About this recipe: How easy is this carrot cake? No grating - everything's mixed in a blender or food processor till smooth. You don't have to use the icing, but try it - it's gorgeous!
Instead of a 20x30cm or 9x13 in rectangular cake tin, you can divide the cake mixture between two 23cm (9 in) cake tins. Adjust baking time accordingly. Then use the chocolate icing to sandwich the cake!
Followed recipe to the letter and found it very easy to make, with an enjoyable cake at the end of it , i will be making this again thanks for the recipe. - 01 Jul 2014
Very easy to make and a nice, light carrot cake which makes a change from the usual recipes. The icing/topping was a little bitter with dark chocolate so I'm going to try a sweeter, milk chocolate next time - it was amazing warm with ice cream though! Son-in-law managed three slices of it in an afternoon so not all bad :-) - 14 Jun 2014
I followed the recipe (quantities included) exactly. Although carrot cakes are usually moist this was raw in the centre after 40 mins and ended up taking 90 minutes to cook and inevitably didn't look too appetising. I hoped that the glaze style icing would hide its appearance but again, following the recipe that turned out a huge runny liquid mess even with extra cooking time. Oven temp etc is fine as I regularly bake, any ideas why it went so wrong? - 12 Jun 2014