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, fan 160°C). Oil and line the base and sides of an 18cm square cake tin with baking parchment by cutting two long strips and placing them crossways to cover the base and sides, with a double layer at the base.

Step 2: Tip the sugar into a large mixing bowl, add the oil and eggs, then lightly mix with a wooden spoon. Stir in the grated carrots, raisins, and orange zest until evenly combined.

Step 3: In a separate bowl, mix the flour, bicarbonate of soda, cinnamon, and nutmeg, then sift this mixture into the wet ingredients. Gently fold everything together until the mixture is evenly combined but still soft and slightly runny. Avoid overmixing.

Step 4: Pour the batter into the prepared tin and bake for 40 to 45 minutes. The cake is done when it feels firm and springs back when pressed in the center.

Step 5: Let the cake cool in the tin for 5 minutes, then turn it out onto a wire rack and peel off the parchment. You can freeze the cake at this point if desired.

Step 6: To make the icing, beat the icing sugar and orange juice together in a small bowl until smooth and the consistency of single cream. Drizzle the icing generously over the cooled cake in diagonal lines, allowing it to drip down the sides.

Tips & Variations

For a lighter version, try using Angela Nilsen’s ultimate makeover carrot cake recipe or make carrot and cream cheese cupcakes for a fun twist.

Freshly grated nutmeg adds a more vibrant flavor compared to pre-ground nutmeg.

Raisins can be swapped for chopped nuts or dried cranberries if you prefer.

FAQs

Can I use a different oil instead of sunflower oil?

Yes, you can substitute sunflower oil with other mild-flavored oils like vegetable oil or light olive oil without affecting the taste much.

Is it necessary to grate fresh orange zest?

Fresh orange zest provides the best flavor, but if unavailable, dried orange peel powder can be used as a substitute in smaller amounts.