Yummy scrummy carrot cake

Yummy scrummy carrot cake

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(789 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 (989)

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!

nikki2008's picture

very nice dont need a lot if icing

marbra's picture

Fabulous!!!!!! v. yummy but only about a third of the icing sugar for topping is needed

adinkag's picture

Definitely a 5* recipe!! So easy & quick - the mixture felt great pouring it into the tin, and then 45 mins later bang - a beautifully cooked & delicious cake.

It was so lovely I made another one just a few hours later because the first one had gone!

Much recommended.

liacoconut's picture

Very good light carrot cake!
I made one a few years back which took a lot of time and ingredients and was very heavy, this one is easy, quick light and delicious!

I ran out of nutmeg so i only used cinnamon, added chopped walnuts and used rapeseed oil instead of sunflower oil sinc people here said it was a little oily.
I also added around 50g more carrots, (it's a carrot cake afterall!) and didn't add the orange zest because I didn't have one.
I greased and lined a 26cm round tin and dusted the sides with cinnamon after greasing.

Baked for 40 mins in a fan oven.

For the frosting I didn't use this recipe.

I used around 150g cream cheese (straight out of the fridge) 2 Tbs softened butter, 1 Tbs vanilla essence and icing sugar.
I added the icing sugar as I went along and stopped after I found it sweet enough, so you can vary this to your own liking.
The cake itself isn't very sweet so I made the frosting sweeter.

So yummy!
I'm going for seconds later.

theunistudent's picture

Yum yum yum! a great cake!

sarahscarlett's picture

This is a really good recipe, nice and moist and dead easy to make. I omitted the raisins, as I'm not a big fan, and it worked just fine.

naomibuckley's picture

This is undoubtedly the best carrot cake I have ever made. I added walnuts and covered the cake with cream cheese and icing sugar which topped it off very nicely indeed. I'd love to find out how long it keeps for, but in our house 5 minutes is probably the longest!

pendle's picture

This is a brilliant cake which I make again and again. Can be made as a tranditional round sandwich cake by making recipe and a half and is delicious with icing made from cream cheese, lemon zest, juice and icing sugar. Always moist and improves after a day of being stored.

liudmila's picture

I didn't like it. It is too oily!

leelee66's picture

I make this cake at least once a week! It has to be one of the easiest recipes ever and just turns out gorgeous every time. I use organic wholemeal flour now and an extra carrot and extra cinnamon - perfect!

hallb5's picture

Really easy and delicious. For extra naughtiness I make it with orange butter/cream cheese icing - lovely!!

kateplaice's picture

Idiot-proof and thoroughly delicious!!

suechiappori's picture

My husband and 4yr old made this for me for Mothers Day!! It was lovely and moist (and a great surprise!) I am making it for my friend for her birthday. Will try cream cheese frosting instead.


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