Yummy scrummy carrot cake

Yummy scrummy carrot cake

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(783 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 (982)

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.

zazzie87's picture

Ive made this a couple times and is a massive hit!

I added raisens and some chopped walnuts and made a cream cheese topping....so deeelish!

leigh0274's picture

looks perfect but find it abit oily and that overwelms the flavour, shame was really looking forward to it

patonthemove's picture

This cake is fab and never goes wrong. When I make it I make a cheesecake frosting for it by mixing a small tub of Philly cheese with 4 oz. icing sugar and the juice of an orange. Beat them all together well and spread over cake and then finish with the zest of an orange for decoration. Gorgeous.

brownies3's picture

Beautiful cake. I left out the orage as I didn't have any in but it was still gorgeous. This time I'm going to try it with the icing. This is an outstanding website and I highly recommend it to friends.

urieth's picture

I tried this cake today. Had never tasted it, and was a bit apprehensive at first. Turned out to be excellent. I agree with some comments about the icing - will keep trying! Well done! I used dark muscavado sugar as I didn't have light - still turned out to be delicous. Will try some of the toppings suggested here.

rachellewilliams's picture

Yummy cake. Have made it twice in two weeks. When I first served it made my son said, 'Mummy makes the best cakes in the world'. High praise indeed!

livingoodfood's picture

made this cake this morning the occassion was i ws having colleagues form work to lunch, just tested cake just delicious i give it 5 stars. ....r=great, i followed all the ingredients will be making his for family get togethers and for Easter insted of simmel cake.

mairmair79's picture

I love this cake. Very easy to make and tastes great. I did find it too greasy with the original 175ml of sunflower oil so I changed to rape seed oil and, after reducing the amount each time I have made this cake, I now only use 100ml and it is still moist. I also use raw cane brown sugar as i can't fine light muscovado sugar in German supermarkets. I bake it in a loaf tin and rarely make the topping. It's just as good without.

auchlynepixie's picture

This cake does what it says on the tin, it is truly scumptious. It is a really moist cake and it never lasts long in our house!

tinebine's picture

thank you for this recipe!

nicky78's picture

this was the best recipe ive used, it was a hit with the family and iam definitely gonna use it agagin, i poured the mixture in muffin cases i also used melted butter instead of oil and it turned out beautiful it had a bouncy texture as well as it being moist thumbs up!!!

beverley3379's picture

Delicious cake, light and moist. Very easy to make, I made it with my 3 year old son who did all the stiring. Big hit with everyone and it was polished off in one sitting. Will definitely be making again.

suziepeters's picture

I picked this recipe because it looked so lovely in the picture.

I made this with my children and we found it really easy to do. I haven't made a cake with oil before so was a bit worried how ours would turn out once everything was mixed together because it's not a pretty mixture uncooked!!

I needn't have worried because it was delicious!! I mucked up the icing and made it too runny but apart from that it was perfect.

hialryco's picture

Hi Baked this today. I used rape seed oil instead of sunflower and dark sugar rather than light.I made a sweet cream cheese butter for the topping.This is very easy to make and is truly delicious, thankyou.

smithie's picture

it is a really good recipe the only problem i had was the raisins fell to the bottom of the cake,the first time.but i found coating them in flour first worked the second time round.everone who tries it always asks for recipe.

georgiemacf's picture

Followed the receipe exactly and worked fine. Too much icing mixture and it went everywhere. I think aim for a thicker consistency than single cream. Might add chopped walnuts next time too.

spiderham's picture

I made this carrot cake today and it turned out perfect, a simple recipe to follow.

drjacquismith's picture

This had so many great reviews (as fool-proof) I thought it a good recipie for my 13year old son to try. Well, he did, and it turned out great!! - his dad took some to work and all his colleagues asked for the recipie!! Going to try same recipie as muffins next. Hope they are as good.......Thanks :)


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