Carrot cake from Breakfast, Lunch, Tea - The Many Little Meals of Rose Bakery by Rose Carrarini

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

  • MsMonsoon on April 10, 2023

    Made 1.5x the cake recipe to get two rather tall 8-inch rounds, and 2x the icing to get enough to frost the 2-layer cake. I was a little unclear on just how much shredded carrot “9 medium carrots” should produce. I assumed it meant about 2 cups since this is the amount in most other carrot cake recipes. I suppose I could have added more but 14 carrots in my 1.5x recipe seemed like a lot. Perhaps French carrots are smaller? I prefer the cream cheese frosting from Nigella’s Guinness cake (no butter) but this one is still really good.

  • siobhan_curran on December 20, 2011

    A favourite recipe if only for the cream cheese icing.

  • vickster on April 10, 2011

    Very moist, easy carrot cake with delicious cream cheese icing.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.