

iz it ezy 4 a 12 yr old coz i want 2 make it 4 m dad coz itz fathers day so plz tel m xxx

By: N Goebel

N Goebel — Tue, 26 May 2009 21:00:09 +0000

there’s a mistake in the amount of sugar for the icing. It can’t be 400g. I tried it and it makes it completely liquid and is far too sweet. I reckon it should be 40g. Possibly a mistake made when converting imperial to metric? It also needs a lot more mixed spice, at least twice the amount stated.

By: Sarah

Sarah — Thu, 13 Mar 2008 03:33:09 +0000

i have made this 3 times and has been lovely ervy time

By: Anna Shaw

Anna Shaw — Thu, 18 Oct 2007 20:49:26 +0000

tasted great – thanks!