Carrot cake with cinnamon frosting

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• Deb

  22 May 2010

  Deb rated and commented on this recipe

  

  This turned out perfect. Everyone loved it. Used carton orange juice because didn't have an orange in and didn't put cinnamon in icing but vanilla essence instead. I will definitely make again.

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• antsmith

  24 May 2010

  antsmith rated and commented on this recipe

  

  Amazing, turned out perfectly.

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• Jackie

  24 May 2010

  Jackie commented on this recipe

  I made this cake, and it turned out fantastic. It was so moist and tasty, my friend and I nearly ate the whole thing. I am making it again this week.

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• LizMacau88

  26 May 2010

  LizMacau88 commented on this recipe

  This sounds delicious -- I have a friend who is crazy about carrot cake so I shall make it for her as a surprise! Quite healthy too using oil for the batter (I shall use grape seed oil) but that goes out the window with the butter and cheese in the frosting! Who cares!!

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• sazbaz7

  02 June 2010

  sazbaz7 rated and commented on this recipe

  

  This cake is fantastic, very moist and tasty but also very light. I shall be making this again very soon.

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• Nancy

  02 June 2010

  Nancy commented on this recipe

  I have this cake with gluten free four and brown rice flour and it turned out great!

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• meridian

  05 June 2010

  meridian rated and commented on this recipe

  

  delicious !!!!!

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• smitty

  08 June 2010

  smitty rated and commented on this recipe

  

  this was absolutely scrummy - a 2lb loaf tin sounded a bit small as a birthday cake so I decided to double the quantities and made a 10 inch square cake. The alterations that I made were to reduce the sugar slightly (the equivalent would be 125g of soft light brown sugar); I used rape seed oil instead of sunflower and in the topping I shot in a dash of vanilla extract in addition to the other ingredients. I also dusted it with cinnamon as I love it. The mix looked a bit sloppy when I poured it into the dish and I was worried that the oranges I'd used were too big. The result however was a nice deep (2inches plus) moist cake with a generous helping of topping that was delicious. I'll definately make this one again!

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• karengannon

  11 June 2010

  karengannon commented on this recipe

  This is gorgeous. I took it into work for a birthday for someone who doesn't like cake - they loved it. It is light and very tasty. I halved the amount of topping as it makes rather a lot and used a drop of vanilla rather than cinammon.

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• Leesy

  13 June 2010

  Leesy rated and commented on this recipe

  

  Made this twice now, had too my wife loved it even though she was dubious about carrot cake, kids loved it too.

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• micheles favourites

  18 June 2010

  micheles favourites commented on this recipe

  this recipe is gorgeous! Made it twice and it is so light .I didn't have sunflower oil so I made it with rapeseed oil.It came out beautiful.Thoroughly recommend it.

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• Bex

  22 June 2010

  Bex rated and commented on this recipe

  

  I've never made a carrot cake like this before but I will definitely be using this recipe from now on. I used vegetable oil but it still turned out perfectly! May put a few more walnuts in next time to give it an extra crunch!

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• Beth

  06 July 2010

  Beth rated and commented on this recipe

  

  Really nice moist cake - easy to make. Yum.

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• karengannon

  17 July 2010

  karengannon rated and commented on this recipe

  

  I made this for a colleague's birthday and took it into work. It went done a storm. It is lovely, very light and very moreish. I only used half of the topping as it did seem a lot and used low fat phili cheese. Gorgeous! six stars .

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• Rosamundi

  15 August 2010

  Rosamundi rated and commented on this recipe

  

  I love this cake! I sometimes bake this in a lined 9" square cake tin, it cuts into nice deep squares, and freeze it without the icing. It makes a brilliant warm pudding with either Greek yogurt or custard - a great standby! I also freeze individual slices from a loaf tin. Wrap in paper towelling and defrost in the microwave gently for 1 minute - instant tea and cake for unexpected visitors - and it's as fresh as the day it was made.

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• Jersey Cotillard

  15 August 2010

  Jersey Cotillard rated and commented on this recipe

  

  This is a lovely moist recipe! I didn't make the frosting because I felt there was enough sweetness/calories in the cake recipe and it was not missed. Made a double mix, the first cake was taken to my mum's for a family afternoon tea. The texture of the second one was unbelievably even better the next day. My teenage kids were not keen when I told them it was 'carrot' cake but they couldn't get enough once they had tried it! This is another 'GoodFood' addition to our family favourites list and I will probably use this recipe for the next scouts cake sale.

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• dee

  19 August 2010

  dee rated and commented on this recipe

  

  This cake was fantastic hubby ate the lot just about will make again

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• Pfitzaufkirsche

  21 August 2010

  Pfitzaufkirsche rated this recipe

  

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• Fay Fife

  22 August 2010

  Fay Fife rated and commented on this recipe

  

  Halved the amounts of cinnamon and mixed spice, as I don't like carrot cake to taste like gingerbread. Also didn't put cinnamon in the frosting. Very pleased with the result - very moist and tasty. Soaking the dried fruit in the orange juice is a good tip.

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• Kitchen Novice

  31 August 2010

  Kitchen Novice rated and commented on this recipe

  

  Really easy receipe and it turned out really well. I didn't bother with the icing as I don't like icing but the cake is delicious without it.

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Ingredients

• zest and juice 1 orange
• 50g sultanas
• 150ml sunflower oil , plus extra for greasing
• 2 eggs
• 140g soft light brown sugar
• 85g wholemeal self-raising flour
• 85g self-raising flour
• 2 tsp each ground cinnamon and ground mixed spice
• 1 tsp bicarbonate of soda
• 140g carrots , coarsely grated
• 50g walnuts , chopped, plus a few halves to decorate

FOR THE ICING

• 200g soft cheese
• 50g butter , softened
• 85g icing sugar , sifted
• pinch ground cinnamon

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Difficulty and servings

Cuts into 8-10 slices

Preparation and cooking times

Prep 20 mins

Cook 1 hr

Can be frozen before icing

Ingredients

• zest and juice 1 orange
• 50g sultanas
• 150ml sunflower oil , plus extra for greasing
• 2 eggs
• 140g soft light brown sugar
• 85g wholemeal self-raising flour
• 85g self-raising flour
• 2 tsp each ground cinnamon and ground mixed spice
• 1 tsp bicarbonate of soda
• 140g carrots , coarsely grated
• 50g walnuts , chopped, plus a few halves to decorate

FOR THE ICING

• 200g soft cheese
• 50g butter , softened
• 85g icing sugar , sifted
• pinch ground cinnamon

Per serving

592 kcalories, protein 7g, carbohydrate 51g, fat 41 g, saturated fat 14g, fibre 2g, sugar 36g, salt 0,83 g

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