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Recipe by Mary Cadogan

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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.

Per serving

265 kcalories, protein 3g, carbohydrate 39g, fat 12 g, saturated fat 2g, fibre 1g, salt 0.41 g

"It has a lovely texture and is very moreish - I couldn't stop eating it! Great with a good cup of tea."

Latest comments and suggestions

Results 101-120

• DrVoodoo

  11 October 2008

  DrVoodoo commented on this recipe

  Tried this today, very happy with the way it turned out. I adapted the recipe slightly - I added a couple of teaspoons of Caraway seeds and less nutmeg, I also substituted candied orange peel for half the raisins. Texture was bang-on but next time I make it I am going to increase the amount of carrot by about 50% as I felt it needed a bit more, and also I felt the frosting was too sweet, so I am going to try low-fat creme fraiche with much less sugar and plenty of orange zest. I am also going to try it with added 'naughty substances' for a good friend's birthday celebration! :)

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• sue

  13 October 2008

  sue rated this recipe

  

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• Lara

  17 October 2008

  Lara commented on this recipe

  loved it first time,, doing it again. I suggest using a nut or grape seed oil..i also add some toasted walnuts,,,, Today i will try the icing,,, willmake alot less as we are dieting.

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• Bradley

  17 October 2008

  Bradley commented on this recipe

  Very nice cake. I made it the other day and it went pretty quick, so it must of been good. I didn't use the frosting though because i prefer a cream cheese frosting. I made a delicious frosting using mascarpone cheese and then sprinkled it with walnuts. If anyone wants to make a cream cheese frosting i have a very good recipe.

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• Bradley

  17 October 2008

  Bradley rated this recipe

  

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• Erica

  18 October 2008

  Erica rated and commented on this recipe

  

  i didnt have enough sunflower oil so i substitued it with olive .. dont think it made much difference as the end result was absolutely lovely. i added nuts instead of sultanas as i found i was out of them too, but if anything they made the cake even better. will definately be making this again, moist and light..the icing is gorge, too.

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• lisabongo

  22 October 2008

  lisabongo commented on this recipe

  this cake is lovely so far ive made it twice i only have olive oil in the house so used this and it turned out perfect both times, its really light and fluffy ! i think it would make a nice alternative to christmas cake for those who like me hate christmas cake !

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• kate

  22 October 2008

  kate rated this recipe

  

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• Chris

  23 October 2008

  Chris rated and commented on this recipe

  

  A relatively simple recipe compared to some of the carrot cakes I've come across. It was deliciously moist, not too sweet and kept extremely well. My son-in-law won't eat dried fruit, so next time I'm going to use chopped walnuts or pecans instead.

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• Patricia

  26 October 2008

  Patricia rated and commented on this recipe

  

  Did not use the orange in the icing after reading other peoples comments.The cake was so easy to make and was delicious.Has become a family favourite

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• Pickle Parrot

  28 October 2008

  Pickle Parrot commented on this recipe

  An excellent easy recipe to make and every one loves it, even the carrot cake haters!!! I add sunflower seeds which gives a nutty taste.

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• kate.scap

  29 October 2008

  kate.scap commented on this recipe

  I love this cake! It's so moist and tasty. Top marks!

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• Fruit and Nut

  30 October 2008

  Fruit and Nut commented on this recipe

  This recipe really is yummy scrummy! My family don't really like orange zest, so I put in a little orange juice instead. The cake was gone in seconds!

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• emma

  30 October 2008

  emma commented on this recipe

  Beautiful! Really moist and light cake. I made as little cupcakes and these were delicious. Keep in fridge after made. Also great with cream cheese topping for special occasions.

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• Elaine

  31 October 2008

  Elaine commented on this recipe

  Dont like the oil ingrediant, shoulnt have this in a carrot cake as the carrots should keep this moist enough.

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• michelle

  06 November 2008

  michelle commented on this recipe

  absolutely delicious, best yet!

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• michelle

  06 November 2008

  michelle rated this recipe

  

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• S_Lush

  07 November 2008

  S_Lush commented on this recipe

  Amazing! I'm allergic to dairy and it makes a change for me to be able to bake and enjoy a cake as delicious as this!

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• Alison

  10 November 2008

  Alison commented on this recipe

  I made this yesterday and it is Yummy! I used dark muscovado didnt have light.I also added a handful of crushed walnuts. For the frosting I mixed mascarpone with icing sugar (to taste)and sprinkled with more walnuts. Must say the taste is quite addictive.

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• Moo

  11 November 2008

  Moo rated and commented on this recipe

  

  Lovely and moist - would recommend highly!

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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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Difficulty and servings

Cuts into 15 slices

Preparation and cooking times

Prep 1 hr 1 hr 15 mins

Including 40-45 minutes in the oven.

Dairy-free

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

Per serving

265 kcalories, protein 3g, carbohydrate 39g, fat 12 g, saturated fat 2g, fibre 1g, salt 0.41 g

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