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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 (981)

ellesbellsbaking12's picture
5

I've made this twice in half a week already! I made it with and gave some to my dad and he said, "I feel like a kid in a candy shop!" I don't eat myself due to my illness, but I gave a slice to my mum and said it was amazing! My sister begged me to make some so I did it at my mums house (this time, with out any one knowing, I used my baking experiences to add 1/2 tsp of ginger and a tad more cinnamon as I know mum likes cinnamon) and am now hoping my mum and sister love it! Thanks Mary Cadogan for this marvellous recipe!
Elise, aged 12

climbup's picture
5

SO DELICIOUS!!! it was lovely and moist for about 5 days, although i'm surprised it lasted that long! didn't use the icing from this recipe but made a more interesting cream cheese one, from the recipe "carrot and cream cheese muffins" by sarah cook on bbc good food. I would say that the cream cheese icing balanced the sweetness well as the carrot cake wasn't overly sweet - just right! definitely one to make again as i had the whole family clamouring for more! :)

ellesbellsbaking12's picture
5

This was the best carrot cake I've ever made! So moist, perfectly baked, and with the orange icing, tempting to everyone.

suzimorris2's picture
5

Delicious!

suzimorris2's picture
5

Delicious!

kwarrennz's picture
5

Brilliant store cupboard cake for when you have that urge!

002889's picture
5

Heavenly...perfect moist texture, great flavour of the cake and the icing topped it off! Will definately make again. Didn't have muscavado sugar so just used golden caster sugar which worked :)

vonph1's picture
5

This is a great recipe! After reading the reviews I reduced the amount of oil to 130ml and made muffins which took around 20 minutes to bake. Everyone that tried them said they tasty and light. :-)

bus12aug51's picture

Great recipe the easiest carrot cake I've made yet, agree that there is too much icing, next time will reduce the amount of icing sugar. Shall definitely be making t again.

mansell1's picture

I doubled the ingredients and made two cakes. Both were really moist and tasty and did not take long to make. I needed 15 minutes additional cooking time.

chanti01's picture

I love this recipe! It's so moist and delicious. My family are hard to please when it comes to making them cakes and they all loved this. I wouldn't even look for a different carrot cake recipe.

arwenb's picture
5

I used walnut oil. Very easy, best carrot cake recipe I've found.

saschlet's picture
5

Yum. Light, moist, tangy. Yummy. Doesn't really need icing.

nobbynorris's picture
5

SUGGESTION:- grate 4 limes and then juice them. Use the juice mixed with the icing sugar for the icing (about 12 tsb's). After the cake is iced, sprinkle on the zest for a really fresh citrusy taste.

cocoakelechi's picture
5

This recipe is so gorgeous. I made it following the instructions completely and I love how my cake turned out. Not too sweet because I don't like things too sweet. I used a bit of brown sugar and caster sugar because I didn't have the one listed down.
x

beckyott's picture
4

very easy,moist and delicious ! but would agree with others and make a cream cheese icing and maybe reduce the oil slighty as it is abit greasy. I would definately make again !

deemark's picture
5

I baked this with my 5 yr old son yesterday for Mother's Day. Never done it before but it turned out perfect and the most moist, delicious carrot cake you can imagine. We used a food processor to mix, rather than by hand.
I rarely stick exactly to the recipe, but this didn't need to be changed, although there's certainly room for a little dabbling! Unfortunately, my son decided he didn't like it because of the raisins - oh no, I'll have to eat his share now.

ellierj's picture
5

Lovely and moist! Yummy scrummy!

kerryyoung's picture
5

great recipe...really moist and easy to make

sealyhamboy21's picture
4

the first time i made this it was perfect,it was very light. but i have made it 2 more times and it has not worked and has been greasy, heavy and stodgy. can anybody help me and suggest why this may be happening

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