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Louise's Carrot Cake Recipe

Carrot cake or any kind of fruit cake – courgette/zucchini or a honey & banana tea bread (see Mary Berry) – work so well using oil because it helps keep them moist but light at the same time. You can vary the icing a bit too – using a lemon sesame drizzle à la Anna Jones on the tea bread.

I’ve borrowed from recipes over the years – sometimes a Mary Berry or a BBC Good Food tip and have come up with the following.


150 g light muscovado sugar
125 ml Black & Gold rapeseed oil
3 large eggs, lightly beaten
3 medium carrots, grated
100g raisins
grated zest of 1 large orange
175g self-raising flour
1 tsp bicarbonate of soda (or 3 tsp baking powder)
1 tsp ground cinnamon
1 tsp grated nutmeg


150g icing sugar
Few tablespoons of orange juice

Or Topping

150g icing sugar
50g butter
A little orange zest
Walnut halves


Assemble all the ingredients in bowls or teaspoons at the ready

Preheat oven to gas 6, electric 160 fan or 180 electric.

Oil and line tin – 20cm/9inch round or square tin if you prefer

I put the sugar and eggs together, followed by the oil and mix; then I add in the carrots, zest, nutmeg, raisins and cinnamon.

Then I add the bicarbonate of soda to the flour and sift the flour into the mixture.

Mix and add to the greased/lined tin.

Bake for 40-45 mins. Check with a skewer and if it comes out clean its done.

Once cooked and cooled slightly lift by the paper from the tin and sit on a cooling rack. When completely cool, make the icing and drizzle over the cake.

If you’d like a thicker topping, add 50g butter to the icing sugar to make a butter icing and orange zest in place of the juice.