Moist Carrot Cake
Member recipe
Member recipes are not tested in the GoodFood kitchen.

Moist Carrot Cake

By summersharkey (GoodFood Community)
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 10
A great recipe for a mouth watering, moist carrot cake. Originally adapted from a parsnip cake recipe. Contains no eggs or dairy.


  • 250g Wholemeal self-raising flour
  • 1 tbsp Baking powder
  • 1 tsp Ground cinnamon
  • 1 tsp Ground nutmeg
  • 130g Margarine
  • 130g Light brown sugar
  • 250g Carrots, grated
  • 1 Medium banana, mashed
  • 1 Orange, rind finely grated and juiced

<b>For the topping </b><i>(optional)</i>

  • 225g Vegan cream cheese
  • 3 tbsp Icing sugar
  • 1 Small orange, juiced
  • Fine Strips of orange peel
  • <i>Or</i>
  • A light dusting of Icing sugar
  • W/Soya custard or cream


  • STEP 1
    Preheat the oven to 180C/350F/Gas 4. Lightly grease a 2lb loaf tin or tin of choice.
  • STEP 2
    Sift the flour, baking powder and spices into a large bowl.
  • STEP 3
    Melt the margarine in a pan, add the sugar and stir until dissolved.
  • STEP 4
    Make a well in the flour mixture, then add the margarine and sugar. Mix in the parsnips, banana and orange rind and juice.
  • STEP 5
    Spoon the mixture into the prepared tin and level the top with the back of a spoon.
  • STEP 6
    Bake for 45-50 minutes until a skewer inserted into the center of the cake comes out clean. allow to cool before removing from the tin.
  • STEP 7
    (optional) For the topping beat together the cream cheese, icing sugar, orange juice and strips of orange peel, until smooth. Spread the topping evenly over the cake.
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