Mary Berry’s Carrot and Orange Cake, made with flour, sugar, spices, carrots, mandarin oranges, and eggs, serves 8. Mixing and baking take about 1 hour and 20 minutes. It’s a moist, flavorful cake perfect for any occasion or as a delightful dessert.
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🧡 Why You’ll Love This Carrot And Orange Cake Recipe:
- Unique Flavor Combination: The blend of sweet carrots with the tangy zest of oranges creates a refreshing and delightful taste.
- Moist Texture: The use of oil, carrots, and oranges ensures the cake remains moist and tender for days.
- Easy to Make: Despite its sophisticated flavor profile, this cake is surprisingly simple to prepare, making it accessible for bakers of all levels.
- Healthy Twist: With carrots and oranges as key ingredients, it offers a more nutritious option compared to many traditional cakes.
- Elegant Presentation: The vibrant colors from the carrots and oranges make for an attractive cake that looks as good as it tastes.
- Perfect Texture: The balance between the fluffiness of the cake and the slight crunch of the shredded carrots offers an enjoyable eating experience.
❓ What Is Mary Berry’s Carrot And Orange Cake Recipe?
Mary Berry’s Carrot and Orange Cake recipe combines shredded carrots, mandarin oranges, and classic baking ingredients, infused with cinnamon and nutmeg for a moist, flavorful dessert. It’s finished with vanilla and orange zest, offering a unique twist on the traditional carrot cake.
🥕 Mary Berry Carrot And Orange Cake Ingredients
- 3 cups all-purpose flour
- 2 cups white sugar
- 2 ½ teaspoons baking soda
- 2 ½ teaspoons ground cinnamon
- 1 teaspoon salt
- ¼ teaspoon ground nutmeg
- 2 cups shredded carrots
- 1 (11 ounce) can mandarin oranges, drained
- 1 ¼ cups vegetable oil
- 3 eggs
- 2 teaspoons vanilla extract
- 1 teaspoon grated orange zest
🥮 How To Make Mary Berry Carrot And Orange Cake
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, sift together 3 cups all-purpose flour, 2 cups white sugar, 2 ½ teaspoons baking soda, 2 ½ teaspoons ground cinnamon, 1 teaspoon salt, and ¼ teaspoon ground nutmeg.
- Stir in 2 cups shredded carrots and the drained can of mandarin oranges to the dry mixture. Gently mix to ensure they’re evenly distributed.
- In another bowl, whisk together 1 ¼ cups vegetable oil, 3 eggs, 2 teaspoons vanilla extract, and 1 teaspoon grated orange zest until well combined.
- Pour the wet ingredients into the dry ingredients. Stir until just combined, making sure not to overmix to keep the cake tender.
- Divide the batter evenly between the prepared pans. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for about 10 minutes, then turn out onto wire racks to cool completely.
- Once cool, you can frost the cake with your favorite cream cheese frosting, enhancing it with a bit of orange zest or juice for an extra flavor boost.
- Garnish your frosted cake with additional grated orange zest, mandarin orange segments, or even finely chopped nuts for added texture and presentation. Serve and enjoy the harmonious blend of carrot and orange in this delightful cake.
💭 Recipe Tips
- Shredded Carrots: Shred your carrots finely for a more uniform texture throughout the cake. It helps them bake evenly and integrate better with the batter.
- Draining Oranges: Ensure the mandarin oranges are thoroughly drained to remove excess liquid, preventing the batter from becoming too wet.
- Flour Measurement: Spoon the flour into the measuring cup and level it off with a knife for an accurate measurement. This prevents the cake from becoming too heavy.
- Oven Temperature: Preheat your oven before you start mixing your ingredients, so it reaches the correct temperature for baking.
- Cooling Time: Allow the cake to cool in the pan for about 10-15 minutes before transferring it to a wire rack. This helps it set and prevents it from breaking apart.
- Frosting Flavors: For the frosting, consider using cream cheese or buttercream flavored with orange zest to complement the cake’s citrus notes.
🍨 What To Serve With Carrot And Orange Cake?
Serve Carrot and Orange Cake with whipped cream, vanilla ice cream, or a citrus-infused cream cheese frosting a cup of coffee, tea, or a glass of dessert wine complements its rich flavors, making it a versatile dessert for various occasions.
🎚 How To Store Leftovers Carrot And Orange Cake?
- In The Fridge: Wrap Leftovers Carrot And Orange Cake or place it in an airtight container; store in the refrigerator for up to 5 days this keeps it moist and fresh.
- Freezer: For longer storage wrap Leftovers Carrot And Orange Cake well in cling film and then foil freeze for up to 3 months. Thaw in the refrigerator overnight before serving.
