Yummy scrummy carrot cake

Yummy scrummy carrot cake

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(796 ratings)

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


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
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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)

For the frosting

  • 175g icing sugar
  • 1½-2 tbsp orange juice


  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.

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Comments (995)

junemy's picture

This recipe is awesome. Have made it time and time again. It never lasts longer than 2 days before it all goes in our house. I use margarine instead of oil and sometimes swap raisins for sultanas. Its always delicious.

charliem76's picture

I made these as muffins for the kids lunchboxes' and they were delicious, I'll definitely be using this recipe again. I used 150ml of oil and omitted the raisins.

janiem's picture

This was easy to make, I followed the recipe exactly. It was very well received and stayed moist for days.

alice1996's picture

This is such a lovely recipe. I didn't have any oranges or light muscovado sugar , so I used half demerara and golden granulated, and reduced it by about 15 grams. Turned out great. It took longer to cook about 50 minutes and I would say 140 Grams of carrots is less that 3 , but I added 3 anyway. And I used runny cream cheese icing. All in all yum yum. Could have reduced the sugar more as it was definitely still sweet even after I'd reduced it and orange flavour would have added more depth. Will make again soon.....

Mama Bookworm's picture

Love this carrot cake recipe. Have made it with orange but no nutmeg and with nutmeg and no orange and both were delicious. I know some people have suggested reducing the amount of oil but I've found the full 175ml is needed. I don't particularly like raisins so use sultanas and at this time of year add the ones that have been soaking in brandy and orange juice for the Xmas cake and pud. This recipe also works really well as individual cupcakes. I cook mine in muffin cases for about 30 mins - I would suggest you make double quantities as they go in a flash.

ellesbellsbaking12's picture

I think I have reviewed this in the past but I made it again today in a 20cm x 20cm square cake time and it turned out lovely. I made the cream cheese frosting from another carrot cake recipe on this website, and it works really well with the carrot cake. It was quite tiring grating carrots though! Will be my go-to carrot cake recipe...

jadey289's picture

Used this recipe for my first go at baking carrot cake and was very pleased with how easy the method was and how good it tasted!! After reading previous comments I reduced oil to 150ml and can understand how using more would have made it too greasy...will always use 150ml from now on. I also decided to half the amount of ingredients for the icing as couldn't see why it would need that much on top - half the amount was more than enough in my opinion! :)

snicka's picture

Very good cake have made it many times now and during halloween had some pumpkin going spare and used instead of carrot which was delicious.

itsybitsy's picture

Wonderful cake which is simplicity itself to make. Used cinnamon frosting as the suggested topping didn't appeal.

zingy's picture

Delicious! Like others suggested, I reduced the amount of oil to 150ml (used Pura organic sunflower oil) and for topping, 100g of icing sugar mixed with 3 tbsp of orange juice. I used 150g carrot pulp from juicer, no raisins as we don't like them and that was it! I may add some nuts next time. Really simple to make and top marks for taste

Tinny29's picture

What a gorgeous cake. I turned it into a three tier round cake (halved recipe for 3rd cake) I used 8inch cake tins and baked on 160 for 22-28 mins.I added walnuts and did a cream cheese frosting with the juice of an orange. I used full amount of oil, really moist and moreish cake.

ElizabethBB's picture

I have just made this, light and delicious and less calorific than standard carrot cake recipes especially minus the cream cheese frosting. I didn't have any nutmeg so I substituted ground ginger and I didn't have light brown sugar so used a dark brown muscovado and out came the most divine ginger cake ever.

Lou15e's picture

Loved this recipe! I made it for my son's 11th Birthday. It was the first time I'd made carrot cake, it was so easy and tasted lovely. Got so many comments about how great it was. After reading other comments, I must admit that I didn't use the frosting recommend and used a different one that is used in the 'carrot cake with cinnamon frosting'. This worked really well.

Binxharvey's picture

Delicious. I just made this with my kids. We cooked them as little cup cakes instead of a whole cake. It made 24 small ones, so I have put some in the freezer for next week. Hopefully they will still be as yummy.

beclam's picture

Loved this recipe. Did what others suggested by lowering amount of oil and upping the amount of carrot. My little boy and hubby polished this off in no time!!

helenarose17's picture

Absolutely delicious!! I didn't frost it as I prefer plain cake. It was really moist and springy.

Azmool's picture

Super easy and delicious. I usually leave the frosting out as it tends to last better

stelaholder's picture

Delicious. Easy to make. I put some chopped nuts in it as well

vrog's picture

Love this cake, it's so simple.

DGZ's picture

Any ideas of what to replace the nutmeg with?


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