Thursday, July 20, 2006

Carrot Cake Recipe


This easy recipe makes a deliciously moist, lightly spiced cake that cuts well. The cream cheese icing is soft and creamy with a hint of lemon.

This recipe has been revised for use in a 20cm diameter round pan. If you'd like the old recipe (to fit a 20cm square cake pan), just send us an email.

Serves about 8-10.

We use a 20ml tablespoon and 250ml measuring cup for all of our recipes.

167ml (2/3 cup) oil (we use a mild-flavoured oil, such as sunflower)
2 large eggs (we use eggs with a minimum weight of 59g)
1/2 teaspoon vanilla extract (1 teaspoon natural vanilla essence)
124g (1/2 cup) drained crushed pineapple (unsweetened)
180g (1 1/3 cups) finely grated carrot
80g (2/3 cup) chopped pecan nuts
295g (1 1/3 cups) caster sugar
200g (1 1/3 cups) plain flour
1 teaspoon ground cinnamon
1 1/4 teaspoons bicarbonate of soda
Extra chopped pecan nuts, for decorating

Preheat oven to 180 degrees Celsius (160 degrees Celsius fan-forced).

Grease the side and base of a 20cm diameter (inside top measurement) round cake pan. We use a springform pan for easy removal of the cake. Line base and side of the pan with non-stick baking paper.

Stir oil, eggs, vanilla, pineapple, carrot, pecans and caster sugar together in a large bowl. © exclusivelyfood.com.au

Sift in flour, cinnamon and bicarbonate of soda.

Stir until combined.

Pour mixture into prepared pan.

Bake for 55-65 minutes. When the cake is ready, a thin-bladed knife or wooden skewer inserted into the centre of the cake will come out without any batter attached.

Cover cake with a clean tea towel and allow to cool in pan.

When cake has cooled, spread top and sides with cream cheese icing and sprinkle with extra pecans.

Store cake in an airtight container in the refrigerator. We allow slices of the cake to come to room temperature before serving.

Cream Cheese Icing Recipe
60g cream cheese, softened
30g (1 1/2 tablespoons) butter, softened
2 teaspoons (10ml) fresh lemon juice
180g (1 1/2 cups) icing sugar, sifted

Using an electric mixer or electric hand-held beaters, beat cream cheese, butter and lemon juice until light and fluffy. Gradually beat in sifted icing sugar and beat until icing is smooth.
© www.exclusivelyfood.com.au

88 Comments:

Anonymous Anonymous said...

Delicious. Really moist. I cooked it in a bundt tin because I didn't have a square one. Cut down the cooking time by ten. Really happy with it! T

13/8/06 10:15 pm  
Anonymous Anonymous said...

Looks and sounds really good! What temperature do you bake this at?

23/8/06 9:27 pm  
Blogger Amanda & Debbie said...

We bake this cake at 160 degrees Celsius (in a fan forced oven).

23/8/06 9:53 pm  
Anonymous Anonymous said...

Can you replace the pineapple and walnuts (that are in the cake)with something else(flour, more carrot) thanks
DD

3/3/07 2:35 pm  
Blogger Amanda & Debbie said...

You could omit the walnuts or replace them with another type of nut.

The pineapple adds sweetness, flavour and moisture to the cake. We aren't sure whether you could replace it without negatively affecting the cake. If you are looking for a carrot cake recipe that doesn't contain pineapple, you could try this one.

7/3/07 4:23 pm  
Anonymous Dorcas said...

Hi Amanda and Debbie,
I love carrot cake, and i would like to try this one out.However, i think this cake might be too sweet, do you think if i use dark brown sugar i can reduce the sugar to 1 cup? Can i bake them in 12 cup standard muffin pan instead of a whole cake?
Thanks for your recipe and websites. I trusted this site as I have bake your butterfly cake and Jam drop, both come out perfectly.
Cheers,
Dorcas

13/8/07 11:32 am  
Blogger Amanda & Debbie said...

