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Yummy Scrummy Carrot Cake Recipe

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★★★★★

4.6 from 119 reviews

A moist and flavorful carrot cake made with grated carrots, raisins, and warm spices, topped with a tangy orange icing. This easy-to-make homemade cake uses simple ingredients and baking techniques, perfect for any occasion or a delightful afternoon treat.

Ingredients

Scale

Cake

  • 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)

Frosting

  • 175g icing sugar
  • 1½–2 tbsp orange juice

Instructions

  1. Prepare the tin: Preheat the oven to 180°C (Gas 4) or 160°C fan. Oil and line 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.
  2. Mix wet ingredients: In a large bowl, tip in the light muscovado sugar, pour in the sunflower oil, and add the lightly beaten eggs. Lightly mix with a wooden spoon until combined.
  3. Add fruits and flavorings: Stir in the grated carrots, raisins, and the grated orange zest into the wet mixture.
  4. Mix dry ingredients: In a separate bowl, mix together the self-raising flour, bicarbonate of soda, ground cinnamon, and grated nutmeg, then sift this mixture into the wet bowl.
  5. Combine batter: Lightly mix all the ingredients together just until evenly amalgamated. The batter will be fairly soft and slightly runny; avoid overmixing.
  6. Bake the cake: Pour the batter into the prepared cake tin. Bake in the preheated oven for 40 to 45 minutes, or until the cake feels firm and springy to the touch in the center.
  7. Cool the cake: Allow the cake to cool in the tin for 5 minutes, then carefully turn it out onto a wire rack, peel off the parchment paper, and let it cool completely. The cake can be frozen at this stage if desired.
  8. Prepare the frosting: In a small bowl, beat together the icing sugar and 1½ to 2 tablespoons of orange juice until smooth, achieving a runny consistency similar to single cream.
  9. Decorate: Place the cooled cake on a serving plate and boldly drizzle the orange icing back and forth in diagonal lines over the top, allowing some to drip down the sides. Serve and enjoy.

Notes

  • Use freshly grated nutmeg for the best flavor impact.
  • The carrot cake batter is quite soft; do not overmix to keep it light and moist.
  • Freezing the cake after cooling in the tin preserves freshness for longer storage.
  • For a lighter version, consider trying Angela Nilsen’s ultimate makeover carrot cake or carrot & cream cheese cupcakes.
  • The orange juice in the frosting provides a refreshing citrus tang that complements the warm spices.

Keywords: carrot cake, orange icing, moist cake, easy baking, spiced cake, homemade dessert

Find it online: https://cookwithyana.com/yummy-scrummy-carrot-cake-recipe/