Zesty Carrot and Orange Cake Recipe: A Bright Twist on Classic

Baking a delightful carrot and orange cake sparks joy in every home kitchen.

Sweet aromas will soon fill your space with warmth and comfort.

Zesty citrus notes dance perfectly alongside tender, spiced carrots in this delectable dessert.

Seasonal ingredients blend harmoniously, creating a moist and irresistible treat.

Soft textures and complex flavors promise a memorable culinary experience.

Minimal effort yields maximum satisfaction with this straightforward recipe.

You’ll find yourself eager to slice into this delicious creation and savor each incredible bite.

Reasons to Try Mary Berry Carrot And Orange Cake

• Unleash Fruity Freshness: Mandarin oranges and zest infuse this cake with bright, tangy citrus notes that dance on your taste buds, creating a unique flavor profile beyond traditional carrot cake.
• Stress-Free Baking: Simple mixing technique and straightforward ingredients make this recipe perfect for novice bakers, ensuring success without complicated steps or professional skills.
• Healthier Dessert Option: Packed with carrots and natural fruit, this cake delivers subtle nutrition while feeling like an indulgent treat, making it a smarter choice for health-conscious dessert lovers.
• Versatile Celebration Cake: Perfect for birthdays, brunches, potlucks, or casual gatherings, this cake adapts beautifully to different occasions with its crowd-pleasing combination of familiar and unexpected flavors.

Ingredients Used in Mary Berry Carrot And Orange Cake

• All-Purpose Flour: The foundational dry ingredient that provides structure to the cake.
• Granulated Sugar: Adds sweetness and helps create a tender cake texture.
• Baking Soda: Helps the cake rise and become light and fluffy.

• Ground Cinnamon, Salt, Nutmeg: Warm spices that enhance the cake's flavor profile and add depth.

• Shredded Carrots, Mandarin Oranges: Fresh ingredients that provide natural moisture and subtle fruity sweetness to the cake.

• Vegetable Oil, Eggs: Bind the cake together and create a moist, rich texture.
• Vanilla Extract, Orange Zest: Adds aromatic flavor and brightness to the cake.

How to Prepare Mary Berry Carrot And Orange Cake

Step 1: Warm Up the Oven

Fire up your oven to a cozy 350F. Grab two round cake pans and give them a quick spray with cooking oil, then dust with a light layer of flour to prevent sticking.

Step 2: Mix Dry Ingredients

• All-purpose flour
• Granulated sugar
• Baking soda
• Ground cinnamon
• Salt
• Nutmeg

Swirl these ingredients together until they’re perfectly blended.

Step 3: Add Fruity Goodness

Fold in vibrant shredded carrots and juicy mandarin oranges into the dry mixture. Make sure they’re evenly distributed throughout.

Step 4: Whip Up Wet Ingredients

• Vegetable oil
• Eggs
• Vanilla extract
• Fresh orange zest

Blend until everything looks smooth and well combined.

Step 5: Create the Cake Batter

Pour the wet ingredients into the dry mixture. Gently stir until just mixed – don’t overmix or your cake might get tough.

Step 6: Prepare for Baking

Divide the batter evenly between the two prepared pans. Use a spatula to spread it out smoothly.

Step 7: Bake to Perfection

Slide the pans into the preheated oven. Bake for 25-30 minutes. Check doneness by inserting a toothpick – it should come out clean.

Step 8: Cool Down

Let the cakes rest in their pans for 10 minutes. Then carefully turn them out onto a cooling rack to cool completely.

Step 9: Decorate and Serve

Frost the cake with your favorite cream cheese frosting or get creative with your decoration. Slice and enjoy your delicious carrot and orange creation!

Handy Tips for Mary Berry Carrot And Orange Cake

• Shred Carrots Finely: Use a box grater or food processor to create uniform, thin carrot shreds that distribute evenly throughout the cake.
• Drain Oranges Thoroughly: Pat mandarin oranges dry with paper towels to prevent excess moisture from making the cake soggy.
• Check Cake Doneness Early: Start testing with a toothpick around 25 minutes to avoid overbaking, which can dry out the cake.
• Enhance Flavor Depth: Add a pinch of ground ginger or cardamom to complement the existing spices and boost the cake's aromatic profile.
• Room Temperature Ingredients: Allow eggs and other cold ingredients to sit at room temperature for better mixing and a more tender cake texture.

Creative Spins on Mary Berry Carrot And Orange Cake

• Gluten-Free Version: Replace wheat flour with almond flour or gluten-free baking mix for celiac or gluten-sensitive individuals.
• Vegan Adaptation: Swap eggs with mashed banana or flax eggs, use coconut oil instead of regular oil, and create dairy-free cream cheese frosting with cashew base.
• Reduced Sugar Option: Substitute some sugar with stevia or monk fruit sweetener, add extra spices like ginger for enhanced flavor complexity.
• Low-Fat Alternative: Use applesauce to replace half the oil, incorporate Greek yogurt for moisture, and choose a lighter cream cheese frosting recipe.

