Slices of yummy scrummy carrot cake on brown baking paper

Yummy scrummy carrot cake recipe

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(861 ratings)

Prep: 1 hr - 1 hr, 15 mins

Easy

15 slices

Delight friends with an afternoon tea that includes this easy carrot cake. You can bake the cake, freeze it and just drizzle over the icing on the day

Nutrition and extra info

  • Freezable
  • Dairy-free

Nutrition: per serving

  • kcal265
  • fat12g
  • saturates2g
  • carbs39g
  • sugars24.8g
  • fibre1g
  • protein3g
  • salt0.41g
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Ingredients

  • 175g light muscovado sugar
  • 175ml sunflower oil
    Sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 3 large eggs, lightly beaten
  • 140g grated carrot (about 3 medium)
    Carrot

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 100g raisins
  • grated zest of 1 large orange
    Orange

    Orange

    or-ange

    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • 175g self-raising flour
  • 1 tsp bicarbonate of soda
    Bicarbonate of soda

    Bicarbonate of soda

    Bicarbonate of soda, or baking soda, is an alkali which is used to raise soda breads and full-…

  • 1 tsp ground cinnamon
  • ½ tsp grated nutmeg (freshly grated will give you the best flavour)
    Nutmeg

    Nutmeg

    nut-meg

    One of the most useful of spices for both sweet and savoury

For the frosting

  • 175g icing sugar
  • 1½-2 tbsp orange juice

Method

  1. Heat the oven to 180C/fan160C/gas 4. Oil and line the base and sides of an 18cm square cake tin with baking parchment.

  2. Tip the sugar, oil and eggs into a large mixing bowl. Lightly mix with a wooden spoon. Stir in the grated carrots, raisins and orange rind.

  3. Sift the flour, bicarbonate of soda and spices into the bowl. Mix everything together, the mixture will be soft and almost runny.

  4. Pour the mixture into the prepared tin and bake for 40-45 minutes or 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 if you want to serve it at a later date.)

  5. Beat the frosting ingredients in a small bowl until smooth – you want the icing about as runny as single cream. Put 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.

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Comments, questions and tips

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italianwifey
12th May, 2018
1.3
Probably me, I followed the recipe to the letter and didn't like it all. Disappointed as made to use instead of a birthday cake:-(
kooxie
15th Mar, 2018
5.05
This recipe never fails me - it’s amazing can take lots of variations. I add 80g of chopped walnuts, bake for 20 mins in two tins for a sandwich and then use the cinnamon cream cheese frosting recipe for the carrot cake loaf on this website to dress this delicious cake. Its a definite crowd pleaser.
LanaBananaFoFana
8th Mar, 2018
Can always rely on this recipe, been using it for years and I’ve never had a bad bake. I do prefer to add more dried fruit than the original recipe but it doesn’t make the cake stodgy at all. Cream cheese frosting goes beautifully with it as well, but if you’re after a light treat then the icing sugar mixture is great.
Urbammuma
7th Mar, 2018
5.05
Wow what a super impressive recipe!!! This is so easy to make yet ultra impressive. I stuck to the recipe but it’s so moist it would work equally well stand alone, a dusting of icing or cream frosting. Thank you for sharing, this is a keeper.
Jill Simpson
3rd Mar, 2018
5.05
I have made this cake for many years and it's easy and always a success, it works very well with gluten free flour and gluten free bicarbonate of soda. Delicious served warm as a dessert with custard, cream or ice cream. Always a crowd pleaser.
John Pierre
26th Feb, 2018
3.8
Great cake, couple of musts to the recipe i'd say: 145ml oil, juice of half an orange, an extra 1/2tsp of cinnamon, 60-80g of chopped and toasted pecans, cream cheese icing for the topping. relly great, everyone loved it!
ifuamq
24th Feb, 2018
5.05
Best carrot cake ever! Only change is drop the pathetic drizzle on top and make urself a rich cream cheese frosting - mmm heaven x
avecmon
15th Feb, 2018
5.05
I've lost count how many times I've made this carrot cake. Everyone loves it. I don't bother with any icing - tastes good on its own. I always reduce the oil to around 130ml (otherwise it's just too oily) and sugar to around 120-130g. Often put in some mixed fruit (instead of raisins alone) and some glacé cherries. Definitely give this a try!
bev4th
3rd Feb, 2018
5.05
Easy and superb carrot cake. I agree and find 150mls oil is enough. I use my own cream cheese frosting though because we prefer it.
lianeg
28th Dec, 2017
5.05
Brilliant carrot cake recipe, so easy, I use a cream cheese icing though to go on top. Best eaten a couple of days after baking...

