Carrot Cake Cooler

 

The BEST Carrot Cake You’ll Ever Make FACT! | Cupcake Jemma

Video taken from the channel: CupcakeJemma


 

Incredibly Moist Carrot Cake Recipe Homemade Carrot Cake

Video taken from the channel: Inspired Taste


 

Three Carrot Cake Decorating Ideas

Video taken from the channel: Baking Butterly Love


 

The BEST Carrot Cake Recipe With Cream Cheese Frosting Bakery Style Carrot Cake

Video taken from the channel: Emma’s Goodies


 

How To Make Carrot Cake with Natasha Pickowicz

Video taken from the channel: Munchies


 

How to Make the BEST Carrot Cake with Cream Cheese Frosting!

Video taken from the channel: Oh Yum with Anna Olson


 

Amazing Carrot Cake Recipe

Video taken from the channel: Preppy Kitchen


20/20 Carrot Cake Cooler. What’s up, Doc? Nothing LOONEY about this carrot smoothie, just superb nutrition to get your day started off right. INGREDIENTS (serves 1): 2 scoops Vanilla 20/20 Fiber/Protein Powder. I love  this drink!

It’s perfect for an afternoon pick-me-up, as most juices are, for me at least! It’s subtly sweet and creamy with a zingy ginger surprise!Bake at 325 degrees until the cake centers spring back when touched lightly-about 45 minutes for large pans, 35 to 40 minutes for small pans. Allow cakes to cool in the pan on a cooling rack before frosting with Cream Cheese icing.

Carrot Cake. This Carrot Cake is from a reader, the lovely Dorothy of Tennessee in the States, a long-time reader of RecipeTin Eats. She promised it was dead easy, foolproof, ultra moist with a heavenly flavour.

One bite was all it took. Generously spray the slow cooker liner with cooking spray, preferably one with flour in it. If your slow cooker cooks unevenly, rotate the insert (not the liner) 90 degrees ever 30 minutes or so.

Let the cake cool. Once we bake and ice your World’s Best Carrot Cake™, we flash freeze it, wrap it in decorative tissue paper, accents and cellophane, and place it on ice packs in a styrofoam cooler box. The cake is surrounded by foam beads to provide more insulation and prevent movement. A less-dense and wonderfully moist carrot cake with canned mandarin oranges rather than pineapple.

A friend shared the recipe with me and I made it to celebrate the birth of my son (a birthday cake). It tastes best if you let it sit in the refrigerator overnight. Heat oven to 350°F.

Grease bottom and sides of one 13x9-inch pan or two 8-inch or 9-inch round pans with shortening; lightly flour. In large bow. Baking the cake. When it comes to baking the cake, divide the batter between two buttered and floured cake pans and bake until done. The cake layers bake in the oven for 35 to 40 minutes (they smell fantastic).

After baking, let the layers cool. Carrot Cake has always been a favorite of mine BUT I am a little picky. I am not a fan of “plain” carrot cake you know the kind without any extras, typically from a boxed mix.

The thing is the “extras” are where the magic happens: flavor, texture, moistness.

List of related literature:

Automatic coolers may be employed in some cake production.

“Food Engineering Aspects of Baking Sweet Goods” by Servet Gulum Sumnu, Serpil Sahin
from Food Engineering Aspects of Baking Sweet Goods
by Servet Gulum Sumnu, Serpil Sahin
CRC Press, 2008

The second purpose of the cake cooler is to remove water vapor.

“Sunflower: Chemistry, Production, Processing, and Utilization” by Enrique Martínez-Force, Nurhan T. Dunford, Joaquín J. Salas
from Sunflower: Chemistry, Production, Processing, and Utilization
by Enrique Martínez-Force, Nurhan T. Dunford, Joaquín J. Salas
Elsevier Science, 2015

Gently transfer the cake, still in the pan, to a cooling rack and let it cool to room temperature, then refrigerate it for at least 6 hours; overnight would be better.

