Yummy scrummy carrot cake

Yummy scrummy carrot cake

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(811 ratings)

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


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

  • 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. 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.

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Comments, questions and tips

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17th Nov, 2016
Made this yesterday for my family of 3. amazing cake and super easy to do! It hasn't been 24 hours since I made it and it's almost finished lol. Def making it again :-)
8th Nov, 2016
I was a bit skeptical about this recipe but all I can say is WOW. It's so light and moist, everyone who tried it raved about it. Highly recommend!
20th Oct, 2016
Really delicious cake.......very easy to make. I reduced the oil to 140ml but it was still perfect!!!!
17th Oct, 2016
This recipe is so easy & fun to make with kids, but always turns out fabulously. It doesn't last long in our house
12th Oct, 2016
I've always stayed away from carrot cakes because I don't eat walnuts so I was delighted to find a recipe without nuts. It's brilliant! Light, moist, EASY and absolutely delicious! I reduced the amount of oil as has been suggested and didn't even bother with the topping. I made 12 good sized cupcakes...they didn't last long and I got great comments. Definitely my go to carrot cake recipe from now on!
10th Oct, 2016
Made this at the weekend, so lovely and moist, everyone really enjoyed it (but not more than me) :)
1st Oct, 2016
I make this every week and have now adapted it for my Thermomix. It is a family and friends favourite. Thank you Mary.
Djamila Craven
25th Sep, 2016
Made this today and for my very first carrot cake, the recipe worked brilliantly. I have also added desiccated walnuts as someone suggested and have oiled a round cake tin directly without using paper and it worked really well. Cake was super moist and all the flavours were there! I will definitely make it again. Thank you!
Harrysu's picture
17th Sep, 2016
Baked this cake for our Bake club at work, just a few tweaks as previous comments. I used 115ml oil, 50g chopped walnuts and small tin of drained pineapple (omitted raisins & orange juice) & used a 20cm round cake tin, exactly 45mins to cook. Still very moist and so delicious. For the topping cream frosting with chopped walnuts to decorate, what a fantastic cake, a huge hit with everyone, Definitely recommend
10th Sep, 2016
Never made carrot cake before, glad this was my first attempt it was lovely. Followed recipe and it turned out great. Very happy with this.


29th Sep, 2015
Can I use this recipe for cupcake?
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
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. 
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
16th Jul, 2015
Hi, thanks for your question. This cake is fine to freeze. Alternatively keep in an airtight container for 2-3 days. 
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
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. 
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?
17th Jul, 2014
What spice can I use instead of nutmeg? Thanks in advance, :).
25th Oct, 2014
I just used 'ground spice' as I didn't have any nutmeg. Hope that helps :) (although I'm 3 months too late!)


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