Close video

Yummy scrummy carrot cake

  • 1
  • 2
  • 3
  • 4
  • 5
(761 ratings)


Magazine subscription – 5 issues for £5

Cooking time

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

Skill level



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 info

Nutrition per serving

Save to My Good Food
Please sign in or register to save recipes.


For the frosting

  • 175g icing sugar
  • 1½-2 tbsp orange juice

Compare prices

Want to see what this recipe costs at different supermarkets? Compare in one place here:


  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

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.


Show comments
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.

tomant's picture

This has got to be the Best carrot cake ever so simple , I have used this recipe to make Muffins . I do add a little more carrot and sultanas instead of raisens with a cream cheese and orange topping fantastic.

telfordse's picture

Delicious and now one of my favourites! I leave out the raisins and add mixed spice which gives it a lovely warming taste.Made it with dark muscavado the other week too as ran out of light and it also worked well, though considerably darker and richer. It is a very wet batter but it does make a lovely moist cake

AWoll83's picture

Ooops, forgot to rate it!

AWoll83's picture

Soft, fluffy, moist - delicious! Left out the raisins and cinnamon, as I didn't have either. Made it in a spring form and coated it in icing from this recipe:
Used caster sugar instead of icing sugar and added juice of 1/2 orange to the icing - which gave it a nice tangy twist. Will definitely making it again!

frandi's picture

Having tried a few carrot cake recipes, i must say this is definitly the ultimate carrot cake so far. Its very tasty and moist. I made it over the weekend for my daughter's birthday party and it was enjoyed by everyone . I just added a couple more grammes of raisins only just because my kids love them.

new2bkn's picture

Thanks for this recipe, this is the first cake I have ever baked am 45yrs old , my 3yr old daughter kept asking when are going to do baking, but its not something I did as a child so wasn't sure how I would do I,t so kept putting her off but she was persistent a friend recommended this site and here I am. The cake came out brilliant and tasted great my whole family loved it , I used olive oil as that's the only oil I had and also added some walnuts as suggested in some of the comments below.

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
  • 1
  • 2
  • 3
  • 4
  • 5

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
  • 1
  • 2
  • 3
  • 4
  • 5

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