Slices of yummy scrummy carrot cake on brown baking paper

Yummy scrummy carrot cake

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(822 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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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 :).
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.

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