Delia Smith’s Ultimate Carrot Cake: A Rich and Moist Celebration in Every Slice!
Carrot cake is a beloved dessert known for its moist texture, rich flavor, and the delightful contrast of sweet cake with creamy frosting. The recipe we’re focusing on simplifies this classic treat without compromising on taste. It’s a straightforward mix of grated carrots, a blend of warm spices, and nuts, all coming together to create a cake that’s both comforting and indulgent.
Topped with a smooth, tangy cream cheese frosting, it’s perfect for various occasions or as a delightful everyday snack. This article will guide you through each step of making this delicious carrot cake, ensuring a perfect result for bakers of all levels. Let’s explore into the world of baking and discover how to create this delightful dessert at home.
How To Make Delia Smith’s Carrot Cake Recipe Overview
This carrot cake is a rich, moist, and utterly delicious treat that I guarantee will be a crowd-pleaser. The key to its unique flavor lies in the combination of wholemeal flour, mixed spice, and sunflower oil, which creates a wonderfully dense yet moist texture. Enhanced with the sweetness of dark brown sugar and the earthiness of carrots, every bite is a delightful surprise. This recipe yields a large cake, enough to serve around 12 people, or can be made into 12 large or 24 small cupcakes. The total cooking time is approximately 1 hour and 15 minutes, including preparation and baking.
Ingredients
- 3 large eggs
- 260g dark brown soft sugar
- 4½ level teaspoons mixed spice
- 225ml sunflower oil
- 300g wholemeal self-raising flour
- Grated zest of 1½ oranges
- 1½ level teaspoons bicarbonate of soda
- 300g carrots, peeled and coarsely grated
- 165g sultanas
- 75g desiccated coconut
- 75g toasted pecan nuts, chopped
For the Cinnamon Icing:
- 3 x 250g tubs mascarpone
- 75g chopped toasted pecan nuts (for finishing)
- 3 tablespoons milk or orange juice
- 1½ rounded tablespoons golden caster sugar
- 1½ heaped teaspoons ground cinnamon
For the Syrup Glaze:
- 112g dark brown soft sugar
- 1½ tablespoons lemon juice
- Juice of 1½ small oranges
Instructions
- Preheat your oven to 170°C (325°F). Grease and line a 9-inch round cake tin or prepare cupcake liners.
- Beat together the eggs and dark brown soft sugar until fluffy. Gradually add sunflower oil, continuing to beat.
- Sift together flour, mixed spice, and bicarbonate of soda. Fold this into the egg mixture.
- Stir in the grated carrots, orange zest, sultanas, coconut, and pecan nuts until well combined.
- Pour the mixture into the prepared tin or divide into cupcake liners. Bake for 45-50 minutes for the cake (20-25 minutes for cupcakes) or until a skewer inserted comes out clean.
- For the icing, mix together mascarpone, cinnamon, milk (or orange juice), and sugar until smooth.
- For the syrup glaze, dissolve the sugar in orange and lemon juice over low heat. Brush over the warm cake.
- Once cool, spread the icing and sprinkle with toasted pecan nuts.
Nutritional Value (per serving)
Calories: Approximately 450-500
Fat: 28g
Saturated Fat: 10g
Carbohydrates: 45g
Protein: 6g
Fiber: 3g
Sugar: 30g
Also Try: Reviving a Classic: Delia Smith’s Sumptuous Chocolate Mousse Recipe Rediscovered
Recipe Tips
Prep Carrots in Advance: Grate your carrots beforehand to save time.
Room Temperature Ingredients: Ensure eggs and mascarpone are at room temperature for better mixing.
Sift Dry Ingredients: Sifting flour and spices prevents clumps for a smoother batter.
Don’t Overmix: Mix until just combined to keep the cake light and fluffy.
Toothpick Test: Check doneness by inserting a toothpick; it should come out clean.
Cool Completely: Allow the cake to cool fully before icing to prevent melting.
Toast Nuts for Extra Flavor: Toasting pecans brings out a richer, nuttier taste.
Adjust Spice to Taste: Feel free to tweak the spice levels according to your preference.
Freeze for Later: Unfrosted cake freezes well for up to 3 months.
Customize Your Toppings: Experiment with different nuts or fruits for a personal touch.
