Slices of yummy scrummy carrot cake on brown baking paper

Carrot cake

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(1006 ratings)

Prep: 1 hr - 1 hr, 15 mins

Easy

15 slices

Delight friends with an afternoon tea that includes this easy 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

    Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…

  • 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 175g light muscovado sugar, 175ml sunflower oil and 3 large beaten eggs into a big mixing bowl. Lightly mix with a wooden spoon. Stir in 140g grated carrots, 100g raisins and grated zest of 1 large orange.

  3. Sift 175g self-raising flour, 1 tsp bicarbonate of soda, 1 tsp ground cinnamon and ½ tsp grated nutmeg 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 mins or until it feels firm and springy when you press it in the centre.

  5. Cool in the tin for 5 mins, 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.)

  6. Beat 175g icing sugar and 1½ - 2 tbsp orange juice in a small bowl until smooth – you want the icing about as runny as single cream.

  7. 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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niamh93
1st Apr, 2020
5.05
Lovely cake - I had to make some changes as was unable to get exact ingredients dark muscovado sugar and 2 tangerines and rapeseed oil. It as perfect and even my 3 year old loved it. Will definitely make again.
Sophia H's picture
Sophia H
22nd Mar, 2020
5.05
Great cake!! Not dry at all and so tasty
Rocky Singh's picture
Rocky Singh
17th Mar, 2020
Awesome Cake https://swaadanusaarfoodrecipe.blogspot.com/
soontobeparents
15th Mar, 2020
5.05
Delicious! We doubled up the raisins and used a 20cm square tin, then topped with a cream cheese frosting.
Cintas
7th Mar, 2020
5.05
Very tasty. Took an extra 10 minutes in my (fan assisted) oven. Really easy to make and adapt.
janie_stewart
11th Feb, 2020
5.05
jbm all quantities exact, 170C fan oven for 55min was required. A lovely carrot cake, will use the recipe again with my minor adjustments.
Bethan Lygo's picture
Bethan Lygo
31st Oct, 2019
5.05
Just made and they were lovely!! I used currents instead of sultanas because I didn’t have any, and also made a batch without any sultanas or currents for my friend because she hates them, and they turned out great too
Emmet O'Donoghue's picture
Emmet O'Do...
3rd Aug, 2019
5.05
Hi this is my second time to make this cake and it is lovely. I was going to ask a question which was why do the raisins sink but I read that section now and know the answer. I will dust the raisins next time with flour and there definitely will be a next time. To think all this time I thought carrots in a cake would be gross, how wrong was I. Thanks for the recipe. Emmet
laurella's picture
laurella
22nd Jun, 2019
The perfect carrot cake - moist and fluffy, took only 40min - it has instantly become a family favourite! Depending on the sweetness of your tooth, you might consider going as low as 120g of sugar and it'll still be amazing!
lamorna08's picture
lamorna08
14th Jun, 2019
5.05
So easy to make. Allways reliable and tastes so nice. Been baking this recipe for about four years now and everyone loves it.

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imilcummings
1st Apr, 2020
5.05
I’ve made this cake before and it turned out great, I now want to make it again however don’t have any bicarbonate of soda. Would it be possible to substitute the bicarbonate of soda with baking powder? How much baking powder would I need to put in and would this likely affect the taste of the cake?
Barney Good Food's picture
Barney Good Food
3rd Apr, 2020
Hi, unfortunately as we haven't tested this ourselves we can't guarantee it would work and would hate for you to waste ingredients.
Lisaperez1
28th Mar, 2020
My little one is allergic to eggs. Is there an alternative?
Julia Rosemary
27th Feb, 2020
I'd like to make this as a larger birthday cake and have a 26cm diameter round tin (about 1.5 times larger than 18cm square). Any tips?
Barney Good Food's picture
Barney Good Food
27th Feb, 2020
As we haven't tested this in the Good Food kitchen it's hard to say but you could double the mix then add enough to fill your tin and make a smaller cake, which you can freeze, with any leftover batter. The timing will also vary on a larger cake so maybe cook it for 1hr then check every 5-10mins after that.
Bibi Baker's picture
Bibi Baker
16th Nov, 2019
just made this n it turned out amazing however the cake has green bits running thru it now ! possible carrot n I don't know why. they taste bit soap like. is it because i ditnt add orange peel ? .thank u
meekat
23rd Sep, 2019
Will it be ok to put the icing on top before freezing?
goodfoodteam's picture
goodfoodteam
24th Sep, 2019
Thanks for your question. Yes, you can ice beforehand, although for the best appearance we'd suggest doing so after defrosting.
Melissa Inness's picture
Melissa Inness
4th Sep, 2019
Could you please advise if this cake is suitable to be iced with fondant?
goodfoodteam's picture
goodfoodteam
9th Sep, 2019
Thanks for your question. Technically, it's possible to cover this with fondant. However, it's not specifically designed as a celebration cake and as such will not last beyond a few days or hold the weight of tiers. If you're looking for an occasion cake, we'd suggest looking through the following collections: https://www.bbcgoodfood.com/recipes/collection/wedding-cake https://www.bbcgoodfood.com/recipes/collection/celebration-cake We hope this helps.

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Off_therecord
12th Aug, 2019
5.05
Really easy recipe, i used rapseed oil instead doubled the recipe and made a four layer cake it took slightly longer in the oven as i used a deeper smaller diameter tin. I also added nutmeg along with the cinnamon. Lovely moist cake will definitely be making again!
MB seastar
24th Feb, 2019
5.05
Try adapting this to make a blueberry and pistachio cake. Sub the raisins for blueberries and add 50g pistachio and decorate with ground and whole pistachios and chopped blueberries - delicious!
vpk18
29th Nov, 2017
4.05
I cut the oil to 140ml and that works out better for me.
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.
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