Yummy scrummy carrot cake

Yummy scrummy carrot cake

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(789 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
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  • 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.

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Comments (988)

Annie17's picture

Oh. My. Goodness! What a great recipe! Thank you Good Food!
Like others I used 150ml oil (vegetable) and more carrots (180g). I also added 25g chopped walnuts and made them as muffins instead (makes 12 and took 20 minutes at gas180). I haven't iced them yet, but will try the icing in this recipe.

jo3008's picture

I've made this cake a few times now, and is easily the best carrot cake recipe I have come across. The cake is wonderfully light and moist, and it doesn't last long when left out with the family around! I agree with the comment left by kateangel, in that I find 30 mins cooking time is about right. Again, that will probably vary from oven to oven though. The only thing I changed was the icing - I prefer more of a cupcake-type frosting which I just borrowed from the 'carrot cake cupcake' recipe on this site, and adapted slightly by adding a touch of orange juice. But that is purely a personal preference than anything else.

kateangel's picture

This cake is truly beautiful in flavour. Only niggle is that it is really done in 30 mins, not 40. It's possible its my oven, but they were a little singed around the edges and less moist than I would like! The orange and cinnamon work so perfectly. I ALWAYS do a thick creamy icing, and its totally worth it ^_^

shellstinyworld's picture

This is a lovely cake. I have made it several times and everybody likes it. I always make it in a rectangular loaf tin - I'm not sure it really matters what you make it in.

CJW's picture

Made for the first time today- so good! Really baffled by comments stating that it's bland and tasteless as I found it to be really flavoursome. Reduced oil and increased carrot content as advised by many reviewers, but other than that left recipe alone. Orange zest adds a real lift, so try not to omit that. Succumbed to temptation and made the cream cheese frosting as per cupcake recipe on this site (with addition of good squeeze of orange juice). Very very good.

wendek's picture

Hi i'm new to this site, can I just ask please can this carrot cake be cooked in a 10x10in tin, if possible could anyone tell me what the ingredient weights would be.. thank you very much.
Wendek sorry have just seen I've put this in the wrong catagory

sobia's picture

I'm new to baking wanted to make a carrot cake for a friend I followed this recipe but I read all the reviews and put in 200g carrots and 150ml oil and the cake turned out fantastic. Even though I opted out of putting the Orange zest and nutmeg. It still tasted wow .

g.carter83's picture

I made this cake using light brown soft sugar instead of light muscovado and sultanas instead of raisins, as that was what I happened to have in the cupboard. To cut a long story short, the cake soon vanished and I can't wait to make another one (or maybe muffins) – it was divine!

jurateg's picture

baked this cake many times and every time turns out beautiful! Always get compliments for this cake, only if they knew how easy it is to bake it! :) 5*
Sometimes I don't bother with icing as the cake is lovely without it!

Liann's picture

I tried this recipe yesterday for the first time, I dropped the baking time to 30 minutes, and made muffins as opposed to a cake (as suggested by previous reviewer) , I smothered them in a thick cream cheese icing, then finished with toasted ground walnuts, they turned out beautifully moist and suprisingly delicate. I shall certainly use this recipe again, probably sooner than I think as yesterday's batch was for work colleagues, right now left with 3 outta 12, ops!

nmgoodwin's picture

I have made this so many times!! Always a winner... Really flexible. Copes with not quite as much oil as well. I've baked this for both (accidentally) over and under the time specified and it's always turned out fine! Thanks for the recipe x

MissG23's picture

I have used this recipe a few times and love it! I have used the suggested icing as well as using fondant icing on it for a tiered cake - it always turns out well.

giraffe0522's picture

I have just baked this cake today and I used only 150ml oil. Even I used a 20x20cm tin it still took longer than 45 mins to cook. I love the raisin in the cake and it tastes much better than other carrot cake recipe I have used before ;-)

junemy's picture

This recipe is awesome. Have made it time and time again. It never lasts longer than 2 days before it all goes in our house. I use margarine instead of oil and sometimes swap raisins for sultanas. Its always delicious.

charliem76's picture

I made these as muffins for the kids lunchboxes' and they were delicious, I'll definitely be using this recipe again. I used 150ml of oil and omitted the raisins.

janiem's picture

This was easy to make, I followed the recipe exactly. It was very well received and stayed moist for days.

alice1996's picture

This is such a lovely recipe. I didn't have any oranges or light muscovado sugar , so I used half demerara and golden granulated, and reduced it by about 15 grams. Turned out great. It took longer to cook about 50 minutes and I would say 140 Grams of carrots is less that 3 , but I added 3 anyway. And I used runny cream cheese icing. All in all yum yum. Could have reduced the sugar more as it was definitely still sweet even after I'd reduced it and orange flavour would have added more depth. Will make again soon.....

Mama Bookworm's picture

Love this carrot cake recipe. Have made it with orange but no nutmeg and with nutmeg and no orange and both were delicious. I know some people have suggested reducing the amount of oil but I've found the full 175ml is needed. I don't particularly like raisins so use sultanas and at this time of year add the ones that have been soaking in brandy and orange juice for the Xmas cake and pud. This recipe also works really well as individual cupcakes. I cook mine in muffin cases for about 30 mins - I would suggest you make double quantities as they go in a flash.

ellesbellsbaking12's picture

I think I have reviewed this in the past but I made it again today in a 20cm x 20cm square cake time and it turned out lovely. I made the cream cheese frosting from another carrot cake recipe on this website, and it works really well with the carrot cake. It was quite tiring grating carrots though! Will be my go-to carrot cake recipe...

jadey289's picture

Used this recipe for my first go at baking carrot cake and was very pleased with how easy the method was and how good it tasted!! After reading previous comments I reduced oil to 150ml and can understand how using more would have made it too greasy...will always use 150ml from now on. I also decided to half the amount of ingredients for the icing as couldn't see why it would need that much on top - half the amount was more than enough in my opinion! :)


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