Orange and Carrot cake recipe

Carrot and orange cake

Carrot and orange cake - Credit: Archant

A picnic wouldn’t be complete without a homemade cake. Don’t worry, you won’t have to spend ages in a hot kitchen. This one just whisks up in a flash and couldn’t be easier. It’s moist and delicious with the carrot and dried fruit, and topped with the creamy frosting – it’s a real treat.

Serves 8


175g dark muscovado sugar

2 eggs

150 mils sunflower oil

200g wholemeal self raising flour

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1 rounded tsp baking powder

2 level tsp cinnamon

Grated zest and juice 1 orange

225g finely grated carrots

Pinch salt

90g sultanas

90g no need to soak apricots, finely chopped


Grease and line 2 round baking tins, approx 18 cm

Pre-heat oven to 170C/Gas 3

In a bowl, whisk the sugar, eggs and oil together until blended.

Sift in the dry ingredients and mix well.

Fold in the juice and rind of the orange, followed by the carrots, sultanas and apricots. Stir well. Don’t worry if the mixture looks a little different to a normal cake mix, it is more like a thick batter.

Pour the mixture into the baking tins and bake in the oven for 40-45 minutes.

Remove from oven and cool.

Topping & filling

450g full soft cheese

3 heaped tbsp sifted icing sugar

A couple of dashes vanilla extract

½ tsp cinnamon

Zest of a large orange

Place the soft cheese in a mixing bowl and whisk until smooth.

Fold in the icing sugar, vanilla essence and cinnamon. Mix well.

Spread half the mixture over one of the cooled cakes.

Place the second cake on top and spread with the remaining cheese mixture.

Use a palate knife to smooth and then decorate with a fork.

Scatter with finely grated orange zest.

Please note: Cream cheese is perishable, so don’t forget to keep any uneaten cake in the fridge, covered with foil or Clingfilm.

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