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

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

    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 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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Dallie7
29th Jul, 2018
5.05
I made this last night, very easy and tasted lovely. Followed other posters advice and only used 150mls of oil and sultanas. Didn’t make the icing either will treat myself next time!
italianwifey
12th May, 2018
2.05
Probably me, I followed the recipe to the letter and didn't like it all. Disappointed as made to use instead of a birthday cake:-(
kooxie
15th Mar, 2018
5.05
This recipe never fails me - it’s amazing can take lots of variations. I add 80g of chopped walnuts, bake for 20 mins in two tins for a sandwich and then use the cinnamon cream cheese frosting recipe for the carrot cake loaf on this website to dress this delicious cake. Its a definite crowd pleaser.
LanaBananaFoFana
8th Mar, 2018
Can always rely on this recipe, been using it for years and I’ve never had a bad bake. I do prefer to add more dried fruit than the original recipe but it doesn’t make the cake stodgy at all. Cream cheese frosting goes beautifully with it as well, but if you’re after a light treat then the icing sugar mixture is great.
Urbammuma
7th Mar, 2018
5.05
Wow what a super impressive recipe!!! This is so easy to make yet ultra impressive. I stuck to the recipe but it’s so moist it would work equally well stand alone, a dusting of icing or cream frosting. Thank you for sharing, this is a keeper.
Jill Simpson
3rd Mar, 2018
5.05
I have made this cake for many years and it's easy and always a success, it works very well with gluten free flour and gluten free bicarbonate of soda. Delicious served warm as a dessert with custard, cream or ice cream. Always a crowd pleaser.
John Pierre
26th Feb, 2018
4.05
Great cake, couple of musts to the recipe i'd say: 145ml oil, juice of half an orange, an extra 1/2tsp of cinnamon, 60-80g of chopped and toasted pecans, cream cheese icing for the topping. relly great, everyone loved it!
ifuamq's picture
ifuamq
24th Feb, 2018
5.05
Best carrot cake ever! Only change is drop the pathetic drizzle on top and make urself a rich cream cheese frosting - mmm heaven x
avecmon
15th Feb, 2018
5.05
I've lost count how many times I've made this carrot cake. Everyone loves it. I don't bother with any icing - tastes good on its own. I always reduce the oil to around 130ml (otherwise it's just too oily) and sugar to around 120-130g. Often put in some mixed fruit (instead of raisins alone) and some glacé cherries. Definitely give this a try!
bev4th
3rd Feb, 2018
5.05
Easy and superb carrot cake. I agree and find 150mls oil is enough. I use my own cream cheese frosting though because we prefer it.

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Saint_Si
14th Jun, 2018
Yes I had the same issue. Lovely taste, but too soggy and soft. Put it in for an extra 20mins (over an hour) and still the same issue. Is there any way to salvage it at this stage? Would like to give it another go and do it properly as there is a lovely flavour off it.
goodfoodteam's picture
goodfoodteam
19th Jun, 2018
Thanks for your question. We're sorry to hear your cake was soggy. The following tips might help: make sure you use the correct cake tin and that the oven is fully up to temperature before putting the cake in the oven. Also it's important that the cake feels firm and springy in the centre before taking it out of the oven. Hope that helps!
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?
sallyassadi
29th Sep, 2015
Can I use this recipe for cupcake?
Annie17
6th Jun, 2015
Could you reduce the amount of oil further? It works well with 150ml. What would happen if you used 125ml or even 100ml. I guess I could just try, but thought I'd ask first!

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