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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dorasimoes's picture
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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
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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
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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
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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?

trishy77's picture
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fantastic

steffy1985's picture
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yummy!

lauramorris's picture
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Better without the use of the milk!

rednata's picture
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This is the best carrot cake ever!
The icing is delicious and the cake has a nice balanced flavour.
I'm not a big fan of carrot cake and I've made this one for my husband but ended up eating half of it myself!
totally worth it.

phaines's picture
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Have made this about 4 times now and each time it's tasted gorgeous. I made it as a cake as opposed to a loaf, and sandwiched it together with the icing. It's a real favourite with everyone.

poisondwarf's picture
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Just made this, very easy and appears to have cooked well. Smells absolutely delish. Didn't have any wholemeal flour so just used self-raising. Used orange zest instead of cinnamon in the topping. Can't wait to have a piece with a cuppa later!

ukcmf2's picture
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The best carrot cake ever

sparkleinthesunshine's picture
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Delicious! Loved it- everyone wanted more. Although I was slightly confussed at the start, it worked out wonderfully. Definatley one to make again.

tinkerbelldanby's picture

made this for my friends birthday...yummy xx

nicef00d's picture
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ho no had to use butternut squash instead of carrot hope it still work`s will let you all know in afew hour`s

Frantic Flapjack's picture
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I made this cake for a meeting (all ladies) and it was very well received. Will definitely be making this again. I would add though that I made the icing the first time with the butter and after a lot of beating there were still small pieces of butter which hadn't worked into the mixture so I ditched it and tried again without the butter and it was really lovely - and less calorific.

amitie's picture

l have made this once before without the icing and it was delicious. l shall make it again for my daughter's birthday and mine which are coming up soon. Will ice it this time as it is a special ocassion.

birdiegirl's picture
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I've just made this and it is absolutely delicious. I halved the amount of icing ( simply to cut down on the calories a little) and it is still excellent. I also added a teaspoon of baking powder - that wholemeal SR flour was making me nervous - and it is very light and moist. I'm glad I did the soaking the sultanas thing, too - they were so plump and flavourful.
I will definitely be making this cake again...and again...and again...

lindeens's picture
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Amazing cake!

cakemakersandra's picture
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This is one of the nicest and easiest carrot cake I have made.I have made it several times and it turns out perfect every time.

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