Yummy scrummy carrot cake

Yummy scrummy carrot cake

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(780 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

    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, 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 (981)

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.

mrsnoonoo's picture

Really tasty and so easy to make.

marianunney's picture

It's a great success! Easy to make and bake.

Everybody who has eaten this cake has loved it, my guinea pigs are my husband, parents, (very honest) in-laws and work colleagues.

As an alternative to the suggested icing, I frosted the cake with cream cheese, icing sugar and a dash of vanilla extract.

Truly scrummy!

lisaw68's picture

This cake lasted just 12 hours, between me and my boyfriend, and he told me he didn't even like carrot cake! Going to have to work extra hard at the gym, but i'm definitely going to cook this cake again for a special occasion. Instead of the icing in the recipe, I used a cream cheese frosting with some vanilla essence and a squeeze of orange juice. I think this really made the cake extra special. I didn't have a rectangular cake tin, so I just placed this mixture into two standard sandwich tins and made a cake, sandwiched together with the cream cheese frosting and the rest spread on top. I decorated it with some orange and lemon rind. I think next time, I will add a handful of walnuts. I also reduced the cooking time to 35 mins. Easy recipe, great results. Give it a go.

ncmsimpson's picture

This really is a gorgeous cake and so easy to make - it never lasts very long!

redshep's picture

Great cake that I have made a few times. I usually add more carrott and less oil and sugar.

superseven2's picture

This was my first go at this recipe, and belive me I am no cook but 100% success, best carrot cake I have ever had, 10/10, next time and there will be many next times, I am going to mix in some chopped walnut.

jld012007's picture

Great recipe - ridiculously easy to do and always one of the first cakes to be devoured at any occasion!
My only tweak is to the icing - the citrus icing is ok but I prefer to use 100g icing sugar, 1/4 to 1/2 teaspoon of cinnamon and a little water, mix to a smooth consistency and spread evenly across the whole cake. This cinnamon icing definitely gets the thumbs up from my co-workers...!

pipper's picture

I made this cake today lovely and very easy to make.

Does any one know how long it can be kept for.


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