Yummy scrummy carrot cake

Yummy scrummy carrot cake

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(722 ratings)

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Cooking time

Prep: 1 hr - 1 hr, 15 mins Including 40-45 minutes in the oven.

Skill level

Easy

Servings

Cuts into 15 slices

The 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 info

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

  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.

Recipe from Good Food magazine, May 2002

Comments, questions and tips

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Comments

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Binxharvey's picture

Delicious. I just made this with my kids. We cooked them as little cup cakes instead of a whole cake. It made 24 small ones, so I have put some in the freezer for next week. Hopefully they will still be as yummy.

beclam's picture
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Loved this recipe. Did what others suggested by lowering amount of oil and upping the amount of carrot. My little boy and hubby polished this off in no time!!

helenapotter17's picture
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Absolutely delicious!! I didn't frost it as I prefer plain cake. It was really moist and springy.

Azmool's picture
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Super easy and delicious. I usually leave the frosting out as it tends to last better

stelaholder's picture
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Delicious. Easy to make. I put some chopped nuts in it as well

vrog's picture
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Love this cake, it's so simple.

DGZ's picture

Any ideas of what to replace the nutmeg with?

cnew's picture
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Made this for a potluck lunch at work and everybody raved about it. Great recipe.

housewife40's picture
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Great recipe - too much nutmeg for me - but I can tweak that next time - I also added some walnuts!

morganza's picture
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Great simple recipe, I used olive oil, really yummy :)

Chrissie loves God's picture

I made this using two 8" lined cake tins and sandwiched it together with a thin layer of butter cream with a little freshly squeezed orange juice instead of milk and drizzled the orange icing on top to spill over the sides...to make a birthday cake for my grown up daughter who has a passion for carrot cake. Worked perfectly. Excellent recipe.

katbakes's picture
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Very nice cake, everyone loved it! Super simple as well so great for anyone who's not that experienced :)

rachef's picture
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Awesome easy cake, got eaten ridiculously quickly in our house. Definitely recommend! Add extra nuts for nice crunch x

Chryztel's picture

This carrot cake recipe was amazing so yummy my employer loves it...

blondylocks87's picture

Tasted fab and really simple to follow.
the measures for the frosting were seriously wrong though. Needed much more juice and much less icing sugar

melbious's picture

This looks great. Can anyone suggest a substitute for the eggs? My friend is allergic!

marylunn's picture
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Ooops that should read scrummy!

marylunn's picture
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Not sure what happened, but we didn't think it was yummy or scummy!

fairystoryteller's picture

Gorgeous cake - I followed the suggestions below and used just 150ml sunflower oil. I also used sultanas rather than raisins as I prefer their milder taste and extra plumpness. Made the traditional cream cheese frosting - cancelling out the calorie reduction of using less oil! But in my opinion if you're going to make carrot cake it's got to have that scrummy topping...

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