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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annbishop
13th Aug, 2015
5.05
I bake a lot and often add my own twist to the recipe but have done this a dozen times now and kept strictly to the recipe :D it is the lightest and most beautifully moist carrot cake ever ........love it and so do most of the village where I live who have all sampled it at one event or another. Thanks Good Food another hit with me
gwilly.d
13th Aug, 2015
This is perfect. Great cake and the recipe works brilliantly. I'm thinking of adapting it to be a carrot and orange drizzle cake just to try a variation. It is lovely to have a carrot cake which is not overwhelmed by buckets of american-style cream-cheese and/ or butter frosting - this cake definitely doesn't need it. It is also a nice change to have a cake with such a lovely soft texture and without gritty lumps of walnut (which I despise in a cake) :o)
aboyd
12th Aug, 2015
5.05
Made this recipe yesterday... Added a 1/2 tsp of ginger, a handful of walnuts finely chopped and 1/2tsp of baking powder (no bicarbonate soda left)! Only used 100ml of oil too! Delish! Had every little orange zest so added the juice of one clementine... turned out great! I think the fresh juice added to the soft texture due to reducing the amount of oil I used :D Didn't use the icing on top due to family preferences but to be honest - you don't need it.. cake is tasty by itself.
Carys-J's picture
Carys-J
9th Aug, 2015
I made a gluten free version of this recipe... I substituted the SR flour for GF self raising flour and also included 1/2 teaspoon of xantham gum with the dry ingredients too. I ended up cooking it for an hour or so on 180 degrees. it was no where near cooked after 45 minutes for me. The icing was a lush change to the usual cream cheese frosting, it compliments the cake perfectly. Sometimes I think cream cheese frosting can overshadow the cake. DELICIOUS !
Bengma
24th Jul, 2015
5.05
Perfect for the novice baker. I've hardly ever baked before but we had a bake off competition at work and I'm not one to say no to a challenge so I baked this. As I stood proudly by my cake I got comments like "Your cake is amazing", "This is delicious", "Ben, are you actually going to do any work today?", "This tastes so good" and "Seriously, get back to work, now!". Now that I'm unemployed I have a lot of time on my hands so I'm thinking I'll enter the Great British Bake Off, I'm pretty sure I'm ready now.
nik-o-lai
20th Jul, 2015
0.05
I actually had a really disappointing result with my attempt. Followed previous commenter's advice to reduce the oil. I cooked it for 45 minutes until it looked done and my skewer came out clean but the cake was just horribly soggy and oily to eat. It didn't rise, either. I'm sure the taste would have been nice if the cake texture wasn't so disgusting.
JHKLLZHARH
7th Jul, 2015
Great cake the only change I made was using 100grams of soft light brown sugar and 75 grams of dark brown sugar other than that I followed this to the letter and was fantastic. It didn't last long though as everyone loved it even my mother in law who doesn't eat carrots
aparnaa842
29th Jun, 2015
5.05
I've made this cake about 3 times now, experimenting each time. The best result: Baking in a round silicone tin for 30 minutes at 160 fan. I used the full amount of self raising flour, 2 teaspoons baking powder (no baking soda in the house), cut sugar to 140g, cut oil to 110ml, didn't use any sultanas, used about 190g of grated carrot, zest of 2 oranges and the recommended amount of cinnamon & nutmeg. I used an egg replacement mix for the 3 eggs. For the icing, I used the cream cheese frosting recipe from another of the bbc good food carrot cake-y recipes. It all turned out absolutely beautifully - I took the cake to work the next day and my colleagues couldn't get enough. The cake was light and crumbly and the frosting was amazing. Delish!
Carol C's picture
Carol C
22nd Jun, 2015
Made this today had to use soft dark brown sugar and powdered nutmeg but they still turned out fab. Put a cream cheese frosting rather than just drizzle with icing sugar and they looked extra special. So easy to make so thanks for wonderful recope!
Jay14
21st Jun, 2015
I made these as cupcakes over the weekend and they're completely gone! My husband doesn't have too much of a sweet tooth and he loved these! his exact words were, "I hope you saved this recipe" :). I only had brown sugar on hand, no orange or fresh nutmeg. And these still turned out fantastic. Following the tip from other reviewers, i only used a little under 150 ml oil but for next time i think I might bring down to maybe just over 100ml because i felt these were a bit too moist/oily. I used about 1 cup packed brown sugar (but since i didn't use icing, i felt i should have put about 1/3 cup more). I also used 4 carrots. I skipped the icing as this was fine just as is. Oh, and this batch made exactly 12 cupcakes which baked for 20 mins (Gas 160). Yum! Can't wait to try this again with walnuts and maybe dates instead of raisins :).

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