Pairing Choices for Mary Berry Carrot And Orange Cake

• Boost Citrus Harmony: Pair this carrot and orange cake with a crisp Riesling wine that echoes the bright citrus notes and cuts through the cake's richness.
• Complementary Cream Companion: Serve alongside a smooth vanilla bean gelato, which will enhance the cake's warmth and balance its spiced cinnamon undertones.
• Zesty Coffee Match: Select a light roast coffee with subtle orange and caramel hints to amplify the cake's natural sweetness and provide a delightful aromatic experience.
• Refreshing Herbal Twist: Enjoy with chamomile tea, which offers a gentle floral counterpoint to the cake's robust carrot and orange flavors, creating a soothing dessert moment.

How to Store Mary Berry Carrot And Orange Cake

• Store covered cake in an airtight container for up to 5 days. Keep frosting intact by placing plastic wrap directly on the cake's surface before sealing.
• Wrap completely cooled cake tightly in plastic wrap, then aluminum foil. Freeze for up to 3 months. Thaw overnight in refrigerator before serving.
• Individually wrap cake slices in plastic wrap, then place in freezer bag. Freeze for 2 months. Thaw at room temperature for 30 minutes before enjoying.
• Warm refrigerated cake slice in microwave for 15-20 seconds. For frozen slices, thaw first, then microwave gently to prevent drying out.

Frequently Asked About Mary Berry Carrot And Orange Cake

• Can I use regular oranges instead of mandarin oranges?

Yes, you can substitute regular oranges. Just ensure they are finely chopped and well-drained to prevent excess moisture in the cake.

• Is it possible to make this cake without eggs?

While eggs help bind the cake, you can try using 1/4 cup of applesauce or mashed banana per egg as a replacement for a vegetarian version.

• How can I tell if the cake is fully baked?

Insert a toothpick into the center of the cake. If it comes out clean with no wet batter, the cake is done. The top should also spring back when lightly touched.

• Can I reduce the sugar in this recipe?

You can reduce sugar by 25%, but it might slightly affect the cake’s texture and moisture. Consider using natural sweeteners like honey or maple syrup as alternatives.

Carrot And Orange Cake Recipe

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4.8 from 16 reviews

• Total Time: 40-45 minutes
• Yield: 12 1x

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Description

Moist carrot and orange cake blends zesty citrus with earthy sweetness, creating a delightful dessert that dances between comfort and brightness. Creamy frosting and delicate spices elevate this classic treat, inviting you to savor each memorable bite.

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Ingredients

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Cake Ingredients:

• 2 cups white sugar
• 3 cups all-purpose flour
• 2 cups shredded carrots
• 1 1/4 cups vegetable oil
• 3 eggs

Spices and Seasonings:

• 2 1/2 teaspoons baking soda
• 2 1/2 teaspoons ground cinnamon
• 1 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 1 teaspoon grated orange zest
• 2 teaspoons vanilla extract

Fruit Ingredients:

• 1 (11 ounce/311 grams) can mandarin oranges, drained

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Instructions

1. Heat oven to 350F (175C) and prepare two 9-inch round cake pans with butter and flour coating.
2. Blend dry ingredients including flour, sugar, baking soda, cinnamon, salt, and nutmeg in a spacious mixing bowl.
3. Gently fold shredded carrots and mandarin oranges into the dry mixture until evenly distributed.
4. Whisk vegetable oil, eggs, vanilla extract, and fresh orange zest in a separate container until smooth and integrated.
5. Pour liquid ingredients into dry mixture, stirring carefully to create a uniform batter without overmixing.
6. Evenly distribute cake batter between prepared cake pans, ensuring balanced layers.
7. Place pans in preheated oven and bake for 25-30 minutes, checking doneness with a clean toothpick inserted into cake center.
8. Remove cakes from oven and allow to rest in pans for 10 minutes to stabilize structure.
9. Carefully transfer cakes onto wire cooling rack and let cool completely to room temperature.
10. Apply preferred frosting and decorative elements to create final cake presentation.

Notes

• Moisture Magic: Grate carrots finely for a super moist and tender cake texture that melts in your mouth.
• Zest Boost: Use fresh orange zest to enhance the citrusy flavor and add bright, aromatic notes to the cake.
• Gluten-Free Option: Swap regular flour with a gluten-free blend to make this cake accessible for those with wheat sensitivities.
• Dairy-Free Twist: Replace butter-based frosting with coconut cream or vegan cream cheese frosting for a plant-based alternative.

• Prep Time: 15 minutes
• Cook Time: 25-30 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 336
• Sugar: 28 g
• Sodium: 230 mg
• Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 13 g
• Trans Fat: 0 g
• Carbohydrates: 46 g
• Fiber: 2 g
• Protein: 4 g
• Cholesterol: 40 mg