Yummy Scrummy Carrot Cake Recipe

Name: Yummy Scrummy Carrot Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 ounces light brown sugar; ½ cup sunflower oil; 3 eggs, lightly beaten; 3 carrots, grated; 3 ounces raisins; 1 orange, zest of, finley grated; 6 ounces self-raising flour; 1 teaspoon bicarbonate of soda; 1 teaspoon ground cinnamon; ½ teaspoon nutmeg (freshly grated will give you the best flavour); 6 ounces confectioners' sugar; 2 tablespoons orange juice

Servings: persons

6 ounces light brown sugar
½ cup sunflower oil
3 eggs, lightly beaten
3 carrots, grated
3 ounces raisins
1 orange, zest of, finley grated
6 ounces self-raising flour
1 teaspoon bicarbonate of soda
1 teaspoon ground cinnamon
½ teaspoon nutmeg (freshly grated will give you the best flavour)
6 ounces confectioners' sugar
2 tablespoons orange juice

1
Preheat the oven to 350F
2
Oil and line the base and sides of an 7in square cake tin with baking parchment.
3
The easiest way to do this is to cut two long strips the width of the tin and put each strip crossways, covering the base and sides of the tin, with a double layer in the base.
4
Tip the sugar into a large mixing bowl, pour in the oil and add the eggs.
5
Lightly mix with a wooden spoon.
6
Stir in the grated carrots, raisins and orange rind.
7
Mix the flour, bicarbonate of soda and spices, then sift into the bowl.
8
Lightly mix all the ingredients - when everything is evenly amalgamated stop mixing.
9
The mixture will be fairly soft and almost runny.
10
Pour the mixture into the prepared tin and bake for 40- 45 minutes, until it feels firm and springy when you press it in the centre.
11
Cool in the tin for 5 minutes, then turn it out, peel off the paper and cool on a wire rack.
12
(You can freeze the cake at this point.)
13
Beat together the frosting ingredients in a small bowl until smooth - you want the icing about as runny as single cream.
14
Set the cake on a serving plate and boldly drizzle the icing back and forth in diagonal lines over the top, letting it drip down the sides.
15
Serve in slices.

813

kcal

Calories

Fat

136

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.
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 12 ingredients. The key ingredients include: 6 ounces light brown sugar, ½ cup sunflower oil, 3 eggs, lightly beaten, 3 carrots, grated, and more.

Yes, Yummy Scrummy 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!

Yummy Scrummy Carrot Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions