Lunch

Yummy scrummy carrot cake recipe

Nutrition and extra info

  • Freezable
  • Dairy-free
  • Nutrition: per serving

  • kcal265
  • fat12g
  • saturates2g
  • carbs39g
  • sugars24.8g
  • fibre1g
  • protein3g
  • salt0.41g
  • Ingredients
  • Method
  • Ingredients

  • 175g light muscovado sugar
  • 175ml 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

    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

    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, 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

    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.

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