Yummy scrummy carrot cake

Yummy scrummy carrot cake

  • 1
  • 2
  • 3
  • 4
  • 5
(795 ratings)

Prep: 1 hr - 1 hr, 15 mins Including 40-45 minutes in the oven.


Cuts into 15 slices

The lightest and most enticingly moist carrot cake you will ever come across - just find a good hiding place for it!

Nutrition and extra info

  • Freezable
  • Dairy-free

Nutrition: per serving

  • kcal265
  • fat12g
  • saturates2g
  • carbs39g
  • sugars24.8g
  • fibre1g
  • protein3g
  • salt0.41g
Save to My Good Food
Please sign in or register to save recipes.


  • 175g light muscovado sugar
  • 175ml sunflower oil
    Sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 3 large eggs, lightly beaten
  • 140g grated carrot (about 3 medium)



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 100g raisins
  • grated zest of 1 large orange



    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • 175g self-raising flour
  • 1 tsp bicarbonate of soda
    Bicarbonate of soda

    Bicarbonate of soda

    Bicarbonate of soda, or baking soda, is an alkali which is used to raise soda breads and full-…

  • 1 tsp ground cinnamon
  • ½ tsp grated nutmeg (freshly grated will give you the best flavour)

For the frosting

  • 175g icing sugar
  • 1½-2 tbsp orange juice


  1. Preheat the oven to 180C/Gas 4/fan 160C. Oil and line the base and sides of an 18cm square cake tin with baking parchment. The easiest way to do this is to cut two long strips the width of the tin and put each strip crossways, covering the base and sides of the tin, with a double layer in the base.

  2. Tip the sugar into a large mixing bowl, pour in the oil and add the eggs. Lightly mix with a wooden spoon. Stir in the grated carrots, raisins and orange rind.

  3. Mix the flour, bicarbonate of soda and spices, then sift into the bowl. Lightly mix all the ingredients – when everything is evenly amalgamated stop mixing. The mixture will be fairly soft and almost runny.

  4. Pour the mixture into the prepared tin and bake for 40- 45 minutes, until it feels firm and springy when you press it in the centre. Cool in the tin for 5 minutes, then turn it out, peel off the paper and cool on a wire rack. (You can freeze the cake at this point.)

  5. Beat together the frosting ingredients in a small bowl until smooth – you want the icing about as runny as single cream. Set the cake on a serving plate and boldly drizzle the icing back and forth in diagonal lines over the top, letting it drip down the sides.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (995)

selmafelice's picture

Wonderful recipe! Perfect combination of spices! I baked those in cupcake liners and it worked quite well.

Frantic Flapjack's picture

Lovely, light cake. You only need half the amount of icing sugar as a topping though, if you drizzle it over.

RTkins's picture

OMG - this is the easiest and scrummiest cake I have ever made!! I added chopped walnuts and skipped the nutmeg, and it still turned out amazing. Going to be making this every possible occasion :)

mushym's picture

Wonderful cake, easy to make and absolutely delicious. Three of my children apparently hated carrot cake - they are now converts after eating this!

NaLady16's picture

Made this yesterday for my family of 3.
amazing cake and super easy to do! It hasn't been 24 hours since I made it and it's almost finished lol. Def making it again :-)

Liljj16's picture

I was a bit skeptical about this recipe but all I can say is WOW. It's so light and moist, everyone who tried it raved about it. Highly recommend!

PermyWirly's picture

Really delicious cake.......very easy to make. I reduced the oil to 140ml but it was still perfect!!!!

EllieJam's picture

This recipe is so easy & fun to make with kids, but always turns out fabulously. It doesn't last long in our house

DrandDolly's picture

I've always stayed away from carrot cakes because I don't eat walnuts so I was delighted to find a recipe without nuts. It's brilliant! Light, moist, EASY and absolutely delicious! I reduced the amount of oil as has been suggested and didn't even bother with the topping. I made 12 good sized cupcakes...they didn't last long and I got great comments. Definitely my go to carrot cake recipe from now on!

Aneela75's picture

Made this at the weekend, so lovely and moist, everyone really enjoyed it (but not more than me) :)

billiem's picture

I make this every week and have now adapted it for my Thermomix. It is a family and friends favourite. Thank you Mary.

