Yummy scrummy carrot cake

Yummy scrummy carrot cake

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(810 ratings)

Prep: 1 hr - 1 hr, 15 mins Including 40-45 minutes in the oven.

Easy

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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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. 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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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 :).
Annie17
6th Jun, 2015
Actually, don't bother with the icing, it doesn't add much and I prefer it without! I might try the cream icing that others have suggested next time.
Annie17
6th Jun, 2015
Oh. My. Goodness! What a great recipe! Thank you Good Food! Like others I used 150ml oil (vegetable) and more carrots (180g). I also added 25g chopped walnuts and made them as muffins instead (makes 12 and took 20 minutes at gas180). I haven't iced them yet, but will try the icing in this recipe.
jo3008
2nd May, 2015
5.05
I've made this cake a few times now, and is easily the best carrot cake recipe I have come across. The cake is wonderfully light and moist, and it doesn't last long when left out with the family around! I agree with the comment left by kateangel, in that I find 30 mins cooking time is about right. Again, that will probably vary from oven to oven though. The only thing I changed was the icing - I prefer more of a cupcake-type frosting which I just borrowed from the 'carrot cake cupcake' recipe on this site, and adapted slightly by adding a touch of orange juice. But that is purely a personal preference than anything else.
kateangel
26th Apr, 2015
This cake is truly beautiful in flavour. Only niggle is that it is really done in 30 mins, not 40. It's possible its my oven, but they were a little singed around the edges and less moist than I would like! The orange and cinnamon work so perfectly. I ALWAYS do a thick creamy icing, and its totally worth it ^_^
shellstinyworld
19th Apr, 2015
This is a lovely cake. I have made it several times and everybody likes it. I always make it in a rectangular loaf tin - I'm not sure it really matters what you make it in.
CJW
29th Mar, 2015
5.05
Made for the first time today- so good! Really baffled by comments stating that it's bland and tasteless as I found it to be really flavoursome. Reduced oil and increased carrot content as advised by many reviewers, but other than that left recipe alone. Orange zest adds a real lift, so try not to omit that. Succumbed to temptation and made the cream cheese frosting as per cupcake recipe on this site (with addition of good squeeze of orange juice). Very very good.
wendek
22nd Mar, 2015
Hi i'm new to this site, can I just ask please can this carrot cake be cooked in a 10x10in tin, if possible could anyone tell me what the ingredient weights would be.. thank you very much. Wendek sorry have just seen I've put this in the wrong catagory
sobia
21st Mar, 2015
I'm new to baking wanted to make a carrot cake for a friend I followed this recipe but I read all the reviews and put in 200g carrots and 150ml oil and the cake turned out fantastic. Even though I opted out of putting the Orange zest and nutmeg. It still tasted wow .

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