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

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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itsybitsy
29th Oct, 2014
5.05
Wonderful cake which is simplicity itself to make. Used cinnamon frosting as the suggested topping didn't appeal.
zingy
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
Tinny29
21st Oct, 2014
5.05
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.
ElizabethBB
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.
Lou15e
16th Oct, 2014
5.05
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.
Binxharvey
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.
beclam
15th Sep, 2014
5.05
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!!
helenarose17
4th Sep, 2014
5.05
Absolutely delicious!! I didn't frost it as I prefer plain cake. It was really moist and springy.
Azmool
31st Aug, 2014
3.8
Super easy and delicious. I usually leave the frosting out as it tends to last better
stelaholder's picture
stelaholder
19th Aug, 2014
5.05
Delicious. Easy to make. I put some chopped nuts in it as well

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