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Any ideas as to why this happened?, approved=true, user_name=Tracie, hs_createdate=1716176735148, rating_new__1_5_=4, rating=80, id=13316385536}, {comment_text=Used this recipe since I was a student. Never ceases to impress., approved=true, user_name=Bridget, hs_createdate=1716176735112, rating_new__1_5_=5, rating=100, id=13316229485}, {comment_text=Great recipe. Easy to follow, easy to make. Timing was correct. Icing quantity was spot on. Tasted great and got lots of compliments. Will be making again :), approved=true, user_name=JP, hs_createdate=1702249884116, rating_new__1_5_=5, id=11175475863}, {comment_text=Loved it. Had know made it many times, for friends and family. Thank you, approved=true, hs_createdate=1702249884089, rating_new__1_5_=5, id=11175716461}, {comment_text=Brilliant never fails., approved=true, hs_createdate=1702249884012, rating_new__1_5_=5, id=11175589927}, {comment_text=I have made this recipe many times. For a change try replacing the carrots with beetroot. Yum!!, approved=true, hs_createdate=1702249883680, rating_new__1_5_=5, id=11175716459}]}
Reviews
110
What did you think of this recipe?
helen fullerton
Great
5
Lee Healey
Love it
5
Kathryn Needham
100% the best ever carrot cake.
5
Soso
Stands up to the name
5
Tracie
I have made this twice recently, both times it was thoroughly enjoyed, however there was quite a bit of excess oil left in the cake container after it had been eaten.
Any ideas as to why this happened?
4
Bridget
Used this recipe since I was a student. Never ceases to impress.
5
JP
Great recipe. Easy to follow, easy to make. Timing was correct. Icing quantity was spot on. Tasted great and got lots of compliments. Will be making again :)
5
Unknown
Loved it. Had know made it many times, for friends and family. Thank you
5
Unknown
Brilliant never fails.
5
Unknown
I have made this recipe many times. For a change try replacing the carrots with beetroot. Yum!!
Pre-heat oven to 180°C bake (160°C fan-forced). Grease a 23cm cake tin (6cm deep) and line with baking paper.
Sift Edmonds Self Raising Flour, spices and Edmonds Baking Soda into a large mixing bowl. Stir in Edmonds Wholemeal Flour and Chelsea Raw Sugar or Chelsea Organic Coconut Sugar. Add walnuts, carrot, raisins and coconut and stir until combined.
In a separate bowl, whisk eggs, Simply Canola Oil and vanilla. Make a well in the dry ingredients and pour liquid ingredients into the dry ingredients. Mix until just combined.
Pour the cake mixture into the prepared tin and smooth the surface. Bake for 40-50 minutes or until cooked (when a skewer inserted into the centre of the cake comes out clean). Remove from oven, cool for 10 minutes then remove from the cake tin and peel away the paper. Swirl icing over the cake once cold.
Cream Cheese Icing Beat Tararua Butter and cream cheese together until combined. Stir in Chelsea Icing Sugar, then beat mixture on high speed until light and fluffy.
I have made this twice recently, both times it was thoroughly enjoyed, however there was quite a bit of excess oil left in the cake container after it had been eaten.
Any ideas as to why this happened?
4
Bridget
Used this recipe since I was a student. Never ceases to impress.
5
JP
Great recipe. Easy to follow, easy to make. Timing was correct. Icing quantity was spot on. Tasted great and got lots of compliments. Will be making again :)
5
Unknown
Loved it. Had know made it many times, for friends and family. Thank you
5
Unknown
Brilliant never fails.
5
Unknown
I have made this recipe many times. For a change try replacing the carrots with beetroot. Yum!!