Yummy scrummy carrot cake

Yummy scrummy carrot cake

  • 1
  • 2
  • 3
  • 4
  • 5
(795 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
Save to My Good Food
Please sign in or register to save recipes.


  • 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.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (995)

002889's picture

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

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

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

saschlet's picture

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

nobbynorris's picture

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

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.

beckyott's picture

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

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

Lovely and moist! Yummy scrummy!

kerryyoung's picture

great recipe...really moist and easy to make

sealyhamboy21's picture

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

moonfan's picture

Really great recipe. I made this for a family do and it went down a treat!

mamapat's picture

Is it possible to read these recipes in cup and Tablespoon and teaspoon meaurements, rather than wieghts? Thanks, I'm an oldfashioned cook. Thanks, MamaPat

clffey's picture

Fab you lush!
Soup herb!
Dee lish us!

juliaprior's picture

This is a great recipe if you like carrot cake but don't want to use nuts (many have walnuts or pecans in). My son has nut allergy so I switched to this recipe when I make a carrot cake. I sometimes make a topping using full fat soft cheese and icing sugar for an extra treat, instead of the icing, although this would add to the calories. Always turns out well. Make sure you use a mild flavoured oil like rapeseed, sunflower or corn oil, not olive oil. I would give this 5 stars but rating wouldn't work when I tried for some reason!

alytucker's picture

My first attempt at carrot cake, it was best eaten the next day when the freshly-baked crunchyness had gone and it was all soft and delicious. I used a loaf tin and baked it for 40 mins, but unfortunately if was not long enough and it was slightly uncooked in the middle so it sank. The rest of the cake was yummy and i'll make it again and bake for a little longer. I also made full-on cream cheese frosting because if you're going to indulge in carrot cake, you've got to do it properly!!

zoewatson17's picture

Easy and tastes great. works with or without icing. You don't need as much icing as recipe suggests.


Questions (21)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…


Tips (7)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…