Your webbrowser is outdated and no longer supported by Microsoft Windows. Please update to a newer browser by downloading one of these free alternatives.

Cinnamon and Orange Carrot Cake

  • Cooking time55 minutes
  • Prep time30 minutes
  • Servings16 portions
recipe image Cinnamon and Orange Carrot Cake


  • 200g (7 oz) self-raising wholemeal flour
  • 115g (4 oz) plain flour
  • 350g (12 oz) caster sugar
  • 2 teaspoons ground cinnamon
  • 2 teaspoons bicarbonate of soda
  • Zest of 1 orange
  • 250g (9 oz) Stork, softened
  • 3 large carrots, peeled and grated
  • 4 eggs, medium
  • 100g pack pecans
  • 200g pack cream cheese
  • 100g (3 ½ oz) Stork
  • 350g (12 oz) icing sugar
  • 1 level teaspoon ground cinnamon
  • 2 dessertspoons orange juice
  • 100g fresh raspberries
Energy (kcal)0 kcal
Energy (kJ)0 kJ
Protein (g)0.0 g
Carbohydrate incl. fibre (g)0.0 g
Carbohydrate excl. fibre (g)0.0 g
Sugar (g)0.0 g
Fibre (g)0.0 g
Fat (g)0.0 g
Saturated fat (g)0.0 g
Unsaturated fat (g)0.0 g
Monounsaturated fat (g)0.0 g
Polyunsaturated fat (g)0.0 g
Trans fat (g)0.0 g
Cholesterol (mg)0 mg
Sodium (mg)0 mg
Salt (g)0.00 g
Vitamin A (IU)0 IU
Vitamin C (mg)0.0 mg
Calcium (mg)0 mg
Iron (mg)0.00 mg
Potassium (mg)0 mg


  1. Mix together all dry ingredients in a large mixing bowl.
  2. Mix in carrot and gradually beat in Stork and eggs. Reserve a few pecans for decoration and chop remainder. Stir into cake mix and pour into a greased and bottom lined 22cm (9-inch) deep cake tin.
  3. Bake in preheated oven 180°C, 160°C fan, Gas 4 for 55-65 minutes.  Cool on a wire rack.
  4. Place topping ingredients in a bowl and mix well together. Spread over the cake and sprinkle with reserved pecans.