Carrot cake with cinnamon frosting

Donal Skehans carrot cake has a wonderful combination of flavour with added cardamom and cinnamon, great for birthdays or afternoon tea
By Donal Skehan
Carrot cake with cinnamon frosting
  • Rating:
  • Serves: 8
  • Cook Time: 30 minutes
  • Prep Time: 30 minutes
  • Effort: easy


For the cake:

  • butter, for greasing
  • 275 g self-raising flour
  • ½ tsp bicarbonate of soda
  • 1 tsp ground cinnamon
  • 1 tsp ground cardamom
  • 275 g caster sugar
  • 4 large eggs
  • 250 ml rapeseed oil
  • 1 tbsp vanilla extract
  • 400 g carrots, finely grated

For the frosting:

  • 200 g cream cheese
  • 50 g butter, softened
  • 450 g icing sugar
  • 1 tsp ground cinnamon

Tips and Suggestions

If you want to go all out, you can make mini carrots out of marzipan with a little orange food colouring and angelica root for the stalks.


1. For the cake: Preheat the oven to 180C/160C fan/gas mark 4. Grease two 23cm springform cake tins with removable bases and line the bases with a circular disc of parchment paper.

2. In a large bowl, mix together the flour, bicarbonate of soda, cinnamon and cardamom with a wooden spoon.

3. In a standalone mixer or in a large bowl, using an electric hand mixer, whisk together the sugar and eggs until pale and fluffy. With the mixer still on, pour the oil into the bowl, in a steady stream, and mix until it is completely incorporated, then mix in the vanilla extract.

4. Sift the dry ingredients into the batter and fold in with a spatula until just mixed through. Add the carrot and fold through until completely incorporated. Divide the batter between the two lined cake tins and place in the oven to bake for 30 minutes or until a skewer inserted comes out clean.

5. Remove the cakes from the oven and set aside to cool on a wire rack. When the tins are cool enough to touch, gently release the cakes and return them to the wire rack, removing the base and parchment paper. Allow to cool completely. If one of the cakes has risen more than the other, simply cut off the excess with a bread knife so that you have a flat surface to work with.

6. For the frosting: Prepare the frosting by beating the cream cheese, butter, icing sugar and cinnamon until you have a smooth, spreadable mix.

7. Assemble the cake by spreading one of the layers with half the cream cheese frosting. Place the second layer on top and spread with the remaining frosting. Slice into eight slices and serve. The cake will keep in the fridge for 35 days.

Want more? See our top 10 carrot cake recipes.

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