Yummy scrummy carrot cake

Yummy scrummy carrot cake

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(722 ratings)

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Cooking time

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

Skill level

Easy

Servings

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

Additional info

  • Freezable
  • Dairy-free
Nutrition info

Nutrition per serving

kcalories
265
protein
3g
carbs
39g
fat
12g
saturates
2g
fibre
1g
sugar
24.8g
salt
0.41g

Ingredients

  • 175g light muscovado sugar
  • 175ml sunflower oil
  • 3 large eggs, lightly beaten
  • 140g grated carrots (about 3 medium)
  • 100g raisins
  • grated zest of 1 large orange
  • 175g self-raising flour
  • 1 tsp bicarbonate of soda
  • 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

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Method

  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.

Recipe from Good Food magazine, May 2002

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Comments

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carommartin's picture

Absolutely gorgeous!

meishhhh's picture

Maybe I'm just not a carrot cake person- thought it was okay. Everyone else on the other hand couldn't stop raving about how good and addictive it was and that it was one of the best carrot cakes they've had!

Nikkidean's picture

Seriously yummy. Moist, light, delicious

katius's picture

Brilliant recipe. Easy, tasty, light and far too easy to eat. I always get great results with this and receive many compliments. If you have the time and are feeling adventurous, cream cheese icing works well with this cake too.

Mirandak's picture

Delicious. I also upped the carrots, used less oil. Made a few substitutions due to what I had in the cupboard. Wholemeal self raising rather than white, vegetable oil rather than sunflower, chopped up prunes rather than raisins and bunged some chopped walnuts and pecan nuts in too to use up two ends of packets. Added some mixed spice. Used tbs of orange flower water as didn't have an orange. Really nice cake even so. Thanks!

ianinfrance's picture

Although I'm practically an ancestor, I've never ever made a cake before! However, this looked easy enough for me to risk trying. I was truly delighted with the result, though I hate the twee-ness of the name. It was indeed extremely easy. Like a number of others, however, I felt that it was a touch oily, so I shall definitely be trying it again with the suggested changes - oil to 150ml and carrot to 175 g. Living in a walnut producing area, I can't resist the idea of adding 50 g next time.

lickandspoon's picture

this recipe just doesn't work for me, always turns out really oily, not sure what I am doing wrong or whether I ought to reduce the oil content and see if that does the trick.

clairevans's picture

Absolutely delicious! Is a firm family favourite.

GR27's picture

As a novice baker and a dairy free diet follower, this recipe was just perfect. So easy and so delicious! I also reduced the oil to 150ml based on previous comments and increased to 200g carrots. Really delicious and the zingy orange drizzle icing just finishes it off perfectly. Lots of compliments on my baking. Will definitely make again :)

vivienroach's picture
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Far too greasy so will reduce the quantity of oil as others suggest. You don't need much orange juice or icing sugar for the frosting, the quantities given means you have a lot left over. Just start off with a little of each until it looks enough.

jithanishant's picture

Made this for the first time as my first attempt at making a carrot cake. After reading the previous comments added only 150 ml of oil and increased the amount of grated carrot. The icing sugar was wee bit more. But the cake was a super hit and everyone just loved it. Will be making it again soon.

emmajr86's picture

This is the first time I have made a carrot cake (I don't like carrot cake and I tend to not bake what I don't like) and it turned out really well. I did what others have done and not put in so much oil. It also needed a little more cooking. I found the icing a little stiff so I put a bit more orange juice in it. Went down well with everyone who ate it so will be making it again.

helen707's picture

Just made for the first time as a birthday cake, followed recipe pretty much exactly, used less oil, more carrot and put on a cheese/ butter/ sugar frosting with some orange juice. Absolutely delicious, everyone enjoyed it even a non cake lover!! It cooked more quickly than expected, but saved in time after 42 min, so I would probably try 35 min, but all ovens are not equal! Will def make again.

cfrickers's picture
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I also used only 150ml oil as per comments below. Great flavour and perfectly moist!

rozzer51's picture

A deliciously moist cake and very easy to make. Your friends and family will be truly impressed!

nikitapatel89's picture

Made this cake plenty of times :) Lovely, soft, spongy, delish!!

SazzleSmith2013's picture

Absolutely beautiful cake, I am now on my third one in a week after bringing in a few slices for my work colleagues and I'm a beginner cake maker!! I had a request for another one for the next day and then my husbands work colleagues too! I make it in a loaf tin rather than a cake tin and I haven't put any topping on, I don't feel it needs it. The 2nd and 3rd times I reduced the oil to 150ml, added more carrot and 50g of walnuts instead of raisins. These were definiately better and less greasy then the first time. This is now a staple in my house!

brenandlaura's picture

Came across this recipe as I wanted a recipe which didn't include walnuts. This one appealed because of the high number of stars and ratings. I was not disappoint ... it is the best carrot cake ever! So moist! Although I did opt for the cream cheese frosting instead of this icing ... if you're going to do carrot cake you may as well go the whole hog!! Also I only used 150ml of oil instead of 175ml as a lot of comments said it was too greasy otherwise. And with 150ml it was not greasy at all. Will definitely be making this again!

dippyhippy's picture

Lovely cake!!! Hubby absolutely loved it!! Really nice and moist! As other comments suggest you need more orange juice to get the icing to the correct consistency and I think next time I make it I will try the traditional cream cheese type topping and add some crushed walnuts. I just thought it was lacking something and I think that may be it...... Hubby however thought it was the best cake ever!!

kgt553's picture

Really tasty, quick and easy to make. Will definitely make it again.

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