Carrot cake recipe with orange cream cheese frosting recipe

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


  • 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


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.