🥵 How To Reheat Leftovers Carrot And Orange Cake?
- In The Microwave: Place a slice Leftovers Carrot And Orange Cake on a microwave-safe plate heat for about 4-6 minutes or until just warm.
- Oven: Preheat the oven to 350°F (175°C) wrap Leftovers Carrot And Orange Cake or slices in aluminum foil to prevent drying heat for about 10 minutes or until warmed through.
FAQs
Can I use fresh oranges instead of mandarin oranges in Carrot And Orange Cake?
Yes, you can use fresh oranges replace the canned mandarin oranges with equal amounts of fresh orange segments (without the membranes) or finely chopped orange pieces. Adjust the sugar if needed, as fresh oranges can be more or less sweet than canned.
Is it necessary to peel the carrots before shredding them for the cake?
Yes, peeling the carrots is recommended to ensure a smooth texture and to remove any dirt or bitterness from the skin.
How do I ensure my Carrot And Orange Cake is moist?
To ensure your Carrot and Orange Cake stays moist, don’t overbake it use the correct amount of vegetable oil and incorporate mandarin oranges for added moisture. These ingredients contribute to a tender, rich texture that keeps the cake deliciously moist.
How long does it take to bake Carrot and Orange Cake?
Baking Mary Berry’s Carrot and Orange Cake typically takes about 25-30 minutes at 350°F (175°C). However, times may vary based on your oven and the specific cake pan used. Always test with a toothpick for doneness before removing from the oven.
How can I adjust the sweetness of Carrot and Orange Cake?
To adjust the sweetness of Carrot and Orange Cake, reduce the amount of white sugar in the recipe. You can also rely on the natural sweetness of the carrots and mandarin oranges to compensate for less added sugar.
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Mary Berry Carrot And Orange Cake Nutrition Facts
Serving: 1slice
- Calories: 447 kcal
- Carbohydrates: 54g
- Protein: 4g
- Fat: 25g
- Saturated Fat: 15g
- Polyunsaturated Fat: 2g
- Monounsaturated Fat: 6g
- Trans Fat: 1g
- Cholesterol: 81mg
- Sodium: 207mg
- Potassium: 145mg
- Fiber: 2g
- Sugar: 40g
- Vitamin A: 3300IU
- Vitamin C: 1mg
- Calcium: 46mg
- Iron: 1mg
Mary Berry Carrot And Orange Cake
Description
Mary Berry’s Carrot and Orange Cake, made with flour, sugar, spices, carrots, mandarin oranges, and eggs, serves 8. Mixing and baking take about 1 hour and 20 minutes. It’s a moist, flavorful cake perfect for any occasion or as a delightful dessert.
Ingredients
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, sift together 3 cups all-purpose flour, 2 cups white sugar, 2 ½ teaspoons baking soda, 2 ½ teaspoons ground cinnamon, 1 teaspoon salt, and ¼ teaspoon ground nutmeg.
- Stir in 2 cups shredded carrots and the drained can of mandarin oranges to the dry mixture. Gently mix to ensure they’re evenly distributed.
- In another bowl, whisk together 1 ¼ cups vegetable oil, 3 eggs, 2 teaspoons vanilla extract, and 1 teaspoon grated orange zest until well combined.
- Pour the wet ingredients into the dry ingredients. Stir until just combined, making sure not to overmix to keep the cake tender.
- Divide the batter evenly between the prepared pans. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for about 10 minutes, then turn out onto wire racks to cool completely.
- Once cool, you can frost the cake with your favorite cream cheese frosting, enhancing it with a bit of orange zest or juice for an extra flavor boost.
- Garnish your frosted cake with additional grated orange zest, mandarin orange segments, or even finely chopped nuts for added texture and presentation. Serve and enjoy the harmonious blend of carrot and orange in this delightful cake.
Notes
- Shredded Carrots: Shred your carrots finely for a more uniform texture throughout the cake. It helps them bake evenly and integrate better with the batter.
- Draining Oranges: Ensure the mandarin oranges are thoroughly drained to remove excess liquid, preventing the batter from becoming too wet.
- Flour Measurement: Spoon the flour into the measuring cup and level it off with a knife for an accurate measurement. This prevents the cake from becoming too heavy.
- Oven Temperature: Preheat your oven before you start mixing your ingredients, so it reaches the correct temperature for baking.
- Cooling Time: Allow the cake to cool in the pan for about 10-15 minutes before transferring it to a wire rack. This helps it set and prevents it from breaking apart.
- Frosting Flavors: For the frosting, consider using cream cheese or buttercream flavored with orange zest to complement the cake’s citrus notes.