Slices of yummy scrummy carrot cake on brown baking paper

Yummy scrummy carrot cake

  • 1
  • 2
  • 3
  • 4
  • 5
(821 ratings)

Prep: 1 hr - 1 hr, 15 mins


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.


  • 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 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.
28th Dec, 2011
I have tried & tested this recipe atleast 25 times and it never fails. I have shared this with a lot of friends who agree that this is a never fail cake... thank you !
26th Dec, 2011
first time to make carrot cake and it was delish! my whole family love it and will definitely do this again.. next time will try the cream cheese frosting ...
20th Dec, 2011
Well the first time I made carrot cake it was a disaster because there was too much oil in it...this time it's perfect but I'm a bit hesitant with the orange drizzle seeing as though most of you didn't like it. I'm new to baking so has anyone any suggestions of what to replace it with?
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.


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
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.