Yummy carrot cake

Yummy carrot cake

I am quite a busy business mom but always try to make surprise for my only child, she loves cake in any time a day. She loves the cream and the cake layers. She loves to try new flavor. So, I always look for new recipe to make at home. At this time I found this Yummy carrot cake recipe, you can’t believe how much she loves the cake. I bet any one will love and like this.

Servings15 Slices
Prep Time50 minutes
Cook Time40 minutes


For The Cake
175 g light muscovado sugar
175 mlsunflower oil
3 large eggs lightly beaten
grated zest of 1 large orange
140 g grated carrots (about 3 medium)
100 g raisins
175 g self-raising flour
1 tbsp bicarbonate of soda
1 tbsp ground cinnamon
1/2 tbsp grated nutmeg freshly grated will give you the best flavour)
For the frosting
175 g icing sugar
1.50-2 tbsp orange juice


  • It’s very easy but delicious! Preparation: First of all as usual I pre heated my oven, you can preheat your one, for Gas- 180C/Gas and fan – 4/fan 160C. I did use 18cm square cake tin to bake the cake. So, need to grease the base and lines of the cake tin with oil and baking parchment.
  • ow mixing is easy! I am using my best stand mixer.Take a large mixing bowl and pour sugar with oil and eggs in it. Mix with wooden spoon lightly. Mix the grated carrot and then orange rind and last the raisins. Now, mix the dry ingredients- flour, bicarbonate of soda and spices together. After that pour into the liquid mixer and mix with your stand cake mixer (or you can use hand mixer). Stop mixing speed when the mixer is looks creamy and soft. Pour the ingredients mixers into the prepared cake tin and place into the oven already preheated. Bake the cake for 40 to 45 minutes or until it feels soft and firm. After baking wait for 5 minutes to cool and take it out from the tin and wait until it’s cool completely.
  • It’s the time to make your frosting! Meanwhile when your cake is waiting to be cool enough to decorate, you can make your frosting. Beat all the ingredients from the frosting ingredients list together in a small bowl. Beat until they look smooth and about runny like single cream. Place the cake on a service plate and then drizzle the icing as you want to. In my term I did back and forth lines diagonally. Now your cake is ready to serve to your family and friends.

Recipe Notes

You can do it easily by cutting two long strips and place them crossways. Then cover the lines and base of the tin with double the layer in base. You can learn more cake recipes from Mary Berry’s Ultimate Cake Book


Nutrition per serving:

265 K calories
39 g Carbs
12 g Fat
2 g Saturates
1 g fibre
24.8 g sugar
0.41 g salt

 Adopted from: Mary Cadogan

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