Hi Dorcas

We're not sure whether reducing the amount of sugar would have a negative effect on the cake. If you do try reducing the sugar, please let us know how it turns out. You could also reduce the sweetness of the cake by leaving the icing off, or reducing the amount of sugar in the icing.

This recipe should work well in a muffin pan although it may make more or less than 12 individual cakes. You will probably only need to bake the muffin-sized cakes for about 25 minutes (we'd keep an eye on them and test them with a knife or skewer to determine whether they were cooked through).

15/8/07 11:59 pm  
Anonymous Jade said...

I baked this cake on the wkend, and between my husband, FIL and myself, there is only one slice left on Monday morning.

I have NEVER eaten carrot cake before, so didn't know what to compare it to, but Hubby said it is fantastic. I modified the recipe by adding another tspn of mixed spice as hubby likes his carrot cake spicy. It turned out really well, and even he was surprised at the flavour the pineapple imparts to the cake - he is normally not keen on cooked pineapple.

He did say that the icing was 'cheesy' enough? Will it work if I use a higher proportion of cream cheese to butter? Or maybe even using mascarpone?

Thanks for your wonderful recipes! I have tried the choc mud, banana cake and carrot cake and they all turned out awesome!

20/8/07 10:18 am  
Blogger Amanda & Debbie said...

Hi Jade

Yes, you could increase the amount of cream cheese in the icing to boost the cream cheese flavour.

We haven't made a mascarpone icing but would guess that it would probably have a milder flavour as mascarpone tends to be less 'cheesy' than cream cheese (well, to our tastebuds at least!)???

Here is a recipe for a cream cheese icing with a higher proportion of cream cheese.

90g cream cheese
15g butter
150g icing sugar
1 teaspoon lemon juice

Use the same method as in the recipe above.

22/8/07 2:05 pm  
Anonymous Anonymous said...

This is the 2nd Cake I've made using your recipe. The 1st time was a banana cake, it was the best banana cake I've made and had, everyone says it is very good.
I made a Carrot Cake today although i don't like carrot and walnet at all. But it is an amazing mixture, the cake tastes good and moist.
I like the cream cheese topping. it is just so good.
Thanks

25/8/07 3:49 pm  
Anonymous Anonymous said...

hi amanda and debbie,
i noticed that u guys dont use baking powder in this recipe.
does this mean that the cake wont rise? is it going to be a bit heavy?

thanks

11/9/07 12:36 am  
Blogger Amanda & Debbie said...

The bicarbonate of soda (baking soda) reacts with the acidic ingredients in the cake to produce carbon dioxide gas. The carbon dioxide gas causes the cake to rise.

11/9/07 9:57 pm  
Anonymous Anonymous said...

Thanks so much for this recipe!!! Fantastic - easy and delicious! So moist and has kept really well. I'm a novice baker and this was very easy. I'm not a fan of nuts so left those out. I used this for my son's first birthday cake and it was a huge hit with kids (of all ages!) - very very yummy!

11/10/07 12:37 pm  
Blogger Hema said...

This was incredible.
Absolutely loved it, and it'll be decorating my parties for years to come!

I did however, use a slightly 'cheesier' topping, omitting the butter and increasing the lemon juice for a more sour taste. And if anyone might be interested,

105 g cream cheese
150g icing sugar
4 tsp lemon juice.
whipped, in the same method as the recipe calls for.

Thanks guys!

22/10/07 10:03 am  
Blogger wendyywy said...

Hi, may I know whether the juices of the carrots are drained, or the grated carrots are put in as they are.

7/1/08 3:57 am  
Blogger Amanda & Debbie said...

Hi Wendyywy,

We don't drain any juice from the carrots before adding them to the mixture.

7/1/08 2:16 pm  
Anonymous Liz said...

Hey im Liz.. im 18... live with my boyfriend and have started recently baking cakes again for my boyfriends pleasure :)(and my own of coarse)

He loves banana cake but has never tried a carrot cake yet so im going to make him this one tomorrow :) I will tell you how it goes :)

If its a hit with him I will also try out your banana cake recipe :)

11/1/08 10:50 pm  
Anonymous Panna said...

