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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cyberkitchengoddess
11th Oct, 2011
5.05
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!
cyberkitchengoddess
11th Oct, 2011
5.05
Really yummy!this is a hit with kids!
lornolan
11th Oct, 2011
5.05
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!
vickyforman
10th Oct, 2011
5.05
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.
piccywalk
8th Oct, 2011
5.05
Whoops! Here is the link http://www.maytime.org/?p=531
piccywalk
8th Oct, 2011
5.05
I thought this recipe worked really well. It is a really lovley light and fluffy cake. I made a few changes by leaving out the raisins... I also made an alternative icing using cashew nuts which worked really well see http://www.maytime.org/">here
alienor
3rd Oct, 2011
5.05
This was really tasty, however, I did have to leave it in the oven for quite a bit longer.
charlienewton
3rd Oct, 2011
instead of using carrot i put the ginger kid who lives next door in it!!!
loumatt12
1st Oct, 2011
5.05
Lovely!!! Made without the icing and it disappeared very quickly!! very easy to make.
dizzles
26th Sep, 2011
5.05
Delicious! Very easy to make and the sponge was light and moist. Added lemon juice to the icing to give it extra tang.

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