Yummy scrummy carrot cake

Yummy scrummy carrot cake

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(722 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

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Comments

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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!

bakingathome's picture

there was so much oil used, i realize you have to use this but there are other alternatives so i never oil, also by using the oil my cake failed to redeem moistness and it was incedibly dry, so with my cake i added a "orange cream cheese" buttercream, this made it much tastier and was very quick and easy to make!

paulb139's picture
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I am feeling slightly inadequate having seen many of the comments already made. I am a reasonably experienced baker but I found the cooking time given of 40-45 minutes was way too short. I know people's ovens very but I found the middle was still very sticky after nearly an hour. I put it back in and I think the final cooking time was nearly one and a half hours in a fan oven set to 170. I am still not sure about the final result- as others have commented, it does seem a bit oily, although better than I expected when I checked it at the one hour point.

faye_ella's picture
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First carrot cake I've made and it was gorgeous! I didn't add topping as I dont like really sweet things - still lovely. going to try splitting into cup cake / muffin cases next time for work

sukicoop's picture
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Made this last week in my Kenwood Bread Maker using the Cake setting. Scrummy, forgot to sift ingredients ;-) and it was still yummy! I'm gonna try it with Angela Nielsen's carrot cake topping for special occasions :)

LuluLolly's picture
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This doesn't really need another 5 star review but here it is anyway! I cannot believe that such a simple cake can be so incredibly delicious! I made it for my daughter's 13th birthday and it was a huge hit with everyone. The quantities for the drizzle are wrong but I just kept adding orange juice until it was runny enough. Next time I'll add some orange zest to the drizzle, as suggested by a reviewer.

We don't like frosting so the drizzle was a welcome change and this cake is going to be made regularly in our family.

rebeccarogers1991's picture
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This is a really really good recipe - I would definitely recommend it to anyone and will be making this cake again :)

anneaworinde's picture
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Yep.this is an amazing recipe! just baked it!
I have never baked a carrot cake before but had the best carrot cake I have probably eaten.its not going to last long!
Thanks

quinnga's picture
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Very easy recipie and very scrummy too. The whole family loved it. Noting that some of the other reviews said it was a bit oily I reduced the oil to 150ml, which seemed to work fine - lovely and moist, but not oily. I halved the icing amount to drizzle over the top. This was plenty. I like the the icing, it went well, made a change from a cream cheese frosting and certainly makes the cake easier for packed lunches, not so squashable. All in all a success!

seonag99's picture

Made this today (Tuesday) for a christening on Sunday - can anyone advise should I freeze it or keep it in fridge till Sunday? I haven't iced it.

seonag99's picture

Made this today (Tuesday) for a christening on Sunday - can anyone advise should I freeze it or keep it in fridge till Sunday? I haven't iced it.

fizzski's picture
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Recently bought the book that this recipe is in, and have now made this cake a couple of times. My husband loves it, so will probbly be making this cake many more times.

mpg550's picture

Foolproof recipe! Freezes well too!

lyntierney's picture

I have made this cake many many times. It's so easy and always comes out really well. I use cream cheese frosting instead of the recomended drizzle. A 5* recipe.

oddspod's picture
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It was a little greasy, but very nice nonetheless. Best eaten with forks rather than fingers.

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