Yummy scrummy carrot cake

Yummy scrummy carrot cake

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

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

Easy

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
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 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)
    Carrot

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 100g raisins
  • grated zest of 1 large orange
    Orange

    Orange

    or-ange

    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

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.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
cyberkitchengoddess
11th Oct, 2011
5.05
I actually prefer using dark brown sugar for this.Even yummier!I didnt have any raisins so I swapped them for chopped dates.Super yummy!
cyberkitchengoddess
11th Oct, 2011
5.05
Really yummy!this is a hit with kids!
lornolan
11th Oct, 2011
5.05
Amazing! And so so easy. I put a cream cheese based frosting on it as was using it as a 1st birthday cake and wanted to decorate it. Everyone was after the recipe!
vickyforman
10th Oct, 2011
5.05
Fantastic cake, always turns out well and the icing is just right with it. There is a little too much icing though and my raisins always sink, but still tastes wonderful.
piccywalk
8th Oct, 2011
5.05
Whoops! Here is the link http://www.maytime.org/?p=531
piccywalk
8th Oct, 2011
5.05
I thought this recipe worked really well. It is a really lovley light and fluffy cake. I made a few changes by leaving out the raisins... I also made an alternative icing using cashew nuts which worked really well see http://www.maytime.org/">here
alienor
3rd Oct, 2011
5.05
This was really tasty, however, I did have to leave it in the oven for quite a bit longer.
charlienewton
3rd Oct, 2011
instead of using carrot i put the ginger kid who lives next door in it!!!
loumatt12
1st Oct, 2011
5.05
Lovely!!! Made without the icing and it disappeared very quickly!! very easy to make.
dizzles
26th Sep, 2011
5.05
Delicious! Very easy to make and the sponge was light and moist. Added lemon juice to the icing to give it extra tang.

Pages

Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.