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Alina Asad's picture
Alina Asad
22nd Feb, 2018
Has anyone replaced the raisins with walnuts? How does it taste? My family isn't big on raisins. Also we don't have muscovado sugar where I live? Can I use brown sugar instead?
goodfoodteam's picture
goodfoodteam
28th Feb, 2018
Thanks for your question. You can make both of these substitutions. Raisins have a juicier quality than the nuts but it will still work.
Pawprintbaker
16th Feb, 2017
5.05
Hi I have made this cake twice with great results, and I was wondering how many cupcakes it will make as I am planning to do cupcakes. Thanks a lot
goodfoodteam's picture
goodfoodteam
18th Feb, 2017
Thanks for your question. We haven't tested this recipe in cupcake form so can only estimate at around 12. You'll need to adjust the cooking times to 15 - 20 mins. For more precise instructions, why not have a go at our Carrot & cream cheese cupcakes. You can always change the frosting to this one if you prefer. http://www.bbcgoodfood.com/recipes/470640/carrot-and-cream-cheese-cupcakes
CatharineE
22nd Oct, 2016
Wondering what I did wrong, after all the positive posts it must be my error! The cooking time was a lot longer as although the scewer came out clean I could see it wasn't cooked. I used a loaf tin instead of the square tin the recipe tells you to use. Do you think this could have been the problem? Many thanks
goodfoodteam's picture
goodfoodteam
1st Nov, 2016
Hi Catherine, thanks for your question. Yes, switching the tin size and shape will definitely affect the cooking time. We have tested the recipe with the size provided and can confirm it works using the 18cm square tin.
Saint_Si
14th Jun, 2018
Yes I had the same issue. Lovely taste, but too soggy and soft. Put it in for an extra 20mins (over an hour) and still the same issue. Is there any way to salvage it at this stage? Would like to give it another go and do it properly as there is a lovely flavour off it.
goodfoodteam's picture
goodfoodteam
19th Jun, 2018
Thanks for your question. We're sorry to hear your cake was soggy. The following tips might help: make sure you use the correct cake tin and that the oven is fully up to temperature before putting the cake in the oven. Also it's important that the cake feels firm and springy in the centre before taking it out of the oven. Hope that helps!
Estell
23rd Jul, 2016
I made this recipe and it's very tasty! The only problem is that the raisins have all sunk to the bottom - why would that be?
goodfoodteam's picture
goodfoodteam
16th Aug, 2016
We're sorry to hear your raisins headed to the bottom. Some dried fruits can be a little oily. One way of countering this is to take a spoon of flour from the the 175g and toss the raisins in it. This will help to keep them suspended within the cake. That should do the trick. Many thanks.

Pages

vpk18
29th Nov, 2017
3.8
I cut the oil to 140ml and that works out better for me.
CJHardy's picture
CJHardy
21st Nov, 2016
I have been using this recipe for quite some time as the basis for large muffins, this recipe will make 8 cafe-sized muffins. Really tasty recipe, but I would cut down on the oil, about 110-115ml is plenty. There is sufficient rising agent to increase the fruit content but care should be taken that too much will lead to poor temperature conduction. Similarly you can increase the number of carrots, I have successfully used up to 4 carrots including large ones. Don't over-stir though as they will break down thereby raising the liquid content
nobbynorris
10th Apr, 2015
5.05
To really give this fantastic recipe some zing, don't use water with the icing sugar mix. Instead grate the zest of 4 limes. Squeeze the limes in to a bowl and use the juice to mix the icing (about 10 tsp) to the mix. Then sprinkle the grated zest on top for decoration. The sugar takes the bite out of the bitterness. This added to the orange in the cake makes a really fresh, zingy taste.
poshcakes
18th Sep, 2014
This works really well with Gluten Free flour instead. My favourite!
hoimen
7th Mar, 2014
I used the mascarpone and lime to made the frosting. Still yummy,and fresher!
jessieevee
28th Jan, 2014
Made this the other day, but with a couple of tiny tweaks. I used 160g light muscovado sugar and added a handful of chopped walnuts to the wet batter. Baking time was only about 30-40 minutes. I kept checking with a cake thermometer. when it was about to reach the 30 minute mark. All in all, recipe is quite good. Just like how my mum used to make. I skipped the frosting as eating it in itself is already a treat.
kupoqueen
26th Oct, 2013
Best carrot cake I have ever had :) Although, I find that you don't need as much icing sugar as the recipe states to just drizzle over the top as the picture shows. I also made the cake another time with the typical creamy topping from another goodfood carrot cake recipe (Carrot & cream cheese cupcakes), which made it even more delicious and indulgent. Hope to try it with nuts added next time
dee2dum
10th Jul, 2013
Made this last night for work as a Gluten and Lactose free cake (variety of dietary issues in my office!). The girls LOVED it. I used Dove's Farm gluten free flour, and about a tablespoon of orange juice - gluten free flour always absorbs more water. Worked like a dream.