Yummy scrummy carrot cake

Yummy scrummy carrot cake

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(795 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 (995)

kassis's picture
5

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
5

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
5

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
5

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

debbiefarrow's picture
5

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

4113827236's picture
5

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
3

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
4

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
5

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

mary_1_uk's picture
5

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.

samanthalush's picture

Amazing! I'm allergic to dairy and it makes a change for me to be able to bake and enjoy a cake as delicious as this!

missdunn21's picture
5

absolutely delicious, best yet!

elaine123's picture

Dont like the oil ingrediant, shoulnt have this in a carrot cake as the carrots should keep this moist enough.

ebloxham's picture

Beautiful! Really moist and light cake. I made as little cupcakes and these were delicious. Keep in fridge after made. Also great with cream cheese topping for special occasions.

sarahfruitandnut's picture

This recipe really is yummy scrummy! My family don't really like orange zest, so I put in a little orange juice instead. The cake was gone in seconds!

katescap's picture

I love this cake! It's so moist and tasty. Top marks!

pickleparrot's picture

An excellent easy recipe to make and every one loves it, even the carrot cake haters!!! I add sunflower seeds which gives a nutty taste.

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