Yummy scrummy carrot cake

Yummy scrummy carrot cake

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(800 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
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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.

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Comments, questions and tips

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ssahota
14th Sep, 2011
5.05
I have made this cake many times now and everyone love it. It's so moist and light. I add about 100g walnuts which gives a lovey texture.
sarahjlouise
11th Sep, 2011
Delicious, so light and fluffy, I added a bit of ginger too
katiecottrell
10th Sep, 2011
Really easy - really nice too...made me look like an ace in the kitchen!! making it again today!
happy9
6th Sep, 2011
5.05
Children and adults both loved this cake, Nice to have a carrot cake without loads of frosting. Used less icing than stated and still looked and tasted good.
eveleatham
2nd Sep, 2011
Could I use butter instead of oil?
eveleatham
2nd Sep, 2011
Can I use dark muskavado instead??
telecvokning
31st Aug, 2011
4.05
really nice moist cake. didn't do the frosting, i prefer a cream cheese topping.
sallyjenn
30th Aug, 2011
5.05
This is a lovely version of carrot cake! I did struggle when trying to drizzle the icing over the top and ended up just spreading a layer over the cake instead. But it all tasted lovely and didn't last for long!
wooki481
29th Aug, 2011
Delicious and so easy! Not usually a fan of cakes made with oil but this one is perfect.
ssarahlewiss
28th Aug, 2011
5.05
Simply the nicest carrot cake in the world! Everyone lucky enough to get a slice says the same. What a find!

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