Yummy scrummy carrot cake

Yummy scrummy carrot cake

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(714 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

Comments, questions and tips

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Comments

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pratyusha1999's picture
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For some reason... didn't turn out as well as I had hoped. :/ Tasted more like an orange than a carrot taste. Not an expert, but I think it would go well with vanilla ice-cream.

cunnist's picture

Fantastic. I cook cakes for my husbands work mates. They loved this one. One even said that he and a friend used to buy different carrot cakes and judge them against each other and he thought this one was one of the best.

katrosbaxtros's picture
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I double the quantities, and bake it in a springform ring tin.... It bakes quicker and stays so moist! I mess about with the ingredients according to what I have in..... Chopped dates instead of sultanas, a bit more carrot, a bit less sugar or fat etc..... Sometimes this icing, sometimes a cream cheese frosting. All have worked. Legendary! Not too sweet and very moist and tasty..... At the moment, our local supermarket sells shredded carrot which is great if you are in a hurry or feeling lazy. I also soak the dried fruit in hot tea while I weigh and measure it all out! Such a great and robust recipe. Thank you Mary

allymcca's picture
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Divine

rachyd1988's picture
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This is an amazing carrot cake.... Always a winner!

vfinney's picture
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Very moist, lovely tasting. I ended up wizzing my carrots in my mini cuisinart which was a bit of a risk I admit as ift can dampen them if it over processes them but it was fine... I topped it with cream cheese icing (I had enough with 120g icing sugar, 60g butter and 200g full fat Philly with some vanilla) and it was lovely. Does seem very oily, I placed mine on a piece of kitchen paper in my cake box and the tissue paper was soaked the day after but really what can you expect with 175ml of oil?

holker's picture
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Made this yesterday, added chopped walnuts and made icing from cream cheese/icing sugar and lemon. Really nice!

amandalw's picture
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Really quite unpleasant. Not sure how other reviewers found this so good. Far too oily.

katie_besson's picture
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that s wonderful recipe, i got a masterpiece moist carrot cake. absolutely fabulous! However, i divided oil and put half butter instead and then i made orange frosting with corn starch. Ready to have my cake now!

rachy66's picture
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I live this recipe, find the best where are you to apply icing is to use an icing bag. i use the disposable bags from Lakeland as you can cut as much off the end of the bag to give a fine or heavy drizzle.

mum25boys's picture
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absolutely gorgeous a huge success at the coffee morning x

halinka4224's picture

hi i have made loads of different types of this cake and i was just wondering if any one has made it with out raisins as i cant stand them

halinka4224's picture

hi i have made loads of different types of this cake and i was just wondering if any one has made it with out raisins as i cant stand them

esmawalker's picture
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Made this cake many times - works perfectly without fail! I replace the icing with a mascarpone/cream cheese/icing sugar/orange zest combo which works well. Enjoy!

nettie1981's picture
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I only added 140ml of sunflower oil rather than 175ml. The cake was a lot less greasy this way. Yum!

nettie1981's picture
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I followed original recipe on my first try but on my 2nd I added 50g of chopped walnuts and 50g of raisins to the mixture.

I also made a cream cheese topping with 200g Philadelphia, 80g Icing sugar, 1 1/2 tsp orange juice, 1/2 tsp vanilla extract. My 2nd attempt was a huge success and much nicer than the icing and orange juice alone.

dieguezito's picture
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I have baked this cake a few times and it never fails! Everyone who has tried it absolutely loves it and always comment on how moist and tasty it is. I made it once again to take over to my family for christmas day dessert and was told i make the best carrot cake. I followed the recipe as it is but also threw in a handful of walnuts for a little crunch but would still taste great without. I would not go with another recipe but this one.

themitchy's picture
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I've made this four times now, excellent cake, quantities are spot on besides the icing sugar, but common sense should tell you how much you need. The fresh orange icing is a great touch as well, really adds to it, as does freshly ground nutmeg. Near enough doubling the cinnamon Xmas'd it up real nice for the latest one as well!

nanajan's picture
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Just made this for tea time, after a big christmas shop this is a very nice cake really light and easy to make ,have made this meny times before , and must say you can'nt go wrong , still give 5 full stars , Happy Christmas to you all

nanajan's picture
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Just made this for tea time, after a big christmas shop this is a very nice cake really light and easy to make ,have made this meny times before , and must say you can'nt go wrong , still give 5 full stars , Happy Christmas to you all

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