Carrot cake with cinnamon frosting

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(128 ratings)
Who can resist a slice of moist, frosting-topped carrot cake with a warming cuppa?
PREP 20 mins
COOK 1 hr
SERVES/MAKES Cuts into 8-10 slices

Nutrition: per serving

  • kcal592
  • fat41g
  • saturates14g
  • carbs51g
  • sugars36g
  • fibre2g
  • protein7g
  • salt0.83g


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 cinnamonand 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


  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.

Goes well with