Carrot cake with cinnamon frosting

Carrot cake with cinnamon frosting

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(141 ratings)

Prep: 20 mins Cook: 1 hr Plus overnight soaking


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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  • zest and juice 1 orange



    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



    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



    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



    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 are one of the most popular and versatile of all nuts. When picked young, they're…

For the icing

  • 200g soft cheese (we used full fat Philadelphia)
  • 50g butter, softened



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

  • 85g icing sugar, sifted
  • pinch ground cinnamon



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


  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 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 butter, cinnamon and icing sugar until it comes together and is smooth. It takes a little while to come together (will look like breadcrumbs for a bit). Add the cream cheese and beat briefly until soft and smooth. Be careful not to overbeat or the cream cheese may split and become runny. Spread over the top of the cake and decorate with walnut halves.

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Comments, questions and tips

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23rd May, 2013
Surely wanna try it
12th May, 2013
This cake is divine and so easy to make. Didn't soak the fruit, threw everything in order into a Kitchenaid, and cut down the icing portion by a third without the cinnamon... Just gorgeous... My new favourite!
26th Apr, 2013
Really easy recipe. Cake was delicious. I simply drizzled some icing over the top which was lovely and made it less sweet.
24th Apr, 2013
A lovely, easy and moist cake. Soaking the sultanas was a brilliant tip-i was told they were lovely and plump. I followed the advice on here and added extra walnuts which proved to be popular and made half the amount of topping with vanilla essence instead of cinnamon. I also used vegetable oil. This was so popular at work i have to make another one soon-i just hope i get more than one slice next time!
10th Apr, 2013
What cheese should I use ? It mentions soft cheese
26th Mar, 2013
This was my first attempt at carrot cake and I was really pleased with the result. Will be making another one tomorrow and can't wait to share it with my family.
15th Mar, 2013
I made this over the weekend for my mother on Mothering Sunday, it was delicious if I do say so myself. Really moist and just perfect in every sense, I will definitely be making it again, incredible recipe that will be back by popular demand from my family. I recommend this!
lizzy858's picture
12th Mar, 2013
This recipe is absoloutly superb. I made this for my mum for mothers day and it came out perfect. I didn't use all of the recommended oil amount in the recipe because i felt it was a little too much, so instead, i used about 80ml of sunflower oil and it still came out amazing. This cake is lovely and moist and i'm very pleased with it. Thankyou:D
11th Mar, 2013
Fabulous and moist!!
23rd Feb, 2013
This is the nicest carrot cake I have ever made. Very moist I used pecan nuts instead of walnuts as i had them in the cupboard to use up and it was brill !!


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