Carrot Cake

Carrot Cake

This is my mum's favourite cake and its light and moist meaning you can eat a bigger slice without being overpowered by the icing! It's also dairy free.



12 ish
  1. 160 ml sunflower oil
  2. 3 eggs
  3. 150 g carrot
  4. Zest of an orange
  5. 100 g raisins/sultanas
  6. 175 g light muscovado sugar
  7. 175 g self raising flour
  8. 1 tsp Cinammon
  9. 1/2 tsp grated nutmeg
  10. 1 tsp bicarbonate of soda
  11. 100 g icing sugar
  12. Orange juice


  1. Change

    Grate the carrot.

  2. Add Photo

    Preheat the oven to gas mark 4/180C. I wait for this step until I've grated the carrot or it reaches temperature too quickly! Line the tin with baking paper.

  3. Change

    Combine the grated carrot with the sugar, orange zest, oil, eggs and raisins in a large bowl.

  4. Change

    Add the flour, bicarb and spices. I always find freshly grated nutmeg gives more flavour.

  5. Change

    Mix all the ingredients together.

  6. Change

    Pour into a 18cm square baking tray and bake for roughly 40-45 minutes. The cake should be springy in the centre and a skewer should come out clean.

  7. Change

    Juice half the orange.

  8. Change

    Combine the orange juice with roughly 100g icing sugar- add gradually! You're looking for a consistency of double cream to drizzle over the cake

  9. Change

Add Step



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