Carrot cake with cinnamon frosting

Carrot cake with cinnamon frosting

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(151 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 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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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.
13th Jun, 2010
Made this twice now, had too my wife loved it even though she was dubious about carrot cake, kids loved it too.
11th Jun, 2010
This is gorgeous. I took it into work for a birthday for someone who doesn't like cake - they loved it. It is light and very tasty. I halved the amount of topping as it makes rather a lot and used a drop of vanilla rather than cinammon.
8th Jun, 2010
this was absolutely scrummy - a 2lb loaf tin sounded a bit small as a birthday cake so I decided to double the quantities and made a 10 inch square cake. The alterations that I made were to reduce the sugar slightly (the equivalent would be 125g of soft light brown sugar); I used rape seed oil instead of sunflower and in the topping I shot in a dash of vanilla extract in addition to the other ingredients. I also dusted it with cinnamon as I love it. The mix looked a bit sloppy when I poured it into the dish and I was worried that the oranges I'd used were too big. The result however was a nice deep (2inches plus) moist cake with a generous helping of topping that was delicious. I'll definately make this one again!
5th Jun, 2010
delicious !!!!!
2nd Jun, 2010
I have this cake with gluten free four and brown rice flour and it turned out great!
2nd Jun, 2010
This cake is fantastic, very moist and tasty but also very light. I shall be making this again very soon.
26th May, 2010
This sounds delicious -- I have a friend who is crazy about carrot cake so I shall make it for her as a surprise! Quite healthy too using oil for the batter (I shall use grape seed oil) but that goes out the window with the butter and cheese in the frosting! Who cares!!
24th May, 2010
I made this cake, and it turned out fantastic. It was so moist and tasty, my friend and I nearly ate the whole thing. I am making it again this week.


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