Delia Smith Carrot Cake

Delia Smith’s Carrot Cake is made with dark brown soft sugar, eggs, sunflower oil, wholemeal self-raising flour, mixed spice, bicarbonate of soda, carrots, orange zest, sultanas, desiccated coconut, and toasted pecan nuts. This delicious Carrot Cake recipe creates a tasty dessert that takes about 55 minutes to prepare and can serve up to 8 people.

Delia Smith Carrot Cake Ingredients

For the Cake:

• 175g (6 oz) dark brown soft sugar
• 2 large eggs
• 150ml (5 fl oz) sunflower oil
• 200g (7 oz) wholemeal self-raising flour
• 3 level teaspoons mixed spice
• 1 level teaspoon bicarbonate of soda
• 200g (7 oz) carrots, peeled and coarsely grated
• Grated zest of 1 orange
• 110g (4 oz) sultanas
• 50g (1.75 oz) desiccated coconut
• 50g (1.75 oz) toasted pecan nuts, chopped

For the Cinnamon Icing:

• 2 x 250g (2 x 8.8 oz) tubs mascarpone
• 1 heaped teaspoon ground cinnamon
• 2 tablespoons milk (or orange juice)
• 1 rounded tablespoon golden caster sugar
• 50g (1.75 oz) chopped toasted pecan nuts (for finishing)

For the Syrup Glaze:

• 75g (2.6 oz) dark brown soft sugar
• Juice of 1 small orange
• 1 tablespoon lemon juice

How To Make Delia Smith Carrot Cake

1. Preheat Oven: Preheat the oven to 170°C (340°F), Gas Mark 3. Roast the pecans on a tray in the oven for 8 minutes.
2. Prepare Cake Batter: In a bowl, whisk the sugar, eggs, and oil with an electric hand whisk for 2-3 minutes until the sugar dissolves. Sift the flour, mixed spice, and bicarbonate of soda into the bowl, and fold in gently. Add the carrots, orange zest, sultanas, desiccated coconut, and toasted pecan nuts, and mix gently.
3. Bake: Divide the mixture between prepared tins and level. Bake for 30 minutes or until springy and firm in the center.
4. Make Icing: Whisk mascarpone, ground cinnamon, milk (or orange juice), and golden caster sugar until smooth. Chill until needed.
5. Prepare Syrup Glaze: Whisk the dark brown soft sugar with orange and lemon juice. As soon as the cakes come out of the oven, poke with a skewer and spoon the syrup evenly over the hot cakes. Cool in the tins.
6. Assemble: Once cool, remove the cakes from the tins. Place one cake on a serving plate, spread one-third of the icing on top, and place the second cake on top. Cover the top and sides with the remaining icing.
7. Decorate: Decorate with chopped toasted pecan nuts just before serving.
8. Storage: If not serving immediately, cover and chill until needed.

Recipe Tips

• Grate Carrots Well: Grate the carrots coarsely so they mix well into the batter and keep the cake moist.
• Sift Dry Ingredients: Sift the flour, mixed spice, and bicarbonate of soda to avoid lumps and mix them evenly into the batter.
• Check Cake Doneness: Stick a skewer in the center of the cake. If it comes out clean, the cake is done. If not, bake a bit longer and check again.
• Cool Cakes Completely: Allow the cakes to cool fully in their tins before removing them to prevent crumbling.
• Chill Icing: Chill the mascarpone icing before spreading it. This makes it easier to apply and helps it set nicely.

What To Serve With Carrot Cake?

This delicious Carrot Cake pairs well with a cup of tea, coffee, or a glass of milk. It also can be served alongside fresh fruit, a light yogurt, or a small scoop of vanilla ice cream for a tasty dessert.

How To Store Leftovers Carrot Cake?

• Refrigerate: Let the leftover Carrot Cake cool to room temperature. Store it in an airtight container or cover it with plastic wrap. It will keep in the fridge for up to 1 week.
• Freeze: Cool the Carrot Cake completely. Wrap it tightly in plastic wrap and then in foil. It can be frozen for up to 3 months. To thaw, put it in the fridge and let it defrost overnight.

Delia Smith Carrot Cake Nutrition Facts

Serving Size: 1 slice (1/8 of the cake)

• Calories: 460
• Total Fat: 27g
• Saturated Fat: 6g
• Cholesterol: 55mg
• Sodium: 250mg
• Potassium: 340mg
• Total Carbohydrate: 49g
• Dietary Fiber: 3g
• Sugars: 34g
• Protein: 5g

Try More Delia Smith Recipes:

• Delia Smith Lemon Meringue Pie
• Delia Smith Bread Sauce
• Delia Smith Chestnut Stuffing
• Delia Smith Hot Cross Buns