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 221-240

  • Binder photo Geri

    12 May 2009

    Geri rated and commented on this recipe

    5 stars

    The first time I have tried to make carrot cake and it turned out a dream. Soooooo pleased. Great recipe

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  • Binder photo dan mawd

    14 May 2009

    dan mawd commented on this recipe

    Last week, when I first made this I weighed 10 stone 2oz - I now tip the scales at 16 stone 8oz, it's that good!

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  • Binder photo dinnertime

    14 May 2009

    dinnertime rated and commented on this recipe

    4 stars

    Great cake - I always use an alternative topping though. There is a great lower fat version of cream frosting which uses quark. Worth looking out for.

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  • Binder photo Sazzle Brush

    16 May 2009

    Sazzle Brush rated and commented on this recipe

    3 stars

    Was pretty nice and would maybe make again, but I'd probably look into a different recipe instead.

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  • Binder photo Hayley123

    18 May 2009

    Hayley123 rated and commented on this recipe

    2 stars

    Far too oily, I used rapeseed oil but it was still too oily. After touching the cake I had very greasy hands. Smelt gorgeous and the icing was very nice.

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  • Binder photo OG

    23 May 2009

    OG rated and commented on this recipe

    5 stars

    This cake is absolutely delicious, all my friends and family who sampled it loved it! It's simple to make and the cake is incredibly moist.

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  • Binder photo Nishad

    24 May 2009

    Nishad rated and commented on this recipe

    3 stars

    This cake was really moist, east to make and nice to eat (though icing could have better if a more creamier version was used such as cream cheese or yoghurt). The carrot cake recipe from olive magazine (also found on this site was better: http://www.bbcgoodfood.com/recipes/4425/carrot-cake)

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  • Binder photo cookingforgirls

    25 May 2009

    cookingforgirls commented on this recipe

    This was so delicious and really easy to make. The sunflower oil means it is dairy free and there is no hanging around waiting for the butter to soften. I made the icing using golden icing sugar and it tasted great! Plus I love cooking anything with freshly grated nutmeg - my favourite ingredient.

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  • Binder photo cath39

    27 May 2009

    cath39 commented on this recipe

    This was my first time ever making a carrot cake and now even my husband is a convert - so easy I've passed it on to friends already. Did ommit the raisins as my family aren't keen on them - this didn't take from the taste at all!!! A must to impress your mother-in-law!!!

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  • Binder photo Noop

    06 June 2009

    Noop rated and commented on this recipe

    4 stars

    A little too dry for my liking- I prefer really moist carrot cake. But my flatmates absoltely loved it, so it must just be me!

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  • Binder photo SUSIE

    09 June 2009

    SUSIE commented on this recipe

    Absolutely delicious! It's light, moist and springy texture makes this a really tasty cake. I double the mixture making two cakes, and freeze one cake and eat the other. I add a sprinkling of pine or chopped hazelnuts, just to give it some crunch.

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  • Binder photo oliisa's mum

    11 June 2009

    oliisa's mum rated and commented on this recipe

    5 stars

    Tried many carrot cakes recipies and this has got to be the best yet. Real easy to make. Tastes even better after a couple of days.

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  • Binder photo hapisarah

    12 June 2009

    hapisarah commented on this recipe

    I've made this three times now and each time it comes out perfect! My first attempt was for cake day at work and everyone loved it so I've made another one for the school summer fair. I used dark muscovado sugar as I had no light and made a topping using butter, icing sugar and cream cheese with a squeeze of orange juice. Lovely!

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  • Binder photo Mariazinha

    15 June 2009

    Mariazinha commented on this recipe

    The cake came out exactly as you described, soft and moist!! I used a loaf tin but the results were the same. Was a hit with the girls in the office! Will definitely make this again!

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  • Binder photo ma

    15 June 2009

    ma commented on this recipe

    found that there is too much oil in this recipe makes it very greasy i bought it down to 70ml and its perfect ,realy nice and easy carrot cake!!!

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  • Binder photo Georgina

    17 June 2009

    Georgina commented on this recipe

    Delicious, will definitely make again but I agree that it was a tad greasy.

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  • Binder photo cairo cookin

    17 June 2009

    cairo cookin rated this recipe

    5 stars

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  • Binder photo Lexi

    22 June 2009

    Lexi rated this recipe

    5 stars

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  • Binder photo cheifcbear

    23 June 2009

    cheifcbear commented on this recipe

    i made this perfect it was so gorgeous next thing i taste a bitter after taste idk what it was maybe the orange was out of date or i put to much spices aka (soda/cinnimon/ground nutmeg enyone plz help lol and the it was oily i think al put less sunflower oil in ^^

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  • Binder photo hope

    24 June 2009

    hope commented on this recipe

    this recipe looks so yummy, cant wait to try it tonight

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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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