Slices of yummy scrummy carrot cake on brown baking paper

Yummy scrummy carrot cake recipe

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(928 ratings)

Prep: 1 hr - 1 hr, 15 mins


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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  • 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)



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

  • 100g raisins
  • grated zest of 1 large orange



    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)



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

For the frosting

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


  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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4th Dec, 2018
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
Followed recipe twice... Very bland carrot cake, so won't be using this recipe again. I do not recommend!
12th Nov, 2018
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
sheila_bakes19's picture
9th Nov, 2018
i made this recipe with my grandchildren the other day and i wasn't best impressed with the results. i threw the cake on the floor and stamped on it to be honest WOULD NOT RECOMMEND
31st Oct, 2018
Really enjoyed making these with my daughter. Delicious too.
19th Oct, 2018
Deliciously fluffy! But don't make the same mistake as me and bake them as muffins - they totally overflowed and didn't keep shape, they stayed flat.
Only human
4th Oct, 2018
Perfect !
Juliebubs73's picture
26th Aug, 2018
This is my go to carrot cake recipe now! The two variations I make are I omit the icing glaze and use cream cheese frosting topped with pecans, and I use sultanas instead of raisins for a juicier taste. My family always request this and it's never let me down. I won't buy carrot cake ever again - so disappointing after tasting this one!
29th Jul, 2018
I made this last night, very easy and tasted lovely. Followed other posters advice and only used 150mls of oil and sultanas. Didn’t make the icing either will treat myself next time!
12th May, 2018
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:-(


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
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.
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
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!
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
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.
28th Jun, 2016
This recipe looks great! Does anyone know if this cake freezes well? If so, when defrosted is it as good/tasty or too moist? Thanks!
21st Feb, 2016
How much walnuts can we add to this recipe? I love nuts in my carrot cake. Thanks
goodfoodteam's picture
28th Apr, 2016
Try adding 85g/3oz walnuts to start with.
10th Oct, 2015
Can I use instead a deeper and shorter tin instead? That's because I have a taller silicon cake tin, is it suitable as well?


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