Slices of yummy scrummy carrot cake on brown baking paper

Yummy scrummy carrot cake recipe

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(955 ratings)

Prep: 1 hr - 1 hr, 15 mins


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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  • 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)



    One of the most useful of spices for both sweet and savoury

For the frosting

  • 175g icing sugar
  • 1½-2 tbsp orange juice


  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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Anisah Kausar's picture
Anisah Kausar
30th Dec, 2018
Recipe is great, I doubled the ingredients because I have a big family and used a little less oil and sugar because carrots give sweetness too. I made a cream cheese icing with crushed walnuts on top. It made a great dessert
Sree Lakshmi's picture
Sree Lakshmi
12th Dec, 2018
My daughter and I like our cakes to be less sweet. This is a very simple recipe and easy to bake. Instead of using 175gms sugar and 100 grams golden raisins, I reduced the amount to around 150gms and 80gms respectively. As a vegetarian, I used an egg replacer. I kept the 175ml oil that could have been reduced as I can see the oil on my fingers while eating the cake. The Cake rose neatly and was neatly baked on the outside while being moist on the inside.
4th Dec, 2018
This recipe is fantastic, it's never let me down and is extremely quick and easy. I First discovered it when looking for a gluten and dairy free recipe and it works well with gluten free flour. I do always reduce the amount of oil however.
Craig Knibbs's picture
Craig Knibbs
27th Nov, 2018
Followed recipe twice... Very bland carrot cake, so won't be using this recipe again. I do not recommend!
12th Nov, 2018
This cake is fantastic. As with some other commenters it was the first carrot cake I've made and it was to bring into work. It's been demolished by my colleagues who have all stated that it was delicious. Followed recipe to the letter and the only complaint was that "you can't have too much icing" so next time I make it I'll add a bit more. Brilliant
sheila_bakes19's picture
9th Nov, 2018
i made this recipe with my grandchildren the other day and i wasn't best impressed with the results. i threw the cake on the floor and stamped on it to be honest WOULD NOT RECOMMEND
31st Oct, 2018
Really enjoyed making these with my daughter. Delicious too.
19th Oct, 2018
Deliciously fluffy! But don't make the same mistake as me and bake them as muffins - they totally overflowed and didn't keep shape, they stayed flat.
Only human
4th Oct, 2018
Perfect !
Juliebubs73's picture
26th Aug, 2018
This is my go to carrot cake recipe now! The two variations I make are I omit the icing glaze and use cream cheese frosting topped with pecans, and I use sultanas instead of raisins for a juicier taste. My family always request this and it's never let me down. I won't buy carrot cake ever again - so disappointing after tasting this one!


14th Mar, 2019
Would it still work if I used Olive oil instead of sunflower oil?
goodfoodteam's picture
16th Mar, 2019
Thanks for your question. You can use olive oil but make sure it's one with a subtle flavour.
18th Feb, 2019
If I made this cake in a round tin so that it could be layered what adjustments would I need to make? For example what size tin and what would the cooking time be? Many thanks.
goodfoodteam's picture
19th Feb, 2019
Thanks for your question. You can cook this in a 20cm round tin, same time and temperature. If you want to layer it. We'd recommend allowing it to cool, then cutting it in half carefully and slowly using a serrated knife.
Alina Asad's picture
Alina Asad
22nd Feb, 2018
Has anyone replaced the raisins with walnuts? How does it taste? My family isn't big on raisins. Also we don't have muscovado sugar where I live? Can I use brown sugar instead?
goodfoodteam's picture
28th Feb, 2018
Thanks for your question. You can make both of these substitutions. Raisins have a juicier quality than the nuts but it will still work.
16th Feb, 2017
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
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.
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
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.


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