Excellent, used sultanas instead of nuts but very happy. Top recipe. Now I'll have to invite someone over to share it with!

19/1/08 7:15 pm  
Anonymous tintin83 said...

***grate recipe***
made two of this cake.
one with the stated ingredients with added teaspoon of Nutmeg- turned out grate. the nutmeg added a little extra kick.

The second cake i used base recipe and added 2/3 cup of mixed fruit along with nutmeg, a pinch of Chinese allspice and some crushed walnuts. This turned out perfect also. The recipe takes dry to moist additions well and rises perfectly without becoming too airy.
Agree that the icing did need a bit more cream cheese but i found with the more spiced cake i made - the sweeter icing opposed to 'cheesier' icing worked best.

30/1/08 9:41 pm  
Anonymous Emma said...

Made this yesterday and it turned out really nicely...the cake was moist and delicious!

I added an extra squeeze of lemon juice to the icing and the flavour was just right.

The next time I make this I will make a larger amount of the icing, because there wasn't enough to adequately cover the sides of the cake (could still see the brownness of the cake).

Thanks for a great recipe!

2/2/08 10:41 am  
Anonymous Anonymous said...

THANKYOU....
For Recipe's that actually work.
I have made alot of your sweet recipes and I never worry whether they will turn out or not.

This Cake I made for my Grandmothers Birthday yesterday.
She adorded it, My kids and Husband devoured it, and are asking for another to be made.
The previous day I made the chocolate cake for my girlfriends birthday... It was gorgeous also.

Keep up the Fab recipes girls
Cheers
Amy

P.S I used Lime instead of Lemon for the icing

25/2/08 6:48 pm  
Anonymous Joanne said...

THANK YOU for this delicious recipe. Was easy to follow for a first time baker. Is it possible to double the quantity of cake by doubling the ingredients?

22/3/08 10:29 pm  
Blogger Amanda & Debbie said...

Hi Joanne,

Yes, you could double the ingredients and bake two 20cm diameter cakes.

If you are interested in the quantities you'd need for a 20cm square cake (about 1.3 times the size of the 20cm round cake), please send us an email.

27/3/08 5:22 pm  
Anonymous Anonymous said...

I have baked this cake twice
and both times I have had great comment.
The first time i used pecan and it was great
the second time i used walnuts and ginger and both staff and family said it is yummy

8/5/08 3:15 pm  
Anonymous Veronique said...

We've recently moved to Mauritius from Perth - I have yet to find walnuts, never mind pecans! Almonds, peanuts, cashews, hazelnuts and pistachios are it. Which would be best? Yours is my favourite site - I love reading your recipes even if I don't immediately make them! Plus, you make everything foolproof! Thank you.

10/6/08 2:28 am  
Blogger Amanda & Debbie said...

Hi Veronique,

We would use almonds or pistachios as a substitute for the pecans.

12/6/08 9:18 am  
Anonymous Anonymous said...

awesome cake - i doubled the mix and divided the cake in two then put cream cheese in the middle and all over the top then decorated - people loved it and commented on where i bought it from! id love to post a pic if you want to see!

thanks

Colleen

21/7/08 11:49 am  
Blogger Amanda and Debbie said...

Hi Colleen,

We would love to see a photo of your cake. You could post a link to your cake photo in the comments section or send us an email.

21/7/08 11:58 am  
Blogger Shanty said...

Hi Amanda & Debbie,

It's very moist and delicious.

But how do you apply the cream to make it looks nice and even?

thanks

15/8/08 8:59 pm  
Blogger Amanda and Debbie said...

Hi Shanty

The cream cheese icing spreads very easily. We use a spatula, the back of a spoon or a flat-bladed knife to spread it over the cake.

22/8/08 10:18 am  
Anonymous Kate said...

