Carrot cake with cinnamon frosting

Carrot cake with cinnamon frosting

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(88 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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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.

Daisyflower10's picture
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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
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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
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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.

yvonne3009's picture
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this was absolutely scrummy - a 2lb loaf tin sounded a bit small as a birthday cake so I decided to double the quantities and made a 10 inch square cake. The alterations that I made were to reduce the sugar slightly (the equivalent would be 125g of soft light brown sugar); I used rape seed oil instead of sunflower and in the topping I shot in a dash of vanilla extract in addition to the other ingredients. I also dusted it with cinnamon as I love it.
The mix looked a bit sloppy when I poured it into the dish and I was worried that the oranges I'd used were too big. The result however was a nice deep (2inches plus) moist cake with a generous helping of topping that was delicious. I'll definately make this one again!

pillet's picture
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delicious !!!!!

nancourt's picture

I have this cake with gluten free four and brown rice flour and it turned out great!

sazbaz7's picture
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This cake is fantastic, very moist and tasty but also very light. I shall be making this again very soon.

lizmacau88's picture

This sounds delicious -- I have a friend who is crazy about carrot cake so I shall make it for her as a surprise!

Quite healthy too using oil for the batter (I shall use grape seed oil) but that goes out the window with the butter and cheese in the frosting! Who cares!!

jackiemorten's picture

I made this cake, and it turned out fantastic. It was so moist and tasty, my friend and I nearly ate the whole thing. I am making it again this week.

antsmith's picture
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Amazing, turned out perfectly.

kosicedeb's picture
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This turned out perfect. Everyone loved it. Used carton orange juice because didn't have an orange in and didn't put cinnamon in icing but vanilla essence instead. I will definitely make again.

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