Delia Smith Carrot Cake

I remember the first time I made Delia Smith’s carrot cake. It was a rainy Sunday in Norwich, and I’d just inherited a battered copy of Delia’s Complete Cookery Course from my mum. Her notes were scribbled in the margins — “don’t skip the syrup!” and “use fresh orange juice, not bottled.” I didn’t think much of it at the time. It was just cake, right?

But that first bite changed everything. Moist, spiced, flecked with soft carrot and orange zest — and then that silky mascarpone icing, with its whisper of cinnamon. It was comforting, rich without being cloying, and felt like it had been baked to soothe a soul.

Now, years on, this carrot cake is still one of my most beloved recipes. It’s not flashy. It’s not trendy. But it’s proper. And it never lets you down.

Ingredients List

For the cake:

• 175g dark brown soft sugar — gives a lovely molasses warmth.
• 2 large eggs
• 150ml sunflower oil — neutral and keeps the crumb tender.
• 200g wholemeal self-raising flour — adds nutty depth and fibre.
• 3 level tsp mixed spice
• 1 level tsp bicarbonate of soda
• 200g carrots, peeled and coarsely grated — coarser is better for texture.
• Zest of 1 orange
• 110g sultanas
• 50g desiccated coconut — adds texture and a hint of sweetness.
• 50g toasted pecan nuts, chopped — toast them first; the aroma is worth it.

For the syrup glaze:

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

For the cinnamon icing:

• 2 x 250g tubs mascarpone
• 1 heaped tsp ground cinnamon
• 2 tbsp milk or orange juice
• 1 rounded tbsp golden caster sugar
• 50g chopped toasted pecans (for topping)

How to Make It

1. Preheat the oven to 170°C (gas mark 3). Grease and line two 20cm round tins.
2. Toast the pecans: Scatter them on a baking sheet and toast in the oven for 8 minutes. Don’t wander off — they turn from golden to burnt in a flash (ask me how I know).
3. Make the cake batter: In a large bowl, whisk together the sugar, eggs, and oil until thickened and the sugar has dissolved — about 2–3 minutes.
4. Sift together the flour, bicarb, and mixed spice. Add to the wet mix. Don’t skip this — lumps of spice can be aggressive.
5. Fold in the grated carrot, orange zest, sultanas, coconut, and half the toasted pecans. Stir gently — you want everything just combined, not overmixed.
6. Divide the mixture evenly between the tins. Level with the back of a spoon.
7. Bake for 30 minutes or until the tops spring back when lightly touched. The kitchen will smell like autumn in the best way.
8. While the cakes bake, make the syrup glaze: Mix the brown sugar with orange and lemon juice. Set aside.
9. Make the icing: Beat the mascarpone, cinnamon, milk/orange juice, and sugar together until smooth and creamy. Chill until needed.
10. When the cakes come out, poke them all over with a skewer, then drizzle with the glaze while still warm. Let them cool in the tins — they’ll soak it all up beautifully.
11. Once cold, turn out one cake onto your serving plate. Spread a third of the icing on top. Layer the second cake, then coat the top and sides with the remaining icing.
12. Scatter with chopped pecans just before serving for crunch.

I once forgot the glaze entirely — still good, but it missed that extra hit of sticky sweetness that makes this version so special.

Common Mistakes

Why is my carrot cake dense and soggy?
You may have overmixed the batter or grated the carrots too finely. Coarse grating helps avoid excess moisture.

Why did my cake sink in the middle?
It’s likely underbaked or the oven door was opened too early. Always test with a skewer in the centre before pulling it out.

Can I skip the syrup glaze?
You can, but I wouldn’t. It adds serious moisture and a zesty hit. I forgot it once — never again.

Why does the icing feel runny?
Your mascarpone may have been too warm or overbeaten. Keep it cold and gently fold everything together.

Storage and Reheating Tips

• Fridge: Store in an airtight container for up to 5 days. The icing sets beautifully after a night’s rest.
• Freezer: Wrap slices in cling film and foil, then freeze for up to 2 months. Thaw overnight in the fridge.
• Reheating:
  • Oven: 175°C for 5–10 minutes, wrapped in foil.
  • Microwave: 20–30 seconds on medium. (I sometimes sneak a cold slice straight from the fridge. No regrets.)

What to Serve With It

• A strong cup of builder’s tea — the tannins balance the sweetness.
• Cinnamon gelato or vanilla ice cream — creamy, cold contrast to the spiced warmth.
• A drizzle of salted caramel sauce — if you’re feeling extra indulgent (and who isn’t?).

FAQ Section

Can I make this gluten-free?
Yes, swap the wholemeal flour for a gluten-free self-raising blend and add ¼ tsp xanthan gum to help with structure.

Can I use cream cheese instead of mascarpone?
You can, but mascarpone gives a silkier finish. Cream cheese will be tangier and slightly firmer.

Do I need a food processor?
No — just a box grater for the carrots and a hand whisk for the batter. Old-school works perfectly here.

Can I make it in one tin instead of two?
Yes, but increase the bake time by 10–15 minutes and test carefully in the centre.

Try More Recipes:

• Delia Pork And Apricot Casserole
• Delia Smith Salmon Lasagne
• Delia Smith Vinaigrette Dressing
• Delia Smith Normandy Chicken