Carrot cake with cinnamon frosting

Carrot cake with cinnamon frosting

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(83 ratings)

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Cooking time

Prep: 20 mins Cook: 1 hr Plus overnight soaking

Skill level

Easy

Servings

Cuts into 8-10 slices

Who can resist a slice of moist, frosting-topped carrot cake with a warming cuppa?

Nutrition and extra info

Additional info

  • Can be frozen before icing
Nutrition info

Nutrition per serving

kcalories
592
protein
7g
carbs
51g
fat
41g
saturates
14g
fibre
2g
sugar
36g
salt
0.83g

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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Method

  1. If you have time to do it the night before, put the orange zest and juice in a bowl with the sultanas. If you don’t have time, on the day simply stir the zest, juice and sultanas together and microwave on Medium for 1-2 mins.
  2. Heat oven to 180C/160C fan/gas 4 and grease and line the base and sides of a 2lb loaf tin. Whisk together the oil and eggs. Mix together the sugar, flours, mixed spice, cinnamon and bicarb in your largest mixing bowl. Add the sultanas with any juice and zest left in the bowl, grated carrot, walnuts and whisked egg mixture into the dry ingredients, then thoroughly mix with a wooden spoon. Tip into the loaf tin and bake on the middle shelf for 1 hr, or until a skewer comes out clean. Cool the cake in the tin.
  3. Once cool, remove from the tin and make the icing. With an electric whisk, beat together the soft cheese, butter, icing sugar and cinnamon until smooth. Spread over the top of the cake and decorate with walnut halves.

Recipe from Good Food magazine, June 2010

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Comments

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potatohead's picture

Made this earlier today. Cake took 48 minutes in my fan oven at the stated temperature so suggest keeping an eye on it. Also following the icing recipe to the letter gave me running icing, not thick glorious frosting. Did use low fat Philly so perhaps to blame? Fat/reduced fat not stated. Neither was size of eggs. Used two large. Will judge once cake is cut. Disappointing icing :-(

piiran's picture

This cake really perfect and healthy ,,i just less sugar and is great for diet plans ..thanks

clamlett's picture
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Best carrot cake I've ever had.

cshobbs's picture
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I don't have a microwave, so I heated the sultanas in a pan with some orange juice. I did this a couple of hours before I made the cake, but this was enough to plump up the fruit.
I made it with gluten free flours.
I didn't top it with icing and it kept very well when stored in an air-tight tin.
Definitely worth making again!

Dotvic's picture

I have made this recipe twice - each time as a tray bake which cooks in 45mins. The first time I made it exactly to the recipe - the second time I used the microwave to plump up the fruit then put everything into the Kitchenaid to mix. I also cut the quantity of spices to one tsp each of cinnamon and mixed spice. I think this is enough - spicy but not too much! I've frozen most of the second batch and may drizzle some icing over it before cutting it into squares when serving it to friends next week. I don't know why baking soda is used rather than baking powder in this recipe - is it because of the orange juice? - just curious!

Lisas's picture

I have used this recipe lots of times now the cake always turns out perfect! It is a huge hit with friends and family. Made it foe a charity coffee morning and an argument broke out over who was going to buy the last piece

hellphooey's picture

First time I made carrot cake. This recipe is super easy and delicious, will definitely be making again. It is moist and flavourful. I forgot to buy walnuts and so left them out and I only had mixed fruit but it tasted great. You can really taste the orange. I added a bit mor cinnamon to the frosting to suit my taste as well.

gulimkosh's picture
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AMAZING cake! I have had bad experience with carrot cakes - they always too moist that when you put frosting and cut it you would found out it was not cooked!
This one is a perfect recipe - moist to a perfect degree - without any embellishments like crushed pineapple or coconut. I also doubled the size because this treat cannot be enough in the original portions! Also I am very happy with the colour! it is very dark! My previous cakes were never dark and it frustrated me because carrot cake should be dark - here I supposed the orange zest works as colouring

anightq7's picture

Delicious. I have made many variations to this recipe including fresh grated apple and ginger, more or less fruit, peanuts instead of walnuts etc. and it comes out beautifully every time!

kathryndonna's picture

Best carrot cake recipe I've tried. Lovely moist, slightly spicy cake. I have made it as 12 individual cakes too, looks very stylish.

wannabeheston's picture

Amazing, Amazing, Amazing! Followed the recipe completely (doubled it as I was making two) and they are delicious. Really moist, not too sweet and a real hit! Will certainly make again! @MAVSTweets

danielasjorge's picture

This recipe was amazing. I did put a little less sugar (given the amount of sugar in the icing) and only used regular flour.
For the icing, I also put a bit less sugar, and added 1 tsp of cinnamon, 1 tsp of nutmeg, 1 orange's zest, and 2 tsp of orange juice. I also took a handful of walnuts and chopped them very small to put on top of the icing.

It was a major hit.

cooljay000's picture

This is so nice, you can't beat it! It stays moist for days. I and my family and friends LOVE it!!

heets123's picture

Surely wanna try it

clairethompson74's picture
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This cake is divine and so easy to make. Didn't soak the fruit, threw everything in order into a Kitchenaid, and cut down the icing portion by a third without the cinnamon... Just gorgeous... My new favourite!

gillibob's picture

Really easy recipe. Cake was delicious. I simply drizzled some icing over the top which was lovely and made it less sweet.

allyamba1965's picture
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A lovely, easy and moist cake. Soaking the sultanas was a brilliant tip-i was told they were lovely and plump. I followed the advice on here and added extra walnuts which proved to be popular and made half the amount of topping with vanilla essence instead of cinnamon. I also used vegetable oil. This was so popular at work i have to make another one soon-i just hope i get more than one slice next time!

heets123's picture

What cheese should I use ? It mentions soft cheese

naudije's picture
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This was my first attempt at carrot cake and I was really pleased with the result. Will be making another one tomorrow and can't wait to share it with my family.

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