Carrot cake with cinnamon frosting

Carrot cake with cinnamon frosting

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(79 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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selina2386's picture
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amazing didnt last long in our house!!

gfurrier's picture
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This cake is just amazing, i found this website back in march 2012 and i have made several cakes and everyone taught it was so nice, doesn't cost that much to make and goes gorgeous with a cuppa tea :0)

alijfish's picture
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Oh this cake is fabulous! So easy to make and tastes like James himself made it!! I will definitely make it again. I actually put orange-flavoured (and orange coloured) chocolate buttons on top as well as walnuts and it looked brilliant! Make this cake, you will not be disappointed!

doriam21's picture
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Wonderful cake, but I needed to cook at 180 C in my fan oven otherwise it sank in middle. Made it time and time again, and passed on recipe to friends who agree it is pretty amazing, plus very healthy.

sjcauser1's picture
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Made 3 of these cakes in as many weeks. Work colleague said it was one of the best cakes she'd ever tasted. I agree it's a fab recipe. Problem with the icing on 1st attempt. Took cream cheese straight from fridge and it formed blobs with the room temperature butter which I had to strain as it just wouldn't mix. Now I don't add any butter - would suggest just use cream cheese, icing sugar and a few drops vanilla essence. Perfect.

fairypetal's picture
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I didnt make the cake, from this recipe, I used another one from this site, but i made the frosting from this one, and it was delicious, it really finished off the cake I had made. It got thumbs up from everyone!!!!

clairecourtney's picture
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I was really disappointed with this recipe, made this for Mother's day and it was really dry, cooked if for 15 mins less than it needed as well! Will stick to my usual carrot cake recipe that was passed down by my Great Grandma.

teawithmartha's picture

We have made this recipe over & over - it is a firm family favourite, and so easy the childen make it themselves.

1william's picture
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This is a lovely moist cake. I followed the recipe as directed. The only change I made was to half the ingredients for the topping, otherwise it is far too much.

alicoton's picture
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Really easy and super tasty. I doubled the ingredients and made two, one for the freezer and one iced for today!

gervais's picture
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This turned out beautifully.it was so moist but with lots of crunchy walnuts. One of the best and easiest carrot cake recipes.

mooniegray's picture
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Really solid recipe. Freezes well to!

jessdab's picture
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Excellent recipe, turned out moist and was very filling. Only used half of the amount suggested for the topping - was more than enough for us!

ajctracey's picture
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Excellent. I made this with 170 g Dove's Gluten-Free self-raising flour (instead of the combined wholemeal and ordinary self-raising flours) and it was so good that my non-gluten-free friends never noticed it was gluten-free! Topped it with walnuts from our own garden!

pillet's picture
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sorry forgot to give it stars!!

ancalumei's picture
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Used muscovado sugar instead of light brown and added an extra tablespoon of wholemeal flour to make sure the batter does not come out too runny. Also, I've added more than a pinch of cinnamon in the frosting, maybe a teaspoonful, because I love the cinnamon taste. The cake was very tasty and I'm sure I'll be making it again many times from now on.

1william's picture
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5 * rating for this yummy cake

1william's picture
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Made this cake yesterday. Absolutley yummy. Followed recipe and didn't make any changes. Very moist even the next day.
Give it a try!

mariella71's picture

Hello,I'm Mariella from Malta.Today i have tried this carrot cake and i must say that it came really good.The smell it made while cooking perfumed the whole house!I will definetly do it again as it is very easy to do and the result is Excellent.Even my children really liked it.Thankyou James for this wonderfull recipe!

diane627432's picture
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So simple to make and absoultely delicious. Very moist. It went quickly in our house!

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