Carrot Cake

A fabulously moist cake which will not last 2 minutes as it is so moorish, you just HAVE to keep going back for another slice!
ServesPrep / Cooking TimeDifficulty
4 1


175g light muscovado sugar
175ml sunflower oil
3 large eggs, lightly beaten
140g grated carrots (about 3 medium)
100g raisins
Zest of 1 large orange
175g self-raising flour
1 tsp bicarbonate of soda
2 tsp ground cinnamon
½ tsp freshly grated nutmeg
For the Topping:
175g icing sugar
2 tbsp orange juice
Zest of half an orange


  • Preheat the oven to 180°C.
  • Grease and line a 8" square loose bottom cake tin with baking parchment.
  • Using a large mixing bowl, add the sugar, oil and eggs and lightly beat with a wooden spoon.
  • Stir in the carrots, raisins and orange zest.
  • Sift the flour, bicarb and spices in the bowl and mix gently until all the ingredients are blended together and the mixture is soft, almost runny.
  • Pour the mixture into the tin, place on the middle shelf inside the oven.
  • Bake around 40 minutes until it feels springy and firm to the touch when you press the centre of the cake.
  • You could also use a fine skewer - just push it into the centre of the cake and if it comes out clean, it is ready. If not, leave in the oven for another 5 minutes.
  • Remove from the oven and leave it in the tin for 5 minutes.
  • Take out of the tin and leave on a cake rack, peel off the parchment paper and allow to cool completely.
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