Yummy scrummy carrot cake

Yummy scrummy carrot cake

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(807 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)

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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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.
29th Oct, 2014
Wonderful cake which is simplicity itself to make. Used cinnamon frosting as the suggested topping didn't appeal.
28th Oct, 2014
Delicious! Like others suggested, I reduced the amount of oil to 150ml (used Pura organic sunflower oil) and for topping, 100g of icing sugar mixed with 3 tbsp of orange juice. I used 150g carrot pulp from juicer, no raisins as we don't like them and that was it! I may add some nuts next time. Really simple to make and top marks for taste
21st Oct, 2014
What a gorgeous cake. I turned it into a three tier round cake (halved recipe for 3rd cake) I used 8inch cake tins and baked on 160 for 22-28 mins.I added walnuts and did a cream cheese frosting with the juice of an orange. I used full amount of oil, really moist and moreish cake.
20th Oct, 2014
I have just made this, light and delicious and less calorific than standard carrot cake recipes especially minus the cream cheese frosting. I didn't have any nutmeg so I substituted ground ginger and I didn't have light brown sugar so used a dark brown muscovado and out came the most divine ginger cake ever.
16th Oct, 2014
Loved this recipe! I made it for my son's 11th Birthday. It was the first time I'd made carrot cake, it was so easy and tasted lovely. Got so many comments about how great it was. After reading other comments, I must admit that I didn't use the frosting recommend and used a different one that is used in the 'carrot cake with cinnamon frosting'. This worked really well.
25th Sep, 2014
Delicious. I just made this with my kids. We cooked them as little cup cakes instead of a whole cake. It made 24 small ones, so I have put some in the freezer for next week. Hopefully they will still be as yummy.
15th Sep, 2014
Loved this recipe. Did what others suggested by lowering amount of oil and upping the amount of carrot. My little boy and hubby polished this off in no time!!


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