Beautiful results, as always, ladies. Even better than the recipe from a certain well known Ms. Hay... I made hers last week and it came out slightly tasteless (even after I'd added a little more cinnamon in the batter.)

My family found it a little bit too sweet though, I'm wondering if it's the sugar amount or the pineapple? Although the pineapple definitely helped the texture I think, it came out beautifully moist, and adds a little extra something while still keeping it a carrot cake. This one's definitely going to be a regular in my household :)

2/9/08 4:36 pm  
Blogger Amanda and Debbie said...

The canned crushed pineapple that we use is unsweetened and isn't as sweet as fresh ripe pineapple. Unless the pineapple that you used was very sweet, most of the cake's sweetness would have come from the sugar (in the cake batter and icing).

To reduce the overall sweetness of the cake, you could
1) reduce the amount of icing sugar and increase the amount of cream cheese in the icing, and/or
2) reduce the amount of sugar in the cake batter (though we aren’t sure whether this would negatively affect the texture of the cake).

3/9/08 7:11 pm  
Anonymous Anonymous said...

Hello, I have made your chocolate cake before and it was amazing. I was just wondering can I use self raising flour in this recepie? Or wholewheat (not meal) self raising flour?

11/9/08 12:53 pm  
Blogger Amanda and Debbie said...

The cake already contains a raising agent (bicarbonate of soda). If you were to use self-raising flour instead of plain flour, the cake might rise too much and then collapse.

17/9/08 11:31 pm  
Blogger Alesha said...

Hello,
I wanted to bake the cake in a lerge loaf tin, would the carrot cake recipe you have for the square tin suit a large loaf tin? If so, can I please be sent the modified recipe?
Thanks Alesha.

7/10/08 10:50 am  
Blogger Amanda and Debbie said...

Hi Alesha

What are the dimensions of your loaf tin?

7/10/08 9:24 pm  
Anonymous Anonymous said...

Hi Amanda & Debbie

I have made this cake twice now and both times it has tasted absolutely divine. There is only one problem that I've had both times and that is that the cake doesn't rise very high. I remade it the second time being extra careful with measurements and even bought fresh bicarb of soda just in case but still the cake was quite flat. Any suggestions? I should add I've made a few of your other cake recipes without any probs. Thanks!

8/10/08 5:19 pm  
Blogger Amanda and Debbie said...

Did you make any changes to the recipe (ingredient quantities, pan size, oven temperature or baking time)?

12/10/08 9:31 pm  
Anonymous Anonymous said...

This is yet another brilliant cake recipe. I replaced the pineapple with finely chopped fresh, ripe mango and it was superb.

17/10/08 5:53 am  
Blogger anonymous said...

After craving carrot cake I decided I'd have a go at making one, and I am by no means a good cook. Found this recipe and loved it. Now my husband wants me to make it all the time and all my workmates asked for the recipe - I told them it was a family secret! Just kidding, printed it out for them. Am going to try making the banana cake this weekend. Thank you for sharing your great recipes.

17/10/08 4:49 pm  
Anonymous Anonymous said...

Hi guys

I am the lady who had problems with the cake not rising. No I followed the recipe exactly as specified; oven temp, cake tin size & ingredients. I'm stumped!

20/10/08 1:15 pm  
Anonymous Anonymous said...

Hi, would really like to try this recipe out. Don't have peanut oil at the moment, would sunflower oil work? Or what other substitudes are ok?

Also, is it possible to bake this in a 2lb loaf tin?
Thks!

29/10/08 12:35 am  
Blogger Amanda and Debbie said...

Sunflower oil can be used in this recipe.

What are the dimensions (length and width) of your loaf tin?

29/10/08 11:10 am  
Blogger Amanda and Debbie said...

To the lady whose cake didn't rise: We aren't sure what the problem could be. If you are happy with the taste and texture of the cake but would like it to be taller, you could make two cakes and sandwich them together with icing. If you make the cake again and it doesn't rise, it would be great if you could email us a photo of the cake (it might help us figure out the cause of the problem).

