Slices of yummy scrummy carrot cake on brown baking paper

Yummy scrummy carrot cake recipe

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(929 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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kooxie
15th Mar, 2018
5.05
This recipe never fails me - it’s amazing can take lots of variations. I add 80g of chopped walnuts, bake for 20 mins in two tins for a sandwich and then use the cinnamon cream cheese frosting recipe for the carrot cake loaf on this website to dress this delicious cake. Its a definite crowd pleaser.
LanaBananaFoFana
8th Mar, 2018
Can always rely on this recipe, been using it for years and I’ve never had a bad bake. I do prefer to add more dried fruit than the original recipe but it doesn’t make the cake stodgy at all. Cream cheese frosting goes beautifully with it as well, but if you’re after a light treat then the icing sugar mixture is great.
Urbammuma
7th Mar, 2018
5.05
Wow what a super impressive recipe!!! This is so easy to make yet ultra impressive. I stuck to the recipe but it’s so moist it would work equally well stand alone, a dusting of icing or cream frosting. Thank you for sharing, this is a keeper.
Jill Simpson
3rd Mar, 2018
5.05
I have made this cake for many years and it's easy and always a success, it works very well with gluten free flour and gluten free bicarbonate of soda. Delicious served warm as a dessert with custard, cream or ice cream. Always a crowd pleaser.
John Pierre
26th Feb, 2018
4.05
Great cake, couple of musts to the recipe i'd say: 145ml oil, juice of half an orange, an extra 1/2tsp of cinnamon, 60-80g of chopped and toasted pecans, cream cheese icing for the topping. relly great, everyone loved it!
ifuamq's picture
ifuamq
24th Feb, 2018
5.05
Best carrot cake ever! Only change is drop the pathetic drizzle on top and make urself a rich cream cheese frosting - mmm heaven x
avecmon
15th Feb, 2018
5.05
I've lost count how many times I've made this carrot cake. Everyone loves it. I don't bother with any icing - tastes good on its own. I always reduce the oil to around 130ml (otherwise it's just too oily) and sugar to around 120-130g. Often put in some mixed fruit (instead of raisins alone) and some glacé cherries. Definitely give this a try!
bev4th
3rd Feb, 2018
5.05
Easy and superb carrot cake. I agree and find 150mls oil is enough. I use my own cream cheese frosting though because we prefer it.
lianeg
28th Dec, 2017
5.05
Brilliant carrot cake recipe, so easy, I use a cream cheese icing though to go on top. Best eaten a couple of days after baking...
HungryFive
23rd Nov, 2017
3.05
Far too oily. Needed more cinnamon than recipe stated.

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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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