Carrot Cake Recipe

Name: Carrot Cake Recipe
Total time: 1 hour 15 minutes
Yield: 10
Ingredients: 230g golden unrefined caster sugar; 180ml Mellow Yellow Rapeseed Oil; 4 medium eggs; 230g grated carrot, about 3 large carrots.; 150g sultanas; 1 large orange, zested; 230g self-raising flour; 1 rounded tsp bicarbonate of soda; 1 rounded tsp cinnamon; ½ tsp grated nutmeg; For the icing:; ½ tbsp orange juice, approx; 85g icing sugar

1 hour 15 minutes

If you haven’t tried baking with rapeseed oil, this easy Carrot Cake recipe is the perfect place to start. Using our Mellow Yellow oil gives the sponge an incredibly moist, light texture, making this classic homemade carrot cake even more delicious. Packed with warm spices and topped with a sweet orange icing drizzle, it’s the ideal everyday bake: simple, reliable and ALWAYS a crowd‑pleaser.

Freezer‑friendly – you can bake ahead and enjoy it whenever you need it. Just wrap the cooled cake in cling film before icing, freeze, then defrost overnight and finish with the orange icing before serving.

Method

1

Preheat your oven to 180°C/160°fan.
2

Line a 20cm square baking tin with baking paper. Top tip: rub a drizzle of rapeseed oil on the sides to help stick the paper to the tin.
3

In a mixing bowl, sift together the flour, bicarbonate of soda, cinnamon and nutmeg. Put to one side.
4

In a large bowl, mix together your sugar, oil, eggs, carrot, raisins, orange zest. Mix well together.
5

Add dry ingredients to the wet and mix until combined. Pour into your lined baking tin.
6

Bake for around 50 minutes, or until soft and springy in the centre.
7

Leave to cool in the baking tin for 5 minutes, then take out the tin, peel off the baking paper and cool on a wire rack until completely cool.
8

To make the icing, beat together the icing sugar and orange juice until smooth and spoonable. Add the orange juice a little at a time, until your icing gets to the desired consistency. Drizzle the icing over the cake in diagonal lines that drip down the sides. Serve and enjoy!