Cinnamon & Carrot Cake
Member recipe

Cinnamon & Carrot Cake

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(1 ratings)

Member recipe by


Serves 10

This is a moist and delicious carrot cake with a sweet frosting

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  • Cake Mix
  • 260g Muscovado Sugar
  • 260ml Sunflower oil
  • 4 Large eggs
  • 4 medium carrots, grated
  • 150g walnuts, chopped (extra for topping)
  • Zest of 1 large orange
  • 260g self-raising flour
  • 1 1/2 tsp bicarbonate of soda
  • 1 1/2 tsp ground cinnamon
  • 1 tsp grated nutmeg.
  • Cinnamon Buttercream Frosting -
  • 10 oz Icing Sugar
  • 5 oz soft butter
  • 6 tsp ground cinnamon


    1. Preheat the oven to 180C/Gas 4/fan 160C and line a deep medium sized cake tin.
    2. Add sugar into a large mixing bowl, oil and eggs. Lightly mix with a wooden spoon until mixed well.
    3. Stir in the grated carrots, raisins/walnuts and orange zest.
    4. Mix the flour, bicarbonate of soda and spices together, then sift into the bowl.
    5. Lightly mix all the ingredients until evenly mixed - mixture will be soft and almost runny.
    6. Pour the mixture into the prepared tin and bake for 40- 45 minutes
    7. Cake is cooked when it is firm and springy when pressed and a skewer comes out clean. Leave the cake until it is cool throughout before adding the icing to the top.
    8. For the Cinnamon Buttercream Frosting - Mix soft butter and icing sugar together until soft and creamy, add cinnamon and lightly stir in.

Comments, questions and tips

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28th Mar, 2012
Wonderful carrot cake, so light and tasty maybe the best one I ever tasted
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