Carrot Cake Recipe with Muscovado Sugar

Muscovado carrot cake

  • serves 10
  • Easy

We know you love this classic olive magazine recipe - it's been one of our most popular recipes for years! Everyone loves the spiced flavour of carrot cake. We’ve added muscovado sugar for a richer flavour, golden sultanas and pecans for texture and a shot of syrup to sweeten the frosting





  • self-raising flour 300g
  • cinnamon 2 tsp
  • baking powder ½ tsp
  • dark muscovado sugar 100g
  • light muscovado sugar 100g
  • eggs 4
  • oil 250ml (you need an oil with as little flavour as possible here, such as grapeseed or rapeseed)
  • orange 1, zested
  • carrots 200g, finely grated
  • pecans 150g, snapped in half
  • golden sultanas 150g
  • butter 75g


  • dark muscovado sugar 2 tbsp
  • golden syrup 2 tbsp
  • soft cheese 250g


  • Step 1

    Heat the oven to 150C/fan 130C/gas 2. Line a 22cm deep cake tin with baking parchment or silicone paper. Sift the flour, cinnamon and baking powder and stir in the sugars, making sure any lumps are crushed. Beat the eggs with the oil and orange zest. Stir in the carrots then fold this and the rest of the ingredients, into the flour mixture. Spoon the mixture into the tin and level the surface. Bake for 1 hour 25 minutes, or until a skewer comes out clean. Cool in the tin.

  • Step 2

    For the frosting, beat the butter, sugar and syrup until soft and then beat in the cream cheese until you have a smooth mixture. Chill the mixture until it’s thick but spreadable. Pipe in whirls or spread a thick layer on top of the cake.