FAQs
Can I substitute the wholemeal flour?
Absolutely, you can swap the wholemeal flour with regular self-raising flour. This change will make the cake a bit lighter and softer. Keep in mind, though, that wholemeal flour adds a unique, hearty texture and a bit of a nutty flavor. If you’re aiming for a closer match to the traditional taste and feel of Delia Smith’s carrot cake, stick with wholemeal. But, it’s all about your preference and what you have in your pantry. Happy baking!
Is it possible to make this cake vegan?
Yes, making this cake vegan is totally doable! Replace the eggs with flax eggs. For each egg, use 1 tablespoon of ground flaxseed mixed with 3 tablespoons of water. Let it sit for a bit to thicken. For the mascarpone in the icing, use a vegan cream cheese alternative. There are many good ones out there. That’s it! These simple swaps make your carrot cake vegan-friendly while keeping it delicious. Enjoy your vegan baking adventure!
How long can this cake be stored?
This carrot cake keeps well for about 5 days. Just make sure it’s in an airtight container. This keeps it fresh and moist. If your place is really warm, it’s a good idea to store the cake in the fridge. This is especially true if it has the mascarpone icing on it. The icing stays better when chilled. But remember, the cake tastes best at room temperature. So, take it out of the fridge a bit before you plan to enjoy it.
Can I freeze this carrot cake?
Yes, you can definitely freeze this carrot cake. Do it before you add the icing. Wrap the cake tightly in cling film or foil to prevent freezer burn. It’ll stay good in the freezer for up to 3 months. When you’re ready to eat it, just thaw it at room temperature. Once it’s thawed, you can add the icing. Freezing is a great way to keep the cake fresh for longer, especially if you can’t eat it all right away.
Can I reduce the sugar content?
Yes, you can cut down the sugar in this carrot cake. If you reduce the sugar, the cake will be less sweet but still tasty. The sugar helps make the cake moist, so reducing it might change the texture slightly. You could try using a sugar substitute or a natural sweetener like honey or maple syrup. Just experiment a bit to find the right balance for your taste. Remember, the carrots and sultanas add natural sweetness too!
Conclusion
This ultimate carrot cake, inspired by Delia Smith, is a recipe that’s evolved with my baking journey. It brings the comfort of spices, the sweetness of carrots, and the richness of nuts in every bite. Whether you’re celebrating a special occasion or just craving a slice of homemade goodness, this cake is sure to satisfy.
Delia Smith carrot cake recipe
- 3 large eggs
- 260 g dark brown soft sugar
- 4½ level teaspoons mixed spice
- 225 ml sunflower oil
- 300 g wholemeal self-raising flour
- Grated zest of 1½ oranges
- 1½ level teaspoons bicarbonate of soda
- 300 g carrots (peeled and coarsely grated)
- 165 g sultanas
- 75 g desiccated coconut
- 75 g toasted pecan nuts (chopped)
For the cinnamon icing:
- 3 x 250g tubs mascarpone
- 75 g chopped toasted pecan nuts (for finishing)
- 3 tablespoons milk or orange juice
- 1½ rounded tablespoons golden caster sugar
- 1½ heaped teaspoons ground cinnamon
For the syrup glaze:
- 112 g dark brown soft sugar
- 1½ tablespoons lemon juice
- Juice of 1½ small oranges
- Preheat your oven to 170°C (325°F). Grease and line a 9-inch round cake tin or prepare cupcake liners.
- Beat together the eggs and dark brown soft sugar until fluffy. Gradually add sunflower oil, continuing to beat.
- Sift together flour, mixed spice, and bicarbonate of soda. Fold this into the egg mixture.
- Stir in the grated carrots, orange zest, sultanas, coconut, and pecan nuts until well combined.
- Pour the mixture into the prepared tin or divide into cupcake liners. Bake for 45-50 minutes for the cake (20-25 minutes for cupcakes) or until a skewer inserted comes out clean.
- For the icing, mix together mascarpone, cinnamon, milk (or orange juice), and sugar until smooth.
- For the syrup glaze, dissolve the sugar in orange and lemon juice over low heat. Brush over the warm cake.
- Once cool, spread the icing and sprinkle with toasted pecan nuts.
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