Carrot cake with cinnamon frosting

Carrot cake with cinnamon frosting

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(111 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
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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.

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Comments, questions and tips

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Harver22
23rd Oct, 2015
This carrot cake is Devine.... Made especially for my two boys 4 and 7, they love carrot cake and this went down a treat. Tweaked just a little, halfing the cinnamon and mixed spice to just 1 tsp each, also left out the walnuts. The frosting was slightly runny but stiffened once fridgerated. Will be making this a lot!! Fab recipe.
therealslimsal
11th Aug, 2015
Really pleased with how this cake turned out, very moist & delicious. Apart from just using normal self-raising flour and not putting walnuts in it I followed the recipe exactly. I think the amount of spices is just right. But the icing is too runny as others have said. I made a second batch using a different recipe. I will definitely be making this cake again.
pocketlucy
8th Jun, 2015
5.05
I used just normal self-raising flour (instead of half wholemeal), and added a drop of vanilla extract to the icing. Turned out great - so lovely and moist! I also found I ended up with extra icing (but just ate it with a spoon, so no harm done!) Will definitely use this recipe to make all my carrot cakes in the future :)
siobhan cooke
2nd Mar, 2015
Made this a couple of times ,very nice moist cake. Made a few little changes like only added 100g of sugar and was sweet enough didn't put the fruit but put in the juice of the orange. Used the zest in the icing instead of the cinnamon and used half the amount of cream cheese for the topping and it was just right, the first time I made there was too much icing. Will be making this again and again!
belindacaroline
24th Jan, 2015
5.05
This was my first ever time of making carrot cake (last weekend I made the coconut and parsnip cake on this site and found it disappointingly dry and lacking flavour), followed this recipe in every detail and the result was superb. In my fan oven at 170 degrees it took one hour to cook. Tasty, moist, perfectly risen (no uncooked areas and no 'collapse' in the middle). I was really impressed with the result and the recipe is definitely going to be used many times in the future!
chichi13
29th Sep, 2014
5.05
Made this with 'help' from my 4&5 yr olds- deelish!! Left out sultanas and orange as didn't have and only used regular self raising flour. Also didn't have mixed spice so used 1/4tsp ground ginger. Used a little vanilla essence in frosting instead of cinnamon and 1/2 quantity as per other suggestions. Very easy to make and very tasty. Will definately make again.
collardgreenz
29th Sep, 2014
Carrot cake is amazing but can be quite calorific. Check out this recipe for a healthy yet equally scrumptious version. http://mycollardgreenz.wordpress.com/2014/09/29/healthy-carrot-apple-cake-i-promise/ Perfect for autumn.
lzbear
22nd Sep, 2014
3.8
First ever attempt at a carrot cake. Baked 2 of these at the same time, in a rush to take to a friend's so it didn't have time to cool or be iced. By the time it got to eating, it had reabsorbed a lot of the steam so it was even more moist than it should have been but it didn't suffer for it as it became a bit more pudding-y in texture which worked out a treat as a dessert with ice-cream. Other one was allowed to cool and was a perfect light cake texture. They took 45 mins in a fan oven at the stated temperature. Everyone who tried it thought it was excellent, I will experiment with reducing sugar and oil next time but a top recipe as is, another keeper.
potatohead
12th Sep, 2014
Made this earlier today. Cake took 48 minutes in my fan oven at the stated temperature so suggest keeping an eye on it. Also following the icing recipe to the letter gave me running icing, not thick glorious frosting. Did use low fat Philly so perhaps to blame? Fat/reduced fat not stated. Neither was size of eggs. Used two large. Will judge once cake is cut. Disappointing icing :-(
colalouise
15th Jan, 2016
You have to use full fat cream cheese and also try not to mix too much as cream cheese goes runny quickly. :)

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carolinelovescake
22nd Jun, 2015
I'd like to make a circular cake using this recipe - would these amounts fit an 8 inch circular tin? Thanks
windmill
23rd Mar, 2015
Can I freeze this cake ??
goodfoodteam's picture
goodfoodteam
31st Mar, 2015
Hi windmill thanks for your question. This cake is fine to freeze un-iced. Just make the frosting to cover the cake once defrosted. 
murras224
20th Oct, 2014
5.05
What is mean't by the calories per serving? for example is the total serving for the recipe the whole recipe / cake or each slice of the cake?
goodfoodteam's picture
goodfoodteam
7th Nov, 2014
Hi there thanks for your question, per serving refers to one portion. For example this cake serves 8-10, and the nutrition would be for one slice.
spanialgrowl
9th Sep, 2013
If I don't want to add nuts can I replace them with extra sultanas?

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