I made this Carrot and Orange Cake for my mum for Mother’s Day. She has been trying new cake flavours recently, so I wanted to make her something a bit different to give her inspiration. Traditionally carrot cake has walnuts in it, but she doesn’t like them (and neither do I) so I decided to change the traditional recipe and add the zesty sweetness of an orange syrup instead. I avoided carrot cake for years because I don’t like cooked carrots. However, I tried some last year and was pleasantly surprised at how nice and non-carrot tasting it was. I put the recipe for this Carrot and Orange Cake in the card I gave to my mum in case she wanted to try it again herself!
In my mixer I mixed up eggs, light brown sugar, vegetable oil and vanilla extract.
I used kitchen towel to press the excess water out of the grated carrot, before adding it to mixture and folding in with a spatula.
I sieved in self raising flour, wholemeal self raising flour, cinnamon, ground ginger, and tsp nutmeg. Once you’ve sieved in these ingredients, tip in any bran that is left in the sieve from the wholemeal flour.
Finally I added the zest of one orange, and folded it all in.
I divided the mixture between two lined and greased 8″ cake tins, and baked them for 25 minutes.
I juiced the orange I had zested for the sponge and mixed in caster sugar until dissolved.
When the cakes were done, I poked a few holes in them using a skewer then spooned the orange juice all over them. I left the cakes to cool in their tins to let the orange juice fully soak in.
To make the buttercream I mixed together butter, cream cheese, icing sugar and marmalade.
I spread it in the middle and over the top of the cake.
I chose to decorate the top of the Carrot and Orange Cake with butterfly sprinkles. The colour and shape is perfect for Mother’s Day and for a fresh spring feeling. The Carrot and Orange Cake was really moist and delicious, my mum really liked so I was pleased! The buttercream was very tasty too!
I hope you and your mum’s all have a lovely Mother’s Day!
Carrot & Orange Cake
For the sponge
- 200 g Carrots grated
- 3 Eggs
- 225 g Light brown sugar
- 225 ml Vegetable oil
- 1 tsp Vanilla extract
- 175 g Self raising flour
- 100 g Wholemeal self raising flour
- 1 tsp Cinnamon
- 1 tsp Ground ginger
- 1/4 tsp Ground nutmeg
- 1 Orange Zested and juiced
- 1 tbsp Caster sugar
For the buttercream
- 50 g Butter or baking spread
- 100 g Cream cheese
- 300 g Icing sugar
- 2 tbsp Marmalade
- Sprinkles of your choice
Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, and grease and line two 8" cake tins
In a bowl mix together the eggs, light brown sugar, sunflower oil and vanilla extract
Use some kitchen towel to press any excess water out of the grated carrot, then add it to the mixture and fold it in
Add the self raising flour, wholemeal self raising flour, the zest from the orange, cinnamon, ground ginger, and nutmeg. Mix it all in with a whisk until combined
Divide the mixture between the two cake tins and bake for 25 minutes, or until a thin skewer or cocktail stick inserted into the centre of the cakes comes out clean
While the cake is baking, mix the orange juice with the caster sugar until the sugar dissolves. When the cakes are done, poke a few holes in each sponge using a skewer, then spoon the orange juice mixture all over it. Leave the cakes to cool in the tins and let the orange juice fully soak in
To make the buttercream mixed together the butter, cream cheese, icing sugar and marmalade
Spread the buttercream over one of the sponges, top it with the other sponge, then spread the rest of the buttercream over the top of the cake
Decorate with sprinkles as desired