Yummy scrummy carrot cake

Yummy scrummy carrot cake

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(714 ratings)

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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

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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

Comments, questions and tips

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Comments

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pickleparrot's picture

An excellent easy recipe to make and every one loves it, even the carrot cake haters!!! I add sunflower seeds which gives a nutty taste.

rockonqqq's picture
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Did not use the orange in the icing after reading other peoples comments.The cake was so easy to make and was delicious.Has become a family favourite

chrislane's picture
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A relatively simple recipe compared to some of the carrot cakes I've come across. It was deliciously moist, not too sweet and kept extremely well. My son-in-law won't eat dried fruit, so next time I'm going to use chopped walnuts or pecans instead.

lisa_cee1's picture

this cake is lovely so far ive made it twice i only have olive oil in the house so used this and it turned out perfect both times, its really light and fluffy !

i think it would make a nice alternative to christmas cake for those who like me hate christmas cake !

ericax's picture
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i didnt have enough sunflower oil so i substitued it with olive .. dont think it made much difference as the end result was absolutely lovely. i added nuts instead of sultanas as i found i was out of them too, but if anything they made the cake even better. will definately be making this again, moist and light..the icing is gorge, too.

hughes08's picture
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Very nice cake. I made it the other day and it went pretty quick, so it must of been good. I didn't use the frosting though because i prefer a cream cheese frosting. I made a delicious frosting using mascarpone cheese and then sprinkled it with walnuts. If anyone wants to make a cream cheese frosting i have a very good recipe.

lala1974's picture

loved it first time,, doing it again. I suggest using a nut or grape seed oil..i also add some toasted walnuts,,,,
Today i will try the icing,,, willmake alot less as we are dieting.

drvoodoo's picture

Tried this today, very happy with the way it turned out. I adapted the recipe slightly - I added a couple of teaspoons of Caraway seeds and less nutmeg, I also substituted candied orange peel for half the raisins. Texture was bang-on but next time I make it I am going to increase the amount of carrot by about 50% as I felt it needed a bit more, and also I felt the frosting was too sweet, so I am going to try low-fat creme fraiche with much less sugar and plenty of orange zest.

I am also going to try it with added 'naughty substances' for a good friend's birthday celebration! :)

rachelkerr31178's picture
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Forgot to rate.

rachelkerr31178's picture
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I had to make 150 cakes for my works Macmillan Coffee Morning, everyone commented on how lovely it was, in fact this was the first to go out of the 3 various cake I made and I made a big box full of this carrot cake.

I am making it again this evening as my Husband said he would have like to try some. This is a wonderfully moist cake, not too sweet and the orange icing works really well....lovely with a nice cup of coffee.

suzanne280555's picture
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Very easy to make. I added chopped walnuts which added to an already delicious recipe.

kacharki's picture
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So easy to make and so yummy to eat! Keeps well well wrapped and in a cookies tin. I add a tsp of ground almons for more texture. I'm not fan of icing so I halve it and it's just as fine.

ferrittmerritt's picture

Yummy, made this with a cream cheese frosting and it was scrumptious!! Very easy to make too.

soupmaker's picture
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This is the first cake I have ever made. It had turned out brilliantly! No sagging or disappointments of any kind. I'll be making this again!

emmawelsh's picture
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A really nice cake. I used the wrong size tin, so mine was not as deep as the one pictured, but it was still moist and tasty. Would like it to have a bit more carrot though, so might see what happens when I add more. The topping was also very nice, although not as nice as a cream cheese one - but for lunch boxes a much better option!

berryt's picture

I have made this umpteen times - always turns out well

xainab's picture
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Fantastic and quick - everyone loved it. I used Olive oil. I feel that it might have tasted better with sunflower oil, so this weekend am making more with sunflower oil - oh and I left out the raisins.

zazzie's picture

make double the amount and there may be a little left for the next day, it really was that good!

taraofyork's picture
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I decided to make this cake this morning and after preparing the tin I then discovered I'd only two eggs left in the house! Rather than abandon plans or run to the shops, I did a two thirds version of the recipe and cut baking time by about five minutes. I also had to substitute sultanas for the raisins as my store cupboard once again let me down. I used a couple of squeezes of juice from the zested orange to make the icing - delicious! All in all the result lived up to the name of 'Yummy Scrummy'!

slicer1's picture
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I have only just come across this recipe. The cake was indeed scrummy and yummy in both texture and taste. It's now a definite favourite with my grandchildren and is a fabulous (but sneeky !) way of getting them to eat more carrots.

The only slight problem I had was that all the raisins sank to the bottom of the cake during baking. Have you any ideas on what I am doing wrong

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