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Slices of yummy scrummy carrot cake on brown baking paper

Yummy scrummy carrot cake recipe

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(918 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 175g light muscovado sugar, 175ml sunflower oil and 3 large beaten eggs into a big mixing bowl. Lightly mix with a wooden spoon. Stir in 140g grated carrots, 100g raisins and grated zest of 1 large orange.

  3. Sift 175g self-raising flour, 1 tsp bicarbonate of soda, 1 tsp ground cinnamon and ½ tsp grated nutmeg 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 mins or until it feels firm and springy when you press it in the centre.

  5. Cool in the tin for 5 mins, 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.)

  6. Beat 175g icing sugar and 1½ - 2 tbsp orange juice in a small bowl until smooth – you want the icing about as runny as single cream.

  7. 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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robosquid
16th Mar, 2019
5.05
Made this a few times with really good results, light, fluffy and moist. I weigh out 150g of sunflower oil - it's about the same as 175ml.
MB seastar
24th Feb, 2019
5.05
This cake is amazingly light, moist and fluffy - I have made it loads of times and it is the ultimate carrot cake - Enjoy!
AstroHobbit
15th Feb, 2019
5.05
Tried this recipe last night, and it's delicious! I did use light brown sugar instead of muscovado and left out the raisins, but only because I didn't have either ingredient at the time. Still came out a light, moist cake. Everyone at work agrees that it's a great cake!
Joanna Sas's picture
Joanna Sas
12th Feb, 2019
5.05
I never liked carrot cake before this recipe, and now I make it all the time proudly telling people it will be the best carrot cake they every eat, and everyone agrees and asks for the recipe! So nice and moist without all that horrible thick butter icing. I hate raisins so use walnuts instead, also adding crushed walnuts on top.
Chrystal Gracious
7th Feb, 2019
5.05
This recipe is perfect. Been baking this cake for about 10 years now and have always followed this recipe. Never goes wrong.
Anisah Kausar's picture
Anisah Kausar
30th Dec, 2018
4.05
Recipe is great, I doubled the ingredients because I have a big family and used a little less oil and sugar because carrots give sweetness too. I made a cream cheese icing with crushed walnuts on top. It made a great dessert
Sree Lakshmi's picture
Sree Lakshmi
12th Dec, 2018
4.05
My daughter and I like our cakes to be less sweet. This is a very simple recipe and easy to bake. Instead of using 175gms sugar and 100 grams golden raisins, I reduced the amount to around 150gms and 80gms respectively. As a vegetarian, I used an egg replacer. I kept the 175ml oil that could have been reduced as I can see the oil on my fingers while eating the cake. The Cake rose neatly and was neatly baked on the outside while being moist on the inside.
ellybelle
4th Dec, 2018
5.05
This recipe is fantastic, it's never let me down and is extremely quick and easy. I First discovered it when looking for a gluten and dairy free recipe and it works well with gluten free flour. I do always reduce the amount of oil however.
Craig Knibbs's picture
Craig Knibbs
27th Nov, 2018
1.05
Followed recipe twice... Very bland carrot cake, so won't be using this recipe again. I do not recommend!
jgdcurrie
12th Nov, 2018
5.05
This cake is fantastic. As with some other commenters it was the first carrot cake I've made and it was to bring into work. It's been demolished by my colleagues who have all stated that it was delicious. Followed recipe to the letter and the only complaint was that "you can't have too much icing" so next time I make it I'll add a bit more. Brilliant

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HHam
14th Mar, 2019
Would it still work if I used Olive oil instead of sunflower oil?
goodfoodteam's picture
goodfoodteam
16th Mar, 2019
Thanks for your question. You can use olive oil but make sure it's one with a subtle flavour.
Bd12
18th Feb, 2019
If I made this cake in a round tin so that it could be layered what adjustments would I need to make? For example what size tin and what would the cooking time be? Many thanks.
goodfoodteam's picture
goodfoodteam
19th Feb, 2019
Thanks for your question. You can cook this in a 20cm round tin, same time and temperature. If you want to layer it. We'd recommend allowing it to cool, then cutting it in half carefully and slowly using a serrated knife.
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.

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MB seastar
24th Feb, 2019
5.05
Try adapting this to make a blueberry and pistachio cake. Sub the raisins for blueberries and add 50g pistachio and decorate with ground and whole pistachios and chopped blueberries - delicious!
vpk18
29th Nov, 2017
4.05
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.
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