Slices of yummy scrummy carrot cake on brown baking paper

Yummy scrummy carrot cake recipe

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(852 ratings)

Prep: 1 hr - 1 hr, 15 mins

Easy

15 slices

Delight friends with an afternoon tea that includes this dairy-free 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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betsyvriend
13th Nov, 2017
5.05
This cake is fantastic - very simple to make and adapt. I omitted sultanas as my mother doesn't like them, plus I put some extra orange zest into the icing mixture which gave it extra tanginess. Extraordinarily light! Will definitely make again.
cookhealthyreci...
17th Oct, 2017
Delicious cake Recipe :) Thanks for sharing :)
Katie henderson's picture
Katie henderson
16th Oct, 2017
5.05
Delicious carrot cake really moist. do the icing thicker than the recipe said as it didn't really stick and ran off the edges. Still delicious though. Great carrot cake recipe.
Louisecakes786
22nd Sep, 2017
5.05
I have made this several times, I added the inside of a whole orange, not just the juice the actual fruit, instead of the zest and it came out ten times nicer.
lizleicester
1st Aug, 2017
5.05
Shortened the cooking time because my square tin is a bit bigger. This made a lovely birthday cake (which needed to be dairy free).
Sadsuzie
11th Jul, 2017
5.05
Great recipe, one of the better carrot cake recipes I have used. Took advice from others about reducing the amount of oil resulting in the fact that it did not taste in the least oily. Used an 8" round tin as it suited the purpose better, baked for just on 35 minutes. Will definitely make again and consider using half carrot half courgette as we always get a glut of those.
hazelsk89
27th Jun, 2017
5.05
Fantastic as cupcakes, doubled up easily as well and worked when made gluten free and vegan using bananas instead of eggs. Loved the icing too!
rachael--h
28th Feb, 2017
5.05
This is an excellent recipe if you're gluten or lactose free or FODMAP. It works very well with GF flour (I add a little extra baking soda) and I use Flora Cuisine instead of the oil just as a preference. I also exchange the raisins for blueberries added at the end to make it FODMAP friendly and replace half the sugar with passion fruit syrup. I also add some ground ginger. All this makes the best gluten and lactose free cake I've made! T hanks for this fantastic recipe!
jacklyns
20th Feb, 2017
5.05
I've baked this many times, and it's been superb every time. The best bit is, that since it uses vegetable oil, it's perfect for those who might be lactose intolerant. Rate it five stars and more!
bodka72
19th Feb, 2017
5.05
Delicious, moist, light cake. I only had 20cm x 20cm tin and it worked ok. I loved the spices but wasn't so keen on the raisins. (next time I will leave them out). Definitely worth baking! One of mine "must bake again" recipe.

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goodfoodteam's picture
goodfoodteam
28th Apr, 2016
Try adding 85g/3oz walnuts to start with.
Emmy2015
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?
sallyassadi
29th Sep, 2015
Can I use this recipe for cupcake?
Annie17
6th Jun, 2015
Could you reduce the amount of oil further? It works well with 150ml. What would happen if you used 125ml or even 100ml. I guess I could just try, but thought I'd ask first!
goodfoodteam's picture
goodfoodteam
10th Nov, 2015
Hi there, thanks for getting in touch. We haven't tested this recipe with 100ml of oil so cannot guarantee perfect results. Baking is a bit of a science so it could be that altering the quantities too far could adversely affect the texture of the finished cake but please do let us know how you get on if you do adapt the recipe. 
sodeindea
28th May, 2015
Hiya, I was wondering: Does this recipe freeze well (without the frosting)? And how long does it last at room temperature?
goodfoodteam's picture
goodfoodteam
16th Jul, 2015
Hi, thanks for your question. This cake is fine to freeze. Alternatively keep in an airtight container for 2-3 days. 
_aore_
20th Feb, 2015
Hi, I have made this cake so many times and its amazing. However, I am type 1 diabetic and after eating this my blood is mad. Have you any idea how many carbohydrates is in the cake?
goodfoodteam's picture
goodfoodteam
2nd Mar, 2015
Hi _aore_ thanks for getting in touch. Per piece (the cake some cut into 15 pieces) there are 39g of carbohydrate which is 585g for the whole cake. This information is listed at the top of each of our recipes (below the sharing buttons and above the method and shopping tools) I hope this is helpful. 
fayemily
25th Oct, 2014
I made this cake the other week as a practice for a top tier of a Christening cake (obviously I intend not to frost it and will instead be covering it for decoration). Unfortunately as soon as I took it out of the oven it sank a little in the centre, and although it tasted cooked in the middle, it was a bit soggier - yet the rest of the cake was delicious. Is there any way to stop the cake from sinking and to bake evenly?

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