Yummy scrummy carrot cake

Yummy scrummy carrot cake

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(743 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
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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

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Comments

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

krissyb's picture
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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
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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
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Oops forgot to rate it! :)

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

nuttinikki's picture

Hi I tried this recipe today and it was lovely. I made extra as I didn't have a square tin, only obolong as I have only just started baking.

The recipe was simple and tasted gorgeous.

I used Sultana's instead of raisins as I didn't have any and used a different topping after reading everyone's comments.

I used one and a half times the ingredients then for the topping I used 14oz cream cheese, 4 oz softened butter and 4oz of icing sugar sifted and 1 tbsp of vanilla esscence.

It was beautiful. I have had two pieces already(Yes, I know it's not gonna help with the diet!) and I am taking the rest to work for them to try tomorrow.

I shall let you know how it goes.

kassis's picture
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This cake was a succes! I made it for Newyears eve as a desssert and everybody loved it. I did make the icing with cream cheese and icing sugar and added a little vanilla, then wrote 2009 on the top with silver balls, it looked quite impressive. Will be making it again I'm sure!

phildelahaye's picture
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lovely and very easy, I'm going to try it with a few added walnuts next time just to add a bit more bite

aparis's picture
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Made this for a work colleague and used the freshly queezed juice from the orange and topped up with orange juice. The flavours and texture was superb. Everyone loved the cake!

cheftara's picture
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Good Recipe, although would be better with some walnuts in or on the cake. Will be making it again tomorrow.

debbiefarrow's picture
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Fantastic cake. My daughter (12) makes this regularly. Make it exactly as recipe. Everyone loves it.

4113827236's picture
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This is the first time i have baked carrot cake.It definitely wont be the last.LOVELY MOIST CAKE.

tonmilbil's picture

Its not the best carrot cake recipe Ive tried but it was ok.
I found that a couple of tablespoons of orange juice for the topping were not enough so used more.

Easy to make as you dont need to do it in a mixer.

alisoncox's picture
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We thought it was ok. Everybody in family would eat it, as it did not really taste like carrot cake as we know it. Perhaps thats a bonus as only two of us like carrot cake, but I will keep looking.

hotnspicy's picture

Living in Italy l made it and we all had a bit after olive picking it went down a treat thumbs up. The combination of everything is just perfect. Great with a cappucino.

emzy_wemzy's picture
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Very easy recipe to follow and the end result was lovely. It tastes even better the next day after making. The icing on top wasn't anything fantastic though, I could go without that and find a recipe for the cream cheese/icing sugar that you normally find on top of carrot cake. But overall, a lovely cake and will definitely be making again.

captincondom's picture
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We have now made this about 8 times in the last 2-months :) Need I say more............ & HOW EASY!!!

mary_1_uk's picture
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Lovely and moist - would recommend highly!

deliciousdish's picture

I made this yesterday and it is Yummy! I used dark muscovado didnt have light.I also added a handful of crushed walnuts.
For the frosting I mixed mascarpone with icing sugar (to taste)and sprinkled with more walnuts.

Must say the taste is quite addictive.

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