Carrot cake with cinnamon frosting

Carrot cake with cinnamon frosting

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(107 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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clamlett
5th Apr, 2014
5.05
Best carrot cake I've ever had.
cshobbs
20th Mar, 2014
5.05
I don't have a microwave, so I heated the sultanas in a pan with some orange juice. I did this a couple of hours before I made the cake, but this was enough to plump up the fruit. I made it with gluten free flours. I didn't top it with icing and it kept very well when stored in an air-tight tin. Definitely worth making again!
Dotvic
13th Feb, 2014
I have made this recipe twice - each time as a tray bake which cooks in 45mins. The first time I made it exactly to the recipe - the second time I used the microwave to plump up the fruit then put everything into the Kitchenaid to mix. I also cut the quantity of spices to one tsp each of cinnamon and mixed spice. I think this is enough - spicy but not too much! I've frozen most of the second batch and may drizzle some icing over it before cutting it into squares when serving it to friends next week. I don't know why baking soda is used rather than baking powder in this recipe - is it because of the orange juice? - just curious!
Lisas
28th Jan, 2014
I have used this recipe lots of times now the cake always turns out perfect! It is a huge hit with friends and family. Made it foe a charity coffee morning and an argument broke out over who was going to buy the last piece
hellphooey
26th Jan, 2014
First time I made carrot cake. This recipe is super easy and delicious, will definitely be making again. It is moist and flavourful. I forgot to buy walnuts and so left them out and I only had mixed fruit but it tasted great. You can really taste the orange. I added a bit mor cinnamon to the frosting to suit my taste as well.
gulimkosh
26th Jan, 2014
5.05
AMAZING cake! I have had bad experience with carrot cakes - they always too moist that when you put frosting and cut it you would found out it was not cooked! This one is a perfect recipe - moist to a perfect degree - without any embellishments like crushed pineapple or coconut. I also doubled the size because this treat cannot be enough in the original portions! Also I am very happy with the colour! it is very dark! My previous cakes were never dark and it frustrated me because carrot cake should be dark - here I supposed the orange zest works as colouring
anightq7's picture
anightq7
6th Dec, 2013
Delicious. I have made many variations to this recipe including fresh grated apple and ginger, more or less fruit, peanuts instead of walnuts etc. and it comes out beautifully every time!
kathryndonna's picture
kathryndonna
4th Oct, 2013
Best carrot cake recipe I've tried. Lovely moist, slightly spicy cake. I have made it as 12 individual cakes too, looks very stylish.
wannabeheston's picture
wannabeheston
12th Sep, 2013
Amazing, Amazing, Amazing! Followed the recipe completely (doubled it as I was making two) and they are delicious. Really moist, not too sweet and a real hit! Will certainly make again! @MAVSTweets
danielasjorge
11th Sep, 2013
This recipe was amazing. I did put a little less sugar (given the amount of sugar in the icing) and only used regular flour. For the icing, I also put a bit less sugar, and added 1 tsp of cinnamon, 1 tsp of nutmeg, 1 orange's zest, and 2 tsp of orange juice. I also took a handful of walnuts and chopped them very small to put on top of the icing. It was a major hit.

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