Slices of yummy scrummy carrot cake on brown baking paper

Yummy scrummy carrot cake

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(826 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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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!!!
randomerr
6th Nov, 2011
3.05
Didn't really taste like carrot cake but it was nice and moist though.
lucygriffiths
5th Nov, 2011
4.05
very nice. changed the icing and used slightly salted butter, icing sugar a drop of milk, drop of orange juice, golden caster sugar, cinnamon and ginger
1169gail
3rd Nov, 2011
This is a firm favourite, easy to make and tastes deicious.

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