“Baking: From My Home to Yours” by Dorie Greenspan
from Baking: From My Home to Yours
by Dorie Greenspan
HMH Books, 2013

At serving time, return the cake to the bowl in which it was cooked, cover with plastic wrap and aluminum foil, and steam it again in the same manner for about 1 hour, until warm in the center.

“Essential Pépin: More Than 700 All-Time Favorites from My Life in Food” by Jacques Pépin
from Essential Pépin: More Than 700 All-Time Favorites from My Life in Food
by Jacques Pépin
HMH Books, 2011

This is not a recipe you’d make when you’re camping or backpacking (although if you were car-camping, you could very likely have all the ingredients in your portable cooler).

“Foraging Wild Edible Plants of North America: More than 150 Delicious Recipes Using Nature's Edibles” by Christopher Nyerges
from Foraging Wild Edible Plants of North America: More than 150 Delicious Recipes Using Nature’s Edibles
by Christopher Nyerges
Falcon Guides, 2016

Mix it thoroughly to make an orange frosting and pipe little carrots on top to decorate your cake.

“Carrot Cake Murder” by Joanne Fluke
from Carrot Cake Murder
by Joanne Fluke
Kensington Publishing Corporation, 2009

Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a cooling rack and allow them to cool to room temperature.

“Every Last Bite: A Deliciously Clean Approach to the Specific Carbohydrate Diet” by Carmen Sturdy
from Every Last Bite: A Deliciously Clean Approach to the Specific Carbohydrate Diet
by Carmen Sturdy
Victory Belt Publishing, 2020

Let cool to room temperature, then refrigerate until ready to use, up to 1 day, or freeze for up to 3 months.

“Canning for a New Generation: Updated and Expanded Edition: Bold, Fresh Flavors for the Modern Pantry” by Liana Krissoff, Rinne Allen
from Canning for a New Generation: Updated and Expanded Edition: Bold, Fresh Flavors for the Modern Pantry
by Liana Krissoff, Rinne Allen
ABRAMS, 2016

Often the puree is passed through a vacuum system to maintain flavor and color and pasteurized (88°C for 2 min and cooled to about 15°C).

“Handbook of Food Products Manufacturing, 2 Volume Set” by Y. H. Hui, Ramesh C. Chandan, Stephanie Clark, Nanna A. Cross, Joannie C. Dobbs, W. Jeffrey Hurst, Leo M. L. Nollet, Eyal Shimoni, Nirmal Sinha, Erika B. Smith, Somjit Surapat, Fidel Toldrá, Alan Titchenal
from Handbook of Food Products Manufacturing, 2 Volume Set
by Y. H. Hui, Ramesh C. Chandan, et. al.
Wiley, 2007

Cover tightly and let stand at warm room temperature (about 75°F/24°C; if your kitchen is cool, you can put it on top of your refrigerator) until the mixture begins to release liquid, about 2 days.

“Sausage Making: The Definitive Guide with Recipes” by Ryan Farr, Jessica Battilana, Ed Anderson
from Sausage Making: The Definitive Guide with Recipes
by Ryan Farr, Jessica Battilana, Ed Anderson
Chronicle Books LLC, 2014

Oktay Kutluk

Kutluk Oktay, MD, FACOG is one of the world's foremost experts in fertility preservation as well as ovarian stimulation and in vitro fertilization for infertility treatments. He developed and performed the world's first ovarian transplantation procedures as well as pioneered new ovarian stimulation protocols for embryo and oocyte freezing for breast and endometrial cancer patients.

Mail: [email protected]
Telephone: +1 (877) 492-3666

Biography: https://medicine.yale.edu/profile/kutluk_oktay/
Bibliography: oktay_bibliography

View all posts

104 comments

Your email address will not be published. Required fields are marked *

  • The thing about cream cheese icing is that you always need twice as much as you’ll use cause everyone wants a couple of spoonfuls of it!

  • Wanna say thank you for this recipe,!! So easy to make and so moist!! Was asked to do my mums 3 tiered wedding cake! was so worried but your channel saved my life. Thank you! X

    Had so many complements stating how tasty it was xxx

    Definitely recommend this recipe!! X

  • That cake looks so beautiful. Sir what is the substitute for eggs in this recipe (I am a vegetarian), plz also tell the quantity of the vegetarian substitute.

