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 3.0g, carbohydrate 39.0g, fat 12.0 g, saturated fat 2.0g, fibre 1.0g, sugar 24.8g, salt 0.41 g

Recipe from Good Food magazine, May 2002.

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Latest comments and suggestions

Results 181-200

  • Binder photo Pat Hendry

    09 March 2009

    Pat Hendry commented on this recipe

    This cake is fab and never goes wrong. When I make it I make a cheesecake frosting for it by mixing a small tub of Philly cheese with 4 oz. icing sugar and the juice of an orange. Beat them all together well and spread over cake and then finish with the zest of an orange for decoration. Gorgeous.

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  • Binder photo Chut82

    09 March 2009

    Chut82 commented on this recipe

    looks perfect but find it abit oily and that overwelms the flavour, shame was really looking forward to it

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  • Binder photo Anita

    09 March 2009

    Anita rated this recipe

    4 stars

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  • Binder photo zazzie

    10 March 2009

    zazzie rated and commented on this recipe

    5 stars

    Ive made this a couple times and is a massive hit! I added raisens and some chopped walnuts and made a cream cheese topping....so deeelish!

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  • Binder photo Pipper

    13 March 2009

    Pipper commented on this recipe

    I made this cake today lovely and very easy to make. Does any one know how long it can be kept for.

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  • Binder photo Jo

    14 March 2009

    Jo rated and commented on this recipe

    5 stars

    Great recipe - ridiculously easy to do and always one of the first cakes to be devoured at any occasion! My only tweak is to the icing - the citrus icing is ok but I prefer to use 100g icing sugar, 1/4 to 1/2 teaspoon of cinnamon and a little water, mix to a smooth consistency and spread evenly across the whole cake. This cinnamon icing definitely gets the thumbs up from my co-workers...!

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  • Binder photo superseven

    14 March 2009

    superseven rated and commented on this recipe

    5 stars

    This was my first go at this recipe, and belive me I am no cook but 100% success, best carrot cake I have ever had, 10/10, next time and there will be many next times, I am going to mix in some chopped walnut.

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  • Binder photo Red

    19 March 2009

    Red rated and commented on this recipe

    5 stars

    Great cake that I have made a few times. I usually add more carrott and less oil and sugar.

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  • Binder photo Clare

    20 March 2009

    Clare rated and commented on this recipe

    5 stars

    This really is a gorgeous cake and so easy to make - it never lasts very long!

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  • Binder photo LisaW68

    23 March 2009

    LisaW68 rated and commented on this recipe

    5 stars

    This cake lasted just 12 hours, between me and my boyfriend, and he told me he didn't even like carrot cake! Going to have to work extra hard at the gym, but i'm definitely going to cook this cake again for a special occasion. Instead of the icing in the recipe, I used a cream cheese frosting with some vanilla essence and a squeeze of orange juice. I think this really made the cake extra special. I didn't have a rectangular cake tin, so I just placed this mixture into two standard sandwich tins and made a cake, sandwiched together with the cream cheese frosting and the rest spread on top. I decorated it with some orange and lemon rind. I think next time, I will add a handful of walnuts. I also reduced the cooking time to 35 mins. Easy recipe, great results. Give it a go.

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  • Binder photo Mrs_Nunney

    24 March 2009

    Mrs_Nunney rated and commented on this recipe

    5 stars

    It's a great success! Easy to make and bake. Everybody who has eaten this cake has loved it, my guinea pigs are my husband, parents, (very honest) in-laws and work colleagues. As an alternative to the suggested icing, I frosted the cake with cream cheese, icing sugar and a dash of vanilla extract. Truly scrummy!

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  • Binder photo Daisy

    27 March 2009

    Daisy rated this recipe

    5 stars

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  • Binder photo Mrsnoonoo

    28 March 2009

    Mrsnoonoo rated and commented on this recipe

    5 stars

    Really tasty and so easy to make.

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  • Binder photo chippie

    30 March 2009

    chippie rated and commented on this recipe

    5 stars

    My husband and 4yr old made this for me for Mothers Day!! It was lovely and moist (and a great surprise!) I am making it for my friend for her birthday. Will try cream cheese frosting instead.

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  • Binder photo nigellawannabe

    30 March 2009

    nigellawannabe rated and commented on this recipe

    5 stars

    Idiot-proof and thoroughly delicious!!

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  • Binder photo steelpan

    31 March 2009

    steelpan rated this recipe

    5 stars

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  • Binder photo ben hall

    02 April 2009

    ben hall commented on this recipe

    Really easy and delicious. For extra naughtiness I make it with orange butter/cream cheese icing - lovely!!

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  • Binder photo lee lee

    02 April 2009

    lee lee rated and commented on this recipe

    5 stars

    I make this cake at least once a week! It has to be one of the easiest recipes ever and just turns out gorgeous every time. I use organic wholemeal flour now and an extra carrot and extra cinnamon - perfect!

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  • Binder photo Liudmila

    02 April 2009

    Liudmila rated and commented on this recipe

    2 stars

    I didn't like it. It is too oily!

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  • Binder photo Pendle

    07 April 2009

    Pendle rated and commented on this recipe

    5 stars

    This is a brilliant cake which I make again and again. Can be made as a tranditional round sandwich cake by making recipe and a half and is delicious with icing made from cream cheese, lemon zest, juice and icing sugar. Always moist and improves after a day of being stored.

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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 3.0g, carbohydrate 39.0g, fat 12.0 g, saturated fat 2.0g, fibre 1.0g, sugar 24.8g, salt 0.41 g

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