Description
This Yummy Scrummy Carrot Cake recipe combines moist grated carrots, plump raisins, and warm spices to create a soft and flavorful cake. Topped with a zesty orange icing, this cake is perfect for any occasion and easy to prepare with simple ingredients.
Ingredients
Scale
Cake 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 freshly grated nutmeg
Frosting Ingredients
- 175g icing sugar
- 1½–2 tbsp orange juice
Instructions
- Preheat and Prepare Tin: Preheat the oven to 180°C (Gas 4, fan 160°C). Lightly oil and line the base and sides of an 18cm square cake tin with baking parchment, cutting two long strips to cover the base and sides with a double layer on the base.
- Mix Wet Ingredients: Tip the muscovado sugar into a large mixing bowl. Add the sunflower oil and lightly beaten eggs, mixing gently with a wooden spoon until combined.
- Add Carrots, Raisins, and Orange Zest: Stir in the grated carrots, raisins, and orange zest thoroughly.
- Combine Dry Ingredients: In a separate bowl, mix together the self-raising flour, bicarbonate of soda, ground cinnamon, and freshly grated nutmeg. Sift this mixture into the wet ingredients bowl.
- Mix Batter: Gently mix all ingredients until evenly combined but avoid overmixing. The batter should be fairly soft and almost runny.
- Bake the Cake: Pour the batter into the prepared tin and bake in the preheated oven for 40-45 minutes, or until the cake feels firm and springs back when pressed in the center.
- Cool the Cake: Remove the cake from the oven and let it cool in the tin for 5 minutes. Then turn it out onto a wire rack, peel off the parchment, and allow it to cool completely. The cake can be frozen at this stage if desired.
- Prepare the Frosting: Beat together the icing sugar and orange juice in a small bowl until smooth and runny, similar to the consistency of single cream.
- Decorate: Place the cooled cake on a serving plate and drizzle the orange frosting boldly back and forth in diagonal lines over the top, allowing it to drip down the sides for a decorative finish.
Notes
- Ensure not to overmix the batter to keep the cake soft and tender.
- Freshly grated nutmeg provides the best flavor compared to pre-ground nutmeg.
- The cake can be frozen after cooling; thaw before icing and serving.
- For a lighter version, consider trying variations with reduced sugar or cream cheese toppings.
- This cake pairs well with tea or coffee as a sweet treat.
- Prep Time: 15 minutes
- Cook Time: 40-45 minutes
- Category: Cake
- Method: Baking
- Cuisine: British
Keywords: carrot cake, moist carrot cake, spiced cake, orange zest cake, easy baking recipe, vegetarian dessert
