Mary Berry’s Carrot and Orange Cake is a moist, flavorful cake infused with the natural sweetness of carrots and the zesty brightness of oranges. This classic bake is topped with a smooth cream cheese frosting, making it a perfect treat for any occasion. Whether enjoyed with a cup of tea or served as a dessert, this cake is sure to impress.

What is Mary Berry Carrot and Orange Cake?

Mary Berry’s Carrot and Orange Cake is a light and moist sponge cake made with grated carrots, fresh orange zest, and warm spices, then topped with a rich and creamy frosting. The combination of sweet and tangy flavors makes this cake a timeless favorite.

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Why You Should Try This Recipe

Moist and flavorful: The carrots add natural sweetness and moisture.
Zesty orange twist: Fresh orange zest and juice enhance the taste.
Easy to make: A simple recipe with minimal effort.
The perfect balance of sweetness: Lightly spiced with a creamy, tangy frosting.
Great for all occasions: Perfect for afternoon tea, birthdays, or special gatherings.

Ingredients Needed for Mary Berry Carrot and Orange Cake

For the Cake:

175g self-raising flour
150g light brown sugar
150ml sunflower oil
3 large eggs
200g carrots (grated)
1 tsp baking powder
1 tsp ground cinnamon
½ tsp ground nutmeg
Zest of 1 orange
Juice of ½ orange
50g chopped walnuts (optional)

For the Cream Cheese Frosting:

200g cream cheese (softened)
100g unsalted butter (softened)
300g icing sugar (sifted)
Zest of 1 orange
½ tsp vanilla extract

Kitchen Equipment Needed

Mixing bowls
Electric whisk or hand whisk
Grater (for zesting oranges and carrots)
20cm round cake tin (greased and lined)
Spatula

Instructions to Make Mary Berry Carrot and Orange Cake

Step 1: Preheat the oven.
Preheat your oven to 180°C (160°C fan) or 350°F. Grease and line a 20cm round cake tin.

Step 2: Mix the wet ingredients.
In a large mixing bowl, whisk together the sunflower oil, light brown sugar, and eggs until well combined.

Step 3: Add dry ingredients.
Sift in the self-raising flour, baking powder, cinnamon, and nutmeg. Stir gently to combine.

Step 4: Fold in carrots and orange zest.
Gently fold in the grated carrots, orange zest, orange juice, and chopped walnuts (if using). Mix until evenly distributed.

Step 5: Bake the cake.
Pour the batter into the prepared cake tin and smooth the top. Bake for 35-40 minutes, or until a skewer inserted into the center comes out clean.

Step 6: Cool the cake.
Let the cake cool in the tin for 10 minutes before transferring it to a wire rack to cool completely.

Step 7: Make the cream cheese frosting.
In a bowl, beat the cream cheese and butter together until smooth. Gradually add the sifted icing sugar, then mix in the orange zest and vanilla extract.

Step 8: Frost the cake.
Once the cake has cooled, spread the cream cheese frosting evenly over the top.

Step 9: Serve and enjoy.
Slice and serve your delicious carrot and orange cake with a cup of tea or coffee.

What to Serve With Mary Berry Carrot and Orange Cake

Fresh berries: Strawberries or raspberries complement the flavors.
Whipped cream: A lighter alternative to cream cheese frosting.
Toasted walnuts: Sprinkle on top for extra crunch.
A drizzle of honey: Adds natural sweetness.
Cup of tea or coffee: The perfect pairing for this moist cake.

Pro Tips for Making the Best Carrot and Orange Cake

Use fresh oranges: Fresh zest and juice give the best flavor.
Don’t overmix the batter: Mix until just combined to keep the cake light.
Grate carrots finely: This ensures even moisture and texture.
Cool the cake completely before frosting: Prevents the frosting from melting.
Store in the fridge for a firmer frosting: Chilling for 30 minutes before serving enhances the texture.

What are the Variations of Mary Berry Carrot and Orange Cake?

Add raisins: For extra sweetness and texture.
Use pecans instead of walnuts: A delicious alternative.
Make it a loaf cake: Bake in a loaf tin for easy slicing.
Spiced version: Add a pinch of ginger or cloves for warmth.
Dairy-free option: Use dairy-free cream cheese and butter for the frosting.

How Do I Store Mary Berry Carrot and Orange Cake?

Refrigerate in an airtight container: Keeps fresh for up to 4 days.
Freeze without frosting: Wrap the unfrosted cake in cling film and freeze for up to 3 months.
Store at room temperature for 1-2 days: If unfrosted, keep in a cool, dry place.

How Can I Reheat Carrot and Orange Cake Without Drying It Out?

Microwave method: Heat individual slices for 10-15 seconds on low power.
Oven method: Warm at 150°C (300°F) for 5-7 minutes.
Let it come to room temperature: Avoid overheating for the best texture.

How Can I Make This Recipe Healthier?

Use whole wheat flour: Adds fiber and nutrients.
Reduce sugar: Cut sugar by 20% for a less sweet version.
Swap sunflower oil for Greek yogurt: Lowers the fat content while keeping it moist.
Use honey or maple syrup: A natural alternative to sugar.

Nutrition Value (Per Serving)

Calories: 380
Carbohydrates: 48g
Protein: 5g
Fat: 18g
Fiber: 3g

FAQs

Can I Make Carrot and Orange Cake Without Frosting?

Yes, carrot and orange cake tastes delicious even without frosting. For a simpler version, dust the cake with icing sugar or drizzle with a light orange glaze for extra sweetness.

How Do I Keep Carrot and Orange Cake Moist?

To keep the cake moist, use finely grated carrots, do not overbake, and store it in an airtight container. Adding a little extra orange juice or oil can also help maintain moisture.

Can I Use Whole Wheat Flour Instead of Self-Raising Flour?

Yes, whole wheat flour can be used, but the cake may be slightly denser. To lighten the texture, mix half whole wheat and half plain flour and add 1 teaspoon of baking powder for every 150g of plain flour.

Can I Freeze Carrot and Orange Cake?

Yes, carrots and orange cake can be frozen. Wrap the unfrosted cake tightly in cling film and store it in the freezer for up to 3 months. Thaw at room temperature before frosting or serving.

Final Words

Mary Berry’s Carrot and Orange Cake is a delightful, moist, and flavorful bake that combines the warmth of spices, the freshness of orange, and the natural sweetness of carrots.

Try it today and enjoy every bite!