Slices of yummy scrummy carrot cake on brown baking paper

Yummy scrummy carrot cake

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(821 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
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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.

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Comments, questions and tips

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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.
incinur
28th Dec, 2015
Great taste, light and healthy cake. I made this cake today and it's amazing. I used 100ml. Oil, 75gr wholemeal, 100gr all purpose flour, I also used 87.5gr "half spoon sugar" and added a 200mg vitamin C tablet (to help the rising). It turned out great.
Izzy188
27th Dec, 2015
The cake turned out amazing! I put 150ml oil, 190g carrots and 140g brown sugar and 2 eggs. BUT my only problem was that the cake didnt rise at all. Anyone one with the same problem? I did put self raising flour and 2 tsp of baking powder. What can i do next time to rise more? Thanks
jiranma
14th Mar, 2016
5.05
You can't really just change the proportions of everything. You already reduced the oil and sugar which reduces moisture and tenderness, and you further reduced the number of eggs, which will give you less rise and moisture as well. Unless you are trying to reduce the size of the cake you're making, you might want to consider replacing like for like, for ingredients you have removed. I have made this recipe many times, so from experience, I will be able to tell you, if you want it to be just as moist and tender as the original recipe, just be more aware of what you change in the recipe. Also, the reason why your cake did not rise is because the recipe calls for bicarbonate, not baking powder. Huge difference there.
esjayyy94
19th Nov, 2015
Had this recipe in the oven for over 50 minutes and it unfortunately still caved in the middle. Although it tasted lovely I'd say it still could have done with an extra 15/20 minutes. Use the knife test to check your cake in the middle before taking it out on the oven. I went by the time given in the recipe trusting it would be the same for all ovens but use it as more of a general guidelines and use your basic knowledge of cake making to know when to take it out of the oven
jiranma
14th Mar, 2016
5.05
Because the recipe uses self-raising flour and calls for bicarbonate, sometimes the amount of raising agents might cause your cake the cave in. You can experiment with a Victoria sponge which uses self-raising flour as well. It will cave in if you put too much baking powder. Made this cake countless times and it is more likely the cake over-rises and peaks a bit more than I would've liked (can be due to over-mixing), but never caving in. So I would say, extend your baking time and be accurate with the bicarbonate in the recipe. Saves you from a tough n coarse crumbed cake.
van1968
17th Nov, 2015
5.05
Made this today with 110ml of olive oil, 110ml of sugar, 200g of carrots and 1 teaspoon of mixed spice as no cinnamon or nutmeg. Very light and moist, absolutely delicious.
simonetossa
14th Nov, 2015
5.05
5 stars! Perfect yummy and moist cake.

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