Rose Posted March 22, 2011 Share Posted March 22, 2011 I love Carrot cake and I also love my Mary Berry Ultimate Cake Book... so today I had a go at making her version of this wonderful cake.Normally, I follow her recipe and do what she says and I have a perfect cake... but today my carrot cake was nice but not great. [8-)]I know there are several excellent cooks on this fourm so I was wondering if anyone has a tried and tested recipe that they use and could share with me... or maybe share a few tips on how to create the perfect carrot cake.many thanksxx Link to comment Share on other sites More sharing options...
Théière Posted March 22, 2011 Share Posted March 22, 2011 Sorry Rose, I have only eaten a few good carrot cakes, don't suppose that counts [;-)] Link to comment Share on other sites More sharing options...
idun Posted March 22, 2011 Share Posted March 22, 2011 Had a look at it on the web and it looks OK. What is different between this recipe and your usual carrot cake recipe. In fact I wouldn't mind seeing both to compare.The recipe I saw didn't have cannelle in it, and I cannot remember having carrot cake without cannelle. Link to comment Share on other sites More sharing options...
Manon Posted March 22, 2011 Share Posted March 22, 2011 This one comes out perfectly every time and is THE best carrot cake ever. It is best eaten two days after making it.4oz walnuts finely chopped8oz carrots grated6oz plain flour8oz caster sugar1.5 tspn each of bicarb,cinnamon and baking powder0.5 tspn salt8 fluid oz sunflower oil3 eggs1 tspn vanilla essenceMix all dry incrdients together in a bowl, then add eggs and vanilla essence, then oil and carrots. Bake at 175 degrees for approx one hour until skewer comes out clean.Ice with mixture of 6oz cream cheese, 3 oz butter, icing sugar to taste and zest of one orange.Hope you enjoy it ! Link to comment Share on other sites More sharing options...
Théière Posted March 22, 2011 Share Posted March 22, 2011 What the cannelle [:-))] Link to comment Share on other sites More sharing options...
Rose Posted March 22, 2011 Author Share Posted March 22, 2011 Hi Idum - I've never made a carrot cake before... love it but never made one. Usually I have to make lemon cake, chocolate cake or fruit cake... and the odd ginger cake thrown in... depending on the wants of the family.As Greyman is in the UK I thought I would have a go at this today. My books is the same as this one... http://halfahalf.wordpress.com/2007/09/21/carrot-cake-recipe-by-mary-berry/It's ok but not as moist as others I've had and doesn't seem to have loads of flavour... the frosting is the nicest part. It also seemed to lack a crumbly texture... usually I find Mary's recipes to be brilliant... maybe it was me but I'd like to see what other folks add to theirs.xx Link to comment Share on other sites More sharing options...
Rose Posted March 22, 2011 Author Share Posted March 22, 2011 [quote user="Théière"]What the cannelle [:-))][/quote]You're not taking this seriously are you [:D]Thanks Lavorgere - there's more oil in your recipe... maybe that will help? How fine do you grate your carrots?x Link to comment Share on other sites More sharing options...
woolybanana Posted March 22, 2011 Share Posted March 22, 2011 Is there a recipe without all that sugar? Link to comment Share on other sites More sharing options...
mint Posted March 22, 2011 Share Posted March 22, 2011 Rose, I've just bought her book and here is her version:http://www.goodtoknow.co.uk/recipes/512793/lorraine-pascale-s-big-fat-carrot-cakeIf you're as greedy as I am, Rose, I guess the bigger the better?[:D] Link to comment Share on other sites More sharing options...
Rose Posted March 22, 2011 Author Share Posted March 22, 2011 Wow - Sweets - that is a big one! [:D]Maybe I should have a go for Friday afternoon tea... after lunch [blink]xx Link to comment Share on other sites More sharing options...
mint Posted March 22, 2011 Share Posted March 22, 2011 You tryin' to kill us with food and kindness, Rose? Link to comment Share on other sites More sharing options...
Rose Posted March 22, 2011 Author Share Posted March 22, 2011 [quote user="sweet 17"]You tryin' to kill us with food and kindness, Rose?[/quote]that depends on whether or not you have a camera [Www] Link to comment Share on other sites More sharing options...
Gardian Posted March 22, 2011 Share Posted March 22, 2011 Mrs G has been making a Lemon Drizzle Cake that was on Raymond Blanc's prog the other week.Only one problem with it - the portion is never big enough. Beats all that carrot nonsense out of sight. Link to comment Share on other sites More sharing options...
idun Posted March 22, 2011 Share Posted March 22, 2011 Ah Gardien, my jaw dropped when I read that. I too saw the program and I really thought that that Lemon Drizzle Cake looked really horrible. I frankly would not have served that to anyone. I was sat there thinking that he gave it to his staff and what were the chances of them saying, my this is awful, not a lot, I supposed. I even wondered if it could pass the muster that my family must eat when things are not so good and that is to be served hot and smoothered in custard. It just looked 'heavy' to me. Some of his other stuff looked OK, but not that, not at all. So now, I really would like to know how it was, wasn't it like a 'loaf'? Was it actually 'light'? Pray tell all.Now I too have been making my version of a Nigella 'couscous' lemon drizzle thing recently. It is almost like a flapjack/cookie, quite chewy on the outside, but very lemony and softish in the middle, quite lovely, but not a cake as I expect a cake to be, hence I called it a 'thing'.What was 'what cannelle', if it was what is cannelle? just seen it is cinnamon as mentioned on the recipe posted. Link to comment Share on other sites More sharing options...
