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Member recipe

Carrot & Orange Cake

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(4 ratings)

Member recipe by


Serves 12

This is the Best Carrot & Orange Cake this side of the Atlantic !

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  • 175 g light muscovado sugar
  • 150 ml sunflower oil
  • 3 large eggs, beaten
  • 160 g (fine to medium) grated carrot
  • Grated zest of 1 large orange
  • 100 g wholemeal self-raising flour
  • 75 g self-raising flour
  • 1 teaspoon bicarbonate of soda
  • 1 teaspoon ground cinnamon (freshly ground cinnamon is best)
  • 40 g chopped walnuts
  • For the Orange Glaze:
  • Juice of 1 large orange
  • 2 tablespoons of caster sugar
  • For the Frosting:
  • 200 g cream cheese (low fat is better)
  • Icing sugar to taste (I have left the quantity for you to decide, some like it sweet, some prefer, like me, not so sweet)
  • 1/2 teaspoon orange blossom essence
  • chopped walnuts to sprinkle over the top


    1. Heat oven to 160 C (Fan). Put sugar, oil and beaten eggs into a large bowl, and thoroughly combine with a spoon, beating lightly
    2. Stir in carrots, orange zest, and nuts
    3. Mix flours, bicarbonate of soda, and cinnamon together, then sift into bowl and lightly mix.
    4. Pour mixture into prepared tin (18 cm square loose bottomed, greased and lined with baking parchment) Bake for 45 mins, and a wooden skewer comes out clean. Leave to cool in tin, but remove before decorating.
    5. Squeeze the juice of the orange into a pan (sieve to remove all that isn't juice), and add sugar, and heat slowly until sugar has dissolved. As soon as cake is out of oven, brush the glaze all over the top of the cake and allow to soak in. Leave cake to cool completely, then remove from tin.
    6. Mix together the cream cheese, icing sugar, and orange blossom essence. Add more icing sugar if you prefer it sweeter.
    7. Spread the frosting all over the top of the cake, and swirl it a knife. Add chopped walnuts to decorate.

Comments, questions and tips

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15th Feb, 2018
Amazing cake I’ve made this cake several times and it’s fool proof. I swap the walnuts for dates and used mascarpone cheese for the icing as it’s not runny. Everyone loves it and asks me to make it and when I tell them how easy it is they can’t believe it
4th Jun, 2015
Loved this recipe. Cake had a nice moisture and not too sweet. I used fan for 40 minutes or so, then changed off of it to avoid the outside burning. Also used a baileys icing instead because I had some spare from another cake.
17th Aug, 2014
Amazing recipe tastes divine most definitly the best carrot cake I've made! However I had to change the cream cheese topping for one with added butter due to the one in the recipe being very runny when made.
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16th Oct, 2016
This is the moistest cake I've ever tasted and is cheap to make. I substituted the soft cream cheese with mascarpone for the frosting, this made a firmer consistency