  • I made this in a brownie tin, without layers. But let me tell you something: my whole family loved it. They just LOVED it. They are already asking me to make it again����

  • I have a great pinapple carrot I’ve used for years. I also like the classic carrot cake with plenty of spice and nutmeg. And also the sweeter tasting less spicy with raisins. So yes I got 3 different types i like ��

  • Ohhh I want to do this but one question can I use bicarbonate soda in state of baking soda? And can I do this in one cake or need to be separed in 3?

  • What you need: 3 pans, parchment paper oil or butter

    Ingredients: carrots �� all purpose flour baking soda. Baking powder. Salt. Cinnamon ginger. Cardon all spice. Sour cream. Oil. Apple sauce. White sugar. Vinnila. Egg ��. Pecans

  • I just made it and the only thing I changed was substituted yogurt for the sour cream. It came out very moist and delicious not to sweet either. Perfect it the first time I make carrot cake without pineapple. Thanks for the recipe handsome! Love your videos.

  • I made this Carrot Cake recipe and it was amazing!! If I choose Almond flour instead of regular flour, it’ll be the same measure??

  • I also grew up with carrot cake that had pineapple in it. Ppl just don’t know what they’re missing. It’s awesome! Just add in drained crushed pineapple when you add in the carrots, simple. Ohhh, turns up the volume and earns your loyalty, in just one taste. ⚡️��⚡️

  • hi, if my oven is too small and need to bake them separately, is it ok if i make them together in one time and keep the rest in fridge until the oven is ready?

  • I made your recipe. The result was great. I used only a little amount of iced sugar for the top, bc at home we can’t eat too much fat. Thanks!

  • Oh, and can you please stop saying, “you can click right up here for my_recipe”, complete with hand gestures, because half the time there’s nothing there?! I even clicked the empty space once thinking that YouTube had pulled another fast one on us, only to find that no link in the space where you pointed still means “no link” and the video simply paused!

  • yum I tried carrot cake with pineapple ONCE at a bday party! And i loved it, but no stores in my area make carrot cakes with pineapple. ill keep tuned if you show us how to make it 😉

  • i made this cake for a Sunday Dinner treat and let me tell you, the cake is almost gone in one day! I made a 9in three layer cake and it was absolutely delicious!! I only made one alteration and that was replacing the vegetable oil with olive oil and it was AMAZING!! I had a request from several people for me to make them this cake. One recipe that I have been looking for is an AWESOME Pineapple Coconut cake. I know your cakes are AMAZING, so can you post one for this cake if you have time. I would be more than grateful and appreciative!! Thanks for making such awesome cakes and sharing these recipes with everyone!!

  • I have always hated carrot cake but for some reason this video made me want to make it. I made this today (my first cake from scratch) actually, and OMFG my mind has been changed about carrot cake. Its so damn good I am on my second slice as i type this. My dad also loved it. Also I WILL NEVER GO BACK TO USING BOX CAKE MIX. Cakes from scratch are superior, kinda sad i didnt buy double the ingredients to make 2 cakes lol Thank you for sharing this recipe.

  • I absolutely love carrot cake. I add pineapple and save the juice to brush on the layers before I frost them. My BF loves coconut flakes in his carrot cake. Thanks for sharing your recipes.

  • Thanks for your delicious recipe!! I made a carrot birthday cake as per your recipe and it was a hit! Everyone loved how moist and crunchy it was. ��

  • Hi Jemma, I love this carrot cake. I made it before but I can’t remember how long I baked it for. I am using a 1 tin 8inch x 4inch deep, I don’t have 4 like you use in the video. Do you know how long would it take approximately in the oven “all mixture in one tin? Thank you so much. Xx

  • I’ve made this one on fathers day!! It was close to perfection! and it was my first try at baking a cake. Thank you!! it was amazing!! everyone loves it!

  • Bake this carrot cake for special occasion especially or Eid. My nieces know this cake is going to be serve on the table. Ive made 4 of them 9inch. Satisfied. They didn’t know is carrot!!

