Yummy scrummy carrot cake

Yummy scrummy carrot cake

  • 1
  • 2
  • 3
  • 4
  • 5
(811 ratings)

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

Easy

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
Save to My Good Food
Please sign in or register to save recipes.

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. 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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
janet78859@sky.com
22nd Jun, 2016
5.05
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.
Lesley021
3rd Jun, 2016
3.8
Lovely cake and keeps well but it does get a bit oily after a day or two.
Emma_Milo
19th May, 2016
AMAZINGGGGG AHH, so incredibly moist and juicy but light all at once, and the flavours uhh just to die for
gekkotoes
17th May, 2016
5.05
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
lornamcinnes
25th Apr, 2016
5.05
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
5.05
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
jeni
14th Feb, 2016
5.05
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!
delicousfoods
8th Jan, 2016
This is such a delicious fool proof recipe my only tip would be measure the Bi carbonate accurately as it can turn the carrots green if you add to much (still tastes great though)
gekkotoes
17th May, 2016
5.05
How much did you put in to turn the carrots green? A teaspoon is nowhere near enough to do that. It would also taste really awful, are you sure you didn't use something else by mistake?
martus
3rd Jan, 2016
5.05
A fantastic, easy to make cake that remains moist for a good few days! As suggested by others, I used 110 ml oil, 140 g sugar and 190 g of carrots and it worked a treat! Skipped the icing and used a round spring form, baking for 35 mins in a fan assisted oven. Thank you for a brilliant recipe! 10 out of 10.

Pages

mac.87@live.co.uk
4th Apr, 2014
This looks great. Can anyone suggest a substitute for the eggs? My friend is allergic!
miamibe
2nd Feb, 2014
how finely should I grate the carrots for this cake ?
goodfoodteam's picture
goodfoodteam
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

Pages

Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.