Delicious Every Time - No Fail Carrot Cake! Recipe

Name: Delicious Every Time - No Fail Carrot Cake!
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 175 g brown sugar (muscovado); 160 ml sunflower oil or 160 ml canola oil; 3 large free range eggs, lightly beaten; 170 g grated carrots; 50 g mixed peel; 50 g desiccated coconut; 1 grated large orange, zest of; 180 g self-raising flour; 3 tablespoons finely chopped walnuts; 1 teaspoon bicarbonate of soda; 1 1/4 teaspoons ground cinnamon; 1/2 teaspoon freshly grated nutmeg; 1/8 teaspoon mixed spice; Icing; 1 orange, juice of; confectioners' sugar or icing sugar

Servings: persons

175 g brown sugar (muscovado)
160 ml sunflower oil or 160 ml canola oil
3 large free range eggs, lightly beaten
170 g grated carrots
50 g mixed peel
50 g desiccated coconut
1 grated large orange, zest of
180 g self-raising flour
3 tablespoons finely chopped walnuts
1 teaspoon bicarbonate of soda
1 1/4 teaspoons ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/8 teaspoon mixed spice
Icing
1 orange, juice of
confectioners' sugar or icing sugar

1
Preheat the oven to 180C/Gas 4/fan 160u00b0C Oil and line the base and sides of an 18cm square cake tin with baking parchment.
2
Pour sugar into a large mixing bowl, pour in the oil and add the eggs. Lightly mix with a wooden spoon. Stir in the grated carrots, mixed peel, coconut, nuts and orange rind.
3
Mix the flour, bicarbonate of soda and spices, then sift into the bowl. Lightly mix all the ingredients - stop as soon as you see everything is mixed together. The mixture will be fairly soft and almost runny.
4
Pour the mixture into the prepared tin and bake for 55-65 minutes, until it feels firm and springy when you press it in the centre & comes out clean 7 dry with the toothpick test. Cool in the tin for 5 minutes, then turn it out, peel off the paper and cool on a wire rack. (You can freeze the cake at this point.)
5
Squeeze the orange into a small bowl & add enough sifted icing sugar to make a pourable icing - beat until smooth & the consistency of single cream. Place cake on a serving plate and drizzle icing over the top, letting it drip down the sides.

909

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: 175 g brown sugar (muscovado), 160 ml sunflower oil or 160 ml canola oil, 3 large free range eggs, lightly beaten, 170 g grated carrots, and more.

Yes, Delicious Every Time - No Fail 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.

That's it — enjoy your meal!

Delicious Every Time - No Fail Carrot Cake!

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions