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Mary Berry Carrot And Orange Cake

Mary Berry Carrot And Orange Cake
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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.

Ingredients

Scale

  • 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

Instructions

  • 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.

Find it online: https://maryberrycooks.co.uk/mary-berry-carrot-and-orange-cake/