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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karenogon's picture

This recipe was my first attempt at a carrot cake and it went down a treat, I am going to make again for xmas, has anyone used olive oil instead?? only I am out of sunflower ol at the moment?????

analila14's picture
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excellent recipe!

zazulaa2's picture
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I have made this one couple times already, every time is even better Yummy !!!

peterc01's picture
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Really easy to make and delicious. Recommended

nicolanymph's picture
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Such an amazing cake! Both my parents said it was the best carrot cake they'd ever tasted - a big hit!

joannewall's picture

I've made this cake 3 times now... Each time it is wonderful. I use about 200-240g of carrot and it doesn't seem to affect the lovely light texture. A definite winner in our office.

tmintoff's picture
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the best carrot cake i've ever made! Will make it again!

ellisfamily48's picture

OMG this is the tastiest carrot cake I have ever had, very moist and full of flavour. such an easy recipe to follow, the only thing I did is add my own topping of cream cheese and icing sugar, delicious.

amy258's picture
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This carrot cake is incredible! I usually mix cream cheese butter and icing sugar to make the frosting...a firm favourite

richardtvaughan's picture

In my opinion this cake needs more carrot in it. I did about 180-200g. I also added some chopped nuts and swapped the raisins for some plump sultanas! Yummy.

no2603's picture
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Great tasting carrot cake and the spices and orange zest really add something to it. I've been asked several times for the recipe now after i brought it to a tea party! The icing also makes a nice change to frosting, which can sometimes seem a bit heavy.

spoon_licker's picture
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This was a great recipe! I even got away without using a square dish and baking paper by smearing a heavy, rectangular baking tray with butter. The cake came off fine! I think you should use your own judgement with the icing, start with the icing sugar in a bowl and slowly drop enough orange juice in there until you get what you want. The pretty drizzle was a bit of a challenge, so I just smeared the tops with icing. Who's going to complain about that?! Lovely stuff.

spoon_licker's picture
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This was a great recipe! I even got away without using a square dish and baking paper by smearing a heavy, rectangular baking tray with butter. The cake came off fine! I think you should use your own judgement with the icing, start with the icing sugar in a bowl and slowly drop enough orange juice in there until you get what you want. The pretty drizzle was a bit of a challenge, so I just smeared the tops with icing. Who's going to complain about that?! Lovely stuff.

zeynee's picture
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This is a great recipe. I used Sweet Freedom (fruit based sugar syrup) instead of sugar and gluten free flour, it was a bit crumbly but still lovely and much healthier for those of us who try to stick to a wheat free/sugar free diet but crave cake!

conkerqueen's picture
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I LOVE this recipe. Have made it many times and it has never disappointed. I replace the icing with cream cheese frosting though!

paulb139's picture
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Made this a second time, having been a bit unsure about it first time (see earlier comments). Someone suggested using rapeseed oil I recall and this gave wonderful results- it was extra virgin oil from a local producer, more expensive than sunflower oil but gave a far nicer texture and flavour. Set my fan oven slightly higher and the cooking time of 45 mins seemed about right this time- needed much longer the first time. All in all I am converted.

fmcroberts's picture
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Very nice, but not THE nicest carrot cake. Perhaps a cream cheese frosting would be enough to put it up there with the best.

gita06's picture
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This is definately a yummy carrot cake! I used slightly less oil and a bit of butter, worked absolutely fine!

joan12's picture

Hi! I baked this cake yesterday and took it to a party and everyone loved it! I had to give the recipe to so many people, even I was amazed how successful it was. Thank you very much for this recipe, I will definitely do it again.

cwehrmeier's picture
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So easy and so delicious! Preparation took barely 10-15 mins and the results had my colleagues praising me all day and coming back for seconds (and thirds).

Next time I would use just a tad less oil as the bottom corners were a little greasy, but nonetheless a brilliant cake!

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