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

    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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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 !!
6th Feb, 2013
This is a delicious cake and a bit unusual in case you want to impress your family and friends. The only thing I would do differently is less oil.
3rd Feb, 2013
I simply love this recipe, the cake was light and moist will definitely bake this again. The topping is better mixed by hand so you can control the texture.
31st Jan, 2013
The nicest Carrot cake recipe by far. Lovely and moist and the icing was lovely
6th Jan, 2013
Wow, this is so nice! I'd never made a carrot cake before but this is so easy to make. I followed the recipe exactly and cooked it for 1 hour and everyone said how nice it was. It didn't last long!
1st Dec, 2012
The cake was delicious, light flavoursome, could really taste the orange coming through...absolutely delicious. The topping however was disaster... Served as a separate sauce, very sloppy even after adding more icing sugar. What did I do wrong? Should I have used full fat soft cheese instead of light or did I mix it too much re a previous reviewer. Would definitely make again though.
25th Nov, 2012
Do you think it would be possible to use a round cake tin to make this? I am taking cakes in to work as it was my birthday and would love to try this recipe out
18th Nov, 2012
Really nice and easy for an absolute beginner and absolutely delicious!! Many thanks. PS. I didn´t have any mixed spice so I used a little ginger grated finely instead.


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