Djamila Craven's picture

Made this today and for my very first carrot cake, the recipe worked brilliantly. I have also added desiccated walnuts as someone suggested and have oiled a round cake tin directly without using paper and it worked really well. Cake was super moist and all the flavours were there! I will definitely make it again. Thank you!

Harrysu's picture

Baked this cake for our Bake club at work, just a few tweaks as previous comments. I used 115ml oil, 50g chopped walnuts and small tin of drained pineapple (omitted raisins & orange juice) & used a 20cm round cake tin, exactly 45mins to cook. Still very moist and so delicious. For the topping cream frosting with chopped walnuts to decorate, what a fantastic cake, a huge hit with everyone, Definitely recommend

milliana_13's picture

Never made carrot cake before, glad this was my first attempt it was lovely. Followed recipe and it turned out great. Very happy with this.

janet78859@sky.com's picture

Delicious as cupcakes with a cream cheese frosting. Made a batch of 24, baked for 20. - 25 mins. I added a few chopped walnuts to the cake mix for extra texture and For the cream cheese frosting I added some orange zest and the juice from half an orange. All 24 buns had disappeared by the following day! Next time I'll bake 2 batches and freeze one (without the frosting) which can be made when the cupcakes are taken from the freezer.

Lesley021's picture

Lovely cake and keeps well but it does get a bit oily after a day or two.

Emma_Milo's picture

AMAZINGGGGG AHH, so incredibly moist and juicy but light all at once, and the flavours uhh just to die for

gekkotoes's picture

I love carrot cake and this is one of my favorite recipes. I have tried reducing the oil and sugar as others have suggested, but I have found for it to make any significant calorific difference, it alters the balance of the recipe and whilst flavour can be boosted the texture is denser. I do add walnuts or pecans sometimes and these work well - I tend to chop them and mix them in rather than putting them on the top as I find they start to burn resulting in a bitter flavour. My children really like it when I put sour cherries and cranberries, usually half and half with the raisins, you get a pop of tartness - which is really quite good. I don't bother with the frosting most of the time, but I do sometimes give it a sprinkle of cinnamon sugar whilst it is still warm. A really good cake, so glad I tried it! Worth every star!

lornamcinnes's picture

This is a terrific recipe that can withstand a lot of tweaking. To make it a bit healthier I reduced the oil to 100ml and the sugar to 90g, and increased the carrot to 200g and raisins to 130g. I also used a mixture of white and wholemeal self-raising flour and added half a teaspoon of baking powder (as well as the bicarbonate) to compensate for the wholemeal flour. It rose perfectly and was ready in 40 minutes. Since I like the spiciness of carrot cake I added a little ground ginger and a bit more cinnamon than the recipe says. I would definitely recommend trying it and tweaking it to your own preferences. Absolutely delicious.

Pauline Wan's picture

Took previous suggestions and decreased oil as well as sugar. Used currants and sultanas as I ran out of raisins. Added some ground ginger as well. Took 35 minutes to bake. Served it with cream cheese frosting. Yum!
-Pauline Wan, Singapore


Questions (21)

CatharineE's picture

Wondering what I did wrong, after all the positive posts it must be my error!
The cooking time was a lot longer as although the scewer came out clean I could see it wasn't cooked. I used a loaf tin instead of the square tin the recipe tells you to use. Do you think this could have been the problem?
Many thanks

goodfoodteam's picture

Hi Catherine, thanks for your question. Yes, switching the tin size and shape will definitely affect the cooking time. We have tested the recipe with the size provided and can confirm it works using the 18cm square tin.

last edited: 14:45, 1st Nov, 2016
Estell's picture

I made this recipe and it's very tasty! The only problem is that the raisins have all sunk to the bottom - why would that be?

goodfoodteam's picture

We're sorry to hear your raisins headed to the bottom. Some dried fruits can be a little oily. One way of countering this is to take a spoon of flour from the the 175g and toss the raisins in it. This will help to keep them suspended within the cake. That should do the trick. Many thanks.

saude's picture

This recipe looks great! Does anyone know if this cake freezes well? If so, when defrosted is it as good/tasty or too moist? Thanks!

Nyh's picture

How much walnuts can we add to this recipe? I love nuts in my carrot cake. Thanks

goodfoodteam's picture

Try adding 85g/3oz walnuts to start with.

