Yummy scrummy carrot cake

Yummy scrummy carrot cake

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(783 ratings)

Prep: 1 hr - 1 hr, 15 mins Including 40-45 minutes in the oven.


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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  • 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)



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 100g raisins
  • grated zest of 1 large orange



    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


  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 (982)

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.

she-geek's picture

this cake is absolutely gorgeous :) i didn't have any nutmeg so used mixed spice instead, i didn't have any raisins so used sultanas and i didn't have an orange so sploshed in some pure orange juice instead of zest. it turned out really really nice, but will try it again with the listed ingredients. even my son likes it and he doesn't usually like carrot cake. fab recipe!

katashton's picture

I have used this recipe many times and have been able to amend it easily for a gluten free recipe when required. My coeliac friends were so grateful and everyone tucked in as usual!

I must admit I leave the raisins out and double up on the carrot, but that is personal taste

Bundt66's picture

hi katashton.
Could you please tell me how you made this recipe into a coeliac-friendly one, as one of my relatives is coeliac and I'd love to make this for him. Did you substitute the flour with ground almonds or something. Thanks in advance for any reply.

TawnyOwl1992's picture

This carrot cake is delicious! It's beautifully moist! Made it with cinammon cream cheese frosting instead of the orange icing. Really easy to make just use 150g of unsalted butter, 45g of caster sugar and 300g of full fat cream cheese. Cream together the sugar and butter, then mix in the cream cheese. Then add cinammon to taste.
You won't regret it honestly!

jprice55's picture

This was an excellent cake went down very well with our visitors for afternoon tea! Liked it much better than using a heavy topping.

samanthapodda's picture

I have to tell you how AWESOME this recipe is its EASY and its sooooooo yummi! you can see mine here - http://penrithcrafts.blogspot.co.uk/search?q=carrot+cake -

I have used this recipe several times now and also made it for a gift
and 2 of the people have asked me to make it again!

thank you Mary Cadogan!
hugs me x

lancaster4's picture

Absolutely perfect...I just changed the icing to apricot jam then sprinkled with desiccated coconut, delicious!

jbce01's picture

Never had another carrot cake as nice or delicious as this. Every other time I've had any other carrot cake it is always a serious disappointment after you have eaten this recipe. Just so moist and tasty...just perfect!!

mindymoo62's picture

I made this for a buffet tea, and it went down a storm! The guests were super impressed, and it tasted fantastic! Very moist, they devoured the whole lot and I had many compliments. I did a couple of tweaks - I added 50g if chopped walnuts and used mixed spice instead of nutmeg. I also topped it with cream cheese frosting ( used the recipe which is on the carrot cupcakes ) I added a little cinnamon to the frosting and it was fantastic! This is so easy to make,and will be my regular recipe from now on.. I made this in advance and put it in the freezer ( without the frosting ) it froze so well, I was impressed! Delicious .

ayshe77's picture

Gorgeous cake! The kids can't get enough of it.

cjhickmott's picture

This recipe is so easy and turns out perfect every time. I make this regularly at the cafe I run and also frequently get requests for it for fund raisers. Its easy,cheap,keeps well,freezes well.What more can you ask? I use vegetable oil or sunflower oil,whichever I have on hand.I make it as a round cake rather than a square,and have no problems with the icing.Other posters seem to have some problems,but essentially add enough orange juice (or water if neccessary)to get the right consistency. Drizzle or spread it,whatever takes your fancy.It works just as well without any icing,or just dusted with icing sugaar.

colette_smith's picture


beth2227's picture

Really tasty, light and moist. I added more of the spices than stated in the recipe as I didn't think it was strong enough. Will definitely keep this as my staple carrot cake recipe, 'best carrot cake ever' according to my little brother.

annando's picture

One of the nicest carrot cakes I have tasted!! Also my first attempt at making one. Not overly sweet and extremely light. I agree that you do not need that much icing and I used a piping bag to drizzle it on. Will definitely be making this one again!!

waldorf35's picture

Well named carrot cake! Very moist & rather delicious. I've just made it for the first time following the recipe exactly. Love the raisins & orange. The icing is just right. When I do it again I'll add walnuts.

latifa's picture

Finally i found the recipe i am looking for, light, yummy and most important a moist carrot cake. I excluded the Raisins and added grounded walnuts into the batter before baking, still tastes wonderful.
Thank you so much. This recipe has been approved to make it whenever i have visitors. Surly they'll love it. But i wont give them the recipe if they requested :P top secret !

mairi119's picture

Just tried this recipe, it is yummy scrummy but having left it in the tin to cool for 10 minutes, it crumbled into a million pieces upon removal and therefore will become pudding with custard. Can someone tell me what I did wrong, should I leave it in the tin till cold or take it out immediately? Maybe cook it a bit longer?

swissgirl11's picture

Think I would use less oil next time, its quite greasy to the touch but tastes good, i used rapeseed oil instead and for the icing just mixed 50g icing sugar with juice from the orange I used for the rind. Makes a light orange coloured drizzle.......(who'd have thought it ;-) adds the right amount of sweetness i think!


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