29/10/08 7:19 pm  
Blogger Sharon said...

Hi,

Made your banana cake and it was fantastic. Thanks.

Can I cook the carrot cake in a 20 x 9 x 6cm loaf tin? What would be the suggested time?

Also, I'm living in Japan and can only get sweetened tinned pineapple. Will this make the recipe too sweet? If so, how can I reduce the sweetness?

Thanks.

6/11/08 11:21 am  
Anonymous Anonymous said...

Just thought I would let you know that I have made your carrot cake several times now. I have cooked it successfully in a loaf tin. Also I have made it with no eggs (used 'no egg' egg replacer) and spelt flour for my son who is allergic to wheat/egg. I added about 1/3 of a cup more spelt flour than the recipe said as I forgot to cut down the liquids (you need less liquid with spelt flour). I also added a bit extra bicarb with the spelt version - probably about 2tsp total.

11/11/08 4:26 pm  
Anonymous Anonymous said...

Made the carrot cake on the weekend, left out the nuts tho! Is a very nice cake although i do have a better one and felt it needed more spices but overall was yum to eat.
Will be trying the orange cake next weekend ... :o) Jane

17/11/08 3:44 pm  
Anonymous Anonymous said...

Hi...I am planning to make the carrot cake as my dad loves carrot cake but I don't have peanut oil or sunflower oil. Would olive oil or corn oil be a substitute for peanut oil? thanks.

20/11/08 9:09 am  
Blogger Amanda and Debbie said...

Corn oil would be suitable to use in this recipe.

21/11/08 10:29 pm  
Blogger Amanda and Debbie said...

Hi Sharon

Sorry we have taken so long to reply. Unfortunately, we haven't tried making the cake in a loaf tin, so we can't recommend a baking time. We suggest that you keep an eye on the cake and test with a knife or wooden skewer when it looks/feels ready. We don't think the cake would be too sweet if sweetened pineapple was used.

16/12/08 12:28 am  
Anonymous Anonymous said...

Amanda and debbie this is the PERFECT carrot cake recipe ever written!I made it using the recipe you emailed me for a square tin.Everyone at the tea party LOVED it and hasseled me for the recipe!My husband works at a car workshop and bought some slices down for the boys. He said they literately disappeared in less than 2 minutes. They keep on asking him, when the wife will bake more! Definately a FOOLFROOF carrot cake!

19/12/08 9:58 pm  
Anonymous Anonymous said...

Hi I am in the US and my god daughter wants a carrot cake for her birthday. I was wondering if you could convert recipe to make 3 9inch round pans ? I will post picture and review from party.
Thanks!

22/1/09 12:56 pm  
Blogger thereddeer said...

I made 1.5 times the recipe and baked cupcakes instead of one big cake - it made 18 cupcakes and they are delicious!! They freeze well too. Thanks for a wonderful recipe.

BTW I posted about the recipe on my blog :)

29/1/09 10:21 am  
Blogger Amanda and Debbie said...

To the person who asked about making three 9 inch cakes: We suggest you multiply the above ingredient quantities by four, and then divide the batter evenly among the three cake pans.

30/1/09 10:29 pm  
Blogger Veronique said...

Help! I'm living in Mauritius and cannot find tinned pineapple - they've run out! I used fresh instead, and the cake just fell apart - I'm left with crumbs! Is there something I can do to the pineapple to prevent this? I run a coffee shop and this cake is the most popular item we sell so I'm desperate!PS Is there anything I can do with cake crumbs?

9/2/09 5:51 pm  
Anonymous Anonymous said...

Hi, would like to make this in a large tin 275 x 325 x 80mm. Could you please advise how much batter to make and what the cooking time would be?

10/2/09 3:06 pm  
Blogger Amanda and Debbie said...

Hi Veronique

We aren't sure why fresh pineapple would make the cake crumbly. We would try crushing, stewing and then draining the pineapple in an attempt to replicate canned pineapple.

