Carrot cake with cinnamon frosting

Carrot cake with cinnamon frosting

  • 1
  • 2
  • 3
  • 4
  • 5
(115 ratings)

Prep: 20 mins Cook: 1 hr Plus overnight soaking

Easy

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
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • zest and juice 1 orange
    Orange

    Orange

    or-ange

    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
    Eggs

    Egg

    egg

    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
    Cinnamon

    Cinnamon

    sin-ah-mun

    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
    Carrot

    Carrot

    ka-rot

    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

    Walnut

    wall-nut

    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

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 85g icing sugar, sifted
  • pinch ground cinnamon
    Cinnamon

    Cinnamon

    sin-ah-mun

    A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…

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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Jennifer Srivasan
10th Dec, 2017
5.05
I've made this twice in the last three days as it doesn't last very long! One of the best cake recipes I have ever come across. I agree with the commenter below - soaking the sultanas overnight is well worth the effort. Note that the recipe makes a lot (!) of icing - you may want to cut this down but I'm a sucker for cream cheese frosting. Overall, this is an easy recipe to follow and it creates a moist, flavourful and delicious cake.
Ajshelton16
11th Sep, 2017
5.05
I love this carrot cake recipe! Soaking the sultanas overnight makes a real difference to the overall taste and worth the extra effort. Cake took 1hr 5 mins to bake. For the frosting I grated an orange and squeezed some of the juice and them mixed it with some quark, icing sugar and butter. Delicious cake that is always devoured by my family
patiencea
2nd Aug, 2017
5.05
I have baked this cake numerous times for family/friends and it literally goes tf off every time people now think i am some kind of master baker. i dont usually like raisins/sultanas in cakes but they actually add something to this cake! definitely a more interesting take on a carrot cake.
ChristineEM
15th Jun, 2017
5.05
Best recipe ever! I use macadamia oil instead of sunflower for a slightly healthier cake. Also gives a mild nutty flavor which is lovely. Only need about two thirds of the icing. It makes a lot! Highly recommend! I think I've made this cake about 5 times now. Just gorgeous!
TracyWatto
8th Feb, 2017
5.05
I've been told many times this is the best carrot cake recipe people have ever tasted ! It's deliciously moist, keeps well in an airtight container. I microwave the sultanas in the orange juice, good result, no need to soak over night ! The frosting sets best on the cake in the refrigerator overnight. Would defiantly recommend, it's yummy !
melini
8th Dec, 2016
5.05
I was looking for a recipe for original carrot cake and I finally found it! This is by far the best carrot cake ever! The frosting was also great, brought balance with the spicy cake. I added a shot of brandy to the orange juice and sultana mixture. Served it with coffee, as a dessert after lunch with friends.
masa32
11th Aug, 2016
This is such a beautiful cake. I made it for a friend's birthday and it went down very well and very quickly! So light and a lovely flavour. I didn't make the frosting as i sometimes struggle with it going runny so stuck to a tried and tested one.
Av08
24th May, 2016
I made this cake as a birthday cake, it turned out beautifully, I doubled the ingredients to make a bigger cake in a round tin, I did not double the topping/icing, there was more than enough that was made from the recommended recipe. It was slightly runny which I rectified by adding a touch more icing and keeping in the fridge to "set". All in all it was a hit a beautiful, light cake.
wishiwas
23rd Mar, 2016
5.05
I am new to baking, but have always wanted to make a carrot cake and I am so pleased that I chose this particular recipe to make. I followed the recipe to the letter and I can honestly say the cake is up there with the best carrot, sultana and walnut cake that I have ever tasted anywhere. I am soooo happy and also pleased with myself, so a big thank you for this gorgeous recipe! My oven seems to cook quickly, so I adjusted the timing a bit and it was perfect - it didn't last long :)
allielovetocook
29th Feb, 2016
5.05
I made this recipe and instead of using walnuts, I doubled the amount of sultanas (though soaked them in the same amount of orange juice as per the recipe). I also only used 180g of philly soft cheese (I didn't want to buy a bigger pack), and I made this into muffin-sized cupcakes rather than a loaf. 25 mins in the oven and they are absolutely delicious - light as air yet moist at the same time. I'll be making them every chance I get. The frosting is utterly delicious (I used more cinnamon in it and as a sprinkle on top), but the cakes are so good I think they'd do very well without the creamy topping if you wanted to save a few calories etc.

Pages

jmarsh200
2nd Mar, 2017
can I change this recipe so it ok for a diabetic
goodfoodteam's picture
goodfoodteam
4th Mar, 2017
Thanks for your question. We are not able to give nutritional advice for individuals and always recommend following a doctor's specific advice. For more information on suitable foods for people with diabetes, please take a look at the following feature: https://www.bbcgoodfood.com/howto/guide/spotlight-diabetic-diets
butler615
4th Sep, 2016
Hi I've made this cake several times and it is absolutely delicious - the best tasting carrot cake I have ever tried. My only problem is that when I go to slice it, it all crumbles apart instead of staying in one slice (not because it's dry but because it's moist). Do you have any tips to prevent this from happening?
goodfoodteam's picture
goodfoodteam
8th Sep, 2016
Thanks for your question, ensure it's thoroughly cooked and remove from the tin once fully cooled. We'd suggest slicing it gently with a serrated knife and keep the slices chunky. Hope that helps!
allielovetocook
27th Feb, 2016
5.05
Hi, I've made this on several occasions in a tin as per the recipe (and it is beyond amazing!) - but I wonder if it could be make into smaller cakes (cupcakes/muffins) and if so how long they might need in the oven? They'd be more suitable for my parents than one big cake. Thank you.
goodfoodteam's picture
goodfoodteam
28th Apr, 2016
We think if you made them muffin size they would take about 20-25 mins at the same temperature. We have a recipe for Carrot & cream cheese cupcakes on this website if you want to take a look and try those instead: http://www.bbcgoodfood.com/recipes/470640/carrot-and-cream-cheese-cupcakes
katies286
19th Feb, 2016
Is it possible to make this cake using a circular cake tin? If so, should the oven temperature/cooking time/ingredients be altered in any way? Many thanks.
goodfoodteam's picture
goodfoodteam
28th Apr, 2016
We think this mixture would fit in an 18cm/7inch round cake tin, although we haven’t tried it so cannot guarantee perfect results. Bake at the same temperature, but check after 40 mins as we think it will cook more quickly.
sarahbeth13's picture
sarahbeth13
20th Nov, 2015
Can I replace the sultanas with nuts? I don't want any dried fruit in the cake. Thanks
goodfoodteam's picture
goodfoodteam
10th Dec, 2015
As there are only 50g sultanas, adding an extra 50g walnuts instead should be fine.

Pages

Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.