Carrot Cake Recipe

Name: Carrot Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 175 grams light muscovado sugar; 175 ml sunflower oil; 3 eggs; 140 grams grated carrot; 1 zest of half an orange; 100 grams sultanas or raisins; 175 grams self raising flour; 1 tsp bicarbonate of soda; 1 tsp cinnamon; 1/2 tsp nutmeg (freshly ground is best)

Servings: persons

175 grams light muscovado sugar
175 ml sunflower oil
3 eggs
140 grams grated carrot
1 zest of half an orange
100 grams sultanas or raisins
175 grams self raising flour
1 tsp bicarbonate of soda
1 tsp cinnamon
1/2 tsp nutmeg (freshly ground is best)

1
preheat oven to 180c/350f and line a deep 9 inch cake tin with greaseproof paper
2
beat sugar and oil together to remove all lumps.
3
add eggs, carrot, raisins and orange zest.
4
combine
5
sieve together the flour, bicarb, cinnamon and nutmeg into the wet mixture.
6
fold together until smoothish
7
pour mix into the cake tin and bake for 25-30 minutes or until knife comes out clean or edges come away from tin
8
once done remove and leave to cool in a wire rack
9
carefully using a serrated bread knife to cut lengthways for filling.
10
if you're not confident just divide mix into two tins instead of one just reduce cooking time and keep checking
11
classic filling is cream cheese frosting (check my other recipe) but leave whole and dust with icing sugar to reduce the calories

721

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 175 grams light muscovado sugar, 175 ml sunflower oil, 3 eggs, 140 grams grated carrot, and more.

Yes, Carrot Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Carrot Cake

How did you like this recipe?

Frequently Asked Questions