Yummy scrummy carrot cake

Yummy scrummy carrot cake

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

By

Magazine subscription – 3 issues for £3

Cooking time

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

Skill level

Easy

Servings

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

Additional info

  • Freezable
  • Dairy-free
Nutrition info

Nutrition per serving

kcalories
265
protein
3g
carbs
39g
fat
12g
saturates
2g
fibre
1g
sugar
24.8g
salt
0.41g

Ingredients

  • 175g light muscovado sugar
  • 175ml sunflower oil
  • 3 large eggs, lightly beaten
  • 140g grated carrots (about 3 medium)
  • 100g raisins
  • grated zest of 1 large orange
  • 175g self-raising flour
  • 1 tsp bicarbonate of soda
  • 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

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

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.

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.

Comments

Show comments
rparnell's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Tried this for the first time and it tasted great but after 45 mins it was still uncooked in the middle. I left it a further 10 mins before taking it out of the oven but after leving it for 10 mins it had sunk in the middle. Anybody had this problem or have an idea as to how I can avoid this?

Ta

liannepotter's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Made this for my mums birthday- big hit. was slightly too oily for me though. didnt set in the middle- had to cut it into chunks to serve it

suz2303's picture

This was amazing! Everyone loved it. Had to use a couple of clementines for the zest as I didn't have a large orange, so not sure if this made a difference.
Also found the "boldly drizzeling" a bit of a prob, so spread it all over the top of the cake - everyone ate it, loved it and asked for it again - so a real winner in our house.

ladylyon's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I was racking my brains as to what to bake for my husbands contribution to his bowling tournament and suddenly remembered I'd stored this recipe in my binder but not used it yet. No fussy ingredients everything to hand in cupboard it was so easy I felt like I was cheating! My husband reported that all the ladies (mostly WI members too) raved about and wanted the recipe! I think I've created a rod for my back though as hubby has asked me to make it again today - for us.

emsmith's picture
  • 1
  • 2
  • 3
  • 4
  • 5

So so easy to make and worked just beautifully. Looked a little dry when it came out of the oven but was actually really moist and light. I chopped into rectangles (as in the picture) and my family had it for breakfast/snacks/dessert. It didn't last long!

provene's picture
  • 1
  • 2
  • 3
  • 4
  • 5

What a great recipe for carrot cake! So moist, so easy! Didn't have any icing sugar as my 15 year old apprentice baker had used the last of it without telling me! But it tasted really scrummy without any icing and didn't seem to last long - a good sign! Shared some at work and it seemed to go down well, nice to know it works with gluten free flour as one work mate is gluten intolerant.

I'd try it with the cream cheese too - and this recipe makes enough to make a sandwich cake with it , with the cream cheese in the middle - just an idea!

flospencer's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Excellent recipe - I even trippled the quantities for a Christening and it came out perfectly - even better with a soft cheese frosting!

kanittha's picture
  • 1
  • 2
  • 3
  • 4
  • 5

very nice carrot cake i never has my family very love it!!!

tanyagh's picture

I HAVE MADE THIS CAKE THIS MORNING MY 3 CHILDREN AND MY HUSBAND LOVE IT. I WILL BE MAKING THIS AGAIN, IT'S A GREAT CAKE!!!

cat_haslam's picture
  • 1
  • 2
  • 3
  • 4
  • 5

What a gorgeous cake! I made this last week and it was demolished by my family and work colleagues. After reading everyone's comments I made a different frosting topping - the one from the Angela Nilsen Carrot Cake recipe on here, and it went perfectly with the cake! Making another one this weekend and think this will be a firm favourite from now on.

feefee990's picture

I made one of these to take into work on monday this week and it went down so well I had to make another to take in on Tuesday !
and have since had people ask when I will bring the next one.
It completely disrupted the office for the best part of two days and has been minuted in a management meeting as the best cake ever !!!
I did change two things though and that was to leave out the raisins using slightly more carrots instead and I made a cream cheese icing rather than the orange juice and icing sugar version in the recipe.

zazzie87's picture
  • 1
  • 2
  • 3
  • 4
  • 5

this was so easy and delish! I just added more raisins and added some chopped pecans aswell...it finishes in a day!

jogosden's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Lovely!

whitbywitch's picture

Lovely recipe - light and fluffy - baked it in a 22cm round tin as didn't possess a square one - tested it in advance of baking one for my art group - I know they will love it! My partner said it was one of the best cakes he has tasted.

krissyb's picture
  • 1
  • 2
  • 3
  • 4
  • 5

just want to add that i did an icing with marscapone, icing sugar and orange juice and would really recommend this!

krissyb's picture
  • 1
  • 2
  • 3
  • 4
  • 5

this is the most amazing carrot cake! everyone absolutely loved it and it lasted hardly any time at all! i will always use this recipie when making carrot cake from now on

mrsmuddle's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Very easy indeed to make, scrummy taste, low on saturated fats, and it keeps amazingly well for such a light cake. A tremendous hit all round!

uzoooo's picture

yummylious....... easy to make and I got the best carrot cake ever award from my 5year old, would be making it again and again. Used extra virgin olive oil and sultanas, still turned out great.

jah_mon's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Oops forgot to rate it! :)

jah_mon's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Really easy to make and produces great results every time! I was never a fan of carrot cake before but I love this one!!

Pages

Questions

Tips