Mary Berry Carrot And Orange Cake Recipe

The Mary Berry Carrot and Orange Cake Recipe is a beautifully moist sponge that combines sweet grated carrots with fresh orange zest for a light, fragrant bake. It’s the sort of classic cake that’s perfect for afternoon tea, family celebrations or whenever you fancy a slice of something comforting with a citrus twist.

A good carrot and orange cake should be soft, tender and wonderfully moist, with the natural sweetness of the carrots balanced by the bright, zesty flavour of fresh orange. Warm spices add depth without overpowering the citrus, while the carrots keep the sponge deliciously light and moist. Finished with a creamy orange-flavoured frosting or simply dusted with icing sugar, this elegant cake is a refreshing take on a traditional favourite.

Ingredients

For the Cake

• 225g self-raising flour
• 2 tsp baking powder
• 150g light muscovado sugar
• 50g walnuts, chopped
• 100g carrots, grated
• 2 large eggs
• 150ml sunflower oil
• 1 orange, zest only
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp salt
• 1 tsp vanilla extract

For the Icing

• 175g icing sugar
• 2 tbsp orange juice
• 1 orange, zest only

How to Make Mary Berry Carrot And Orange Cake Recipe

Prepare the Cake Tin

Preheat the oven to 180°C (160°C fan). Grease and line a 20cm round cake tin with baking parchment.

Mix the Dry Ingredients

Sift together the self-raising flour, baking powder, cinnamon, nutmeg and salt. Stir in the light muscovado sugar and chopped walnuts.

Prepare the Wet Ingredients

Beat the eggs, then mix in the sunflower oil, grated carrots, orange zest and vanilla extract until well combined.

Make the Cake Batter

Pour the wet ingredients into the dry ingredients and gently fold together until just combined. Do not overmix.

Bake the Cake

Transfer the batter to the prepared tin, level the surface and bake for 35–40 minutes until golden and a skewer inserted into the centre comes out clean.

Cool the Cake

Leave the cake in the tin for 10 minutes before transferring it to a wire rack to cool completely.

Make the Orange Icing

Mix the icing sugar with the orange juice until smooth and thick but pourable.

Decorate the Cake

Drizzle the icing over the cooled cake and finish with a sprinkling of fresh orange zest.

Serve and Enjoy

Leave the icing to set for about 30 minutes before slicing and serving.

Final Touch

The finished carrot and orange cake should be wonderfully moist with a soft, tender crumb and a delicate balance of sweet carrots, warming spices and fresh citrus. The glossy orange icing adds a bright, zesty finish, making this elegant cake perfect for afternoon tea, celebrations or a comforting homemade treat.

Recipe Tips

• Use freshly grated carrots for the best moisture and texture.
• Ensure the orange zest is finely grated to distribute the flavour evenly.
• Avoid overmixing the batter to keep the cake light and airy.
• Check the cake from 30 minutes to prevent overbaking, which dries it out.
• Cool the cake completely before icing to prevent the icing from melting.
• Adjust the icing consistency with orange juice for a smooth drizzle.
• Store the cake in an airtight container to maintain its moisture.

Healthy Alternatives / Variations

• Add raisins for extra sweetness and texture.
• Substitute walnuts with pecans for a different nutty flavour.
• Include a pinch of ground ginger for a spicier cake.
• Use lemon zest instead of orange for a tangy twist.
• Top with cream cheese frosting for a richer finish.

Ingredient Substitutions

• Replace sunflower oil with vegetable oil.
• Use brown sugar instead of light muscovado sugar.
• Swap walnuts for almonds if preferred.
• Use gluten-free self-raising flour for a gluten-free version.

How to Serve

Serve the Mary Berry Carrot And Orange Cake with a cup of tea or coffee for a delightful afternoon treat. It’s also lovely as a dessert with a dollop of whipped cream or a scoop of vanilla ice cream.

Pairing Ideas

This cake pairs beautifully with a light, fruity tea or a glass of chilled dessert wine. The citrus notes also complement a fresh fruit salad or a tangy yogurt parfait.

How to Store Leftovers

Room Temperature

Store the cake in an airtight container at room temperature for up to 3 days. This keeps it moist and fresh.

Freezer

Wrap the cake tightly in cling film and freeze for up to 3 months. Thaw at room temperature before serving.

Reheating

To refresh the cake, warm slices in a preheated oven at 180°C for 5 minutes.

Nutrition (per serving, approx.)

• Calories: 320 kcal
• Carbohydrates: 45g
• Protein: 4g
• Fat: 15g

FAQs

Can I make this cake without nuts?

Yes, you can omit the walnuts if you prefer a nut-free cake. The texture will still be lovely and moist.

How can I tell if the cake is done?

Insert a skewer into the centre of the cake. If it comes out clean, the cake is done. The top should be golden brown.

Can I use whole wheat flour instead?

Whole wheat flour can be used, but it may result in a denser texture. You might need to add a little extra liquid.

What can I use instead of orange zest?

Lemon zest can be used as a substitute for a different citrus flavour. It will give the cake a tangier taste.

Mary Berry Carrot And Orange Cake Recipe

Recipe by Eleanor HayesCourse: DessertCuisine: BritishDifficulty: Beginner

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

Mary Berry Carrot And Orange Cake Recipe combines carrots and orange for a moist, flavourful cake with a citrusy icing.

Ingredients

• 225g self-raising flour

• 2 tsp baking powder

• 150g light muscovado sugar

• 50g walnuts, chopped

• 100g carrots, grated

• 2 large eggs

• 150ml sunflower oil

• 1 orange, zest only

• 1 tsp ground cinnamon

• 1/2 tsp ground nutmeg

• 1/4 tsp salt

• 1 tsp vanilla extract

• 175g icing sugar

• 2 tbsp orange juice

• 1 orange, zest only

Directions

• Preheat the oven to 180°C (160°C fan) and line a 20cm round cake tin with parchment.
• Sift together flour, baking powder, cinnamon, nutmeg, and salt, then stir in sugar and walnuts.
• Beat eggs, then mix in oil, grated carrots, orange zest, and vanilla extract.
• Gently fold wet ingredients into dry until just combined.
• Pour the batter into the prepared tin and smooth the top.
• Bake for 35-40 minutes until golden and a skewer comes out clean.
• Cool in the tin for 10 minutes, then transfer to a wire rack.
• Mix icing sugar with orange juice until smooth and pourable.
• Drizzle icing over the cooled cake and sprinkle with orange zest.
• Allow icing to set before slicing; the cake should be moist and aromatic.

Notes

• Use freshly grated carrots for the best moisture and texture.
• Ensure the orange zest is finely grated to distribute the flavour evenly.
• Avoid overmixing the batter to keep the cake light and airy.
• Check the cake from 30 minutes to prevent overbaking, which dries it out.
• Cool the cake completely before icing to prevent the icing from melting.
• Adjust the icing consistency with orange juice for a smooth drizzle.
• Store the cake in an airtight container to maintain its moisture.