Slices of yummy scrummy carrot cake on brown baking paper

Yummy scrummy carrot cake recipe

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(837 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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24th Nov, 2011
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.
20th Nov, 2011
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.
20th Nov, 2011
First time I tried this and it's absolutely yummy !!!
19th Nov, 2011
This is my Mum's recipe for carrot cake on my blog ... 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 ...
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.
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
13th Nov, 2011
Fab cake. I added chopped pecan nuts to give a bit of crunch
12th Nov, 2011
Fabulous I added some walnuts
12th Nov, 2011
Fabulous I added some walnuts
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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