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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20th Feb, 2017
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!
19th Feb, 2017
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.
16th Feb, 2017
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!
20th Jan, 2017
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.
11th Dec, 2016
Thank you for the recipe. The cake was simply delicious when I added cream cheese frosting. Love the cinnamon and nutmeg! Although it did not rise much, the texture is brilliant.
25th Nov, 2016
Wonderful recipe! Perfect combination of spices! I baked those in cupcake liners and it worked quite well.
Frantic Flapjack
23rd Nov, 2016
Lovely, light cake. You only need half the amount of icing sugar as a topping though, if you drizzle it over.
21st Nov, 2016
OMG - this is the easiest and scrummiest cake I have ever made!! I added chopped walnuts and skipped the nutmeg, and it still turned out amazing. Going to be making this every possible occasion :)
18th Nov, 2016
Wonderful cake, easy to make and absolutely delicious. Three of my children apparently hated carrot cake - they are now converts after eating this!
17th Nov, 2016
Made this yesterday for my family of 3. amazing cake and super easy to do! It hasn't been 24 hours since I made it and it's almost finished lol. Def making it again :-)


goodfoodteam's picture
7th Feb, 2014
Hi there, thanks for your question. A standard grater would be fine for this recipe - like you would use to grate cheese. Hope the cake turns out well. BBC Good Food team


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