Yummy scrummy carrot cake

Yummy scrummy carrot cake

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(803 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, questions and tips

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19th Nov, 2015
Had this recipe in the oven for over 50 minutes and it unfortunately still caved in the middle. Although it tasted lovely I'd say it still could have done with an extra 15/20 minutes. Use the knife test to check your cake in the middle before taking it out on the oven. I went by the time given in the recipe trusting it would be the same for all ovens but use it as more of a general guidelines and use your basic knowledge of cake making to know when to take it out of the oven
14th Mar, 2016
Because the recipe uses self-raising flour and calls for bicarbonate, sometimes the amount of raising agents might cause your cake the cave in. You can experiment with a Victoria sponge which uses self-raising flour as well. It will cave in if you put too much baking powder. Made this cake countless times and it is more likely the cake over-rises and peaks a bit more than I would've liked (can be due to over-mixing), but never caving in. So I would say, extend your baking time and be accurate with the bicarbonate in the recipe. Saves you from a tough n coarse crumbed cake.
17th Nov, 2015
Made this today with 110ml of olive oil, 110ml of sugar, 200g of carrots and 1 teaspoon of mixed spice as no cinnamon or nutmeg. Very light and moist, absolutely delicious.
14th Nov, 2015
5 stars! Perfect yummy and moist cake.
Frantic Flapjack
27th Oct, 2015
Easy to make and very good, light end result. I didn't bother with the topping and used just 100ml oil. The only reason I didn't give it five stars was the next day it looked a bit too moist, as if the oil was seeping out.
10th Oct, 2015
I made this recipe yesterday, and i think baking powder is better than bicarbonat of soda! Only 125 ml oil, the next time will use 100ml. Yummy!
5th Oct, 2015
i made this today, but instead of an orange, used 2 lemons and about 170g of grated carrots. despite the full amount of sugar and oil, i found the cake not too sweet, even with the raisins, and not greasy at all. most of the raisins fell to the bottom but overall the cake is delicious, not heavy like the previous ones i have made. didn't bother with the icing, but had it with natural unsweetened yogurt, which was perfect.
3rd Sep, 2015
Best carrot cake recipe I've tried but as mentioned by others its best to reduce the oil to atleast 150-55ml instead to prevent it from being to oily and greasy also added an extra carrot and it tasted great! Didn't change the sugar so not sure if any other type would taste different. My only issue was that I used a loaf tin which meant it took longer in the oven as it was wobbly in the middle, so it is best to stick with a tray or regular cake tin :) Will definitely use this again!
24th Aug, 2015
OMG this cake is amazing! Cooked perfectly and looked perfect! Tasted wonderful. It is so moist and not too sweet did frost it with cream cheese frosting! Did cut the sugar down too 110g and I used Olive oil and also cut it down too 100ml and upped the carrots to 190g! Was truly delicious no wonder it gets great rating! Will be making it again!
13th Aug, 2015
I bake a lot and often add my own twist to the recipe but have done this a dozen times now and kept strictly to the recipe :D it is the lightest and most beautifully moist carrot cake ever ........love it and so do most of the village where I live who have all sampled it at one event or another. Thanks Good Food another hit with me


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