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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15th Nov, 2007
Not as moist as expected. But lovely cinammony flavour and not overly sweet
8th Nov, 2007
Excellent recipe which I've made several times. It's very moreish! Would agree with other comments about the icing - I usually end up spreading it over rather than drizzling it and still find there's too much icing.
6th Nov, 2007
A fantastic cake, the orange made a lovely combination with the carrot.
5th Nov, 2007
what a lovely cake at a very low price
3rd Nov, 2007
This is lovely and I have made it time and time again everyone asks for it for a special occasion. I disagree about the oil; I use rape seed oil which is only a �1 a bottle from a well known supermarket and which hasn't got such a heavy taste as olive oil. It fits in my square tin better if IO alter the proportions to an 8oz base. The recipe for the icing is awful though and I still I haven't found the right topping though I keep experimenting. In the original recipe, (I still have the magazine) there was the juice and zest of an whole orange and I can't understand why it's been left out. I have made orange zest brittle and crumbled it on the top for a really dramatic effect! anniefood
3rd Nov, 2007
Did not like the amount of oil used.
2nd Nov, 2007
What can i say.. you won't find a better recipe for carrot cake. Its really easy to make and the end result is a delicious, moist, extremely tasty cake. The only problem is it doesn't last long! And because it's made with carrots you can convince youself that it's counting towards your 5-a-day!!
1st Nov, 2007
Since 2002 I bake this in my bread-machine. The program "no yeast" works very well. Whenever there are carrots in my organic box (bag in Holland) this is the recipe! We simply cut it in slices...
1st Nov, 2007
I have made this cake lots of times and it never fails. Everyone raves about it and thinks i must be some kind of nigella in the kitchen to make something that is good every single time! It is very easy to make and even the pain of having to grate all that carrot is well worth the effort. I work in a factory which has an excellent canteen and the two chefs who work here are very critical of other peoples work and they both have tried and loved this cake - praise indeed. My only comment would be that the icing ins't exactly easy to drizzle and i usually just end up spreading it all over the cake and finishing with a sprinkle of lemon zest but it's still great.
31st Oct, 2007
Really really nice plus easy as well. See it here;


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