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Yummy scrummy carrot cake

Yummy scrummy carrot cake

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(780 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

    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

    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

    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, 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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Comments (981)

telfordse's picture

Delicious and now one of my favourites! I leave out the raisins and add mixed spice which gives it a lovely warming taste.Made it with dark muscavado the other week too as ran out of light and it also worked well, though considerably darker and richer. It is a very wet batter but it does make a lovely moist cake

AWoll83's picture

Ooops, forgot to rate it!

AWoll83's picture

Soft, fluffy, moist - delicious! Left out the raisins and cinnamon, as I didn't have either. Made it in a spring form and coated it in icing from this recipe: http://www.bbcgoodfood.com/recipes/470640/carrot-and-cream-cheese-cupcakes
Used caster sugar instead of icing sugar and added juice of 1/2 orange to the icing - which gave it a nice tangy twist. Will definitely making it again!

frandi's picture

Having tried a few carrot cake recipes, i must say this is definitly the ultimate carrot cake so far. Its very tasty and moist. I made it over the weekend for my daughter's birthday party and it was enjoyed by everyone . I just added a couple more grammes of raisins only just because my kids love them.

new2bkn's picture

Thanks for this recipe, this is the first cake I have ever baked am 45yrs old , my 3yr old daughter kept asking when are going to do baking, but its not something I did as a child so wasn't sure how I would do I,t so kept putting her off but she was persistent a friend recommended this site and here I am. The cake came out brilliant and tasted great my whole family loved it , I used olive oil as that's the only oil I had and also added some walnuts as suggested in some of the comments below.

bigpinkbutton's picture

This cake is by the favourite of all my friends and family that I make. Easy peasy. Delicious. Works every time.

Fabulous41's picture

Lovely cake. I made it using vegetable oil rather than sunflower as that is what I had in at the time and omitted the raisins as I did not have any. Beautifully moist with a hint of cinnamon coming through. Will not be a regular feature in the cake tin!

joanne_ryan's picture

I chose this recipe over others due to its high rating but it has proved to be my least favourite recipe from GoodFood. Greasy and tasteless - very disappointing! I will not be making this again.

mattdwatson's picture

Just made these in individual muffin cases (baked for 20/25 mins) and absolutely amazing. I was a bit worried that the mix looked very wet, but went with it and they were perfect. Agree that the quantities for the icing/orange juice need to be adjusted though.

ellielevy's picture

This cake is absolutely revolting. It is overwhelmingly oily and tastes of very little. My advice would be to find another recipe or add lots more spice and reduce the oil considerably.

MandR's picture

Great recipe to start with but can be adjusted according to a personal preference. We made it for the second time today adding less sugar, 100 g of muscovado and 100 g for the icing plus just over 200 g of carrots to make it even more carroty. It's just perfect this way! Happy baking! :)

Dids's picture
5

I made this today, thinking it odd that I was adding raisins. The icing consistency doesn't work though so added more orange juice until I was happy. I do think you need to amend the ratio of orange/icing sugar for accuracy but it wasn't enough of a problem for me to give less than a 5 star rating. I managed to cover the entire top of cake with icing and added walnuts to finish off. Completely yummy!

Dominiqueloves's picture
5

I used this recipe for cupcakes and the taste is just delicious. This is now my favourite cupcake and will be making it a lot more often. I used a different recipe to the one above for icing as it needed to be piped but found that it changed consistency quite quickly which made it difficult to use.

johewitt's picture

I reduced the oil by 25ml just because we'd run out of rapeseed oil, and the 100g of raisins I exchanged for 50g of sultanas and 50g of walnuts. Made a beautifully light and moist carrot cake. I always make up the drizzle freehand but the orange juice and icing sugar combo is super simple and adds a nice sharpness to the cake. We'll be using this recipe again, Thank you x

CannyFradock's picture

I made this a few days ago as a treat because for a cake the calories and fat are low compared to many others. After making it with that much oil I don't really know where these figures have came from. There wasn't much flavour apart from grease. I'm going to try again today but try with a lot less oil and add more carrots, it just feels like There's not much to it. The icing is lovely but impossible to drizzle and that's after putting a lot more orange juice in Than the recipe says. I ended up just layering it on quite thick. There is probably potential if you mess with it a bit and I will try again but at the min I personally thought it was just ok

Murfy's picture

Just make this for my carrot cake loving mother. Unfortunately it's either me or the recipe, but she thought it as lacking in flavour. Didn't like the fact there were no nuts inside, and found the cake heavy. Her score was 5/10.

Also the 175g icing sugar amount is enough to completely cover the cake in a thick layer. Not a light drizzle as per the photo.

sheils50's picture

Used less oil and less sugar, added a couple of dates instead and worked perfectly!

LRMS1608's picture

I love this recipe & it is my go-to cake for all occasions now. I add some ginger to give it a bit of a kick & use buttercream as my family has a sweet tooth.

Bundt66's picture

Wow! Just wow.
This cake is amazing. I made it to the minutest of details, as given in the recipe, and it turned out fantastic. I'm amazed at how light and moist it is too. Initially, I wasn't sure about adding the raisins but they add to the cake's moisture and taste amazingly soft and juicy, once cooked.
Basically, this is the perfect carrot cake and one that I'll be baking many more times in the future. Thanks, Mary, for sharing this recipe.

vittoriacorda's picture

Best spin on a carrot cake I've tested. Made the 100g addition of raisins into a mixture of raisins, walnuts & cranberries; cranberries gave great color. Used finest grater on carrots, baked as a loaf - tin buttered & floured - , layered the glazed to have a relatively thick icing crust. Icing was transparent orange, seeped all too perfectly into the cake. Cut into 8 slices, ends discarded, folded a piece of parchment around each slice, & took to a picnic.

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