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 21-40

  • Binder photo dave888

    10 January 2008

    dave888 rated this recipe

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  • Binder photo Nicki

    14 January 2008

    Nicki rated and commented on this recipe

    2 stars

    Nice cake but as it is so moist seems to go mouldy in a cake box within 2 days, not sure if anyone has tryed keeping it in a fridge? And not really sure it is supposed to last for?

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  • Binder photo Charlie

    19 January 2008

    Charlie commented on this recipe

    This carrot cake is one of the best that I have ever had, really easy and really nice with double or clotted cream.

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  • Binder photo Charlie

    19 January 2008

    Charlie rated this recipe

    5 stars

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  • Binder photo polomint

    24 January 2008

    polomint rated and commented on this recipe

    5 stars

    Ab fab! I usually bake it in a 2 lb tin which seems to keep it even more moist and never use the icing. I don't think it needs it and saving calories on the icing makes me feel less guilty having a second slice.

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  • Binder photo frankie

    26 January 2008

    frankie rated and commented on this recipe

    3 stars

    It worked but i didn't think it was spectacular. If i tried it again i'd try a different oil, maybe something lighter as others have suggested. It seemed to improve after a day in the tin and kept pretty well. The recipe was easy to follow so i'd knock one up if i found out people were coming to tea unexpectedly. For the icing i only used 50g of icing sugar (i ran out!) and the juice of a small 1/2 lemon and a little orange juice. It drizzled quite well and there was enough for me :)

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  • Binder photo Rhian

    29 January 2008

    Rhian rated and commented on this recipe

    4 stars

    Lovely light moist cake. I covered it with a thick layer of cream cheese frosting made with cream cheese , butter, icing sugar and orange rind. Will add some crushed walnuts next time.

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  • Binder photo Northern Nigella

    10 February 2008

    Northern Nigella rated and commented on this recipe

    5 stars

    Fantastic! I have lots of Carrot Cake recipes and this is the easiest and the nicest. I add a little extra grated carrot 30-40g more and as some don't care for the fruit in it I substitute fruit for chopped walnuts, excellant a quick and easy winner!

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  • Binder photo Janjam

    10 February 2008

    Janjam rated and commented on this recipe

    5 stars

    Excellent cake, my sons eat this not thinking there's carrots in, Foiled yet again boys!

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  • Binder photo Danielle

    14 February 2008

    Danielle rated and commented on this recipe

    4 stars

    I substitued the raisins with nuts and crushed pineapple, very yummy.

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  • Binder photo Suzanne

    21 February 2008

    Suzanne rated and commented on this recipe

    5 stars

    Fab - I made the mixture and put it in muffin cases, took 25 minutes to cook and they were fantastic!

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  • Binder photo PianoListener

    21 February 2008

    PianoListener rated and commented on this recipe

    5 stars

    I am not very good at baking - we don't normally make cakes in our house. We always buy cake mixes. This is the first time I tried to make a carrot cake, and it was a 100% success! Also, I found the oil option (instead of butter) GREAT!

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  • Binder photo Tina

    22 February 2008

    Tina rated this recipe

    3 stars

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  • Binder photo Belkey

    26 February 2008

    Belkey rated and commented on this recipe

    5 stars

    The best carrot cake recipe I've ever come across, my mum is really anti icing and overly sweet things and really rates this. I am always heaved handed with the spices.

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  • Binder photo Vic

    03 March 2008

    Vic rated and commented on this recipe

    5 stars

    Worked a treat - use a little more nutmeg than feels right.

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  • Binder photo Paula

    06 March 2008

    Paula rated and commented on this recipe

    5 stars

    Never had carrot cake before. It was so nice and so easy to bake. Def do it again. Had to add more liquid than the recipe says to the icing though.

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  • Binder photo beckie101

    08 March 2008

    beckie101 rated and commented on this recipe

    5 stars

    i have just made this cake this afternoon, and the title is right, it is yummy scrummy!!! glad it can be frozen or else i might find myself eating the lot!!

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  • Binder photo kittendothroar

    14 March 2008

    kittendothroar rated and commented on this recipe

    5 stars

    I made this for 2nd time yesterday and has all gone!! Voted favourite in my office and at my mums social club!! Recipe doubles up without losing anything which is good. :) Only difference yesterday was that I had run out of muscavado sugar and used 3/4 light brown mixed with golden unrefined caster sugar and worked fine, just lighter in colour. Instead of icing I also used a simple orange glaze which keeps the cake beautifully moist for several days

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  • Binder photo Hamza's mummy

    15 March 2008

    Hamza's mummy rated and commented on this recipe

    5 stars

    Its the first time I've made carrot cake and I don't think I'll be trying any other recipe because I can't fault this one in any way! The cake was very moist and soft, and not too sweet. My 17 month old little boy loved it too!

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  • Binder photo Maria

    16 March 2008

    Maria rated this recipe

    5 stars

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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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