Carrot cake with cinnamon frosting

Carrot cake with cinnamon frosting

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(180 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

    Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…

  • 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 a dairy product made from separating whole milk or cream into fat and…

  • 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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11th Sep, 2010
I have just tried our this carrot cake recipe and it has turned out perfect. Followed the receipe - I grated the carrots finely - just a preference. Great recipe for those who love carrot cake.
31st Aug, 2010
Really easy receipe and it turned out really well. I didn't bother with the icing as I don't like icing but the cake is delicious without it.
22nd Aug, 2010
Halved the amounts of cinnamon and mixed spice, as I don't like carrot cake to taste like gingerbread. Also didn't put cinnamon in the frosting. Very pleased with the result - very moist and tasty. Soaking the dried fruit in the orange juice is a good tip.
19th Aug, 2010
This cake was fantastic hubby ate the lot just about will make again
15th Aug, 2010
This is a lovely moist recipe! I didn't make the frosting because I felt there was enough sweetness/calories in the cake recipe and it was not missed. Made a double mix, the first cake was taken to my mum's for a family afternoon tea. The texture of the second one was unbelievably even better the next day. My teenage kids were not keen when I told them it was 'carrot' cake but they couldn't get enough once they had tried it! This is another 'GoodFood' addition to our family favourites list and I will probably use this recipe for the next scouts cake sale.
15th Aug, 2010
I love this cake! I sometimes bake this in a lined 9" square cake tin, it cuts into nice deep squares, and freeze it without the icing. It makes a brilliant warm pudding with either Greek yogurt or custard - a great standby! I also freeze individual slices from a loaf tin. Wrap in paper towelling and defrost in the microwave gently for 1 minute - instant tea and cake for unexpected visitors - and it's as fresh as the day it was made.
17th Jul, 2010
I made this for a colleague's birthday and took it into work. It went done a storm. It is lovely, very light and very moreish. I only used half of the topping as it did seem a lot and used low fat phili cheese. Gorgeous! six stars .
6th Jul, 2010
Really nice moist cake - easy to make. Yum.
22nd Jun, 2010
I've never made a carrot cake like this before but I will definitely be using this recipe from now on. I used vegetable oil but it still turned out perfectly! May put a few more walnuts in next time to give it an extra crunch!
18th Jun, 2010
this recipe is gorgeous! Made it twice and it is so light .I didn't have sunflower oil so I made it with rapeseed oil.It came out beautiful.Thoroughly recommend it.


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