Carrot cake with cinnamon frosting

Carrot cake with cinnamon frosting

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(103 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 (129)

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 :)

sarahalister's picture

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

lauramorris's picture

Better without the use of the milk!

rednata's picture

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

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

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

The best carrot cake ever

sparkleinthesunshine's picture

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

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

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

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

Amazing cake!

cakemakersandra's picture

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.

cakemakersandra's picture

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.


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