Yummy scrummy carrot cake

Yummy scrummy carrot cake

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(807 ratings)

Prep: 1 hr - 1 hr, 15 mins Including 40-45 minutes in the oven.

Easy

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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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)

For the frosting

  • 175g icing sugar
  • 1½-2 tbsp orange juice

Method

  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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jengilmour
24th Nov, 2011
1.05
Yuck! Tried this twice as I thought I'd done something wrong first time, but no it was oily and not very tasty both times! I love Carrot Cake but I'll be trying another recipe.
alkaumaria
20th Nov, 2011
5.05
I made this cake this afternoon. I only had golden castor sugar so used that. After baking for 50 mins, I took the cake out of the oven and it was cooked all the way through, where I poked it. However I didn't poke the centre of the cake. So onces it was cool it sank in the middle. I also made the frosting and you don't need that much icing sugar, half the quantity would do. The cake was half eaten this afternoon, by the man in the house, and I would score it 10 out of 10. It was lovely and moist and the tastes worked very well, also very easy baking with oil, which I haven't done before.
saskia_wiriadidjaja
20th Nov, 2011
5.05
First time I tried this and it's absolutely yummy !!!
recipesatrandom
19th Nov, 2011
This is my Mum's recipe for carrot cake on my blog www.recipesatrandom.com ... it's dark and rich, really really tasty. We don't use frosting but you could use a basic cream cheese frosting recipe if you wanted it ... http://recipesatrandom.com/2011/11/06/carrot-cake/
whoopikaz
17th Nov, 2011
I have made this cake so many times now but I never get bored of it! the only changes I have made to this recipe is to use less oil as I felt it was a bit greasy. I also used less raisins and and added walnuts to it, delicious.
bharati
15th Nov, 2011
Excellent my guests just loved it. Changes I made were greatly favoured by my friend who had previously tasted --added 1/2 cup pineapple tit bits
stripy-cat
13th Nov, 2011
5.05
Fab cake. I added chopped pecan nuts to give a bit of crunch
mmcastro
12th Nov, 2011
Fabulous I added some walnuts
mmcastro
12th Nov, 2011
Fabulous I added some walnuts
franticook
9th Nov, 2011
made 2 versions for a vintage afternoon tea to raise funds for my hospice, one with raisins one with walnuts, would like to tell you what it was like , but they sold out straightaway!!As did the lemon drizzle and the tea loaf!!!

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