Mary Berry Carrot And Orange Cake Recipe

If you enjoy classic British baking with a fresh twist, Mary Berry Carrot and Orange Cake is a recipe worth keeping in your collection. This cake combines sweet grated carrots with the bright zest and juice of oranges, creating a moist, tender crumb with a gentle citrus lift. The flavour is warm yet refreshing, making it perfect for afternoon tea, family gatherings, Easter celebrations, or even as a light dessert after dinner. Baked in the oven using simple pantry ingredients like flour, sugar, eggs, and oil, it comes together in under 20 minutes of prep time and fills your kitchen with a comforting aroma.

What Is Mary Berry’s Carrot And Orange Cake?

Mary Berry Carrot And Orange Cake is a traditional carrot cake variation infused with fresh orange zest and juice for added brightness. Unlike heavily spiced carrot cakes, this version leans toward a lighter citrus flavour, balancing sweetness with a subtle tang. The carrots provide moisture and softness, while the orange brings freshness that cuts through the richness. It’s typically finished with a simple orange glaze or cream cheese frosting, depending on preference.

Why This Recipe Is Worth Trying

• Balanced sweetness – The natural sweetness of carrots blends beautifully with citrus notes.
• Moist texture – Oil and fresh carrots ensure the cake stays soft for days.
• Simple ingredients – No complicated techniques or rare components required.
• Perfect for gatherings – Elegant enough for guests yet easy for everyday baking.
• Versatile topping options – Works with glaze, frosting, or even a dusting of icing sugar.

Essential Ingredients to Make Mary Berry Carrot And Orange Cake

• Self-raising flour – 225g
• Baking powder – 1 teaspoon
• Caster sugar – 175g
• Light brown sugar – 50g
• Sunflower oil – 150ml
• Large eggs – 3
• Grated carrots – 250g (about 3 medium carrots)
• Zest of 2 oranges
• Fresh orange juice – 3 tablespoons
• Ground cinnamon – 1 teaspoon
• Chopped walnuts (optional) – 50g

Handy Kitchen Tools for Best Results

• 8-inch round cake tin
• Mixing bowls
• Electric whisk or hand whisk
• Box grater
• Citrus zester
• Spatula
• Wire cooling rack

Step-by-Step Guide to Making Mary Berry Carrot And Orange Cake

• Prepare the tin and oven – Preheat the oven to 180°C (160°C fan). Grease and line your cake tin with baking parchment.
• Mix dry ingredients – In a large bowl, combine self-raising flour, baking powder, cinnamon, and sugars. Stir to distribute evenly.
• Whisk wet ingredients – In a separate bowl, beat the eggs with sunflower oil until smooth and slightly thickened.
• Add citrus flavour – Stir in the orange zest and fresh juice to brighten the mixture.
• Fold in carrots – Gently fold the grated carrots and optional walnuts into the wet mixture.
• Combine mixtures – Gradually add the dry ingredients into the wet mixture, folding gently to avoid overmixing.
• Bake patiently – Pour the batter into the prepared tin and bake for 40–45 minutes until a skewer inserted into the centre comes out clean.
• Cool completely – Leave the cake in the tin for 10 minutes, then transfer to a wire rack to cool fully before decorating.

What I Got Wrong (And How I Fixed It)

• Overmixing the batter – Made the cake dense; I now fold gently just until combined.
• Too much juice – Caused a soggy centre; sticking to 3 tablespoons keeps the balance.
• Skipping lining paper – Led to sticking; parchment makes removal easy.
• Opening the oven early – Caused sinking; patience ensures an even rise.

Healthier Version of Mary Berry’s Chocolate Cake

If you prefer a lighter approach, you can adapt this recipe similarly to a healthier cake method:

• Replace half the oil with 100g unsweetened applesauce.
• Reduce sugar to 150g total while keeping the orange zest for flavour depth.
• Use wholemeal self-raising flour for added fibre.

