Slices of yummy scrummy carrot cake on brown baking paper

Yummy scrummy carrot cake

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(826 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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Katie henderson's picture
Katie henderson
16th Oct, 2017
5.05
Delicious carrot cake really moist. do the icing thicker than the recipe said as it didn't really stick and ran off the edges. Still delicious though. Great carrot cake recipe.
Louisecakes786
22nd Sep, 2017
5.05
I have made this several times, I added the inside of a whole orange, not just the juice the actual fruit, instead of the zest and it came out ten times nicer.
lizleicester
1st Aug, 2017
5.05
Shortened the cooking time because my square tin is a bit bigger. This made a lovely birthday cake (which needed to be dairy free).
Sadsuzie
11th Jul, 2017
5.05
Great recipe, one of the better carrot cake recipes I have used. Took advice from others about reducing the amount of oil resulting in the fact that it did not taste in the least oily. Used an 8" round tin as it suited the purpose better, baked for just on 35 minutes. Will definitely make again and consider using half carrot half courgette as we always get a glut of those.
hazelsk89
27th Jun, 2017
5.05
Fantastic as cupcakes, doubled up easily as well and worked when made gluten free and vegan using bananas instead of eggs. Loved the icing too!
rachael--h
28th Feb, 2017
5.05
This is an excellent recipe if you're gluten or lactose free or FODMAP. It works very well with GF flour (I add a little extra baking soda) and I use Flora Cuisine instead of the oil just as a preference. I also exchange the raisins for blueberries added at the end to make it FODMAP friendly and replace half the sugar with passion fruit syrup. I also add some ground ginger. All this makes the best gluten and lactose free cake I've made! T hanks for this fantastic recipe!
jacklyns
20th Feb, 2017
5.05
I've baked this many times, and it's been superb every time. The best bit is, that since it uses vegetable oil, it's perfect for those who might be lactose intolerant. Rate it five stars and more!
bodka72
19th Feb, 2017
5.05
Delicious, moist, light cake. I only had 20cm x 20cm tin and it worked ok. I loved the spices but wasn't so keen on the raisins. (next time I will leave them out). Definitely worth baking! One of mine "must bake again" recipe.
Pawprintbaker
16th Feb, 2017
5.05
Lovely cake- I reduced the oil to about 100/125ml and used cream cheese frosting topped with walnuts and it both looked and tasted great!
monsieur
20th Jan, 2017
5.05
I can only agree with all the other comments - its a wonderful cake. Loving walnuts I did put some in and only used a tiny amount of icing to drizzle but it was still great. Thank you.

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Pawprintbaker
16th Feb, 2017
5.05
Hi I have made this cake twice with great results, and I was wondering how many cupcakes it will make as I am planning to do cupcakes. Thanks a lot
goodfoodteam's picture
goodfoodteam
18th Feb, 2017
Thanks for your question. We haven't tested this recipe in cupcake form so can only estimate at around 12. You'll need to adjust the cooking times to 15 - 20 mins. For more precise instructions, why not have a go at our Carrot & cream cheese cupcakes. You can always change the frosting to this one if you prefer. http://www.bbcgoodfood.com/recipes/470640/carrot-and-cream-cheese-cupcakes
CatharineE
22nd Oct, 2016
Wondering what I did wrong, after all the positive posts it must be my error! The cooking time was a lot longer as although the scewer came out clean I could see it wasn't cooked. I used a loaf tin instead of the square tin the recipe tells you to use. Do you think this could have been the problem? Many thanks
goodfoodteam's picture
goodfoodteam
1st Nov, 2016
Hi Catherine, thanks for your question. Yes, switching the tin size and shape will definitely affect the cooking time. We have tested the recipe with the size provided and can confirm it works using the 18cm square tin.
Estell
23rd Jul, 2016
I made this recipe and it's very tasty! The only problem is that the raisins have all sunk to the bottom - why would that be?
goodfoodteam's picture
goodfoodteam
16th Aug, 2016
We're sorry to hear your raisins headed to the bottom. Some dried fruits can be a little oily. One way of countering this is to take a spoon of flour from the the 175g and toss the raisins in it. This will help to keep them suspended within the cake. That should do the trick. Many thanks.
saude
28th Jun, 2016
This recipe looks great! Does anyone know if this cake freezes well? If so, when defrosted is it as good/tasty or too moist? Thanks!
Nyh
21st Feb, 2016
How much walnuts can we add to this recipe? I love nuts in my carrot cake. Thanks
goodfoodteam's picture
goodfoodteam
28th Apr, 2016
Try adding 85g/3oz walnuts to start with.
Emmy2015
10th Oct, 2015
Can I use instead a deeper and shorter tin instead? That's because I have a taller silicon cake tin, is it suitable as well?

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CJHardy's picture
CJHardy
21st Nov, 2016
I have been using this recipe for quite some time as the basis for large muffins, this recipe will make 8 cafe-sized muffins. Really tasty recipe, but I would cut down on the oil, about 110-115ml is plenty. There is sufficient rising agent to increase the fruit content but care should be taken that too much will lead to poor temperature conduction. Similarly you can increase the number of carrots, I have successfully used up to 4 carrots including large ones. Don't over-stir though as they will break down thereby raising the liquid content
nobbynorris
10th Apr, 2015
5.05
To really give this fantastic recipe some zing, don't use water with the icing sugar mix. Instead grate the zest of 4 limes. Squeeze the limes in to a bowl and use the juice to mix the icing (about 10 tsp) to the mix. Then sprinkle the grated zest on top for decoration. The sugar takes the bite out of the bitterness. This added to the orange in the cake makes a really fresh, zingy taste.
poshcakes
18th Sep, 2014
This works really well with Gluten Free flour instead. My favourite!
hoimen
7th Mar, 2014
I used the mascarpone and lime to made the frosting. Still yummy,and fresher!
jessieevee
28th Jan, 2014
Made this the other day, but with a couple of tiny tweaks. I used 160g light muscovado sugar and added a handful of chopped walnuts to the wet batter. Baking time was only about 30-40 minutes. I kept checking with a cake thermometer. when it was about to reach the 30 minute mark. All in all, recipe is quite good. Just like how my mum used to make. I skipped the frosting as eating it in itself is already a treat.
kupoqueen
26th Oct, 2013
Best carrot cake I have ever had :) Although, I find that you don't need as much icing sugar as the recipe states to just drizzle over the top as the picture shows. I also made the cake another time with the typical creamy topping from another goodfood carrot cake recipe (Carrot & cream cheese cupcakes), which made it even more delicious and indulgent. Hope to try it with nuts added next time
dee2dum
10th Jul, 2013
Made this last night for work as a Gluten and Lactose free cake (variety of dietary issues in my office!). The girls LOVED it. I used Dove's Farm gluten free flour, and about a tablespoon of orange juice - gluten free flour always absorbs more water. Worked like a dream.