Delia Smith Carrot Cake

Delia Smith’s Carrot Cake serves 6-8, made of grated carrots, flour, sugar, eggs, and spices. Includes cream cheese frosting. Takes about 1.5 hours including baking and cooling.

Try More Delia Smith Recipes:

• Delia Smith Gooseberry Jam Recipe
• Delia Smith Flapjacks
• Delia Smith Rich Fruit Cake

🧡 Discover The Joy Of Cooking With This Recipe

• Flavorful Ingredients: The mix of spices, orange zest, and toasted pecans adds layers of flavor.
• Texture Variety: Grated carrots and desiccated coconut give a unique, pleasing texture.
• Skill Building: Learn techniques like toasting nuts, making syrup glaze, and creating a creamy cinnamon icing.
• Rewarding Process: The act of combining these rich ingredients and seeing them transform is fulfilling.
• Crowd-Pleaser: The end result is a moist, flavorful cake that’s sure to impress guests.

❓ What Is Delia Smith Carrot Cake Recipe?

Delia Smith’s Carrot Cake uses brown sugar, eggs, sunflower oil, wholemeal flour, spices, carrots, orange zest, sultanas, coconut, and pecans. Mix wet and dry ingredients, bake, and frost with cinnamon mascarpone icing.

🥕 Delia Smith Carrot Cake Ingredients

• 175g dark brown soft sugar
• 2 large eggs
• 150ml sunflower oil
• 200g wholemeal self-raising flour
• 3 level teaspoons mixed spice
• 1 level teaspoon bicarbonate of soda
• 200g carrots, peeled and coarsely grated
• grated zest of 1 orange
• 110g sultanas
• 50g desiccated coconut
• 50g toasted pecan nuts, chopped (see recipe for toasting instructions)

For the cinnamon icing:

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

For the syrup glaze:

• 75g dark brown soft sugar
• juice of 1 small orange
• 1 tablespoon lemon juice

🥮 Delia Smith Carrot Cake Instructions

1. Before you start, heat the oven to 170oC (gas mark 3). Next, roast all the nuts for the cake and the topping.
2. Spread them out on a baking sheet and put them in the oven near the middle for 8 minutes. Set a timer to help you remember. Click on the Cooking School Video link on this page to see how to do it too.
3. It’s time to make the cake. Get the sugar, eggs, and oil in a bowl. Use an electric hand whisk to mix them for two to three minutes, or until the sugar is gone. Next, sift the flour, bicarbonate of soda, and spices into the bowl. You can add the bran bits that are still in the sieve at the end. Fold this all in slowly now. After that, add the rest of the cake’s ingredients.
4. After that, use the back of a tablespoon to level off the mixture in each of the prepared tins. For 30 minutes, bake the cakes in the middle of the oven until they are bouncy and firm in the middle.
5. Mix the mascarpone, cinnamon, milk (or orange juice), and sugar in a bowl. While the cakes are cooking, make the icing by mixing it until it is smooth and fluffy. After that, put the bowl in the fridge until you need it. Mix the sugar and fruit juices together in a different bowl to make the syrup glaze.
6. Once the cakes are out of the oven, use a stick to poke holes in them all over and then pour the syrup over the hot cakes in an even layer. So that they can soak up all the sugar, they need to cool in their tins.
7. So long as they are still cold, take them out of the tins. Spread a third of the frosting over one of the cakes on a serving plate. Then put the other cake on top and cover the top and sides with the rest of the frosting.
8. Wrap it up and put it in the fridge until you’re ready to serve it.
9. But don’t forget to add the nuts right before serving.

💭 Recipe Tips

• Toast Nuts First: Toasting pecans before adding them to the batter enhances their flavor and crunchiness.
• Use Wholemeal Flour: Adds extra fiber and a nuttier flavor to the cake.
• Sift Dry Ingredients: Sifting avoids lumps and ensures even mixing of spices and raising agents.
• Poke Holes for Syrup: Allows the syrup to penetrate deeply, making the cake moist.
• Chill Icing Before Use: Refrigerating the mascarpone icing makes it easier to spread and set.

🥛 What To Serve With Carrot Cake?

Enjoy carrot cake with a glass of cold milk or a scoop of cinnamon gelato complements spiced chai or a dessert wine a side of caramel sauce can add extra sweetness.

🎚 How To Store Carrot Cake?

• In The Fridge: Wrap your Carrot Cake in plastic wrap or place in an airtight container keeps for up to 5 days.
• In The Freezer: Freeze individual Carrot Cake slices wrapped in foil and plastic for up 2 months. Thaw in fridge before serving.

🥵 How To Reheat Carrot Cake?

• In The Oven: Preheat to 350°F (175°C), wrap your Carrot Cake in foil, and heat for 5-10 minutes.
• In The Microwave: Place slice of your Carrot Cake on microwave-safe plate and heat for 20-30 seconds on medium power.

FAQs

Try More Delia Smith Recipes:

• Delia Smith Marmalade Recipe
• Delia Smith Lemon Drizzle Cake
• Delia Smith Treacle Tart

Delia Smith Carrot Cake Nutrition Facts

Amount Per Serving

• Calories: 513
• Total Fat: 32 g
• Saturated Fat: 10 g
• Carbohydrates: 56 g
• Dietary Fiber: 2 g
• Sugar: 44 g
• Protein: 4 g
• Cholesterol: 66 mg
• Sodium: 291 mg

Are You Looking For Best Delia Smith Cookbooks ? Here Are Top 5 Best Seller Delia Smith Cookbooks You Should Have:

1. Delia Smith’s Winter Collection: 150 Recipes for Winter
2. Delia Smith’s Summer Collection: 140 Recipes for Summer
3. Delia’s How to Cheat at Cooking (recommended)
4. Delia’s Vegetarian Collection: Over 250 Recipes
5. The Delia Collection: Baking