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Carrot Cake with Orange Cream Cheese Frosting

Our delicious carrot cake recipe has a lovely zingy topping

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  • Serves 12-16

  • Prep time 15 mins

  • Cooking time 1 hr 10 mins

  • Total time 1 hr 25 mins

  • Skill level Easy

  • Calories 514-385 per serving

  • Freeze yes
  • Prepare ahead yes

Ingredients

  • 175g (6oz) carrots, coarsely grated
  • zest and juice 1 large orange
  • 100g (4oz) walnut pieces
  • 225ml (8fl oz) light olive oil
  • 4 large free-range eggs
  • 175g (6oz) self-raising wholemeal flour (or plain wholemeal and 2tsp baking powder)
  • 175g (6oz) self-raising flour
  • 175g (6oz) light muscovado sugar
  • 1tsp grated nutmeg
  • 1tsp ground cinnamon
for the frosting
  • 300g (10oz) full-fat cream cheese
  • 100g (4oz) icing sugar
  • grated zest of 1 large orange, plus more, shredded, to decorate
you will need
  • 20cm (8in) round deep cake tin, oiled and bottom lined with baking parchment

Preparation

How to make your carrot cake recipe:

  1. Heat the oven to 150 C, 130 C fan, 300 F, gas 2. Place the cake ingredients into a large mixing bowl and beat until well blended. Place in the cake tin and spread until level. Bake for 1 hour 10 minutes, until firm to the touch and a skewer comes out clean. Cool in the tin for 5 minutes, then turn out onto a wire rack and cool completely.

  2. To make the frosting, beat the cream cheese, icing sugar and orange zest, and spread over the cake. Decorate with the shredded orange zest.

For even more delicious cakes, including Mary Berry's zesty orange cake (below), click through our best baking recipes