Introduction

This carrot cake is wonderfully moist and full of warming spices, with a fresh orange twist that brightens every bite. Perfect for an afternoon treat or a special dessert, it’s easy to make and sure to impress.

Yummy Scrummy Carrot Cake Recipe - Recipe Image

Ingredients

175g light muscovado sugar
175ml sunflower oil
3 large eggs, lightly beaten
140g grated carrots (about 3 medium)
100g raisins
Grated zest of 1 large orange
175g self-raising flour
1 tsp bicarbonate of soda
1 tsp ground cinnamon
½ tsp grated nutmeg (freshly grated preferred)
175g icing sugar
1½-2 tbsp orange juice

Instructions

Step 1: Preheat the oven to 180°C (Gas 4 or fan 160°C). Oil and line the base and sides of an 18cm square cake tin with baking parchment by cutting two long strips to cover the base and sides, with a double layer on the base.
Step 2: In a large mixing bowl, combine the sugar, sunflower oil, and lightly beaten eggs. Mix gently with a wooden spoon until blended.
Step 3: Stir in the grated carrots, raisins, and orange zest.
Step 4: In a separate bowl, mix the self-raising flour, bicarbonate of soda, ground cinnamon, and grated nutmeg. Sift this mixture into the wet ingredients.
Step 5: Lightly mix all ingredients together until evenly combined. The batter will be soft and almost runny—avoid overmixing.
Step 6: Pour the batter into the prepared tin and bake for 40 to 45 minutes, or until the cake feels firm and springs back when pressed in the center.
Step 7: Let the cake cool in the tin for 5 minutes before turning it out onto a wire rack to cool completely. At this point, you can freeze the cake if desired.
Step 8: To make the frosting, beat together the icing sugar and orange juice in a small bowl until smooth and the consistency of single cream.
Step 9: Place the cooled cake on a serving plate and drizzle the frosting boldly over the top in diagonal lines, letting it drip down the sides.

Tips & Variations

Use freshly grated nutmeg for the best flavor. If unavailable, ground nutmeg can be a substitute, but use sparingly.
Try adding chopped walnuts or pecans for added texture and flavor.
You might like to try a lighter version of this carrot cake or explore carrot & cream cheese cupcakes for a twist.
If you prefer a thicker frosting, reduce the orange juice slightly.

Storage

Store the carrot cake in an airtight container at room temperature for up to 3 days. It can also be refrigerated for up to one week. For longer storage, freeze the unfrosted cake wrapped in cling film and foil for up to 2 months. Thaw completely before frosting and serving. Reheat slices gently if desired or enjoy chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I substitute the sunflower oil with another oil?

Yes, you can use any neutral-flavored oil such as vegetable or light olive oil. Avoid strong-flavored oils to keep the cake’s delicate taste balanced.

Is it okay to use pre-grated carrots?

While pre-grated carrots are convenient, fresh grated carrots tend to be moister, which helps keep the cake soft and moist. If using pre-grated, make sure they are fresh and not dried out.