On TV Tonight

  • 20:00 - Jamie's Best Ever Christmas - Jamie's Best Ever Christmas, 2
  • 21:00 - Stuffed: The Great British Christmas Dinner - Stuffed: The Great British Christmas Dinner
  • 22:00 - Jamie's Christmas with Bells On - Jamie's Christmas with Bells On Ep 1

This recipe is classed as intermediate

Rating 3.60 / 5 (72 votes)

Prep time:
30 min, plus cooling time for the purée
Cook time:
1 hr
Serves:
Makes 1 x 30cm cake

James Martin's lusciously moist carrot cake is sandwiched with velvety orange-liqueur whipped cream and drizzled with orange liqueur icing

Method

1. Preheat the oven to 180C/gas 4.

2. Grease a 30cm round cake tin with butter.

3. To make the cake: place the carrots in a medium pan, just cover with water and add the orange juice. Bring to the boil and cook until tender. Drain, but do not cool.

4. Put the carrots, corn oil, sugar and 4 egg yolks in to blender or food processor and blend to a purée. Leave to cool.

5. Whisk the egg whites until stiff and set aside.

6. Place the carrot purée in a mixing bowl and gently fold in the flour and baking powder and mix well together. Gently fold in the egg whites. Pour the mixture into the prepared tin and bake for 40-45 minutes until golden and cooked. Remove from the oven and leave to cool on a wire rack.

7. Whisk the double cream until thick but not stiff and gradually stir in the liqueur.

8. When the cake is cold, cut it in half horizontally and sandwich with the whipped cream.

9. Sift the icing sugar into a bowl and stir in the liqueur and water until thick enough to coat the back of a spoon. Drizzle over the cake and leave to set.

Ingredients

For the cake

  • 5 medium-sized carrots, sliced
  • 1 orange, juice only
  • 125 ml corn oil
  • 375 g caster sugar
  • 4 free-range eggs, separated
  • 350 g plain flour
  • 15 g baking powder

For the filling

  • 500 ml double cream
  • 2-3 tbsp orange liqueur

For the topping

  • 110 g icing sugar
  • 1.5 tsp orange liqueur
  • 1.5 tsp water

Comments & Ratings

Rate this recipe by clicking on the stars.

You need to be logged in to comment on this recipe

Forgotten your password?
Resend activation

Login Register

Latest Comment

 

While this recipe is delicious, it does contain a large amount of oil, sugar and double cream. This recipe is extremely low in fat and yet does not compromise on taste or texture [link]

Erin RoseZ86211 Erin RoseZ86211  Posted 29 Sep 2014 2:24 AM
 

This is a wonderful cake. There a just two of us, but it kept very well in the fridge, and did not go dry at all. I made it in a 28cm tin. 6 stars if I could

gillH1838 gillH1838  Posted 30 Mar 2013 10:06 PM
 

Love the sound of this and have just made it - yet to see how it tastes but if the smell is anything to go by ....

Do find it mildly irritating that the recipe/method above differs from the method used on the video. Next time I will puree the carrots first; then blitz the rest - including the flour.

Size of tin was also confusing. 30cms? Seriously? In the end I used two 20cm loose bottomed sandwich tins and cooking time was around 25 - 30 minutes (in an AGA)

However I shall definitely make this again.

AngieL1048 AngieL1048  Posted 30 Mar 2013 2:32 PM
 

Looking at the video the cake tim surely is not 30cm (11 inches), I have huge wide ones and they are 24cm, it was the size of his outstretched hand when he cut cake on video that made me think size given is not right. So hoping my large tin works. Any chance of checking and editting the size?

JOCHRISBRYAN JOCHRISBRYAN Posted 05 Feb 2012 3:27 PM
 

This is the nicest sponge cake I have tried in years. I split the mixture between 3 sandwich tins and found that this way the cooking time was absolutely correct. It also saves trying to split a cake evenly at the later stage. I also substituted the liqueur for orange juice so that it is suitable for anyone. Would recommend this to anyone

KarenC69217 KarenC69217 Posted 21 Jun 2011 5:04 PM
 

Well spotted janedb, you do not need the 15g of butter.

