CyprusLiving

Here's a link to one that was on TV that I tried for a change and it was lovely - just do a cream cheese and icing sugar frosting instead if you like though.

http://www.bbc.co.uk/food/recipes/carro ... eamc_86392

Carrot cake's one of my faves and there's nothing worse than a dry one!

Allan makes a fab one, I'm sure he'll let you have his recipe...........

I have an often tried and tested recipe for a low fat carrot cake that comes out moist and very, very tasty. I only put the cream topping on for special occasions but it uses low fa cream cheese anyway which helps a bit.

Low-fat Moist Carrot Cake
Ingredients
6 oz (175 g) dark brown soft sugar, sifted, 2 large eggs at room temperature

4 fl oz (120 ml) sunflower oil, 7 oz (200 g) wholemeal self-raising flour

1½ level teaspoons bicarbonate of soda, 3 rounded teaspoons mixed spice
grated zest 1 orange, 7 oz (200 g) carrots, peeled and coarsely grated

6 oz (175 g) sultanas,
For the topping:
9 oz (250 g) Quark (skimmed-milk soft cheese)

¾ oz (20 g) caster sugar

2 teaspoons vanilla extract

1 rounded teaspoon ground cinnamon, plus a little extra for dusting

For the syrup glaze:
juice ½ small orange

1 dessertspoon lemon juice

1½ oz (40 g) dark brown soft sugar

Pre-heat the oven to gas mark 3, 325°F (170°C).
Equipment
You will also need a non-stick oblong cake tin measuring 6½ x 10 inches (16 x 25.5 cm), top measurement 7 x 10½ inches (18 x 26.5 cm),1½ inches (4 cm) deep, the base lined with silicone paper (parchment).
Method
Begin by whisking the 6 oz (175 g) sugar, eggs and oil together in a bowl using an electric hand whisk for 2-3 minutes. Then sift together the flour, bicarbonate of soda and the mixed spice into the bowl, tipping in all the bits of bran that are left in the sieve.
Now stir all this together, then fold in the orange zest, carrots and sultanas. After that pour the mixture into the prepared tin and bake on the centre shelf of the oven for 35-40 minutes, until it is well risen and feels firm and springy to the touch when lightly pressed in the centre.
While the cake is cooking, make the topping by mixing all the ingredients in a bowl until light and fluffy, then cover with clingfilm and chill for 1-2 hours or until needed. Now you need to make the syrup glaze, and to do this whisk together the fruit juices and sugar in a bowl.
Then, when the cake comes out of the oven, stab it all over with a skewer and quickly spoon the syrup over as evenly as possible. Now leave the cake on one side to cool in the tin, during which time the syrup will be absorbed. Then, when the cake is completely cold, remove it from the tin, spread the topping over, cut it into 12 squares and dust with a little more cinnamon.

Enjoy! - Teresa[/u]

Here is the recipe I have used for years and I find it deliciously moist and very moreish!

12 oz. sugar
8 fl. oz. vegetable oil
4 eggs
8 oz. grated carrot
8 oz. plain flour
1 1/2 tsp. bicarb
1 1/2 tsp. baking powder
1 tsp. allspice
1 tsp. cinnamon

ICING
8 oz. icing sugar, sifted
8 oz. cream cheese
2 oz. butter, softened
1 tsp. vanilla extract

Mix first 4 ingredients for about 2 mins with electric beaters etc. Add dry ingredients and blend. Pour into 2 nine inch sandwich tins, well greased and base covered with greaseproof. Bake at 190c for about 35 mins.
For the icing, add all infgredients and beat til mixed. Sandwich cakes with half and use rest on top and or sides of cake. Decorate with nuts if you want! Enjoy, and call me if you need help eating it!!

Maggie. Not right to blame the recipes. Blame the chef for screwing it up but these carrot cake recipes sound delicious. Where can I sample?