Yummy scrummy carrot cake

Yummy scrummy carrot cake

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(813 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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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!!!
6th Nov, 2011
Didn't really taste like carrot cake but it was nice and moist though.
5th Nov, 2011
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
3rd Nov, 2011
This is a firm favourite, easy to make and tastes deicious.
1st Nov, 2011
Best recipe I have come across for carrot cake - five stars.
1st Nov, 2011
It was easy to make and tasted really good. :)
30th Oct, 2011
Have made this cake on several occasions, each time getting perfect results using rapeseed ol instead of the recommened sunflower oil, not a hint of greasiness or oilyness. It has a light texture and not too sickly with the icing topping however I do plan on making it next time with the cream cheese frosting that people are recommending.
27th Oct, 2011
Really autumnal cake, did use a proper cream cheese icing, which was piled on top.
19th Oct, 2011
Amazing !!! It's super delicious. Only thing is with the icing I had to use more orange than stated with the amount of icing. And another thing - I covered the whole top of the cake with icing and my guests loved it.
16th Oct, 2011
Everyone says it's the best carrot cake they've ever tasted and are bugging me to make more! Very pleased with this - only thing is the icing isn't thick enough to drizzle properly, it just kind of goes everywhere. Put some red food colouring in mine and made it pink :)


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