Carrot cake with cinnamon frosting

Carrot cake with cinnamon frosting

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(88 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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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.

islacastle12's picture
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I made this over the weekend for my mother on Mothering Sunday, it was delicious if I do say so myself.
Really moist and just perfect in every sense, I will definitely be making it again, incredible recipe that will be back by popular demand from my family. I recommend this!

lizzy858's picture
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This recipe is absoloutly superb. I made this for my mum for mothers day and it came out perfect. I didn't use all of the recommended oil amount in the recipe because i felt it was a little too much, so instead, i used about 80ml of sunflower oil and it still came out amazing. This cake is lovely and moist and i'm very pleased with it. Thankyou:D

amystraff's picture

Fabulous and moist!!

michellejeans's picture

This is the nicest carrot cake I have ever made. Very moist

I used pecan nuts instead of walnuts as i had them in the cupboard to use up and it was brill !!

charlene84's picture
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This is a delicious cake and a bit unusual in case you want to impress your family and friends. The only thing I would do differently is less oil.

bob_the_baker's picture
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I simply love this recipe, the cake was light and moist will definitely bake this again. The topping is better mixed by hand so you can control the texture.

01dmcb's picture
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The nicest Carrot cake recipe by far. Lovely and moist and the icing was lovely

pepperpotty1981's picture
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Wow, this is so nice! I'd never made a carrot cake before but this is so easy to make. I followed the recipe exactly and cooked it for 1 hour and everyone said how nice it was. It didn't last long!

lindylou59's picture
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The cake was delicious, light flavoursome, could really taste the orange coming through...absolutely delicious. The topping however was disaster... Served as a separate sauce, very sloppy even after adding more icing sugar. What did I do wrong? Should I have used full fat soft cheese instead of light or did I mix it too much re a previous reviewer. Would definitely make again though.

conormac's picture

Do you think it would be possible to use a round cake tin to make this? I am taking cakes in to work as it was my birthday and would love to try this recipe out

roynexus's picture
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Really nice and easy for an absolute beginner and absolutely delicious!!
Many thanks.
PS. I didn´t have any mixed spice so I used a little ginger grated finely instead.

roynexus's picture
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Nice and easy for an absolute beginner and absolutely delicious!
Many thanks

cove65's picture
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This is a lovely, easy, moist loaf. I doubled the self raising flour as I did not have any wholemeal self raising and it still had a great colour, and I halfed the Cinnamon and mixed spice, as I thought it would be too heavily spiced for my taste. Baked mine for 50 mins, and have also made it with Gluten free self raising flour, which also worked really well.

susiesue666's picture

I made this last week for a charity coffee morning and proved very popular so made today for the family and even my 11 yr old who doesn't usually do fruity cakes of any sort said it was Lush!!

salaillama's picture
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Wonderfully moist and delicious. I have made this twice now, and it's already a family favourite.

andreep's picture
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Have used this recipe again and again - never fails!

allielovetocook's picture

Wow, this was my first attempt at Carrot Cake and it'll be the only one I bother with. Can't wait to make it again. So easy to make, gorgeous taste, moist and light. Absolutely yummy. The topping goes so well with it, I used a light soft cheese and it worked really well. Thank you James Martin!!

tony88's picture

James' cakes are nice, but i'd rather get my hands on his buns....am I right girls?!!!!!!!!!!!!!!!!!!?

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