Slices of yummy scrummy carrot cake on brown baking paper

Yummy scrummy carrot cake

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(821 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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housewife40
23rd Jun, 2014
5.05
Great recipe - too much nutmeg for me - but I can tweak that next time - I also added some walnuts!
morganza
9th Jun, 2014
5.05
Great simple recipe, I used olive oil, really yummy :)
Chrissie loves God
5th Jun, 2014
I made this using two 8" lined cake tins and sandwiched it together with a thin layer of butter cream with a little freshly squeezed orange juice instead of milk and drizzled the orange icing on top to spill over the sides...to make a birthday cake for my grown up daughter who has a passion for carrot cake. Worked perfectly. Excellent recipe.
katbakes
1st Jun, 2014
3.8
Very nice cake, everyone loved it! Super simple as well so great for anyone who's not that experienced :)
rachef
29th Apr, 2014
5.05
Awesome easy cake, got eaten ridiculously quickly in our house. Definitely recommend! Add extra nuts for nice crunch x
Chryztel
21st Apr, 2014
This carrot cake recipe was amazing so yummy my employer loves it...
blondylocks87
5th Apr, 2014
Tasted fab and really simple to follow. the measures for the frosting were seriously wrong though. Needed much more juice and much less icing sugar
mac.87@live.co.uk
4th Apr, 2014
This looks great. Can anyone suggest a substitute for the eggs? My friend is allergic!
Peri_Peri's picture
Peri_Peri
11th May, 2014
http://chefinyou.com/egg-substitutes-cooking/
marylunn
25th Mar, 2014
0.05
Ooops that should read scrummy!

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