Slices of yummy scrummy carrot cake on brown baking paper

Yummy scrummy carrot cake

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(825 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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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 .
g.carter83
2nd Feb, 2015
5.05
I made this cake using light brown soft sugar instead of light muscovado and sultanas instead of raisins, as that was what I happened to have in the cupboard. To cut a long story short, the cake soon vanished and I can't wait to make another one (or maybe muffins) – it was divine!
jurateg
27th Jan, 2015
5.05
baked this cake many times and every time turns out beautiful! Always get compliments for this cake, only if they knew how easy it is to bake it! :) 5* Sometimes I don't bother with icing as the cake is lovely without it!
Liann
18th Jan, 2015
I tried this recipe yesterday for the first time, I dropped the baking time to 30 minutes, and made muffins as opposed to a cake (as suggested by previous reviewer) , I smothered them in a thick cream cheese icing, then finished with toasted ground walnuts, they turned out beautifully moist and suprisingly delicate. I shall certainly use this recipe again, probably sooner than I think as yesterday's batch was for work colleagues, right now left with 3 outta 12, ops!
nmgoodwin
1st Jan, 2015
5.05
I have made this so many times!! Always a winner... Really flexible. Copes with not quite as much oil as well. I've baked this for both (accidentally) over and under the time specified and it's always turned out fine! Thanks for the recipe x
MissG23
11th Dec, 2014
I have used this recipe a few times and love it! I have used the suggested icing as well as using fondant icing on it for a tiered cake - it always turns out well.
giraffe0522
2nd Dec, 2014
5.05
I have just baked this cake today and I used only 150ml oil. Even I used a 20x20cm tin it still took longer than 45 mins to cook. I love the raisin in the cake and it tastes much better than other carrot cake recipe I have used before ;-)

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