Yummy scrummy carrot cake

Yummy scrummy carrot cake

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(795 ratings)

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

Easy

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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Ingredients

  • 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)
    Carrot

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 100g raisins
  • grated zest of 1 large orange
    Orange

    Orange

    or-ange

    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

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.

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Comments (995)

cnew's picture
5

Made this for a potluck lunch at work and everybody raved about it. Great recipe.

housewife40's picture
5

Great recipe - too much nutmeg for me - but I can tweak that next time - I also added some walnuts!

morganza's picture
5

Great simple recipe, I used olive oil, really yummy :)

Chrissie loves God's picture

I made this using two 8" lined cake tins and sandwiched it together with a thin layer of butter cream with a little freshly squeezed orange juice instead of milk and drizzled the orange icing on top to spill over the sides...to make a birthday cake for my grown up daughter who has a passion for carrot cake. Worked perfectly. Excellent recipe.

katbakes's picture
3.75

Very nice cake, everyone loved it! Super simple as well so great for anyone who's not that experienced :)

rachef's picture
5

Awesome easy cake, got eaten ridiculously quickly in our house. Definitely recommend! Add extra nuts for nice crunch x

Chryztel's picture

This carrot cake recipe was amazing so yummy my employer loves it...

blondylocks87's picture

Tasted fab and really simple to follow.
the measures for the frosting were seriously wrong though. Needed much more juice and much less icing sugar

mac.87@live.co.uk's picture

This looks great. Can anyone suggest a substitute for the eggs? My friend is allergic!

marylunn's picture
0

Ooops that should read scrummy!

marylunn's picture
0

Not sure what happened, but we didn't think it was yummy or scummy!

fairystoryteller's picture

Gorgeous cake - I followed the suggestions below and used just 150ml sunflower oil. I also used sultanas rather than raisins as I prefer their milder taste and extra plumpness. Made the traditional cream cheese frosting - cancelling out the calorie reduction of using less oil! But in my opinion if you're going to make carrot cake it's got to have that scrummy topping...

carommartin's picture

Absolutely gorgeous!

meishhhh's picture

Maybe I'm just not a carrot cake person- thought it was okay. Everyone else on the other hand couldn't stop raving about how good and addictive it was and that it was one of the best carrot cakes they've had!

Nikkidean's picture

Seriously yummy. Moist, light, delicious

katius's picture

Brilliant recipe. Easy, tasty, light and far too easy to eat. I always get great results with this and receive many compliments. If you have the time and are feeling adventurous, cream cheese icing works well with this cake too.

Mirandak's picture

Delicious. I also upped the carrots, used less oil. Made a few substitutions due to what I had in the cupboard. Wholemeal self raising rather than white, vegetable oil rather than sunflower, chopped up prunes rather than raisins and bunged some chopped walnuts and pecan nuts in too to use up two ends of packets. Added some mixed spice. Used tbs of orange flower water as didn't have an orange. Really nice cake even so. Thanks!

ianinfrance's picture

Although I'm practically an ancestor, I've never ever made a cake before! However, this looked easy enough for me to risk trying. I was truly delighted with the result, though I hate the twee-ness of the name. It was indeed extremely easy. Like a number of others, however, I felt that it was a touch oily, so I shall definitely be trying it again with the suggested changes - oil to 150ml and carrot to 175 g. Living in a walnut producing area, I can't resist the idea of adding 50 g next time.

lickandspoon's picture

this recipe just doesn't work for me, always turns out really oily, not sure what I am doing wrong or whether I ought to reduce the oil content and see if that does the trick.

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