Cinnamon Carrot Walnut Cake

    1 hour 30 minutes

    Carrots are combined with walnuts, sultanas, cinnamon and orange juice to create a wonderfully moist carrot cake.

    53 people made this

    Serves: 16 

    • 3 cups (375g) plain flour
    • 2 teaspoons baking powder
    • 1 teaspoon bicarb soda
    • 1 teaspoon ground cinnamon
    • 1/2 teaspoon salt
    • 250g butter, softened
    • 1 cup (155g) brown sugar
    • 1 cup (220g) white sugar
    • 4 eggs
    • 30ml orange juice
    • 1 cup chopped walnuts
    • 1 cup sultanas
    • 4 cups grated carrots
    • 250g cream cheese
    • 1 teaspoon vanilla essence
    • 125g butter
    • 1 1/3 cups (230g) icing sugar

    Preparation:30min  ›  Cook:1hour  ›  Ready in:1hour30min 

    1. Preheat oven to 180 degrees C. Grease and flour a 25cm round cake tin.
    2. Sift together the flour, baking powder, bicarb soda, cinnamon and salt; set aside.
    3. In a medium bowl cream together the butter, brown sugar and white sugar. Stir in the eggs and the orange juice.
    4. Add the sifted dry ingredient then mix well. Fold in the walnuts, sultanas and carrots.
    5. Pour the cake mix into the prepared cake tin.
    6. Bake for 1 hour in the preheated oven until a skewer comes out clean. Cool in the tin for 10 minutes before inverting onto a cake rack.
    7. Icing: In a medium bowl beat together the cream cheese, vanilla, butter and icing sugar until smooth. Spread over cooled cake.

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    Reviews in English (45)


     -  13 Nov 2012


    I was seeking a recipe for a carrot cake that did not contain oil so when I saw this recipe, it appealed to me. I used a fresh carrot from the garden that was so largeand juicy, it was ideal. The cake froze well and proved to be a great winner with every person at the party making complimentary comments on the moisture level and the quality of the cream cheese topping  -  26 Apr 2007  (Review from Allrecipes USA and Canada)


    This is a delicious cake. It's very dense and moist. The icing is TO DIE FOR! I left the raisins out because of others' tastes, but I'm sure they would be delicious as well.  -  12 Jul 2008  (Review from Allrecipes USA and Canada)