  • I made a carrot cake for the first time and the result was just perfect. Thank you so much for this recipe. Regards from Argentina.

  • I made a 3 tier cake and a 2 layer cake Monday for a bday party. It was such a hit I just doubled the recipe and made a few more tier cakes! This is the absolute best cake ever!

  • Hi Emma, I recently subscribed to your channel and looove your cakes. I’ll be making this for my friend’s birthday. Can I double the recipe?

  • 3 cups of powdered sugar is the reason I detest all cream cheese frosting. That level of sweetness would ruin the whole thing for me. I like the balance of some tang, maybe from sour cream or creme fraiche and creamy and mild sweetness that will complement the cake. I like the addition of lemon juice, but it gets buried in all that sugar.

  • Absolutely shes a proffessional baker a pastry chef������i learn so much more of video chef Ana…thank you for sharing chef������

  • It’s so freaking delicious! Just made this earlier and my family love this! Btw I reduced the amount of sugar for the buttercream mixture

  • I can’t see how the baking soda will raise this cake. Baking soda is bicarbonate of soda and only reacts if there’s a acidic element on the dough (sour cream, lemon etc).

  • My son and I were searing for a cake recipe for his 19. Birthday….and he picked this one.
    I made it and it was a hit!!! He said this is his favourite cake now!! The whole family loved it!! Thanks for the video, and thanks for demonstrating it so well!! That’s so important! ❤️

  • I SUCKED at this cake. Mine were kinda mushy in some places and I didn’t have 4 eight inch pans so I used 3. But it was hard as hell to frost and it just really didn’t go as well as I’d hoped it would. I did make the little gumpaste carrots! Hahaha!

  • Hi emma
    I can’t get m’y buttercream to be as white as yours though i follow all your instructions..any advices??
    I’m leaving à comment here koz it’s your newest videos and i assumed you’ll read my comment sooner

  • I made this and it was so delicious! I love how you can barely tell it has carrots and I love that trick with the cream cheese frosting… so much better:) The cake and frosting weren’t too sweet or too bland. Its also a perfect size for a small get together. Thank you Emma, you’re the best 😉 <3

  • Just made this cake. It wasn’t moist as I expected. When I grated the carrots I didn’t measure them in cups I just grated the carrots and weighted 100g as it says. Was that wrong? Next time gonna measure the carrots by the cups and use less icing sugar on the frosting

  • Hi Emma, can i skip the frosting? and make a whole cake without the frosting on top and in between?what would be the celcious and hours for baking?

  • I made this cake today and it’s a wonderful recipe! I added a half cup of packed brown sugar instead, and it was still fairly sweet. I baked it in a 9×13 inch pan for 25 minutes at 350 degrees. Delicious!

  • The moment I checked the recipe and saw that it was on cups and also grams I almost cried. Amazing video, straight to the point and super clear:)

  • Made one successfully last night. Thanks for the recipe. But the cake taste sweet. Added the super sweet frosting. Overall, it is very sweet cake. Shall we reduce the sugar? Either in the cake or the frosting?

  • its so pretty.im going to bake it for my baby’s birthday which is after tomorrow but the frosting make me worry☹ i wish i could do it as nice as you do.
    thanks for sharing❤

  • Hey Emma, i made this last night. It was so moist and delicious. Gave it to my family and everyone loved it. Im always trying your recipes���� Thanks for posting such wonderful, delicious and easy to bake/ make recipes

  • Hey Anna,
    I love your cakes and recipes and specially the way you go straight to preparation… Just made the Carrot cake… A pure delight ����❤️❤️ thanks for the recipe��

  • Chef Anna, I made this carrot cake and turned to be the best carrot cake that I’ve ever tasted,No single mistake in it��.by the way, I used one cup and quarter of a cup of powdered sugar instead of 3 cups for the icing and it was amazing.your kitchen Decoration is very elegant����.

  • She must master her skills…the cake looks horrible…I will NOT buy this cake…she can invite her friend over to offer this thing..but not to the public..please!!!!!