12/2/09 10:51 pm  
Blogger Amanda and Debbie said...

To the person who asked about making the cake in a 27.5cm by 32.5cm by 8cm pan: You could multiply the ingredient quantities by 2.5 (for a slightly thinner cake) or 3 (for a slightly taller cake). Unfortunately, we can't help with the baking time as we have not made the carrot cake in that pan size.

12/2/09 11:59 pm  
Anonymous Anonymous said...

Hi - I would love to make this in a small Bar/loaf tin. Only two in our household! Tin size approx length 20cm x width 12cm x depth 6cm. Would I halve the ingredients ?
Thank you

14/2/09 4:42 pm  
Blogger Amanda and Debbie said...

For a bar tin of that size, we would multiply each of the ingredient quantities by 0.75. If you do this, you'll need to use 1.5 eggs. However, if you would prefer use a whole number of eggs, you could halve the ingredient quantities and make a thinner cake.

23/2/09 11:37 pm  
Anonymous Anonymous said...

I made this cake yesterday for my Mother's Birthday, and it is delicious! so moist, and it was very easy to make. Was a big hit, thanks for a great recipe!

24/5/09 11:32 am  
Anonymous Anonymous said...

Hi, my cake had a really hard and dark brown outer crust. Why is this so? my oven thermometer indicated that the temp is 180 degrees celsius.

4/6/09 1:18 am  
Blogger xxxsimmyxxx said...

Love this cake, is it suitable for freezing before being iced?

29/6/09 12:15 pm  
Blogger Amanda and Debbie said...

This cake is suitable to freeze (iced or uniced).

29/6/09 1:10 pm  
Anonymous sarah said...

Wow you guys are goddesses love love love your recipes, all of them and this is just such a great website. Keep putting the recipes up, I love everything i have made from here so so much.

7/7/09 11:31 pm  
Anonymous Anonymous said...

for those who want it slightly healthier, I used 2/3 cup caster sugar instead of the 1 and 1/3 cups, and used 1/3 cup olive oil and 1/3 cup soy milk. still turned out nice! also used 1 cup of wholemeal plain flour and 1/3 cup white plain flour.

4/8/09 5:10 pm  
Anonymous Charmaine said...

A divine carrot cake, so moist and tasty that every family member enjoyed it, even those that weren't carrot cake fans. Love the pecan nuts used instead of the traditional walnuts used in carrot cakes. Be sure to add the chopped pecans to the frosting at the end because it gives it an extra taste kick. Beautiful.

10/10/09 3:47 pm  
Anonymous Anonymous said...

have just made this cake .. its in the oven as we speak! can not wait til its cool and i can try a bit.. smells absolutely divine! i added about 1/2 tablespoon of nutmeg to the mix to give it just a little bit more spice..should be nice i think! this is the 3rd recipe i have cooked off your site.. the caramel slice was hands down the BEST i have ever had and so very easy to make. Thank you for giving such lovely, easy to make recipes that can be made everyday. I have a 16 month old and another on the way and have little time to cook the things i enjoy cooking. Keep up the great work!
~Samantha.

17/10/09 2:21 pm  
Blogger Kel said...

Easiest recipe ever and loved by everyone. You ladies really make my cooking very very easy. Thank you

27/10/09 1:22 pm  
Anonymous Anonymous said...

OMG!!! Fabulous Recipe. The cake was super delicious.

26/1/10 12:08 am  
Anonymous Lauren said...

Made this as dessert for a bbq and it was just perfect. Everybody loved it and it was easy to make but still impressive (as are all the other recipes I've made from this website!)

1/2/10 7:03 pm  
Anonymous Anonymous said...

This cake is amazing, I can't say that enough times! The best I have ever eaten or made. It went in 1 night and instant requests for more. I even made mini carrot decorations out of royal icing for the top. Love your work!

23/2/10 9:18 pm  
Blogger Jenni said...

