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 381-400

  • Binder photo Iwo

    28 March 2010

    Iwo rated this recipe

    4 stars

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  • Binder photo Anna89

    30 March 2010

    Anna89 commented on this recipe

    Found this cake far too oily at first for my liking, it was beyond moist..I had to leave it on kitchen paper to soak up some of the extra oiliness. Followed the recipe to a T! However, after a couple of days in a tin I decided to ice it anyways, and it was lovely! Just wish I didn't have to let iot sit for so long for a lovely result...

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  • Binder photo mandy72

    03 April 2010

    mandy72 rated and commented on this recipe

    5 stars

    Not being a great cook I am always nervous trying new recipes but this is the best carrot cake ever! It was easy to do and tastes scrumptious. Brilliant Recipe.

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  • Binder photo Joanne

    03 April 2010

    Joanne commented on this recipe

    this is my favourite carrot cake recipe but I've had to start a mad dairy, wheat and gluten free diet so I thought that I would adapt this to suit because you need a treat every so often and it worked a treat! being dairy free already helped of course but to make it wheat and gluten free I used buckwheat flour and added cream of tartar and bicarb of soda to make it rise. it's still totally yummy and you can't tell it's been adapted at all, so good in fact i'm off for my second piece :-)

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  • Binder photo Joanne

    03 April 2010

    Joanne rated and commented on this recipe

    5 stars

    forgot to rate it and to mention that i leave out the raisins, yuck, and add in some walnuts and pecans instead yum

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  • Binder photo Heidi

    06 April 2010

    Heidi commented on this recipe

    I use a vegetable oil and it's not too greasy but one thing I find strange is the quantity of carrot. It says "about 3 medium" for 140g but I don't know if our carrots are particularly large but fairly normal size ones you only need about 1 and a half but then the cake doesn't taste as carroty as I think it should. I was wondering if the weight measurement is correct?

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  • Binder photo duckling

    07 April 2010

    duckling rated and commented on this recipe

    3 stars

    The cake is moist,but a bit greasy...it tastes nice,but next time will use less oil...

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  • Binder photo TWARNER

    09 April 2010

    TWARNER rated and commented on this recipe

    5 stars

    Great cake, east to make, I change the oil to using 175g unsalted butter.

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  • Binder photo MikeJ

    10 April 2010

    MikeJ rated and commented on this recipe

    5 stars

    Absolutely love carrot cake

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  • Binder photo Gaby

    14 April 2010

    Gaby commented on this recipe

    It was delicious!!! The orange flavour was amazing!

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  • Binder photo Ali

    18 April 2010

    Ali commented on this recipe

    i am baking it but it gets hard. Can any one tell what the reason is? its not that crispy like a cake. Ali Spicy Food Recipes http://www.spicyrecipes.co.uk

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  • Binder photo Tashiding

    18 April 2010

    Tashiding rated and commented on this recipe

    5 stars

    I am not a very good baker, but this cake came out beautifully and the family gobbled it up. I used wholemeal self-raising flour and added roughly chopped walnuts which worked very well. Not keen on the icing, but I always find icing too sweet. The sweet tooths amongst us liked it. This cake will definitely become an Old Faithful in this family.

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  • Binder photo AA

    18 April 2010

    AA commented on this recipe

    Just made it this morning with walnuts instead of raisins. It was loved by all and was really delicious.

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  • Binder photo bernini

    18 April 2010

    bernini commented on this recipe

    Excellent recipe everyone loved it, and it kept moist.

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  • Binder photo Toing Owen

    19 April 2010

    Toing Owen rated and commented on this recipe

    5 stars

    Great fun to make , easy yet delecious in every way!

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  • Binder photo Jess

    20 April 2010

    Jess rated and commented on this recipe

    5 stars

    Really tasty and healthy-ish, didn't include the icing as wanted to make it healthier but didn't compromise the taste, it was light and not too dry, easy to make too!

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  • Binder photo cookingforgirls

    22 April 2010

    cookingforgirls rated and commented on this recipe

    4 stars

    This is delicious and so so easy to bake - the oil instead of butter means that its just a case of weighing and mixing (apart from grating the carrots!). I made it with whole wheat flour and put in extra raisins - the cake itself is not too sweet. I also made it in a ring (bundt) tin, which cut down on the baking time. Only problem - despite using a scant teaspoon, I could still taste a bit of bicarb in the made cake. Might try it just with self raising flour next time.

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  • Binder photo lucypops

    23 April 2010

    lucypops commented on this recipe

    have looked for an easy carrot cake recipe for years,this one is FAB moist flavoursome yummy,thought i would taste nothing but oil BUt i was WRONG its fab,and will use it again and again, Lucypops. x

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  • Binder photo Laura Jane

    23 April 2010

    Laura Jane commented on this recipe

    Made this earlier and it's absolutely yummy. Apparently it's the "best cake I've ever made" and it was so easy to do! Made it with vegetable oil since I didn't have any sunflower oil to hand. Also left out the raisins and nutmeg and topped the cake with an orange cream cheese frosting.

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  • Binder photo Kelly

    24 April 2010

    Kelly rated and commented on this recipe

    5 stars

    Having made this with my children many times now due to repeated requests, this has become a tried and tested recipe which has never failed. Very highly recommended!

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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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