Carrot cake for Dizzypink!

So made one for new year's, but had to substitute the bicarb of soda with more baking powder so the end result is probably denser than I'd have liked, still gorgeous though. I've wanted to have a go at proper frosting for a while now, and it's just as good as I'd have hoped, YUM





Also YC helped make this banoffee pie, should go down well at tea!

[gruntygiggles]

Yay, I'm very glad someone tried it. It'll keep for aaaaaages if you just put it something airtight. It looks lovely Maria....well done and I'm chuffed to bits you liked it. Tis true that it is lighter with the bicarb...but who cares, it tastes the same xxx

SeeeeeeeLOBBER , I am giving this a go

Hmmm...... cake....... carrots........

Would this count as one of my five a day?

Per slice

I finally got round to having a go at making it and I have to say it is absolutely nomnomalicious, is so moist and the flavour of all the spices isn`t overpowering. I didn`t have any light brown muscovado so had to use the dark and it did make the cake very dark coloured but I`ll make sure I get the correct stuff for next time.

I did try using low fat cheese for the topping and I mixed it with the low fat spreadable butter which was disastrous... the low fat cheese was a bit runnier than the full fat stuff and the "spreadable" butter was way to soft for the topping. I had to go out butter and cheese shopping but the second attempt was great.

I`ll be making another one in the week as a birthday cake and hope it tastes as good as this one does. I won`t bother next time with the candied peel as it just didn`t need it, the lemon zest gave enough flavour in the topping.

[dizzyblonde]

oh How I have to make time to do this.....nom nom nom!!!

[Littlepeahead]

I make carrot cake quite often, can't stand the stuff myself but the Essex cricket team seem to like it so I bake it for them. I tried your recipe instead of my regular one (from Good Housekeeping) and the cake looks good but the icing is a bit runny and has started to migrate down the sides of the cake, not that it really matters as long as most of it stays on top. I've put it in the cool conservatory and hopefully this will ensure the icing firms up a bit.

I'm taking it in to work for my colleagues tomorrow as I was off work on my birthday due to the snow so they missed out on cake then.

[gruntygiggles]

Claire that cake looks amazing!!! I'm so glad you liked it. I haven't made one for a while as it was just too easy to eat it...not good for the diet.

LPH - looks fab but I see what you mean about the icing. Saxo has the same problem and it's usually because of overwhisking or mixing. You just need to cream the butter until it's really soft, then literally fold in the cream cheese and other ingredients, but who cares...it all tastes the same.

I'm just chuffed you all like it xxx

nom nom, mine's all gone now, typical! I can't say I had an issue with the frosting, it was lovely. I creamed Stork marg into mascarpone soft cheese, then added the icing sugar, vanilla essence and lemon zest. Seemed to work just right although I was unsure as to how the Stork marg would work instead of butter but we only had salted in the fridge so I didn't have much choice!