Yummy scrummy carrot cake
By Mary Cadogan
Cooking time
Prep: 1 hr - 1 hr, 15 mins Including 40-45 minutes in the oven.Skill level
EasyServings
Cuts into 15 slicesThe lightest and most enticingly moist carrot cake you will ever come across - just find a good hiding place for it!
Nutrition and extra info
Additional info
- Freezable
- Dairy-free
Nutrition per serving
- kcalories
- 265
- protein
- 3g
- carbs
- 39g
- fat
- 12g
- saturates
- 2g
- fibre
- 1g
- sugar
- 24.8g
- salt
- 0.41g
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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Method
- 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.
- 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.
- 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.
- 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.)
- 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.
Recipe from Good Food magazine, May 2002
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Comments, questions and tips
Comments
I have to tell you how AWESOME this recipe is its EASY and its sooooooo yummi! you can see mine here - http://penrithcrafts.blogspot.co.uk/search?q=carrot+cake -
I have used this recipe several times now and also made it for a gift
and 2 of the people have asked me to make it again!thank you Mary Cadogan!
hugs me x
I made this for a buffet tea, and it went down a storm! The guests were super impressed, and it tasted fantastic! Very moist, they devoured the whole lot and I had many compliments. I did a couple of tweaks - I added 50g if chopped walnuts and used mixed spice instead of nutmeg. I also topped it with cream cheese frosting ( used the recipe which is on the carrot cupcakes ) I added a little cinnamon to the frosting and it was fantastic! This is so easy to make,and will be my regular recipe from now on.. I made this in advance and put it in the freezer ( without the frosting ) it froze so well, I was impressed! Delicious .
This recipe is so easy and turns out perfect every time. I make this regularly at the cafe I run and also frequently get requests for it for fund raisers. Its easy,cheap,keeps well,freezes well.What more can you ask? I use vegetable oil or sunflower oil,whichever I have on hand.I make it as a round cake rather than a square,and have no problems with the icing.Other posters seem to have some problems,but essentially add enough orange juice (or water if neccessary)to get the right consistency. Drizzle or spread it,whatever takes your fancy.It works just as well without any icing,or just dusted with icing sugaar.
I have made a tweaked version of this recipe, and it is simply wonderful! https://www.facebook.com/TheCakesAndBakesDen?ref=hl or visit my Blog at http://thecakesandbakesden.blogspot.co.uk/ there are photos too of the carrot & orange cake.
Finally i found the recipe i am looking for, light, yummy and most important a moist carrot cake. I excluded the Raisins and added grounded walnuts into the batter before baking, still tastes wonderful.
Thank you so much. This recipe has been approved to make it whenever i have visitors. Surly they'll love it. But i wont give them the recipe if they requested :P top secret !
Just tried this recipe, it is yummy scrummy but having left it in the tin to cool for 10 minutes, it crumbled into a million pieces upon removal and therefore will become pudding with custard. Can someone tell me what I did wrong, should I leave it in the tin till cold or take it out immediately? Maybe cook it a bit longer?
Think I would use less oil next time, its quite greasy to the touch but tastes good, i used rapeseed oil instead and for the icing just mixed 50g icing sugar with juice from the orange I used for the rind. Makes a light orange coloured drizzle.......(who'd have thought it ;-) adds the right amount of sweetness i think!
I've made this twice in half a week already! I made it with and gave some to my dad and he said, "I feel like a kid in a candy shop!" I don't eat myself due to my illness, but I gave a slice to my mum and said it was amazing! My sister begged me to make some so I did it at my mums house (this time, with out any one knowing, I used my baking experiences to add 1/2 tsp of ginger and a tad more cinnamon as I know mum likes cinnamon) and am now hoping my mum and sister love it! Thanks Mary Cadogan for this marvellous recipe!
Elise, aged 12
SO DELICIOUS!!! it was lovely and moist for about 5 days, although i'm surprised it lasted that long! didn't use the icing from this recipe but made a more interesting cream cheese one, from the recipe "carrot and cream cheese muffins" by sarah cook on bbc good food. I would say that the cream cheese icing balanced the sweetness well as the carrot cake wasn't overly sweet - just right! definitely one to make again as i had the whole family clamouring for more! :)