Delia Smith Carrot Cake​ Recipe

This simple Delia Smith Carrot Cake is made with wholemeal flour, fresh carrots, sultanas, desiccated coconut, and toasted pecan nuts. The result is a wonderfully moist and flavorful cake topped with a unique, light cinnamon icing. This recipe is perfect for an afternoon tea or a cozy autumn dessert and makes one 8-inch (20cm) two-layer cake.

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Delia Smith Carrot Cake Ingredients

For the Cake

• 175g (6 oz) dark brown soft sugar
• 2 large eggs
• 150ml (5 fl oz) sunflower oil
• 200g (7 oz) wholemeal self-raising flour
• 3 level teaspoons mixed spice
• 1 level teaspoon bicarbonate of soda
• 200g (7 oz) carrots, peeled and coarsely grated
• grated zest of 1 orange
• 110g (4 oz) sultanas
• 50g (2 oz) desiccated coconut
• 50g (2 oz) toasted pecan nuts, chopped

For the Cinnamon Icing

• 2 x 250g (9 oz) tubs mascarpone
• 7 fl oz (200 ml) 8 per cent fat fromage frais
• 1 heaped teaspoon ground cinnamon
• 1 rounded tablespoon golden caster sugar
• 2 tablespoons milk (or orange juice)

For the Syrup Glaze

• 75g (3 oz) dark brown soft sugar
• juice of 1 small orange
• 1 tablespoon lemon juice

To Finish

• 50g (2 oz) chopped toasted pecan nuts

How To Make Delia Smith Carrot Cake

1. Prepare your tins and oven: Preheat the oven to 170°C (gas mark 3). Line the bases of two 20cm (8-inch) round cake tins with parchment paper.
2. Mix the wet ingredients: Place the sugar, eggs, and oil in a large bowl. Use an electric hand whisk to beat them together for 2-3 minutes until the sugar has dissolved.
3. Add the dry ingredients: Sift the flour, mixed spice, and bicarbonate of soda into the bowl. Tip in any bran (the little bits from the wholemeal flour) left in the sieve. Gently fold these into the wet mixture using a large metal spoon.
4. Fold in the main ingredients: Add the grated carrots, orange zest, sultanas, desiccated coconut, and 50g of the chopped toasted pecans. Mix until just combined.
5. Bake the cakes: Divide the batter evenly between the two prepared tins. Bake in the center of the oven for 30 minutes.
6. Check for doneness: The cakes are ready when they feel springy and firm in the middle. If they are not ready, bake for another 2-3 minutes and test again.
7. Make the cinnamon icing: While the cakes are baking, make the icing. Whisk the mascarpone, fromage frais, cinnamon, sugar, and milk in a bowl until the mixture is light and fluffy. Cover the bowl and chill in the refrigerator for at least 1-2 hours.
8. Prepare the syrup glaze: In a separate small bowl, whisk together the orange juice, lemon juice, and dark brown soft sugar for the glaze.
9. Glaze the hot cakes: As soon as the cakes come out of the oven, use a skewer to poke holes all over them. Quickly spoon the syrup glaze evenly over both hot cakes.
10. Cool the cakes: Leave the cakes to cool completely in their tins. This step is important as it helps them absorb all the syrup.
11. Assemble the cake: Once the cakes are completely cold, remove them from their tins. Place one layer on a serving plate.
12. Add the first icing layer: Spread about half of the chilled cinnamon icing over the first cake layer.
13. Add the second layer: Place the second cake layer on top of the icing.
14. Frost and decorate: Spread the rest of the icing over the top layer. Sprinkle the remaining 50g of chopped toasted pecan nuts over the icing to finish.

Recipe Tips

• Glaze the Cakes While Hot: Poking holes and adding the syrup right when the cakes come out of the oven is key. The hot cake acts like a sponge, soaking up the tangy syrup, which adds incredible moisture.
• Chill the Icing: This icing is made with mascarpone and fromage frais (a fresh, soft cheese), not traditional cream cheese. It is much softer, so chilling it for at least an hour is essential to help it firm up.
• Don’t Waste the Bran: When you sift the wholemeal flour, you’ll see little bits of bran left over. Be sure to tip these into the bowl. They add to the cake’s hearty, rustic texture and fiber.
• Toast the Pecans: Toasting the pecans before chopping them brings out their deep, nutty flavor. This small step makes a big difference in the final taste of the cake.

What To Serve Carrot Cake

This carrot cake is a wonderful standalone treat, perfect with a hot cup of black coffee or English breakfast tea. Because the icing is light and tangy rather than overly sweet, it also pairs well with a side of fresh fruit, like sliced oranges or a simple berry compote.

How To Store Carrot Cake Leftovers

• Refrigerate: Because the icing is made with fresh mascarpone and fromage frais, this cake must be stored in the refrigerator. Keep it in an airtight container for up to 4 days.
• Freeze: You can freeze the unfrosted cake layers. Once they are completely cool (after glazing), wrap them tightly in plastic wrap and then a layer of aluminum foil. Freeze for up to 3 months. Thaw at room temperature before frosting and serving.

Delia Smith Carrot Cake Nutrition Facts

• Calories: 410 kcal
• Total Fat: 25g
• Saturated Fat: 10g
• Cholesterol: 40mg
• Sodium: 150mg
• Total Carbohydrate: 42g
• Dietary Fiber: 3g
• Sugars: 28g
• Protein: 5g

Frequently Asked Questions

• What is fromage frais? Can I use something else? Fromage frais is a fresh, creamy soft cheese that is very popular in Europe. It’s similar in texture to a very thick, mild yogurt. If you cannot find it, you can substitute it with plain Greek yogurt or sour cream. Using American-style cream cheese will create a much heavier, denser frosting.
• Can I use all-purpose flour instead of wholemeal? Yes, you can substitute plain (all-purpose) self-raising flour. The cake’s texture will be lighter and less “hearty” than the original recipe, but it will still be delicious.
• Can I make this as a single-layer cake? Absolutely. You can bake all the batter in one 9×13 inch (23×33 cm) pan. You will need to increase the baking time to 40-50 minutes. Check for doneness by inserting a skewer into the center; it should come out clean.

Try More Recipes:

• Delia Smith Bread And Butter Pudding​ Recipe
• Delia Smith Brandy Butter​ Recipe
• Delia Smith Apple And Almond Pudding​ Recipe