Slices of yummy scrummy carrot cake on brown baking paper

Yummy scrummy carrot cake

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(824 ratings)

Prep: 1 hr - 1 hr, 15 mins


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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  • 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 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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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.
22nd Jun, 2016
Delicious as cupcakes with a cream cheese frosting. Made a batch of 24, baked for 20. - 25 mins. I added a few chopped walnuts to the cake mix for extra texture and For the cream cheese frosting I added some orange zest and the juice from half an orange. All 24 buns had disappeared by the following day! Next time I'll bake 2 batches and freeze one (without the frosting) which can be made when the cupcakes are taken from the freezer.
3rd Jun, 2016
Lovely cake and keeps well but it does get a bit oily after a day or two.
19th May, 2016
AMAZINGGGGG AHH, so incredibly moist and juicy but light all at once, and the flavours uhh just to die for
17th May, 2016
I love carrot cake and this is one of my favorite recipes. I have tried reducing the oil and sugar as others have suggested, but I have found for it to make any significant calorific difference, it alters the balance of the recipe and whilst flavour can be boosted the texture is denser. I do add walnuts or pecans sometimes and these work well - I tend to chop them and mix them in rather than putting them on the top as I find they start to burn resulting in a bitter flavour. My children really like it when I put sour cherries and cranberries, usually half and half with the raisins, you get a pop of tartness - which is really quite good. I don't bother with the frosting most of the time, but I do sometimes give it a sprinkle of cinnamon sugar whilst it is still warm. A really good cake, so glad I tried it! Worth every star!
lornamcinnes's picture
25th Apr, 2016
This is a terrific recipe that can withstand a lot of tweaking. To make it a bit healthier I reduced the oil to 100ml and the sugar to 90g, and increased the carrot to 200g and raisins to 130g. I also used a mixture of white and wholemeal self-raising flour and added half a teaspoon of baking powder (as well as the bicarbonate) to compensate for the wholemeal flour. It rose perfectly and was ready in 40 minutes. Since I like the spiciness of carrot cake I added a little ground ginger and a bit more cinnamon than the recipe says. I would definitely recommend trying it and tweaking it to your own preferences. Absolutely delicious.
Pauline Wan
26th Mar, 2016
Took previous suggestions and decreased oil as well as sugar. Used currants and sultanas as I ran out of raisins. Added some ground ginger as well. Took 35 minutes to bake. Served it with cream cheese frosting. Yum! -Pauline Wan, Singapore
14th Feb, 2016
Made this for my mum's birthday cake. The only thing I changed was the icing, at my sister's request as she loves the cream cheese topping. The cake was quick and easy to mix and came out perfectly cooked, light and very tasty, in exactly the time given on the recipe (40 mins). Everyone loved it. I'm sure it is fine to add in walnuts and tweak in other ways to 'personalise' the cake to individual tastes, but if you just want a recipe that works really well, just do it as stated. Five stars from me!

4th Apr, 2014
This looks great. Can anyone suggest a substitute for the eggs? My friend is allergic!
2nd Feb, 2014
how finely should I grate the carrots for this cake ?
goodfoodteam's picture
7th Feb, 2014
Hi there, thanks for your question. A standard grater would be fine for this recipe - like you would use to grate cheese. Hope the cake turns out well. BBC Good Food team


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