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 61-80

  • Binder photo jac's cafe

    28 June 2008

    jac's cafe rated and commented on this recipe

    5 stars

    very yummey indeed!

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  • Binder photo Lisa

    05 July 2008

    Lisa commented on this recipe

    First successful cake I've ever managed to make! We used walnuts instead of raisins, and couldn't find any fresh nutmeg but it didn't matter. This cake is so more-ish, and keeps for days afterwards.

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  • Binder photo Lisa

    05 July 2008

    Lisa rated and commented on this recipe

    5 stars

    First successful cake I've ever managed to make! We used walnuts instead of raisins, and couldn't find any fresh nutmeg but it didn't matter. This cake is so more-ish, and keeps for days afterwards.

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  • Binder photo NOURA

    08 July 2008

    NOURA rated this recipe

    5 stars

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  • Binder photo Carla

    07 August 2008

    Carla commented on this recipe

    I was a bit worried about using so much oil but the cake was beautiful and moist. I added custard with warm cake.... lovely!!

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  • Binder photo Carla

    07 August 2008

    Carla rated this recipe

    4 stars

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  • Binder photo kat thompson

    07 August 2008

    kat thompson rated and commented on this recipe

    5 stars

    Really tasty & moist, lovely cake! I ground up my own cinnamon as well as grating the nutmeg which gave it a lovely flavour. Did a cream cheese icing with some lemon juice, wasn't quite right. Think I'll put in walnuts next time.

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  • Binder photo Grahame

    08 August 2008

    Grahame commented on this recipe

    This was the first cake I had baked in my life (im 51) picked this one as my new wife has a dairy free diet, couldnt of been easier, very delicious, my wife loved it. under orders to make another one this weekend!

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  • Binder photo Grahame

    08 August 2008

    Grahame rated this recipe

    5 stars

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  • Binder photo tweedletwo

    10 August 2008

    tweedletwo rated this recipe

    5 stars

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  • Binder photo Nadia

    15 August 2008

    Nadia rated and commented on this recipe

    5 stars

    One of our favourites!!!!

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  • Binder photo judeb_uk

    15 August 2008

    judeb_uk rated this recipe

    5 stars

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  • Binder photo Linda

    15 August 2008

    Linda commented on this recipe

    Fantastic cake ! I made mine with Ground nut oil and used a cream cheese topping. Delicious.

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  • Binder photo Nicola

    20 August 2008

    Nicola rated and commented on this recipe

    5 stars

    I used a normal loaf tin and the mixture fitted in perfectly.

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  • Binder photo Jenniem

    20 August 2008

    Jenniem rated and commented on this recipe

    5 stars

    Fantastic recipe! Made this a few weeks ago & was really impressed with how it turned out... got loads of compliments from friends & family! Made it again the other night with a girlfriend who was convinced she could never have made a cake as delicious as that on her own... until I pointed out that I'd spent all my time grating carrots & she'd done everything else! We used ground nut oil & reduced the amount slightly, in line with other reviews. Delicious served warm with double cream, or left to cool & covered with cream cheese frosting!

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  • Binder photo Caroline

    22 August 2008

    Caroline rated and commented on this recipe

    4 stars

    Being what I would call a novice I even managed to make this cake and found it really moreish!

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  • Binder photo DLT

    26 August 2008

    DLT rated and commented on this recipe

    5 stars

    this recipe is excellent, really easy to make and very tasty, i am not keen on orange in cakes so changed it to lemon, this makes the icing nice and tangy, if icing is too thick then just add more juice until it is runny enough to drizzle over cake, or leave it thicker and spread over the cake, either way it's yummy!!

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  • Binder photo cattyk10

    26 August 2008

    cattyk10 rated and commented on this recipe

    5 stars

    This is the tastiest cake I've ever made and everyone, who has actually managed to get a slice, wants the recipe! Definately too much oil. I reduced it to approx 100ml and this gives just enough moistness without saturating it. Too little oil and it becomes too dry. I have now added extra spices too and I use golden caster sugar instead of mucovado as we have bags of the stuff in our house. Never actually managed to ice it yet as it goes far too quickly. Delicious warm! Want to impress your friends...then this is the cake for you.

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  • Binder photo cattyk10

    26 August 2008

    cattyk10 commented on this recipe

    Oh yes and I used wholemeal flour, the last few times, instead of white as ran out of white. You can also mix white and wholemeal and it doesn't taste much different. My one year old son loves this and as I know exactly what's in it and I've altered it slightly I'm really happy for him to nibble it. I do also think you could reduce the amount of sugar...maybe try that next time.

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  • Binder photo Deekay78

    02 September 2008

    Deekay78 rated and commented on this recipe

    4 stars

    I made this for my husband as he loves carrot cake and he loved it and wants me to keep the recipe. I added 100g walnuts and the zest of a lemon too. It was nice and light and very easy to make.

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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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