The Best Carrot Cake

Serves: 10 - 12
Preparation: 10 minutes
Cooking Time: 45 minutes

Rich, moist indulgent cake, full of sweetness and spice.


  • 175g muscovado sugar
  • 3 eggs
  • 170ml sunflower oil
  • 4 grated carrots
  • 100g Co-operative raisins
  • zest of 1 orange, grated
  • 175g Co-operative self-raising flour
  • 1 tsp bicarbonate of soda
  • 1 tsp ground cinnamon
  • Betty Crocker cream cheese style icing


  1. Preheat the oven to 180C/160C fan/gas 4.
  2. Grease a 20cm square cake tin, and line with parchment paper.
  3. In a mixing bowl, add the sugar, oil and eggs. Mix and combine, and then add the carrots, raisins and orange zest.
  4. In a separate bowl, mix together the flour, bicarbonate of soda and cinnamon, and sift into the sugar mixture. Whisk everything together, until soft and creamy.
  5. Pour the cake mix into the tin and bake for 45 minutes, or until firm and golden.
  6. Cool the cake on a wire rack.
  7. When cool cover the surface with Betty Crocker cream cheese icing, chill for an hour and serve.

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