Line a 20cm/8" round, loose bottom cake tin with parchment and pre-heat the oven.
Finely grate the carrots and orange rind into a bowl and set aside.
Put the eggs and sugar into another bowl and beat until pale.
Beat in the oil.
Sieve the flour into the bowl and stir to combine.
Stir in the prepared carrots and the walnuts.
Pour into the prepared cake tin.
Bake for 45-50 minutes.
Cool the cake in the tin for 30 minutes before turning out onto a wire rack.
Put the butter into a bowl and beat it until it is light and fluffy.
Sieve the icing sugar and cinnamon into the bowl and beat to combine.
Add drops of orange juice to make a spreading consistency.
Spread the topping over the top and sides of the cold cake.
20cm/8" round, loose bottom cake tin
180°C, Fan 160°C, 350°F, Gas 4
I made an unhealthy version with white flour and sugar as I didn't have brown. I was asked for the recipe 10 times.
I think that shows how great this recipe is
By Maggie Fitzpatrick-Reeves
15 Mar 2018
I've made this cake yesterday using the exact ingredients but with Dove's Farm Gluten Free Selfraising White Flour instead of the wholemeal flour in this recipe and it has turned out lovely! The icing is wonderfull too
By Mrs Anneke Brooks
06 Mar 2015
This is now my favourite cake ever, it is the best carrot cake I've ever tried. I tried my mums one she had made about 3 days after she had made it and it's just incredible!
By Mrs Liz Cooper
20 Feb 2015
I followed the instructions to the letter. The cake was an easy bake, however, it tasted like a sweet bread loaf rather than a carrot cake. I think the choice of wholemeal flour for this recipe is a bad one. The next time I will use ordinary self raising flour, possibly, two thirds self raising and one third wholemeal, but, definitely not 100% wholemeal.