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Carrot cake with cinnamon frosting

Carrot cake with cinnamon frosting

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(101 ratings)

Prep: 20 mins Cook: 1 hr Plus overnight soaking

Easy

Cuts into 8-10 slices
Who can resist a slice of moist, frosting-topped carrot cake with a warming cuppa?

Nutrition and extra info

  • Can be frozen before icing

Nutrition: per serving

  • kcal592
  • fat41g
  • saturates14g
  • carbs51g
  • sugars36g
  • fibre2g
  • protein7g
  • salt0.83g
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Ingredients

  • zest and juice 1 orange

    Orange

    or-ange

    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • 50g sultanas
  • 150ml sunflower oil, plus extra for greasing

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 2 eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 140g soft light brown sugar
  • 85g wholemeal self-raising flour
  • 85g self-raising flour
  • 2 tsp each ground cinnamon and ground mixed spice

    Cinnamon

    sin-ah-mun

    A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…

  • 1 tsp bicarbonate of soda

    Bicarbonate of soda

    Bicarbonate of soda, or baking soda, is an alkali which is used to raise soda breads and full-…

  • 140g carrots, coarsely grated

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 50g walnuts, chopped, plus a few halves to decorate

    Walnut

    wall-nut

    Walnuts are one of the most popular and versatile of all nuts. When picked young, they're…

For the icing

  • 200g soft cheese
  • 50g butter, softened

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 85g icing sugar, sifted
  • pinch ground cinnamon

    Cinnamon

    sin-ah-mun

    A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…

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.

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Comments (127)

fairypetal's picture
5

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
2

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
5

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
5

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

gervais's picture
5

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
5

Really solid recipe. Freezes well to!

jessdab's picture
5

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
5

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
5

sorry forgot to give it stars!!

ancalumei's picture
5

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
5

5 * rating for this yummy cake

1william's picture
5

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
5

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

dorasimoes's picture
5

This has to be the best carrot cake in the world, so moist and scrummy that everyone rated it and wanted more. So I have decided to make it at least 1 a month as a treat!

krystynab's picture
5

Made the cake this week following the recipe, and it turned out exactly the way it is on the picture. The only thing was that I ended up with too much frosting so the next time I will cut frosting ingredients by at least 1/3 if not by 1/2. Really nice and moist and already half of it was gone in seconds!

vickied's picture
5

This was just wonderful. It was so moist and tasty. Definately will make it again. Lovely, for a tea-time treat or special cake as, it was so delicious. There was a lot of icing, so went on thickly, it is sweet so could have reduced the amount for thinner coverage.

bethbevan's picture
4

I am no serious cook and rate myself as a beginner. I have a lot of friends who are wonderful at baking. I had to take a cake to a coffee morning and was quite nervous. I made this, it turned out wonderfully and I was endless compliments. I have made it since and it turned out equally good (incase the first time was a fluke).

I didn't have the SR wholemeal flour but made my own.

The icing is very sweet but tangy and compliments the cake very well.

Big thumbs up and making me look like I can compete with the big boys.... now I'm off to look for a fool proof muffin recipe :)

sarahalister's picture

Does anyone have any suggestions for alternatives to the dried fruit please?

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