Wholemeal Carrot Cake

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{has_more=false, offset=9, total=9, results=[{comment_text=This cake came out perfect and all the adults enjoyed it! We didn't put nutmeg or cloves in though. The kids especially liked the icing and we added walnuts in the mix., approved=true, user_name=Zoe, hs_createdate=1730627349530, rating_new__1_5_=5, id=19248131472}, {comment_text=Lovely moist cake only cooked for about 30/40 minutes definitely recommend, approved=true, user_name=Debs, hs_createdate=1726696888057, rating_new__1_5_=5, id=15612214162}, {comment_text=This cake turned out amazing! love the moist texture and the use of wholewheat flour.this recipe is going on repeat in my home!, approved=true, user_name=Dee, hs_createdate=1702249877839, rating_new__1_5_=5, id=11175531932}, {comment_text=Lovely cake. Moist and tasty. I only used half the sugar suggested and it still turned out well. I added orange extract to the buttercream. It was all delicious. I've made a few carrot cakes in my time and this was the best., approved=true, user_name=Marcie, hs_createdate=1702249877248, rating_new__1_5_=5, id=11175621665}, {comment_text=I use a similar recipe to this, and make a variation - instead of cinnamon, nutmeg & ground cloves, I use 3 tsp of mixed spice and add a 1/2 cup of chopped walnuts, I also use raw sugar instead of brown sugar, try - it comes out beautiful, approved=true, user_name=neil, hs_createdate=1702249865389, rating_new__1_5_=5, id=11175556017}, {comment_text=Just wondering how long does the carrot cake store for without the icing on top?CHELSEA SUGAR: Hi there, this should keep well un-iced for 5 days in an airtight container in a cool place :), approved=true, user_name=Uncl3, hs_createdate=1702249863708, rating_new__1_5_=5, id=11175604790}, {comment_text=Just had a staff morning tea, this cake is delicious! Found it only needed cooking for 1 hour, not the full time indicated. Enjoy!!, approved=true, user_name=Fiona, hs_createdate=1702249863068, rating_new__1_5_=5, id=11175581593}, {comment_text=This is such a good recipe! I made it last night. It was my mother-in-law's birthday. She is staying with us in Melbourne due to COVID-19 lockdown. I wanted to surprise her by presenting her the cake at mid-night. My four year old was very excited and did most of the work (I let her stay up late!). We put the carrots (around 7) and half a cup of walnuts in food processor to begin and used mixed spice suggested by another reviewer here. I had a chunk of brown sugar in the refrigerator which was frozen solid and not soft at all. So, I hit it up with the oil and added a bit of normal sugar as well in the mix. Also, halfway though, I realised we didn't have any eggs! I couldn't just go and get some because there is a curfew in Melbourne at the moment (9pm-5am every night). I used a cup of marshmallows instead! And fortunately it all worked out and it was the best cake I have ever tasted!CHELSEA SUGAR: Hi there, that's great to hear! So pleased it turned out well for you :-), approved=true, user_name=Ifa Rushdi, hs_createdate=1702249855198, rating_new__1_5_=5, id=11175505815}, {comment_text=This is the best carrot cake that I have ever made. I think the vegetable oil made such a difference. It was moist and evenly cooked. This was also done in just under 60 mins so you may want to check it whilst in the oven. I added ornage extract to the topping and added toasted pecan nuts, it was delicious., approved=true, user_name=Marcie, hs_createdate=1702249852615, rating_new__1_5_=5, id=11175564455}]}