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)

alexevans1's picture

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

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

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

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

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

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

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

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

This cake was fantastic hubby ate the lot just about will make again

jerseycotillard's picture

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

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

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

Really nice moist cake - easy to make. Yum.

Daisyflower10's picture

I've never made a carrot cake like this before but I will definitely be using this recipe from now on. I used vegetable oil but it still turned out perfectly! May put a few more walnuts in next time to give it an extra crunch!

michelefavourites's picture

this recipe is gorgeous! Made it twice and it is so light .I didn't have sunflower oil so I made it with rapeseed oil.It came out beautiful.Thoroughly recommend it.

leesy2010's picture

Made this twice now, had too my wife loved it even though she was dubious about carrot cake, kids loved it too.

karengannon's picture

This is gorgeous. I took it into work for a birthday for someone who doesn't like cake - they loved it. It is light and very tasty. I halved the amount of topping as it makes rather a lot and used a drop of vanilla rather than cinammon.


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