  • isn’t it unsanitary to leave your hair down when baking/cooking? i hope she doesn’t do this at work. also.. presentation was awful.. i would NOT buy this cake from a store knowing it looked like that.

  • She looks like a russian zombie from fallout fucked a korean. Her nose is super dainty and the rest of the skin is stretched over a plastic skull skeleton model.

  • Made this today.:) Unfortunately my carrots were only enough for 2 cups… It still turned out okay. I also didn’t have whipping cream for the icing, so I just mixed cream cheese and confectionary powder. Saving this vid for future baking. Thank you!!! ������

  • Have not watched this yet if raisins are any part of this I will be convinced its a conspiracy to ruin what I love. Silly you have a beautiful mixer right behind you!..got to the end no raisins your carrot cake looks ok I give you a 6 out of ten looks ok not great.

  • Where’s the ginger, cinnamon and nutmeg? Screw the pineapple, that’s not traditional but the spices are! Why can’t she look at the camera?

  • For me, the beauty of the carrot cake is amplified by the spices! Cinnamon, nutmeg, ground cloves…some people even use ginger. (I also make my own brown sugar on the fly with sugar and molasses.)This cake was nice but lacked a wow factor. The Chef was a fantastic and knowledgeable presenter! ������

  • Thats pretty close to the recipe i use but i replace half the oil with butter milk. I like it way better that way. I will use the tip of adding the cream to the icing……

  • Just made this today and oh my god it was AMAZING! The cake were moist and rich! The frosting was smooth! Thank u soo much for the recipe! ������

  • Hi Emma, what if i don’t want to process my carrots,Can i just use them grated like dt? Will it affect d texture of d cake?Please reply!!

  • https://youtu.be/-KVlogU9lCI

    My daughter and I used your recipe to make a carrot cake for her dad. It tasted so good but next time we will use the icing from the store ����

  • Hello emma’s goodies can I use buttercream frosting instead of cream cheese frosting,where I live cream cheese is not easily acessible and where it is,it is very expensive…

  • And again!
    Turned out to be super tasty!
    I choosed to make a cupcake version of this recipe and it worked great!
    I really love your recipes so much, just made the cinnamon rolls the other day.

  • I just tried it. Why the inner part of the cake is so hardly cooked? Then the measurement in ‘cup’ and ‘gram’ are so different. How could I follow this one?

  • Hi I prepared the cake, it came out well but the cream cheese frosting was runny. I exactly followed your proportion. Please suggest how to prevent that

  • I made this cake twice �� I love it its really delicious thank you for the recipe. But i have one question. Myfrosting didnt get thick is the whipping cream needs to be cold for the frosting to be thick?
    Pls answer thank you:)

  • Thanks for the great recipe! The filling was a bit sweet for me so I decided to just use less icing sugar and more cream cheese on my second go and it turned out great.

  • Raisins are a must for carrot cake. I normally don’t like raisins in things or by themselves but they are delicious in carrot cake.

  • Hey Emma, I’ve always loved your show. Please please could you shoot us a video on how to make fondant without marshmallows.. the stretchy and soft kind that doesn’t tear or form elephant skin on cakes. And one that taste really good too. Buying marshmallow can become expensive especially if you’re looking to commercially use fondant. Thank youuu ♥️�� trust me even if for some reason you cannot end up making this video I still love you xx

  • The way you got excited to create your stove top cake recipe is ME WHENEVER I GET NEW EQUIPMENT for my YouTube channel. I just want to use it, use it, use it. I hope you relate not just in the message I’m portraying, but the example as well.

  • Tried this recipe and the flavour was bomb..but I personally felt the ratio of carrots were less..is it okay to add around 200gm-300gm of carrot to the existing recipe?

  • Emma, I happen to be out of butter and only have oil right now! Can I still bake this cake sponge substituting butter for margarine or some type of oil?

  • Is it okay if i just use wire whisk instead of stand mixer? I dont have neither stand or hand mixer but i wanted to try this recipe. And also what other nuts can i use with this recipe. Thanks. ��

  • I dont know why when you said “if it falls, just pick right up, just like a friend” in reference to the pecans made me laugh soo much. Can’t wait to try this recipe.

