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


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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  • 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 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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13th Nov, 2017
This cake is fantastic - very simple to make and adapt. I omitted sultanas as my mother doesn't like them, plus I put some extra orange zest into the icing mixture which gave it extra tanginess. Extraordinarily light! Will definitely make again.
17th Oct, 2017
Delicious cake Recipe :) Thanks for sharing :)
Katie henderson's picture
Katie henderson
16th Oct, 2017
Delicious carrot cake really moist. do the icing thicker than the recipe said as it didn't really stick and ran off the edges. Still delicious though. Great carrot cake recipe.
22nd Sep, 2017
I have made this several times, I added the inside of a whole orange, not just the juice the actual fruit, instead of the zest and it came out ten times nicer.
1st Aug, 2017
Shortened the cooking time because my square tin is a bit bigger. This made a lovely birthday cake (which needed to be dairy free).
11th Jul, 2017
Great recipe, one of the better carrot cake recipes I have used. Took advice from others about reducing the amount of oil resulting in the fact that it did not taste in the least oily. Used an 8" round tin as it suited the purpose better, baked for just on 35 minutes. Will definitely make again and consider using half carrot half courgette as we always get a glut of those.
27th Jun, 2017
Fantastic as cupcakes, doubled up easily as well and worked when made gluten free and vegan using bananas instead of eggs. Loved the icing too!
28th Feb, 2017
This is an excellent recipe if you're gluten or lactose free or FODMAP. It works very well with GF flour (I add a little extra baking soda) and I use Flora Cuisine instead of the oil just as a preference. I also exchange the raisins for blueberries added at the end to make it FODMAP friendly and replace half the sugar with passion fruit syrup. I also add some ground ginger. All this makes the best gluten and lactose free cake I've made! T hanks for this fantastic recipe!
20th Feb, 2017
I've baked this many times, and it's been superb every time. The best bit is, that since it uses vegetable oil, it's perfect for those who might be lactose intolerant. Rate it five stars and more!
19th Feb, 2017
Delicious, moist, light cake. I only had 20cm x 20cm tin and it worked ok. I loved the spices but wasn't so keen on the raisins. (next time I will leave them out). Definitely worth baking! One of mine "must bake again" recipe.

4th Apr, 2014
This looks great. Can anyone suggest a substitute for the eggs? My friend is allergic!
miamibe's picture
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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