Emmy2015's picture

Can I use instead a deeper and shorter tin instead? That's because I have a taller silicon cake tin, is it suitable as well?

sallyassadi's picture

Can I use this recipe for cupcake?

Annie17's picture

Could you reduce the amount of oil further? It works well with 150ml. What would happen if you used 125ml or even 100ml. I guess I could just try, but thought I'd ask first!

goodfoodteam's picture

Hi there, thanks for getting in touch. We haven't tested this recipe with 100ml of oil so cannot guarantee perfect results. Baking is a bit of a science so it could be that altering the quantities too far could adversely affect the texture of the finished cake but please do let us know how you get on if you do adapt the recipe. 

sodeindea's picture

Hiya, I was wondering: Does this recipe freeze well (without the frosting)? And how long does it last at room temperature?

goodfoodteam's picture

Hi, thanks for your question. This cake is fine to freeze. Alternatively keep in an airtight container for 2-3 days. 

_aore_'s picture

Hi, I have made this cake so many times and its amazing. However, I am type 1 diabetic and after eating this my blood is mad. Have you any idea how many carbohydrates is in the cake?

goodfoodteam's picture

Hi _aore_ thanks for getting in touch. Per piece (the cake some cut into 15 pieces) there are 39g of carbohydrate which is 585g for the whole cake. This information is listed at the top of each of our recipes (below the sharing buttons and above the method and shopping tools) I hope this is helpful. 

fayemily's picture

I made this cake the other week as a practice for a top tier of a Christening cake (obviously I intend not to frost it and will instead be covering it for decoration). Unfortunately as soon as I took it out of the oven it sank a little in the centre, and although it tasted cooked in the middle, it was a bit soggier - yet the rest of the cake was delicious. Is there any way to stop the cake from sinking and to bake evenly?

DGZ's picture

What spice can I use instead of nutmeg? Thanks in advance, :).

fayemily's picture

I just used 'ground spice' as I didn't have any nutmeg. Hope that helps :) (although I'm 3 months too late!)

mac.87@live.co.uk's picture

This looks great. Can anyone suggest a substitute for the eggs? My friend is allergic!

miamibe's picture

how finely should I grate the carrots for this cake ?


Tips (7)

CJHardy's picture

I have been using this recipe for quite some time as the basis for large muffins, this recipe will make 8 cafe-sized muffins. Really tasty recipe, but I would cut down on the oil, about 110-115ml is plenty. There is sufficient rising agent to increase the fruit content but care should be taken that too much will lead to poor temperature conduction. Similarly you can increase the number of carrots, I have successfully used up to 4 carrots including large ones. Don't over-stir though as they will break down thereby raising the liquid content

nobbynorris's picture

To really give this fantastic recipe some zing, don't use water with the icing sugar mix. Instead grate the zest of 4 limes. Squeeze the limes in to a bowl and use the juice to mix the icing (about 10 tsp) to the mix. Then sprinkle the grated zest on top for decoration. The sugar takes the bite out of the bitterness. This added to the orange in the cake makes a really fresh, zingy taste.

poshcakes's picture

This works really well with Gluten Free flour instead. My favourite!

hoimen's picture

I used the mascarpone and lime to made the frosting. Still yummy,and fresher!

jessieevee's picture

Made this the other day, but with a couple of tiny tweaks. I used 160g light muscovado sugar and added a handful of chopped walnuts to the wet batter.

Baking time was only about 30-40 minutes. I kept checking with a cake thermometer. when it was about to reach the 30 minute mark.

All in all, recipe is quite good. Just like how my mum used to make. I skipped the frosting as eating it in itself is already a treat.

kupoqueen's picture

Best carrot cake I have ever had :)
Although, I find that you don't need as much icing sugar as the recipe states to just drizzle over the top as the picture shows. I also made the cake another time with the typical creamy topping from another goodfood carrot cake recipe (Carrot & cream cheese cupcakes), which made it even more delicious and indulgent.
Hope to try it with nuts added next time

dee2dum's picture

Made this last night for work as a Gluten and Lactose free cake (variety of dietary issues in my office!). The girls LOVED it. I used Dove's Farm gluten free flour, and about a tablespoon of orange juice - gluten free flour always absorbs more water. Worked like a dream.