Carrot cake from One: A Cook and Her Cupboard (page 204) by Florence Knight

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Pimlicocook on January 03, 2025

    This cake is quick to make and utterly delicious. BUT... the recipe says to pre-heat the oven to 150C and toast the pecan nuts, before putting the cake in the oven. Nowhere does it say one needs to increase the temperature, which did seem low to me, for the actually cake. Unsurprisingly, after 45 minutes the cake had risen but was completely raw inside. I upped the temperature to 180C and baked for another 20-25 minutes. It was very soft and very moist, and broke a bit when I took it out of the tin. I will make it again - it really is delicious - but will up the temperature to 180C from the start because 150C simply can't be right (annoying!).

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