Slices of yummy scrummy carrot cake on brown baking paper

Yummy scrummy carrot cake recipe

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(831 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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mr_rawly
16th Sep, 2011
I prefer to hold the raisins but still a cracking recipe :)
francesjoy
14th Sep, 2011
5.05
So easy to make and incredibly tasty. Loved the addition of the icing.
laurabeyer
14th Sep, 2011
Very easy to make, however in my oven only 25 minutes baking time was needed instead of 45 as suggested:-)
ssahota
14th Sep, 2011
5.05
I have made this cake many times now and everyone love it. It's so moist and light. I add about 100g walnuts which gives a lovey texture.
sarahjlouise
11th Sep, 2011
Delicious, so light and fluffy, I added a bit of ginger too
katiecottrell
10th Sep, 2011
Really easy - really nice too...made me look like an ace in the kitchen!! making it again today!
happy9
6th Sep, 2011
5.05
Children and adults both loved this cake, Nice to have a carrot cake without loads of frosting. Used less icing than stated and still looked and tasted good.
eveleatham
2nd Sep, 2011
Could I use butter instead of oil?
eveleatham
2nd Sep, 2011
Can I use dark muskavado instead??
telecvokning
31st Aug, 2011
4.05
really nice moist cake. didn't do the frosting, i prefer a cream cheese topping.

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