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224 ratings

Recipe by Mary Cadogan

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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.

Per serving

265 kcalories, protein 3g, carbohydrate 39g, fat 12 g, saturated fat 2g, fibre 1g, salt 0.41 g

"It has a lovely texture and is very moreish - I couldn't stop eating it! Great with a good cup of tea."

Latest comments and suggestions

Results 41-60

• sianeh

  18 March 2008

  sianeh rated and commented on this recipe

  

  I made it with some buttercream with some orange zest in as i was feeling pretty decadent and it was delicious!

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• dee

  21 March 2008

  dee rated and commented on this recipe

  

  Excellent will make again my husband said it was better than shop bought cake ,and every time he goes into our kitchen comes out with a piece

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• sheena

  27 March 2008

  sheena rated and commented on this recipe

  

  my sister made this cake for me & i was hooked. i,ve since made it for friends at work who have all asked for the recipe, they said it was the best carrot cake the've ever had. what more can i say.

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• diddydoits

  12 April 2008

  diddydoits rated and commented on this recipe

  

  Hi i loved the cake nice and simple but there is double the amount of icing that you need.

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• miranda88

  15 April 2008

  miranda88 commented on this recipe

  Was a lovely cake my whole family enjoyed it! But also agree with the icing, but the thing is it is quick and easy. You could just halve it down. Oh weel it went down a treat with my family :) Great cake!

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• luceeee

  16 April 2008

  luceeee rated and commented on this recipe

  

  This was the first carrot cake I've ever made, it got rave reviews from my family (friends didn't get a look-in cos we gobbled it so quickly). I adapted it slightly, only had 100ml of oil so added a knob of margerine too and it came out beautifully moist, for the topping i made it with icing sugar, orange juice a tablespoon of cream cheese and finished off with a little lemon rind and grated nutmeg-near perfection if i do say so myself!

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• katybal

  19 April 2008

  katybal commented on this recipe

  This was gorgeous. Made it for my husband as a birthday cake with the help of my kids. Really easy and delicious!

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• katybal

  19 April 2008

  katybal rated and commented on this recipe

  

  This is gorgeous ! Made it as a birthday cake for my husband with help from the kids. Its easy and delicious.

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• Helen

  01 May 2008

  Helen commented on this recipe

  I really wasn't sure how this would work with the oil, but it was great, though might use a little less next time. Also there was masses of icing - but hey that's no problem! definately doing this one again.

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• Orla

  04 May 2008

  Orla rated and commented on this recipe

  

  Way too oily!

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• anemtima

  06 May 2008

  anemtima commented on this recipe

  The icing is awesome. it was a little heavy on the oil I think making it a bit more wet than "moist" but still, it was super delicious!

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• Brainsaw

  08 May 2008

  Brainsaw rated and commented on this recipe

  

  This cake is so utterly delicious. It was really easy to make although I forgot to add the orange zest first time round. Instead, I made the icing with orange juice instead of cream cheese - now that was a great discovery!

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• Denise

  22 May 2008

  Denise rated and commented on this recipe

  

  Absolutely delicious and very easy to make. I added more orange juice to the icing so it was quite runny and spread it over the entire cake - divine!

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• Harm

  24 May 2008

  Harm rated this recipe

  

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• stuck-on-the-rock

  28 May 2008

  stuck-on-the-rock rated and commented on this recipe

  

  I have made this DOZENS of times. Look forward to trying some of the tips above. I think its sucess is in the fact that it is not too sweet.

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• Joanne

  04 June 2008

  Joanne rated and commented on this recipe

  

  Lovely and really easy to make. Agree with the comments on the topping though - was rubbish! Will invent my own next time!

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• Miriam

  11 June 2008

  Miriam rated and commented on this recipe

  

  The best carrot cake recipe I have come across, everyone thinks it's better than shop bought/cafe carrot cake! I make some in a tray and the rest I put into muffin cases, works brilliantly. Worth experimenting with different toppings - try a cream cheese or butter cream topping for a change.

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• Geraldine

  19 June 2008

  Geraldine rated and commented on this recipe

  

  This was divine. Moist and delicious, and very easy. My family polished it off in one day. I will definitely make this again.

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• my_dunh

  22 June 2008

  my_dunh rated and commented on this recipe

  

  Really yummy and moist. I left out the raisins as I'm not terribly keen on them, and topped it with a cream cheese and icing sugar orange frosting instead.

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• jibergurt

  24 June 2008

  jibergurt commented on this recipe

  This was so easy - I am no cook but even I managed it and took some to work. Everyone raved about it. Definaitely maek this again. And it must be healthy because it's got vegetables in it!

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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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Difficulty and servings

Cuts into 15 slices

Preparation and cooking times

Prep 1 hr 1 hr 15 mins

Including 40-45 minutes in the oven.

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

Per serving

265 kcalories, protein 3g, carbohydrate 39g, fat 12 g, saturated fat 2g, fibre 1g, salt 0.41 g

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