Yummy scrummy carrot cake

Yummy scrummy carrot cake

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(811 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)



    One of the most useful of spices for both sweet and savoury

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, questions and tips

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20th Dec, 2011
simply amazing :) i also added so pistachio and almonds . the texture as well as color is great
18th Dec, 2011
THIS IS BY FAR THE BEST CARROT CAKE RECIPE EVER! moist soft and fluffy at the same time... we did make a few tweaks to this though we used mixed fruit instead of plain raisins and also added the fresh juice of one clementine, which gave a lovely orange-y flavour to the cake. We used twice as much cinnamon & nutmeg as the recipe states and added half a bag of chopped mixed nuts (we wanted walnuts but the shop didn't have any but these gave a good texture). We also did a cream cheese frosting which can be made with 200 g soft butter, 225g full fat cream cheese 450g icing sugar and a tsp of vanilla extract whipped together... however u choose to make it you won't be disappointed, absolutely lovely recipe!!
14th Dec, 2011
love this cake! does it freeze well?
13th Dec, 2011
i made this carrot cake today every one love it even my little one thanks good food
13th Dec, 2011
My son is on a dairy-free diet. This recipe was perfect for his food allergy, and it was so moist and delicious. Even my husband liked it. I will certainly make this again.
11th Dec, 2011
Very easy to make. My first ever attempt at carrot cake and i got raving comments!!! NOM NOM NOM!!!
10th Dec, 2011
I also found it a bit greasy, and it also was a big hit with the family. I was going to grapeseed oil, instead of sunflower oil.
7th Dec, 2011
Looks very tasteful. I like to eat cakes mmmmm Thanks for the recipe http://www.cigs4girls.com/
7th Dec, 2011
Gorgeous cake. I did not have raisins so substituted with a handful of diced prunes and extra carrots. Also used clementines for zest and juice as I had no oranges. I was surprised how well the cake turned out. My boys loved it.
27th Nov, 2011
Easy to make and highly successful with me and my friends. I left out the raisins because a friend doesn't like them and it was still really good. I will definitely make it again soon.


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