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 421-440

  • Binder photo naidebig

    11 July 2010

    naidebig rated and commented on this recipe

    5 stars

    cake didnt even last a day in my house. Did the cream cheese frosting with dash of lemon on top delicious

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  • Binder photo Miss G

    12 July 2010

    Miss G rated and commented on this recipe

    5 stars

    Best carrot cake ever.

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  • Binder photo Lori

    14 July 2010

    Lori rated and commented on this recipe

    5 stars

    was so yummy! I threw in some chopped walnuts :)

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  • Binder photo icook4myboys

    15 July 2010

    icook4myboys rated and commented on this recipe

    2 stars

    Pleasantly surprised with this recipe. Made cupcakes out of the batter & cooked them for 20 min. Had to replace eggs with mashed bananas as my son is allergic to eggs but the cake turned out well. Will definitely make this again but will use less oil as the bananas kept the cake sufficiently moist. Will also try using sunflower oil next time.

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  • Binder photo icook4myboys

    15 July 2010

    icook4myboys commented on this recipe

    Pleasantly surprised with this recipe. Made cupcakes out of the batter & cooked them for 20 min. Had to replace eggs with mashed bananas as my son is allergic to eggs but the cake turned out well. Will definitely make this again but will use less oil as the bananas kept the cake sufficiently moist. Will also try using sunflower oil next time.

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  • Binder photo icook4myboys

    15 July 2010

    icook4myboys commented on this recipe

    Pleasantly surprised with this recipe. Made cupcakes out of the batter & cooked them for 20 min. Had to replace eggs with mashed bananas as my son is allergic to eggs but the cake turned out well. Will definitely make this again but will use less oil as the bananas kept the cake sufficiently moist. Will also try using sunflower oil next time.

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  • Binder photo Cazbar

    16 July 2010

    Cazbar rated and commented on this recipe

    5 stars

    This is the best Carrot cake I've ever tasted. I made it for my birthday and have been asked for the recipe by everyone.

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  • Binder photo Foodmonster

    30 July 2010

    Foodmonster rated and commented on this recipe

    5 stars

    The best carrott cake I have ever had! I've made it twice now and everybody loved it. I added some chopped pecans and replaced the icing in the recipe with the soft cheese icing. Yummm! So simple yet absolutely delicious. Can't wait to make it again!

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  • Binder photo Gem

    03 August 2010

    Gem commented on this recipe

    Made this last night and iced it this morning for people at work. Seems to be going down well! Added an extra tablespoon of orange juice to the icing sugar to get a better consistency but found that was to much just to drizzle so covered the whole cake in it!

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  • Binder photo Vanessa Goldberg

    03 August 2010

    Vanessa Goldberg rated and commented on this recipe

    5 stars

    Wonderful! A true master piece. I use this recipe time and time again. This recipe is almost fool-proof. I couldn't stop eating this cake! I would leave the carrot cake in there for a good 20 minutes after suggested, and although the orange flavor goes wonderfully with the recipe, substituting with apples is also a great choice.

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  • Binder photo mathewq

    06 August 2010

    mathewq rated and commented on this recipe

    5 stars

    Moist and Lovely - Turned me into a carrot cake lover!

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  • Binder photo Helen

    08 August 2010

    Helen rated and commented on this recipe

    4 stars

    Lovely moist cake. Tastes great too.

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  • Binder photo Sarah Sunshine

    10 August 2010

    Sarah Sunshine rated and commented on this recipe

    5 stars

    This carrot cake is fantastic. So easy to make and it tastes delicious, will definitely be making it again.

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  • Binder photo Wipeout Queen

    11 August 2010

    Wipeout Queen rated and commented on this recipe

    4 stars

    Excellent carrot cake recipe, I've made 2 already this week! I prefer it with a cream cheese and citrus icing on the top spread in a nice thick layer. Yum!

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  • Binder photo pat

    12 August 2010

    pat commented on this recipe

    Lovely

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  • Binder photo pat

    12 August 2010

    pat rated and commented on this recipe

    5 stars

    Lovely

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  • Binder photo benji384

    14 August 2010

    benji384 rated this recipe

    5 stars

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  • Binder photo Louise Diet

    16 August 2010

    Louise Diet rated and commented on this recipe

    4 stars

    I love this recipe. I follow a really low fat diet so I substitute 2 eggs for 4 egg whites but it still turns out brilliantly every time. A great find for my diet.

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  • Binder photo SophieP

    17 August 2010

    SophieP rated and commented on this recipe

    5 stars

    Absolutely delicious - cut it into smaller pieces so it lasted longer - also found that it tasted better as it matured. Will definately make again... I found that the icing added the perfect zing

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  • Binder photo Viv

    19 August 2010

    Viv commented on this recipe

    What a lovely cake, I used vegetable oil as I didnt have sunflower oil at the time, it turned out great, although on the two occasions I have made it, it has always sunk in the midde? nevertheless, its a great recipe and will try it again, even though the icing is a bit iffy? I think I will try a different icing next time, although the orange flavour does compliment the cake well. My husband who would never try Carrot cake before (because he thought it would taste of carrots - ??) thought it was a great tasting cake and has been eating it for days now, so will have to bake another one soon!

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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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