Carrot cake with cinnamon frosting

Carrot cake with cinnamon frosting

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(102 ratings)

Prep: 20 mins Cook: 1 hr Plus overnight soaking


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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  • zest and juice 1 orange



    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

    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



    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



    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

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

  • 140g carrots, coarsely grated



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

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



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

  • 85g icing sugar, sifted
  • pinch ground cinnamon



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


  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 (128)

sjcauser1's picture

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

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

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

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

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

gervais's picture

This turned out was so moist but with lots of crunchy walnuts. One of the best and easiest carrot cake recipes.

mooniegray's picture

Really solid recipe. Freezes well to!

jessdab's picture

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

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

sorry forgot to give it stars!!

ancalumei's picture

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 * rating for this yummy cake

1william's picture

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

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

dorasimoes's picture

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

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

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

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 :)


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