Yummy scrummy carrot cake

Yummy scrummy carrot cake

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(736 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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bigpinkbutton's picture

This cake is by the favourite of all my friends and family that I make. Easy peasy. Delicious. Works every time.

Fabulous41's picture

Lovely cake. I made it using vegetable oil rather than sunflower as that is what I had in at the time and omitted the raisins as I did not have any. Beautifully moist with a hint of cinnamon coming through. Will not be a regular feature in the cake tin!

joanne_ryan's picture

I chose this recipe over others due to its high rating but it has proved to be my least favourite recipe from GoodFood. Greasy and tasteless - very disappointing! I will not be making this again.

mattdwatson's picture

Just made these in individual muffin cases (baked for 20/25 mins) and absolutely amazing. I was a bit worried that the mix looked very wet, but went with it and they were perfect. Agree that the quantities for the icing/orange juice need to be adjusted though.

ellielevy's picture

This cake is absolutely revolting. It is overwhelmingly oily and tastes of very little. My advice would be to find another recipe or add lots more spice and reduce the oil considerably.

MandR's picture

Great recipe to start with but can be adjusted according to a personal preference. We made it for the second time today adding less sugar, 100 g of muscovado and 100 g for the icing plus just over 200 g of carrots to make it even more carroty. It's just perfect this way! Happy baking! :)

Dids's picture
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I made this today, thinking it odd that I was adding raisins. The icing consistency doesn't work though so added more orange juice until I was happy. I do think you need to amend the ratio of orange/icing sugar for accuracy but it wasn't enough of a problem for me to give less than a 5 star rating. I managed to cover the entire top of cake with icing and added walnuts to finish off. Completely yummy!

Dominiqueloves's picture
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I used this recipe for cupcakes and the taste is just delicious. This is now my favourite cupcake and will be making it a lot more often. I used a different recipe to the one above for icing as it needed to be piped but found that it changed consistency quite quickly which made it difficult to use.

johewitt's picture

I reduced the oil by 25ml just because we'd run out of rapeseed oil, and the 100g of raisins I exchanged for 50g of sultanas and 50g of walnuts. Made a beautifully light and moist carrot cake. I always make up the drizzle freehand but the orange juice and icing sugar combo is super simple and adds a nice sharpness to the cake. We'll be using this recipe again, Thank you x

CannyFradock's picture

I made this a few days ago as a treat because for a cake the calories and fat are low compared to many others. After making it with that much oil I don't really know where these figures have came from. There wasn't much flavour apart from grease. I'm going to try again today but try with a lot less oil and add more carrots, it just feels like There's not much to it. The icing is lovely but impossible to drizzle and that's after putting a lot more orange juice in Than the recipe says. I ended up just layering it on quite thick. There is probably potential if you mess with it a bit and I will try again but at the min I personally thought it was just ok

Murfy's picture

Just make this for my carrot cake loving mother. Unfortunately it's either me or the recipe, but she thought it as lacking in flavour. Didn't like the fact there were no nuts inside, and found the cake heavy. Her score was 5/10.

Also the 175g icing sugar amount is enough to completely cover the cake in a thick layer. Not a light drizzle as per the photo.

sheils50's picture

Used less oil and less sugar, added a couple of dates instead and worked perfectly!

LRMS1608's picture

I love this recipe & it is my go-to cake for all occasions now. I add some ginger to give it a bit of a kick & use buttercream as my family has a sweet tooth.

bundt66's picture

Wow! Just wow.
This cake is amazing. I made it to the minutest of details, as given in the recipe, and it turned out fantastic. I'm amazed at how light and moist it is too. Initially, I wasn't sure about adding the raisins but they add to the cake's moisture and taste amazingly soft and juicy, once cooked.
Basically, this is the perfect carrot cake and one that I'll be baking many more times in the future. Thanks, Mary, for sharing this recipe.

vittoriacorda's picture

Best spin on a carrot cake I've tested. Made the 100g addition of raisins into a mixture of raisins, walnuts & cranberries; cranberries gave great color. Used finest grater on carrots, baked as a loaf - tin buttered & floured - , layered the glazed to have a relatively thick icing crust. Icing was transparent orange, seeped all too perfectly into the cake. Cut into 8 slices, ends discarded, folded a piece of parchment around each slice, & took to a picnic.

she-geek's picture

this cake is absolutely gorgeous :) i didn't have any nutmeg so used mixed spice instead, i didn't have any raisins so used sultanas and i didn't have an orange so sploshed in some pure orange juice instead of zest. it turned out really really nice, but will try it again with the listed ingredients. even my son likes it and he doesn't usually like carrot cake. fab recipe!

katashton's picture

I have used this recipe many times and have been able to amend it easily for a gluten free recipe when required. My coeliac friends were so grateful and everyone tucked in as usual!

I must admit I leave the raisins out and double up on the carrot, but that is personal taste

bundt66's picture

hi katashton.
Could you please tell me how you made this recipe into a coeliac-friendly one, as one of my relatives is coeliac and I'd love to make this for him. Did you substitute the flour with ground almonds or something. Thanks in advance for any reply.

TawnyOwl1992's picture

This carrot cake is delicious! It's beautifully moist! Made it with cinammon cream cheese frosting instead of the orange icing. Really easy to make just use 150g of unsalted butter, 45g of caster sugar and 300g of full fat cream cheese. Cream together the sugar and butter, then mix in the cream cheese. Then add cinammon to taste.
You won't regret it honestly!

jprice55's picture

This was an excellent cake went down very well with our visitors for afternoon tea! Liked it much better than using a heavy topping.

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