Yummy scrummy carrot cake

Yummy scrummy carrot cake

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(725 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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janjam's picture
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Excellent cake, my sons eat this not thinking there's carrots in, Foiled yet again boys!

lisat3228's picture
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Fantastic! I have lots of Carrot Cake recipes and this is the easiest and the nicest. I add a little extra grated carrot 30-40g more and as some don't care for the fruit in it I substitute fruit for chopped walnuts, excellant a quick and easy winner!

rhiancad's picture
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Lovely light moist cake. I covered it with a thick layer of cream cheese frosting made with cream cheese , butter, icing sugar and orange rind. Will add some crushed walnuts next time.

franceswilliams2's picture
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It worked but i didn't think it was spectacular. If i tried it again i'd try a different oil, maybe something lighter as others have suggested. It seemed to improve after a day in the tin and kept pretty well. The recipe was easy to follow so i'd knock one up if i found out people were coming to tea unexpectedly. For the icing i only used 50g of icing sugar (i ran out!) and the juice of a small 1/2 lemon and a little orange juice. It drizzled quite well and there was enough for me :)

gertic's picture
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Ab fab! I usually bake it in a 2 lb tin which seems to keep it even more moist and never use the icing. I don't think it needs it and saving calories on the icing makes me feel less guilty having a second slice.

tivoli's picture
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This carrot cake is one of the best that I have ever had, really easy and really nice with double or clotted cream.

jacobjohn's picture
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Nice cake but as it is so moist seems to go mouldy in a cake box within 2 days, not sure if anyone has tryed keeping it in a fridge? And not really sure it is supposed to last for?

annaborowski's picture
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Found it a bit greasy, but it was a hit in our house. Might try using a different lighter oil next time. The icing gave it a really tangy flavour. Would make it again.

lindad4a's picture
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Very easy and very delicious. It also worked well when using gluten free flour (Stamp) - and finding a really good recipe for a gluten/dairy-free cake is not easy!!

angfen's picture
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Very easy and delicious recipe

markmchugh's picture

great!

katarzyna's picture
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I've made it today. Delicious! Still waiting for my husband to try it. I've used almonds and nuts (2 handfull of each, well greated) and a bit more oil to keep the consistency.

maz1507's picture
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A fantastic cake - I make it for a friend who cannot eat dairy. Using oil instead of butter means this is a winner with her!

mehdi72's picture
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Easy to make, light, very moist and not too sweet unlike many carrot cakes I have tried. Great with coffee! I agree with anniefood's comments on the icing though it's too bitter. I'll try a cream cheese topping next time.

http://www.flickr.com/photos/10682451@N03/2050178927

kyoko1109's picture
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very moist and nice flavour! I will make this again!

angiechong's picture
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Not as moist as expected. But lovely cinammony flavour and not overly sweet

topbanana's picture
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Excellent recipe which I've made several times. It's very moreish! Would agree with other comments about the icing - I usually end up spreading it over rather than drizzling it and still find there's too much icing.

chiara's picture
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A fantastic cake, the orange made a lovely combination with the carrot.

hammers901's picture
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what a lovely cake at a very low price

annie777flower's picture

This is lovely and I have made it time and time again everyone asks for it for a special occasion. I disagree about the oil; I use rape seed oil which is only a �1 a bottle from a well known supermarket and which hasn't got such a heavy taste as olive oil. It fits in my square tin better if IO alter the proportions to an 8oz base. The recipe for the icing is awful though and I still I haven't found the right topping though I keep experimenting.

In the original recipe, (I still have the magazine) there was the juice and zest of an whole orange and I can't understand why it's been left out.

I have made orange zest brittle and crumbled it on the top for a really dramatic effect!

anniefood

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