Slices of yummy scrummy carrot cake on brown baking paper

Yummy scrummy carrot cake recipe

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(852 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
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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 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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17th May, 2016
I love carrot cake and this is one of my favorite recipes. I have tried reducing the oil and sugar as others have suggested, but I have found for it to make any significant calorific difference, it alters the balance of the recipe and whilst flavour can be boosted the texture is denser. I do add walnuts or pecans sometimes and these work well - I tend to chop them and mix them in rather than putting them on the top as I find they start to burn resulting in a bitter flavour. My children really like it when I put sour cherries and cranberries, usually half and half with the raisins, you get a pop of tartness - which is really quite good. I don't bother with the frosting most of the time, but I do sometimes give it a sprinkle of cinnamon sugar whilst it is still warm. A really good cake, so glad I tried it! Worth every star!
lornamcinnes's picture
25th Apr, 2016
This is a terrific recipe that can withstand a lot of tweaking. To make it a bit healthier I reduced the oil to 100ml and the sugar to 90g, and increased the carrot to 200g and raisins to 130g. I also used a mixture of white and wholemeal self-raising flour and added half a teaspoon of baking powder (as well as the bicarbonate) to compensate for the wholemeal flour. It rose perfectly and was ready in 40 minutes. Since I like the spiciness of carrot cake I added a little ground ginger and a bit more cinnamon than the recipe says. I would definitely recommend trying it and tweaking it to your own preferences. Absolutely delicious.
Pauline Wan
26th Mar, 2016
Took previous suggestions and decreased oil as well as sugar. Used currants and sultanas as I ran out of raisins. Added some ground ginger as well. Took 35 minutes to bake. Served it with cream cheese frosting. Yum! -Pauline Wan, Singapore
14th Feb, 2016
Made this for my mum's birthday cake. The only thing I changed was the icing, at my sister's request as she loves the cream cheese topping. The cake was quick and easy to mix and came out perfectly cooked, light and very tasty, in exactly the time given on the recipe (40 mins). Everyone loved it. I'm sure it is fine to add in walnuts and tweak in other ways to 'personalise' the cake to individual tastes, but if you just want a recipe that works really well, just do it as stated. Five stars from me!
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)
17th May, 2016
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?
3rd Jan, 2016
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.
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.
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
14th Mar, 2016
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.


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