  • Hi Emma. Made this cake today and it was so yummy. The cream cheese frosting was delicious. Had to cook my cakes for round about 22min. Thank you for sharing.

  • I literally just won a Bake Off Competition in work with this recipe!! The word everyone used to describe it was ‘moist’ I had comments like best carott cake I’ve ever had!

    I split this mix into two loaf sized baking tins. I actually prefer carrot cake when it’s in the loaf shape.
    I also used a spoon and a half of nutmeg since a lot of other carrot cake recipes use that. Love this cake!

  • Emma, May I ask a question???

    I notice in some recipes bakers sift the dry goods and dont sift for others.

    What is the purpose of sifting the flour???

    Joe

  • Am on my second piece. It came out absolutley perfect and delicious. Made half the batter though as it was my first try.. Damn this is a good recipe.

  • Thank you soo much for sharing my 8 year old son made this for the 1st time and it came out soo perfect and soo delicuous thank u ��❤

  • I´m happy because finded your channel!! Cant stop to watch all your videos! All the cakes and desserts looks beautiful and easy to try, thanks for share your recipes, you are adorable and cute…greetings from Guadalajara Mexico!:) ♥

  • I made this recipe last Sunday. Tweaked it a little bit. Reduced both the white and brown sugar by 20% and used only 95 grams of icing sugar for the frosting. 390 grams of icing sugar is waaaay too sweet. Only half a teaspoon of lemon juice. I bake for different camps (parents who are above 70 and don’t like cakes that are too sweet as well as siblings & friends who enjoy sweet desserts but not overboard). Came out great ��

  • You have more sugar than flour in the cake???? Like that’s nearly half a kilo of sugar or 1lb in one cake???

    Is that much sugar really necessary??!
    Not being critical just asking??

  • I’m scared lol �� I’m making this now and my batter was so thick and it doesn’t look like yours at all. I don’t know how mines not runny like yours because I followed to a t and went back over 3 times. I will let u know how it turns out

  • This is literally the best carrot cake I’ve ever made and I made it for my Husband and his family and they absolutely loved it! I changed a few things, I used self raising flour and no baking soda(didn’t have plain flour at home) substituted the light brown for dark brown sugar and used 50g less for both sugars and finally added 1/2 cup of walnuts as well. I will definitely be baking this carrot cake again

  • So my mom accidentally bough a whole sack of third class flour (for pastries) and I was wondering if I could substitute it instead of cake flour?

  • The cake looks like my kinda cake. Not too much sugar. The cake actually has character������������.
    HOWEVER, I cringed everytime she would touch her hair an then handle the cake. I say this will nothing but ❤… Clip your hair up people.

  • I like that you guys added the raisins in the dough. Not all recipes do, and I loooove raisins in the carrot cake, and I always add them. Also, I think these 2 layers can be sliced into 2 additional layers, thus, making it 4 layers, instead of 2 layers.

  • Hi guys! I have made your recipe over three times now! It has been a big hit with all my family, everyone wants the recipe. Unbelievable how moist it is. You guys are Amazing and videos are so detailed and easy to follow. Best cooks!

  • This cake is amazing! I made it yesterday and it is absolutely delicious! The recipe is perfect! It doesn’t need anything more or less! Just perfect!!! This will
    be a staple in our home from now on for sure!!! Thank you!

  • Hi Jemma,

    I’ve made 1/2 of your recipe a few days ago, my husband almost ate it all!!! Saids it so delicious. Thank you for sharing and wish you a good health. Take care

  • I found it! This is the first carrot I made and I couldn’t find this recipe so I have been making another (overly sweet) one. Yay! I love this recipe, it’s so good.

  • I made this for my boyfriend and his family for his bday. First cake I’ve ever made and I always get requests for it. Making it for Father’s Day today ❤️

  • Oh and I saw you said you blended the walnuts really fine in the food processor. Is it supposed to be a powder because thats how mine might end up….

