Yummy scrummy carrot cake

Yummy scrummy carrot cake

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(814 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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16th Oct, 2011
This is a very yummy cake! only thing is i found that the next day it had gone a bit stogy, might be worth trying to use a lighter oil.
16th Oct, 2011
This recipe is easy and really delicious! I did find it went a bit stogy by the next day... but still yummy. Mite be worth trying to use a ligher oil.
15th Oct, 2011
Wow! Really easy, really moist. Didn't follow quantities for frosting but mixed to my own liking as I've used this type of frosting before. Hubby's comment after eating a large chunk - 'Compared to you, Mr Kipling makes exceedingly average cakes'!! I think it is on the list to make again and probably very soon as this one isn't going to last very long.
14th Oct, 2011
Fabulous recipe. Its really moist and very tasty. I normally use cream cheese and icing sugar icing which works well.
12th Oct, 2011
Made this last night to take into work today. Didn't last long at all, everybody said what a tasty moist cake it was. I made the icing with orange essence from Lakeland which gave it a nice twang, Will be making this again very soon!!!!
11th Oct, 2011
I actually prefer using dark brown sugar for this.Even yummier!I didnt have any raisins so I swapped them for chopped dates.Super yummy!
11th Oct, 2011
Really yummy!this is a hit with kids!
11th Oct, 2011
Amazing! And so so easy. I put a cream cheese based frosting on it as was using it as a 1st birthday cake and wanted to decorate it. Everyone was after the recipe!
10th Oct, 2011
Fantastic cake, always turns out well and the icing is just right with it. There is a little too much icing though and my raisins always sink, but still tastes wonderful.
8th Oct, 2011
Whoops! Here is the link http://www.maytime.org/?p=531


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