Carrot cake with cinnamon frosting

Carrot cake with cinnamon frosting

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(82 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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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.

minicoopergirl's picture

Oh a tip for those who have had trouble with the topping being too runny, I placed the topping when whisked up in the fridge for about 1/2 an hour, to slightly set before spreading on top. Hope this helps.

minicoopergirl's picture

Its snowing again and needed some comfort food, already done the soup thing, had most of the ingredients already, didnt have the orange or juice so subsituted it for orange squash 2-3 tbs, done the microwave thing with the fruit, and did everything else on recipe. End result ... perfect will be doing again.

martagasiorowska's picture
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Nice and simple. Didn't bother with the icing. Delicious without it. Can't see anything that could go wrong when making it! So simple. Few ingredients. Used plain flower. Added some more raisins. Delicious with a cup of tea.

alexevans1's picture
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Really moist, very easy. Needed just over an hour in my oven. Used raisins instead of sultanas. Sent some home with my MIL who called less than an hour later to say it was all gone! One for the binder.

solarflare's picture

Great recipe..was really impressed how moist this cake was. I left out the sultanas as i don't like them, also didn't add cinnamon to the frosting but lightly dusted some over the top of the cake before serving...another hit, will defo make again soon

blondiejohnson's picture
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Fantastic cake recipe. I swapped the cinnamon in the frosting for the zest of an orange which was lovely. I also sliced the cake lengthways and put a layer of frosting in the middle as well as on the top. Hungry/greedy colleagues loved this recipe!

saxo30's picture
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I made this for friends coming to stay for the weekend and everyone loved it. Be careful with the topping though - don't beat the ingredients together for too long or it will come out too runny and not stiff enough to top the cake properly - I learned the hard way!

mrsminib's picture
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I'm new to baking and wasn't sure which soft cheese to use for the frosting. I chose Mascarppone but with hindsight I think that made it a little too rich so I will probably use something else next time. Cake was absolutely delicious, my husband said it was as good as you get in high street coffee shops.

hannahlwells's picture
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Foolproof! A new favourite!

christineo's picture

Help!! How can you stop the carrots being a soggy mess. It seems to spoil the cake when I make it.
Suiggestions please

Christine
13 September 2010

ckinggtreats's picture

Could anyone tell me where I went wrong with the icing for the carrot cake - I used philly light cream cheese which made it very watery - I have had to keep adding icing sugar and more butter to thicken the icing up.

ckinggtreats's picture

I have just tried our this carrot cake recipe and it has turned out perfect. Followed the receipe - I grated the carrots finely - just a preference. Great recipe for those who love carrot cake.

tfl_hk's picture
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Really easy receipe and it turned out really well. I didn't bother with the icing as I don't like icing but the cake is delicious without it.

fayfife's picture
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Halved the amounts of cinnamon and mixed spice, as I don't like carrot cake to taste like gingerbread. Also didn't put cinnamon in the frosting. Very pleased with the result - very moist and tasty. Soaking the dried fruit in the orange juice is a good tip.

gemma55's picture
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This cake was fantastic hubby ate the lot just about will make again

jerseycotillard's picture
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This is a lovely moist recipe!

I didn't make the frosting because I felt there was enough sweetness/calories in the cake recipe and it was not missed.

Made a double mix, the first cake was taken to my mum's for a family afternoon tea. The texture of the second one was unbelievably even better the next day.

My teenage kids were not keen when I told them it was 'carrot' cake but they couldn't get enough once they had tried it!

This is another 'GoodFood' addition to our family favourites list and I will probably use this recipe for the next scouts cake sale.

rosamundi1's picture
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I love this cake! I sometimes bake this in a lined 9" square cake tin, it cuts into nice deep squares, and freeze it without the icing. It makes a brilliant warm pudding with either Greek yogurt or custard - a great standby! I also freeze individual slices from a loaf tin. Wrap in paper towelling and defrost in the microwave gently for 1 minute - instant tea and cake for unexpected visitors - and it's as fresh as the day it was made.

karengannon's picture
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I made this for a colleague's birthday and took it into work. It went done a storm. It is lovely, very light and very moreish. I only used half of the topping as it did seem a lot and used low fat phili cheese. Gorgeous! six stars .

bethocallaghan's picture
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Really nice moist cake - easy to make. Yum.

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