Yummy scrummy carrot cake

Yummy scrummy carrot cake

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(783 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 (982)

nishad's picture

This cake was really moist, east to make and nice to eat (though icing could have better if a more creamier version was used such as cream cheese or yoghurt).

The carrot cake recipe from olive magazine (also found on this site was better: http://www.bbcgoodfood.com/recipes/4425/carrot-cake)

octaviagoredema's picture

This cake is absolutely delicious, all my friends and family who sampled it loved it! It's simple to make and the cake is incredibly moist.

kjmtidea's picture

Far too oily, I used rapeseed oil but it was still too oily. After touching the cake I had very greasy hands. Smelt gorgeous and the icing was very nice.

sarwee's picture

Was pretty nice and would maybe make again, but I'd probably look into a different recipe instead.

bookworm2010's picture

Great cake - I always use an alternative topping though. There is a great lower fat version of cream frosting which uses quark. Worth looking out for.

danmawdesley's picture

Last week, when I first made this I weighed 10 stone 2oz - I now tip the scales at 16 stone 8oz, it's that good!

amogeri's picture

The first time I have tried to make carrot cake and it turned out a dream. Soooooo pleased. Great recipe

taradog's picture

Brilliant recipe but a relative doesn't like raisins so I tried apricots instead, which worked really well

raychforbes's picture

Fab, easy cake
I don't let my toddler eat cake normally but he loved this & I didn't mind as it was so healthy.
I only put 100ml of olive oil in & it was lovely & moist, I also put in walnuts instead of raisins, baked it in the only cake tin I had & it was fine!
I'm going to try it again in muffin cases as recommended by another reviewer.....hope it tastes as good!

lyndsay_parry's picture

Delicious light carrot cake!

sbonamour's picture

A never fail cake - absolutely scrummy, so much so that when I make it, I normally end up cutting it in half and giving half to a friend or neighbour...all my willpower goes out the door when I make this cake. I add pecan or walnuts to the recipe...delicious!

lollypopstar's picture

We've made this recipe loads of times - a real hit with our family. Works well as a grown up birthday cake too.
For the record I only used 2 eggs last time (as we didn't have enough) and it was fine - maybe a bit more crumbly than before. As regards icing, I only use about 3-4oz of icing sugar and add orange juice (from a carton if necessary) to make a thin cream consitency and drizzle it on. Works for me! And its not too thick so that the kids eat the icing to the exclusion of everything else...

yay_tar's picture

Yum! I also used rapeseed oil instead of sunflower. I also put less, maybe 160 mls, and will try to reduce it again next time. Pretty healthy for a carrot cake, I notice the "healthy" carrot cake recipe is only 40 cals less than this one. Amazingly easy to make, this one's a keeper.

redsetter5's picture

Gorgeous, so moist and tasty. I soaked the raisins in the orange juice while I prepard the tin and cake. Really fat and juicy then. A family favourite

luciemaddock's picture

I tried this out having read all of the great reviews it had by others.... and they are all true. It is a really moist, flavoursome and above all impressive cake and so easy to make. I feel like this recipe shall be one I make for years to come.

oliviahonaker's picture

Excellent cake, so moist- orange is very good in it

ismaytyrie's picture

I have made this carrot cake on many occassions especially for my 19 year old daughters biurthday, and I would really recommend people to try it. It is really easy to make and tastes GORGEOUS. It keeps well, if you can stop eating it, for a about a week in a tight fitting lidded tin. The only thing I do is put more orange juice into the icing to give it a bit more flavour and I find it hard to zest the orange so I put a little of the juice in instead. Have fun making this.

larajacobson's picture

This is an easy and reliable recipe. The result was a light and moist cake that was devoured by the family!

marysia_c's picture

I used Grapeseed oil instead as that was all I had (and apparently it's supposed to be quite a healthy oil)! Cake was fantastic!! And so easy to make! Yum Yum... :)

vikkibluesilver's picture

I made this cake for my mother-in-laws 60th birthday. I changed the recipe slightly using currants instead of raisins (they are more juicy) and halving the amount. I then made up the other half using chopped walnuts . I made up 2 batches and baked in a Victoria Sandwich tin. I then made butter icing flavoured with ground cinammon. It was lovely and everyone commented on how light and moist it was. And it all got eaten. I was really pleased with this recipe as I had tried about 5 others before this one. It is easy and so tasty, I am making it again today. Just a single layer but I froze the left over butter cream so I am going to defrost that and slap that on top. Yum!


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