Slices of yummy scrummy carrot cake on brown baking paper

Yummy scrummy carrot cake

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(827 ratings)

Prep: 1 hr - 1 hr, 15 mins


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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  • 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. 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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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.....
Mama Bookworm's picture
Mama Bookworm
14th Nov, 2014
Love this carrot cake recipe. Have made it with orange but no nutmeg and with nutmeg and no orange and both were delicious. I know some people have suggested reducing the amount of oil but I've found the full 175ml is needed. I don't particularly like raisins so use sultanas and at this time of year add the ones that have been soaking in brandy and orange juice for the Xmas cake and pud. This recipe also works really well as individual cupcakes. I cook mine in muffin cases for about 30 mins - I would suggest you make double quantities as they go in a flash.
9th Nov, 2014
I think I have reviewed this in the past but I made it again today in a 20cm x 20cm square cake time and it turned out lovely. I made the cream cheese frosting from another carrot cake recipe on this website, and it works really well with the carrot cake. It was quite tiring grating carrots though! Will be my go-to carrot cake recipe...
2nd Nov, 2014
Used this recipe for my first go at baking carrot cake and was very pleased with how easy the method was and how good it tasted!! After reading previous comments I reduced oil to 150ml and can understand how using more would have made it too greasy...will always use 150ml from now on. I also decided to half the amount of ingredients for the icing as couldn't see why it would need that much on top - half the amount was more than enough in my opinion! :)
1st Nov, 2014
Very good cake have made it many times now and during halloween had some pumpkin going spare and used instead of carrot which was delicious.


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