Ingredient Substitutions for Mary Berry Carrot And Orange Cake

• Self-raising flour – Replace 225g self-raising flour with 225g plain flour + 2 teaspoons baking powder.
• Sunflower oil – Swap 150ml of oil with 150g melted butter for a richer flavour.
• Walnuts – Substitute 50g walnuts with 50g pecans or omit entirely.
• Fresh orange juice – Use 2 tablespoons bottled juice + 1 tablespoon milk if fresh oranges aren’t available.

Pairing Ideas: What to Serve With Mary Berry Carrot And Orange Cake

• Fresh whipped cream – Adds lightness without overpowering citrus notes.
• Cream cheese frosting – Creates a classic carrot cake finish.
• Vanilla ice cream – Balances warm spices with cool creaminess.
• Hot Earl Grey tea – Enhances the orange flavour beautifully.
• Greek yogurt and honey – Offers a lighter serving option.

Expert Tips to Make Perfect Mary Berry Carrot And Orange Cake

• Grate carrots finely – Smaller pieces blend better into the batter.
• Use room temperature eggs – Helps achieve smoother mixing.
• Measure juice carefully – Too much liquid affects texture.
• Test doneness correctly – Insert skewer in centre, not near edges.
• Cool before frosting – Warm cake melts icing quickly.
• Do not compress carrots – Loosely fill measuring cup for accuracy.
• Let flavours develop – Cake tastes even better the next day.

Creative Ways to Customize Mary Berry Carrot And Orange Cake

• Add raisins – Stir in 50g for traditional sweetness.
• Introduce ginger – Half a teaspoon of ground ginger boosts warmth.
• Orange glaze finish – Mix icing sugar with fresh orange juice for a shiny topping.
• Layered version – Divide batter between two tins and sandwich with frosting.
• Coconut twist – Add 40g desiccated coconut for texture.

Storing Mary Berry Carrot And Orange Cake the Right Way

• Room temperature storage – Keep in an airtight container for up to 3 days.
• Refrigeration option – Store frosted cake in fridge for up to 5 days.
• Freezing method – Wrap the unfrosted cake tightly and freeze for up to 3 months.

How to Reheat Mary Berry Carrot And Orange Cake (If Needed)

If serving slightly warm, microwave a slice for 10–15 seconds. Avoid overheating, as it may dry out the crumb. Allow frozen cake to thaw completely at room temperature before serving.

Nutritional Breakdown (per serving)

• Calories: ~320 kcal
• Carbohydrates: ~42 g
• Fat: ~15 g
• Protein: ~5 g
• Sugar: ~28 g

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FAQs

Can I make Mary Berry Carrot And Orange Cake ahead of time?

Yes, this carrot and orange cake can be made a day in advance. In fact, the flavour improves after resting overnight because the orange zest and spices deepen as the cake sits. Once baked, allow it to cool completely, wrap it tightly in cling film, and store at room temperature. Frost or glaze it just before serving for the freshest finish.

Why is my carrot and orange cake dense or heavy?

A dense texture usually happens when the batter is overmixed or too much liquid is added. Fold the dry ingredients gently into the wet mixture just until combined, and measure the orange juice carefully. Also, make sure your baking powder is fresh, as expired leavening agents can prevent the cake from rising properly.

Do I need to squeeze moisture out of the grated carrots?

No, you should not squeeze the carrots. The natural moisture from freshly grated carrots helps keep the cake soft and tender. Simply grate them finely and fold them directly into the batter. Removing the moisture can result in a drier crumb.

Can I bake this carrot and orange cake in a loaf tin instead of a round tin?

Yes, you can use a loaf tin instead of an 8-inch round tin. Reduce the oven temperature slightly to 170°C (150°C fan) and bake for approximately 50–60 minutes. Check for doneness by inserting a skewer into the centre; it should come out clean with no wet batter.

Wrapping It Up

Mary Berry Carrot and Orange Cake proves that simple ingredients can create something memorable. The sweetness of carrots combined with fresh orange zest produces a cake that feels both comforting and bright. Once you master this recipe, it quickly becomes a reliable favourite for tea tables and special occasions alike.