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 321-340

  • Binder photo gemz84

    15 November 2009

    gemz84 rated and commented on this recipe

    5 stars

    loved this

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  • Binder photo Porri

    15 November 2009

    Porri rated and commented on this recipe

    5 stars

    Fabulous darling!

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  • Binder photo Samantha

    19 November 2009

    Samantha commented on this recipe

    I just made this recipe and it was soo easy and came out looking really good. My kids wolfed it down. Think I'll try it with a cream cheese frosting nex time

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  • Binder photo Jennylund9

    20 November 2009

    Jennylund9 commented on this recipe

    I made this cake for my husband's birthday and it was a real winner! I had to use vegetable oil instead of sunflower oil but this did not affect the final product. I used the orange juice icing sugar which went really well and i put whole pecans on the top outer edge for decoration-I intended to chop these and put in with the cake mixture but in my haste, I forgot! A fantastic cake, I shall be making this again.

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  • Binder photo Jennylund9

    20 November 2009

    Jennylund9 rated this recipe

    5 stars

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  • Binder photo Natalie

    20 November 2009

    Natalie rated this recipe

    4 stars

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  • Binder photo lbonsea

    20 November 2009

    lbonsea commented on this recipe

    I usally steer clear of making cakes, I've had a few too many disasters, but this was so easy - and the result was fantastic. A relative told me it was the best carrot cake they'd ever had!

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  • Binder photo cali118

    21 November 2009

    cali118 rated and commented on this recipe

    5 stars

    Easy and nice! Sweetness is just nice. Tips: carrot granted coarse a bit will be nice.

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  • Binder photo Cafe Valerie

    21 November 2009

    Cafe Valerie commented on this recipe

    Made this as a quick dessert for dinner tonight. Ended up having a slice of it with coffee with a friend - couldn't wait that long to try it. Easy recipe, beautifully moist and I made the icing as more of a glaze. Thinking that to make a Christmas version could use a touch of grand marnier in the icing? Will use this as an alternative Christmas cake as it is light, with the beautiful scent of cinnamon - definitely one to make when I need a quick cake to impress guests....

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  • Binder photo tanzie_r

    22 November 2009

    tanzie_r commented on this recipe

    We made it and everyone in our family loves it! Specially the orange part adds more to it, easy and tasty!

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  • Binder photo takezo

    23 November 2009

    takezo commented on this recipe

    made it for the first time and it came out absolutely delicious!!!!i used pecans instead of raisins ( I personaly love them-soaked up in orange juice before adding to any recepy-but my friends dont likem)and used lemon zest - didnt found any organic oranges this week,and we dont want to peel these pesticides into our cake,do we? thank You for the delicious idea,im getting back to it very very soon..:)

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  • Binder photo takezo

    23 November 2009

    takezo rated and commented on this recipe

    5 stars

    and a five star,of course ;)

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  • Binder photo globaholic

    24 November 2009

    globaholic rated and commented on this recipe

    5 stars

    Brilliant - I would definitely make this again.

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  • Binder photo soleluna

    27 November 2009

    soleluna rated and commented on this recipe

    5 stars

    Delicious!!!

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  • Binder photo nanajan

    28 November 2009

    nanajan rated and commented on this recipe

    5 stars

    maked this cake and it was..light and definitely yummy and srummy, I did change the sunflower oil , to a light oil, I will definitely make this cake again .

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  • Binder photo Geordie Tyke

    04 December 2009

    Geordie Tyke rated and commented on this recipe

    5 stars

    Made this for my daughter's Christmas Fayre, I only changed one thing - used mixed fruit (half amount stated) instead of raisins as I had them already in the house. It went down a storm! Slices were snapped up immediately and I've had requests to do another one! My husband wasn't happy when he saw the cake and was told it wasn't for him! Am making another one to appease him!

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  • Binder photo TheUniStudent

    08 December 2009

    TheUniStudent commented on this recipe

    I had every intention of sharing this cake before I made it....

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  • Binder photo brunette

    19 December 2009

    brunette rated and commented on this recipe

    4 stars

    Agreed - easy, great results and everyone liked it!

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  • Binder photo Sekrapa

    21 December 2009

    Sekrapa rated and commented on this recipe

    5 stars

    The first cake I made was eaten in less than a day, everyone kept having seconds, a great success. Easy to do and great results. A light moist cake. Did not add the raisins as my partner hates them. She loved it. My second favourite recipe after easy apple fruit cake. Both yummy, easy to make and taste delicious.

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  • Binder photo odmomdndnd

    23 December 2009

    odmomdndnd 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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