Carrot Cake Recipe

Preparation: 4 To 6 Servings
TIME: 2 hours 35 minutes
Carrot Cake is a decadent experience for anyone! It is also a great “healthy” cheat meal as carrots are rich in vitamins A, K and Potassium. We set this recipe apart with a touch of cinnamon and raisins as well as some orange zest for a burst of freshness. Our carrot cake is super easy and is extremely moist with our super Coroli Sunflower Oil.


Calories: 415 cal per serving

  • 175g light Muscovado sugar
  • 175ml Coroli sunflower oil
  • 3 large eggs, lightly beaten
  • 140g grated carrot (about 3 medium carrots)
  • 100g raisins
  • Grated zest of 1 large orange
  • 175g self-rising flour
  • 1 tsp bicarbonate of soda (baking soda)
  • 1 tsp ground cinnamon
  • ½ tsp grated nutmeg

For the frosting:

  • 175g icing sugar
  • 1½-2 tbsp orange juice


  1. Preheat the oven to 180C/Gas 4/fan 160C (or 356˚F). Oil and line the base and sides of an 18cm square cake tin or glass dish with baking parchment. *Be sure that the cake won’t stick to cake of the pan by placing a double layer of parchment paper on the bottom of the pan.* (Tip: Cut two strips of paper and place them in opposite directions in the pan to cover the entire surface area of your pan.)
  2. Pour the sugar into a large mixing bowl; then add oil. Next add the eggs, and beat them into the mix gently with a wooden spoon.
  3. In your bowl, add and stir in your grated carrots, raisins and orange rind.
  4. In a separate bowl, mix the flour, bicarbonate of soda (baking soda), cinnamon, and nutmeg. Then sift your new mixture into the main bowl with all your other ingredients. Lightly mix all the ingredients – when everything is combined evenly, stop mixing. Note: The mixture will be fairly soft and almost runny.
  5. 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 center. After removing the cake from the oven, cool in the tin for 5 minutes, turn it upside down, and carefully remove the cake from the baking tin. Proceed to remove the parchment paper from the cake and cool the cake on a wire rack. Before icing the cake, ensure that it is cool, and that the frosting will not drip. You may cool the cake in the refrigerator or freezer.
  6. For the frosting: Beat together the icing sugar (powdered sugar) and orange juice in a small bowl until the mixture is even and smooth. You want the icing as runny as single cream light cream. Set the cake on a serving plate, and drizzle frosting to your taste, back and forth in diagonal lines, over the top of the cake. Allow the frosting to drip down the sides.
  7. Serve the cake and enjoy!

Related Products

Related Recipes