Slices of yummy scrummy carrot cake on brown baking paper

Carrot cake

  • 1
  • 2
  • 3
  • 4
  • 5
(964 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
Save to My Good Food
Please sign in or register to save recipes.

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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
eveleatham
2nd Sep, 2011
Can I use dark muskavado instead??
telecvokning
31st Aug, 2011
4.05
really nice moist cake. didn't do the frosting, i prefer a cream cheese topping.
sallyjenn
30th Aug, 2011
5.05
This is a lovely version of carrot cake! I did struggle when trying to drizzle the icing over the top and ended up just spreading a layer over the cake instead. But it all tasted lovely and didn't last for long!
wooki481
29th Aug, 2011
Delicious and so easy! Not usually a fan of cakes made with oil but this one is perfect.
ssarahlewiss
28th Aug, 2011
5.05
Simply the nicest carrot cake in the world! Everyone lucky enough to get a slice says the same. What a find!
chrisdann
26th Aug, 2011
4.05
Lovely and simple. I made this in two 1lb loaf tins because I don't have an 18cm square one. Worked beautifully and as there are only two of us, I could store a complete cake in the freezer until later.
chapple.g@sky.com
26th Aug, 2011
This is really easy to make and delicious but it doesn't need the raisins - I've left them out each time now and I think its better for it. The icing needs more juice than recipe suggests - keep adding orange juice until the mix is thin enough to easily pour off a big spoon to drizzle over the cake.
me@zoewindsor.com
23rd Aug, 2011
5.05
Simply delicious! Not too rich and really moist - yummy :-)
justinafit
18th Aug, 2011
5.05
tasty
duderoo
18th Aug, 2011
5.05
A wonderful cake that myself and wife enjoyed a lot and will be making again. I reduced to the oil to around 85ml and added as mentioned Walnuts and it was great.

Pages

Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?