Celia Good Food Celia Good Food Posted 09 May 2011 10:41 AM
 

where does the 15g of butter go , that is in the topping list? i have this baking right now as our easter cake, but will top with an orange frosting.

janedb janedb Posted 24 Apr 2011 12:42 AM
 

Excellent cake, made it yesterday for New Years Eve party, all gone now! Needs 75 mins to cook properly. Very nice!

GarryM14 GarryM14 Posted 01 Jan 2011 8:28 PM
 

planning to try this as i'm trying to use up carrots from garden . but how long should i cook it in a combination/microwave oven

sailorbob73 sailorbob73 Posted 30 Oct 2010 5:04 PM
 

Nice cake but takes a lot longer to cook than 45mins, tried it after recommended time and still wet in side, it actually took well over an hour and quarter to cook properly, not really your conventional carrot cake but quite nice not one I would rush to bake again.

alisonK54252 alisonK54252 Posted 02 Oct 2010 3:29 PM
 

Delicious! I made 20 medium size cupcakes (without the cream or icing) and it's a success! If any of you want to make cupcakes instead of a cake its 180°C for 15 min!

shaimaE12524 shaimaE12524 Posted 18 Apr 2010 8:39 PM
 

I am not an accomplished baker but I bake something new everyweek and have had 90% success this cake proved to fall into the 10% category. Naturally I followed the recipe but it just wouldn't cook through, I ended up cooking it for 75 mins and it still wasn't cooked??? I did however make small cakes with leftover mixture which I cooked for 25 mins which turned out perfect so I have no idea what went wrong with the big one???

Marie P Marie P Posted 15 Apr 2010 3:25 PM
 

Excellent cake. Easy to make - looks and tastes delicious! Highly recommended!

ChantalS2289 ChantalS2289 Posted 01 Mar 2010 12:03 PM
 

the very best carrot cake I ever tried - total success!everybody loved it.

JuttaH33745 JuttaH33745 Posted 29 Oct 2009 4:44 PM
 

the very best ive ever tasted....top marks 5

sandyL2175 sandyL2175 Posted 17 Oct 2009 6:40 PM
 

Have not cooked it yet ..... but it made my mouth water just looking at it and reading the recipe

MaryR306 MaryR306 Posted 15 Oct 2009 7:42 AM
 

Lovely, lovely cake. Not the usual carrot cake texture.
Much nicer, quite dense. Asked to make it again by friend who doesn't like carrot cake!! 5 star rating

all thumbs all thumbs Posted 11 Oct 2009 3:02 PM
 

how big is a medium carrot?!
what is the 15g butter for the topping used for?!

My cake is cooling waiting for the finishing touches.

Fingers crossed, will let you know the outcome.

MrsMcg

all thumbs all thumbs Posted 04 Oct 2009 6:15 PM
 

LOVED IT!!!LOVED IT !!! LOVED IT SO MUCH...NEVER USE TO MAKE CARROT CAKE BEFORE BUT THIS RECIPE WAS JUST PERFECT.THE CAKE WAS LOVELY MOIST AND DELICIOUS.MY SONS LOVED IT..ITS YUMMY N THEY CANT STOP EATING IT......

vivianS76659 vivianS76659 Posted 11 Aug 2009 9:03 PM
 

I Love love, love carrot cake and this one is just tantalising enough to give a try! thanks guys for all your feedback I hope it does taste as heavenly as it looks! ~fingers crossed~

David~Jay~S David~Jay~S Posted 18 Jul 2009 4:43 PM
 

my son made this cake it was delicious best carrot cake ever

lindaS48437 lindaS48437 Posted 09 Jul 2009 12:34 AM
 

Best carrot cake ever.Made it for lady i work for who adores James Martin,everyone she gave a slice to was hooked.

jacquelineO37797 jacquelineO37797 Posted 08 Jul 2009 2:45 PM
 

made this cake last week,lovely and moist but different from other carrot cakes i,ve made with the soft cheese topping on,i,d make this cake again.

julie julie Posted 14 Apr 2009 1:48 PM
 

There's only one word that describes this cake: Delicious!

KaisaK58632 KaisaK58632 Posted 04 Dec 2008 6:57 PM