Yummy scrummy carrot cake

Yummy scrummy carrot cake

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(811 ratings)

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


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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  • 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)



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 100g raisins
  • grated zest of 1 large orange



    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)



    One of the most useful of spices for both sweet and savoury

For the frosting

  • 175g icing sugar
  • 1½-2 tbsp orange juice


  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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2nd Feb, 2015
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!
27th Jan, 2015
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!
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!
1st Jan, 2015
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
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.
2nd Dec, 2014
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 ;-)
24th Nov, 2014
This recipe is awesome. Have made it time and time again. It never lasts longer than 2 days before it all goes in our house. I use margarine instead of oil and sometimes swap raisins for sultanas. Its always delicious.
16th Nov, 2014
I made these as muffins for the kids lunchboxes' and they were delicious, I'll definitely be using this recipe again. I used 150ml of oil and omitted the raisins.
15th Nov, 2014
This was easy to make, I followed the recipe exactly. It was very well received and stayed moist for days.
14th Nov, 2014
This is such a lovely recipe. I didn't have any oranges or light muscovado sugar , so I used half demerara and golden granulated, and reduced it by about 15 grams. Turned out great. It took longer to cook about 50 minutes and I would say 140 Grams of carrots is less that 3 , but I added 3 anyway. And I used runny cream cheese icing. All in all yum yum. Could have reduced the sugar more as it was definitely still sweet even after I'd reduced it and orange flavour would have added more depth. Will make again soon.....


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