  • Because we are in the uk is cream cheese Philadelphia?? I have been trying to bake cwith cream cheese icing so soo long and So confused on what cream cheese is because Philadelphia spread seems a bit weird to go with icing

  • I tried it for my first attempt (normally my cakes don’t work as we own a terrible oven and don’t have money for a new one) but it worked magic and I am in love����It was so yummy my whole family loved it��thank you sooooo much��������

  • Nice recipe Jemma. I want to know where I can buy the tins…most of the tins do not have staight sides…they are cone formed. These cakes are straight and have the perfect hight…The wilton tins are straight but not that high….Yours are perfect ��

  • Can’t make this cake because it’s got cream cheese frosting topping can you tell me If you can make it without the frosting please.

  • I feel like I’ve seen this woman before and don’t know where…however she is so cool and cute and this recipe is appealing to make…

  • Jemma, I have followed your instructions and recipe. Faultless every time I’m baking this amazing carrot cake recipe. Thanks ��‍��❤️��

  • I DOUBT this is the best carrot cake if anyone really wants to try the best carrot cake try gimme some oven carrot cake. IT IS THE BEST!!!

  • Hi I have a question with the cream cheese topping. I see some recipes using cream cheese and butter and I see some with cream cheese and whipped double cream, what’s the difference?

  • I luv Anna’s baking watch n record all her shows for future use going to try it’s my sons birthday n he Luvs carrot cake tks Anna

  • I tried your recipe,but its not came well because of myy fault.I used 11 inch cake tin(half of the tin,batter was there).I settled 180 degree at 55 mints.Look was great,but its mid part not baked well,sides and bottom came well.i used Samsung microwave oven.Can you please tell your suggestions ��

  • Loved the recipe, I’ll certainly try it! Carrot cake is traditional in Brazil! But we do it differently, with a blender you mix the carrot with the liquids and then you mix the dry ingredients. The result is a bit different and we cover with a kind of sugary chocolate ganach.

  • Made this recipe for my girlfriend and to share with my family. They all loved it. Thanks for sharing your knowledge with us. It was my first attempt at baking a cake. Thankfully it was a success!

  • Hi Jemma I need a bit of help and advice…..I use your recipes for everything and a friend has asked me too do my first two tier cake. She wants carrot cake for the top tier which is going to be 4 layers and 6inches….I really want to use this recipe but not sure how to scale it down because I have two deeper 6 inch tins that I then split the sponges if that makes sense instead of doing 4. Xxx

  • Hi
    This looks so good yum �� I went vegan about 4 years ago and one thing I miss is carrot cake! any possibility of making a vegan version?

    Thanks for you videos, they are tempting me to bake again after not making cakes for the last 4 years

  • I have to admit I’m not a fan of carrot recipes (I do like carrots, but just by themselves), however I’m open to experimenting and this cake seems quite interesting, and with a nice texture too ������ so why not give it try? Moreover Carrot Cake counts as a vegetable! ������ ����

  • Yes please, can you post a recipe with pineapples in the carrot cake? I love all your recipes❤️ Thank you for sharing them with us.��

  • FEMALE VERSION OF LUCAS? Is it just me or she looks like the female version of lucas from dining on a dimes (eater) i think he got a new show or something…. But damn she looks like lucas…. Even the way she talks… Are they siblings or something

  • I made it yesterday for someones birthday (who’s carrot cake is his favourite and I was a bit underpreasure because of that) and he loved it, I loved it, everyone loved it, the only tiny thing is like at the end there was a little bit of oil flavour in my mouth, so next time I’ll just put less oil, other than that 100 points, and the icing is suuuuuper nice I usually don’t like icing on cakes I always remove it but this one is just yummy

  • Hey Jemma how are you? I’ve got a question.. I’ve tried this recipe loads of times and I LOVE the batter, it turned out amazing but I still have problems with the cream cheese frosting.. I use icing sugar but it’s like when I finish there are granules of sugar still left in the buttercream.. what can I do?

  • This is a nice recipe but it’s not the best. RecipeTin has a much better one and also check out traditional Swiss Rüblitorte which can be made without any wheat if you use gluten free breadcrumbs since it’s mostly eggs, carrots and finely grated hazelnuts or almonds. Both are insanely moist.