Théière Posted March 23, 2011 Share Posted March 23, 2011 Doesn't the size of Nigellas' hips put you off eating anything she makes? Link to comment Share on other sites More sharing options...
Clair Posted March 23, 2011 Share Posted March 23, 2011 [quote user="Théière"]Doesn't the size of Nigellas' hips put you off eating anything she makes?[/quote][:'(][:@] Link to comment Share on other sites More sharing options...
Iceni Posted March 23, 2011 Share Posted March 23, 2011 [quote user="Théière"]Doesn't the size of Nigellas' hips put you off eating anything she makes?[/quote]No, I just think of cold winter nights and no need for an electric blanket.A. Fan Link to comment Share on other sites More sharing options...
idun Posted March 23, 2011 Share Posted March 23, 2011 LOL By that logic, my hips would put me off making anything.I am a gynae girl. I was never andro, although that is the way the femail population is going. Even when I was young and very slim I had a figure, Neat waist and definite hips, I had friends who were far 'straighter' than I was.I have lost weight in the last couple of years, good for my poorly knees. But I am still a well rounded lady and even if I lost weight, those hips would still be there. Incidentally it is not so bad for one's health to be a pear when the fat lays, as being an apple. Link to comment Share on other sites More sharing options...
mint Posted March 23, 2011 Share Posted March 23, 2011 Going from one extreme to the other, that is, Nigella versus Lorraine Pascale whose series was on the TV recently and whose carrot cake recipe I posted, there's just no way to find any points of similarity between the two.Lorraine is black, beautiful, super slim and was a super model besides being a fully trained pastisière. And, when she bites into her creations with those great, big, super white teeth of hers, it makes me want to take the damn whatever it is off her hands and eat it myself!I am personally an admirer of Gary Rhodes: not his hairstyle but his beautiful CLEAN hands and the way he talks and handles the food.Can't be doing with Jamie Oliver, at least not since Dame Edna pointed out that his tongue was too big for his mouth and, after that, I just fancy that he spits into the food as he talks and that puts me right off anything he might cook, regardless of the merits or otherwise of the dish [:'(] Link to comment Share on other sites More sharing options...
idun Posted March 23, 2011 Share Posted March 23, 2011 I saw a bit of one of Lorraine Pascale's programs recently, Admired the icing on the cake. Didn't see enough of cake to decide if I liked the look of her cake or not. I have posted on food boards in the past, but this particular board has made me realise just how fussy I am about my cooking and baking. Link to comment Share on other sites More sharing options...
Théière Posted March 23, 2011 Share Posted March 23, 2011 I agree with Sweets,http://www.youtube.com/watch?v=ZjA2KIo41_oJamies food looks like what we used to serve in the Scouts (I.E. dropped on the floor before it made it to the table) [:D]How many tins/bowls does Gary use, he transfers it to this one and then that one and over to another one, who want's that much washing up! [blink]The best food I have eaten.......Le Manoir Link to comment Share on other sites More sharing options...
Gardian Posted March 23, 2011 Share Posted March 23, 2011 [quote user="idun"]So now, I really would like to know how it was, wasn't it like a 'loaf'? Was it actually 'light'? Pray tell all. [/quote]The recipe has got 5 eggs and 4 lemons in it and yes, it's made in a loaf tin. Light as a feather, moist and lemony (you just use the juice of one lemon in the icing and the zest of all 4 in the cake & the icing). A slice with a cup of tea at about 16.00 goes down a treat.[:D]The recipe is on the BBC Food website. Link to comment Share on other sites More sharing options...
Manon Posted March 24, 2011 Share Posted March 24, 2011 Sorry Rose, only just seen your question. I just grate the carrots in my magimix so not too fine. Do try the recipe - it is so good especially after a couple of days as it just gets wonderfully moist and the flavours really come together. Link to comment Share on other sites More sharing options...
Rose Posted March 24, 2011 Author Share Posted March 24, 2011 Lavorgere - thanks for coming back to me. I've re-made the same cake this evening but I grated the carrot more finely and I added some orange zest and a teaspoon of mixed spice... I'd seen both these ingredients in several other carrot cake recipes... so thought it may add to the flavour?I thought I would try Mary's recipe once more just in case I'd made an error... my guinea pigs will be anyone who comes back for a cup of tea tomorrow afternoon after lunch [:D]But... I am going to give your recipe a go next time; I love baking so trying new ideas is always pleasing!Thanks very much. [kiss] Link to comment Share on other sites More sharing options...
Gardian Posted March 24, 2011 Share Posted March 24, 2011 [quote user="sweet 17"]Lorraine is black, beautiful, super slim and was a super model besides being a fully trained pastisière. [/quote]Down here, that's someone who likes the odd (1,3 or 5) Ricard. [:)] Link to comment Share on other sites More sharing options...
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