Slices of yummy scrummy carrot cake on brown baking paper

Yummy scrummy carrot cake recipe

  • 1
  • 2
  • 3
  • 4
  • 5
(830 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
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. 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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
PermyWirly
20th Oct, 2016
Really delicious cake.......very easy to make. I reduced the oil to 140ml but it was still perfect!!!!
EllieJam
17th Oct, 2016
5.05
This recipe is so easy & fun to make with kids, but always turns out fabulously. It doesn't last long in our house
DrandDolly
12th Oct, 2016
5.05
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!
Aneela75
10th Oct, 2016
Made this at the weekend, so lovely and moist, everyone really enjoyed it (but not more than me) :)
billiem
1st Oct, 2016
5.05
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
5.05
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
Harrysu
17th Sep, 2016
5.05
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
milliana_13
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.
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.

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.