Slices of yummy scrummy carrot cake on brown baking paper

Yummy scrummy carrot cake

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(829 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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1169gail
3rd Nov, 2011
This is a firm favourite, easy to make and tastes deicious.
jenniferatkinson
1st Nov, 2011
5.05
Best recipe I have come across for carrot cake - five stars.
brunogsantacruz
1st Nov, 2011
5.05
It was easy to make and tasted really good. :)
tonykerr
30th Oct, 2011
5.05
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.
joshuajlea
27th Oct, 2011
5.05
Really autumnal cake, did use a proper cream cheese icing, which was piled on top.
cmicallef
19th Oct, 2011
5.05
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.
skylightxo
16th Oct, 2011
5.05
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 :)
joanne14
16th Oct, 2011
5.05
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.
joanne14
16th Oct, 2011
5.05
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.
melteaser
15th Oct, 2011
5.05
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.

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