Hi Amanda & Debbie,

I have a carrot cake recipe which I need to beat the eggs n sugar with electric mixer. With your recipe, I don't need to? I only stir it all together? thanks.

15/3/10 5:25 pm  
Blogger Amanda and Debbie said...

Hi Jenni

You do not need an electric mixer to make the cake batter.

17/3/10 11:46 am  
Anonymous Anonymous said...

WOW!!! This cake is fantastic!
I'm allergic to pinepapple so I substituted the pineapple with apple sauce, and also walnuts, instead of pecans. It turned out great, as do all your recipes.
Thanks so much

PINEAPPLE ALLERGY: APPLE SAUCE WORKED GREAT AS A SUBSTITUTE

12/4/10 2:43 pm  
Anonymous Celia said...

Thanks Amanda and Debbie for another great recipe! I'm always directing friends to your website! I made some minor adjustments to the cake recipe: replaced the 2/3 cup oil with canola oil and milk combined to make up to 2/3 cup (about half-half). I also used just 2/3 cup of caster sugar as opposed to the 1 1/3 cup. Still resulted in a moist, flavoursome cake and sweet enough for me!

6/5/10 8:32 pm  
Anonymous Anonymous said...

Excellent receipt, ladies. I've made this cake a few times. Just love it absolutely. I've also recommended it to my friends and colleagues. Thank you! Hui

24/2/11 3:07 pm  
Blogger Ivy said...

Hi Amanda and Debbie

Baked this cake today. Very delicious. I made some changes to the recipe:

1/2 cup oil
250g caster sugar
230 spelt flour

Thanks for the wonderful website.

LP

27/2/11 4:09 pm  
Anonymous Anonymous said...

omgee!!! i absolutely love this recipe..a life saver!! honestly i never thought that i wud pull it off but thankies soo much for sharin!!! lookin forward to tryin sum more

26/4/11 9:14 am  
Blogger michhes said...

Nice! I don't normally love carrot cake but this was great. I used walnuts within and on top. The pineapple really contributes to the moisture of the cake. A little bit on the sweet side for the wife but I like sweet ;-)

3/7/11 12:22 pm  
Anonymous Kassie said...

Made this today and it turned out amazing! What an awesome recipe! Thank you

10/10/11 9:54 pm  
Anonymous Anonymous said...

Hi Ladies can this cake be iced with fondant?? I would like to use it as one of the tiers for a wedding cake, it looks delicious.

17/10/11 1:11 am  
Anonymous Anonymous said...

My husband won't usually eat cake but he inhaled this and he wants me to bake another one now! Thanks for another brilliant recipe!

10/2/12 5:57 pm  
Blogger Mandy D said...

I've made this twice now and it's fantastic. I use a 22x22 square cake pan, multiply the ingredients by 1.5 and cook for an extra 15 minutes and it turns out perfectly. I cut mine up and freeze it in portions....

24/6/12 1:47 pm  
Anonymous Holly Lanagan said...

Hi Amanda and Debbie, I just wanted to let you know what a huge success this recipe is. I have been making it for quite some time now and it never fails to impress. People tend to use words like "divine", "delicious" and "superb"!

Most recently, I served it at a function and I must admit that even I was impressed with its beautiful, moist texture. Thank you both for such a fool-proof crowd pleasing recipe - you girls really know your stuff!

1/3/13 5:45 am  
Anonymous Anonymous said...

Love love love your website!I have tried a few of your recipes now and all have become favourites. I agree with some of the other comments on this one though. Moist cake, rose beautifully but needs a cheesier icing as it was quite sweet. Can't wait to try your new pumpkin soup recipe!

4/5/13 8:29 pm  
Blogger alaleh said...

This comment has been removed by the author.

12/7/13 1:56 am  
Blogger Unknown said...

I used unsalted butter instead of oil and it came out lovely.

13/4/14 8:20 pm  

Review this recipe/article

Subscribe to Post Comments [Atom]

Have you made this? Share a photo in our Flickr group.

<< Home