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 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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15th Jan, 2016
Try mixing the butter and icing sugar together first until smooth then add the cream cheese. Try not to mix the mixture too much once the cream cheese is added in as it will go runny. I always do it this way and it works everytime.
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.
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.
8th Jun, 2015
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!
24th Jan, 2015
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!
29th Sep, 2014
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.
29th Sep, 2014
Carrot cake is amazing but can be quite calorific. Check out this recipe for a healthy yet equally scrumptious version. Perfect for autumn.
22nd Sep, 2014
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.
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 :-(


goodfoodteam's picture
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.
9th Sep, 2013
If I don't want to add nuts can I replace them with extra sultanas?


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