Yummy scrummy carrot cake

Yummy scrummy carrot cake

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(736 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

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Comments

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japneet's picture

Wow!!!!!! The best cake I've ever had, this is heaven in a slice :)) Super easy to make as well.

indigoorb's picture
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Easy and quick. Ideal to make with my daughter. The cake was really tasty and everybody loved it. It reminded me a bit of gingerbread. Yummy!

cesia256's picture
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Worked perfectly first time - I used a 2lb loaf tin and groundnut oil in the specified amount and the cake was beautifully moist and in no way oily. (Although I can imagine a heavy oil like olive would probably be quite unpleasant.) Substituted a cream cheese topping as I was out of icing sugar so can't comment on the icing, but really was very impressed with the cake

cheltenham80's picture
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Made this for the first time this weekend for the new chap - problem is he now thinks im some sort of domestic goddess! Used dry grated nutmeg rather than fresh - tastes delicious! Will deff make again!

pitrih's picture
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it was wonderful, i used less oil...
also, i made a combination carrot/apple and it was great too :)

gsjwinton's picture
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As a complete novice at cooking this was the first cake recipe i tried and the results were just fantastic. I have made the cake twice now and everybody seems to love this recipe.

anneturner's picture
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I have made this cake several times and have sold it for charity too...it went down very well...its really moist and tasty..

lavenderuk's picture
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I made this so many times and never failed.

I tried a few different alternative when I am short of ingredients.

Once I replace lemon zest instead of orange - it was as good

I also used mixed fruits instead of raisin and omitted the orange zest and the result was amazing. It's quicker as you don't need to grate the zest of an orange.

I used ground nutmeg powder instead of fresh ones. Not sure if there's any difference using fresh.

deekay78's picture
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I made this for my husband as he loves carrot cake and he loved it and wants me to keep the recipe. I added 100g walnuts and the zest of a lemon too. It was nice and light and very easy to make.

cattyk10's picture
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Oh yes and I used wholemeal flour, the last few times, instead of white as ran out of white. You can also mix white and wholemeal and it doesn't taste much different. My one year old son loves this and as I know exactly what's in it and I've altered it slightly I'm really happy for him to nibble it. I do also think you could reduce the amount of sugar...maybe try that next time.

cattyk10's picture
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This is the tastiest cake I've ever made and everyone, who has actually managed to get a slice, wants the recipe!
Definately too much oil. I reduced it to approx 100ml and this gives just enough moistness without saturating it. Too little oil and it becomes too dry. I have now added extra spices too and I use golden caster sugar instead of mucovado as we have bags of the stuff in our house. Never actually managed to ice it yet as it goes far too quickly. Delicious warm! Want to impress your friends...then this is the cake for you.

paddywack's picture
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this recipe is excellent, really easy to make and very tasty, i am not keen on orange in cakes so changed it to lemon, this makes the icing nice and tangy, if icing is too thick then just add more juice until it is runny enough to drizzle over cake, or leave it thicker and spread over the cake, either way it's yummy!!

cjascar1's picture
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Being what I would call a novice I even managed to make this cake and found it really moreish!

jenniem's picture
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Fantastic recipe! Made this a few weeks ago & was really impressed with how it turned out... got loads of compliments from friends & family! Made it again the other night with a girlfriend who was convinced she could never have made a cake as delicious as that on her own... until I pointed out that I'd spent all my time grating carrots & she'd done everything else! We used ground nut oil & reduced the amount slightly, in line with other reviews. Delicious served warm with double cream, or left to cool & covered with cream cheese frosting!

renomate's picture
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I used a normal loaf tin and the mixture fitted in perfectly.

lindadel's picture

Fantastic cake ! I made mine with Ground nut oil and used a cream cheese topping. Delicious.

nadiapupkina's picture
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One of our favourites!!!!

grahame's picture
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This was the first cake I had baked in my life (im 51) picked this one as my new wife has a dairy free diet, couldnt of been easier, very delicious, my wife loved it. under orders to make another one this weekend!

katthompson87's picture
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Really tasty & moist, lovely cake! I ground up my own cinnamon as well as grating the nutmeg which gave it a lovely flavour. Did a cream cheese icing with some lemon juice, wasn't quite right. Think I'll put in walnuts next time.

carlaharvey's picture
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I was a bit worried about using so much oil but the cake was beautiful and moist. I added custard with warm cake.... lovely!!

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