Yummy scrummy carrot cake

Yummy scrummy carrot cake

The lightest and most enticingly moist carrot cake you will ever come across - just find a good hiding place for it!

Difficulty and servings

Easy

Cuts into 15 slices

Preparation and cooking times

Preparation time

Prep 1 hr - 1 hr 15 mins

Including 40-45 minutes in the oven.
Freezable

Dairy-free

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.
Try

Like this?

You might also like to try Angela Nilsen's lighter option, Ultimate makeover: Carrot cake, or try something new with Carrot & cream cheese cupcakes .

Per serving

265 kcalories, protein 3g, carbohydrate 39g, fat 12 g, saturated fat 2g, fibre 1g, sugar 24.8g, salt 0.41 g

Recipe from Good Food magazine, May 2002.

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Latest comments and suggestions

Results 121-140

  • Binder photo Darryl

    18 November 2008

    Darryl rated and commented on this recipe

    5 stars

    We have now made this about 8 times in the last 2-months :) Need I say more............ & HOW EASY!!!

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  • Binder photo Emz

    21 November 2008

    Emz rated and commented on this recipe

    4 stars

    Very easy recipe to follow and the end result was lovely. It tastes even better the next day after making. The icing on top wasn't anything fantastic though, I could go without that and find a recipe for the cream cheese/icing sugar that you normally find on top of carrot cake. But overall, a lovely cake and will definitely be making again.

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  • Binder photo josie70

    02 December 2008

    josie70 commented on this recipe

    Living in Italy l made it and we all had a bit after olive picking it went down a treat thumbs up. The combination of everything is just perfect. Great with a cappucino.

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  • Binder photo Alison

    05 December 2008

    Alison rated and commented on this recipe

    3 stars

    We thought it was ok. Everybody in family would eat it, as it did not really taste like carrot cake as we know it. Perhaps thats a bonus as only two of us like carrot cake, but I will keep looking.

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  • Binder photo Tonia

    09 December 2008

    Tonia commented on this recipe

    Its not the best carrot cake recipe Ive tried but it was ok. I found that a couple of tablespoons of orange juice for the topping were not enough so used more. Easy to make as you dont need to do it in a mixer.

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  • Binder photo robbo

    10 December 2008

    robbo rated and commented on this recipe

    5 stars

    This is the first time i have baked carrot cake.It definitely wont be the last.LOVELY MOIST CAKE.

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  • Binder photo Debbie

    20 December 2008

    Debbie rated and commented on this recipe

    5 stars

    Fantastic cake. My daughter (12) makes this regularly. Make it exactly as recipe. Everyone loves it.

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  • Binder photo Chef Tara

    20 December 2008

    Chef Tara rated and commented on this recipe

    5 stars

    Good Recipe, although would be better with some walnuts in or on the cake. Will be making it again tomorrow.

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  • Binder photo aparis

    23 December 2008

    aparis rated and commented on this recipe

    5 stars

    Made this for a work colleague and used the freshly queezed juice from the orange and topped up with orange juice. The flavours and texture was superb. Everyone loved the cake!

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  • Binder photo phildelahaye

    29 December 2008

    phildelahaye rated and commented on this recipe

    5 stars

    lovely and very easy, I'm going to try it with a few added walnuts next time just to add a bit more bite

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  • Binder photo Karina

    03 January 2009

    Karina rated and commented on this recipe

    5 stars

    This cake was a succes! I made it for Newyears eve as a desssert and everybody loved it. I did make the icing with cream cheese and icing sugar and added a little vanilla, then wrote 2009 on the top with silver balls, it looked quite impressive. Will be making it again I'm sure!

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  • Binder photo Nikki D

    04 January 2009

    Nikki D commented on this recipe

    Hi I tried this recipe today and it was lovely. I made extra as I didn't have a square tin, only obolong as I have only just started baking. The recipe was simple and tasted gorgeous. I used Sultana's instead of raisins as I didn't have any and used a different topping after reading everyone's comments. I used one and a half times the ingredients then for the topping I used 14oz cream cheese, 4 oz softened butter and 4oz of icing sugar sifted and 1 tbsp of vanilla esscence. It was beautiful. I have had two pieces already(Yes, I know it's not gonna help with the diet!) and I am taking the rest to work for them to try tomorrow. I shall let you know how it goes.

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  • Binder photo Jah_Mon

    05 January 2009

    Jah_Mon commented on this recipe

    Really easy to make and produces great results every time! I was never a fan of carrot cake before but I love this one!!

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  • Binder photo Jah_Mon

    05 January 2009

    Jah_Mon rated and commented on this recipe

    5 stars

    Oops forgot to rate it! :)

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  • Binder photo uzo

    05 January 2009

    uzo commented on this recipe

    yummylious....... easy to make and I got the best carrot cake ever award from my 5year old, would be making it again and again. Used extra virgin olive oil and sultanas, still turned out great.

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  • Binder photo Halcyon

    05 January 2009

    Halcyon rated this recipe

    5 stars

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  • Binder photo Margaret

    05 January 2009

    Margaret rated and commented on this recipe

    5 stars

    Very easy indeed to make, scrummy taste, low on saturated fats, and it keeps amazingly well for such a light cake. A tremendous hit all round!

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  • Binder photo Krissy

    07 January 2009

    Krissy rated and commented on this recipe

    5 stars

    this is the most amazing carrot cake! everyone absolutely loved it and it lasted hardly any time at all! i will always use this recipie when making carrot cake from now on

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  • Binder photo Krissy

    07 January 2009

    Krissy commented on this recipe

    just want to add that i did an icing with marscapone, icing sugar and orange juice and would really recommend this!

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  • Binder photo Irenelinedancer

    08 January 2009

    Irenelinedancer commented on this recipe

    Lovely recipe - light and fluffy - baked it in a 22cm round tin as didn't possess a square one - tested it in advance of baking one for my art group - I know they will love it! My partner said it was one of the best cakes he has tasted.

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Difficulty and servings

Easy

Cuts into 15 slices

Preparation and cooking times

Preparation time

Prep 1 hr - 1 hr 15 mins

Including 40-45 minutes in the oven.
Freezable

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
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Per serving

265 kcalories, protein 3g, carbohydrate 39g, fat 12 g, saturated fat 2g, fibre 1g, sugar 24.8g, salt 0.41 g

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