Carrot Cake Recipe


 Preparation Time:  15 minutes  Cooking Time:  40-45 minutes
 How Difficult  Very Easy  Freeze? Yes
Servings  15 slices


How Much

Muscovado sugar

175g / 6oz

Sunflower oil

175ml / pint

Eggs, large


Grated carrots

140g / 4oz


100g / 3oz

Grated zest of orange


Self raising flour

175g / 6oz

Bicarbonate of soda

1 tsp

Ground cinnamon

1 tsp



Icing sugar

175g / 6oz

Orange juice

1 - 2 tbsp

18cm square baking tin

Method for Carrot Cake

Firstly, preheat the oven to 180C/Gas 4, then oil and line the cake tin with greaseproof paper.

Put the sugar in a bowl, pour in the oil and eggs. Mix lightly together, then add the grated carrots, raisins and orange zest.

Evenly mix in the rest of the ingredients. The mixture should be soft and slightly runny.

Pour the cake mixture into the ready prepared baking tin and cook for 40 -45 minutes until the cake feels spongy when you press the top.

Cool the cake in the tin for about 5 minutes then turn out onto a cooling wire. 

You can freeze at this point.

Whilst the cake is cooling make the icing by mixing together the icing sugar and orange juice.  The consistency should be like that of single cream.

Put the cake onto the serving plate and drizzle the icing diagonally over the top of the cake allowing it to run down the sides.

Cut into 15 pieces and serve with a delicious cup of tea.

The eggy bread is cooked when it has a golden brown colour. Lots of things go well with eggy bred; bacon, ham, fried mushrooms and fried tomatoes are excellent partners.

We can also recommend eggy bread served cold. Simply put a slice in the freezer and eat it the next day - delicious for breakfast!

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