Slices of yummy scrummy carrot cake on brown baking paper

Yummy scrummy carrot cake

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(829 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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Pawprintbaker
16th Feb, 2017
5.05
Lovely cake- I reduced the oil to about 100/125ml and used cream cheese frosting topped with walnuts and it both looked and tasted great!
monsieur
20th Jan, 2017
5.05
I can only agree with all the other comments - its a wonderful cake. Loving walnuts I did put some in and only used a tiny amount of icing to drizzle but it was still great. Thank you.
Decadancy
11th Dec, 2016
Thank you for the recipe. The cake was simply delicious when I added cream cheese frosting. Love the cinnamon and nutmeg! Although it did not rise much, the texture is brilliant.
selmafelice
25th Nov, 2016
5.05
Wonderful recipe! Perfect combination of spices! I baked those in cupcake liners and it worked quite well.
Frantic Flapjack
23rd Nov, 2016
5.05
Lovely, light cake. You only need half the amount of icing sugar as a topping though, if you drizzle it over.
RTkins
21st Nov, 2016
5.05
OMG - this is the easiest and scrummiest cake I have ever made!! I added chopped walnuts and skipped the nutmeg, and it still turned out amazing. Going to be making this every possible occasion :)
mushym
18th Nov, 2016
5.05
Wonderful cake, easy to make and absolutely delicious. Three of my children apparently hated carrot cake - they are now converts after eating this!
NaLady16
17th Nov, 2016
5.05
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 :-)
Liljj16
8th Nov, 2016
5.05
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!
PermyWirly
20th Oct, 2016
Really delicious cake.......very easy to make. I reduced the oil to 140ml but it was still perfect!!!!

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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?
DGZ
17th Jul, 2014
What spice can I use instead of nutmeg? Thanks in advance, :).
fayemily
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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