This delicious Jamie Oliver Carrot Cake is a moist and spiced treat that’s perfect for any occasion. Packed with carrots, apple, and a touch of orange zest, it’s beautifully balanced with a creamy orange cream cheese frosting. Easy to make and flexible with add-ins like walnuts or sultanas, it’s a crowd-pleaser every time!
More Jamie Oliver Recipe:
- Jamie Oliver Vegan Chocolate Brownies
- Jamie Oliver Red Velvet Cake
- Jamie Oliver Chocolate Party Cake
🧡 Why You’ll Love This Carrot Cake Recipe:
- Best Ever Carrot Cake: The blend of ginger, cinnamon, and fresh orange zest adds a unique and delightful taste to the classic carrot cake.
- Gluten-Free Friendly: This recipe uses gluten-free self-raising flour, making it perfect for those who need to avoid gluten without compromising on flavor or texture.
- Moist and Tender Texture: The grated apple and carrots keep the cake moist and tender, ensuring a perfect bite every time.
- Easy to Make: With simple ingredients and clear instructions, even beginners can make this cake successfully.
- Versatile Icing: The cream cheese icing is creamy and tangy, complementing the sweetness of the cake perfectly. It’s also easy to customize with different toppings.
🥕 Jamie Oliver Carrot Cake Ingredients
The Cake Ingredients:
- Unsalted butter, for greasing (about 1 tablespoon)
- 225 g (1 3/4 cups) gluten-free self-raising flour, plus extra for dusting
- 2 large free-range eggs
- 125 g (1/2 cup + 2 tablespoons) soft brown sugar
- 125 ml (1/2 cup) sunflower oil
- 1½ teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1 eating apple
- 200 g (1 3/4 cups) carrots
- 1 orange, zest and juice
- 1 handful of sultanas
- 50 g (1/2 cup) walnuts, optional
The Icing Ingredients:
- 75 g (1/3 cup) unsalted butter, softened
- 100 g (3/4 cup + 2 tablespoons) icing sugar
- 1 orange, zest only
- 75 g (1/3 cup) cream cheese
- 50 g (1/2 cup) walnuts
🥮 How To Make Jamie Oliver Carrot Cake
- Preheat the Oven: Preheat your oven to 190ºC/375ºF/gas 5.
- Prepare the Tin: Grease a 20cm springform cake tin with butter. Line the base with greaseproof paper and dust the sides with gluten-free flour.
- Mix Wet Ingredients: Lightly beat the eggs in a large bowl until just combined. Add the sugar and oil, then mix well.
- Add Dry Ingredients: Sieve the flour, ground ginger, and ground cinnamon into the bowl. Fold them through the wet mixture gently.
- Add Fruits and Nuts: Peel and grate the apple (including the core) and the carrots. Stir them into the mixture along with the orange zest, juice, and sultanas. Roughly chop and add the walnuts, if using.
- Bake the Cake: Pour the mixture into the prepared cake tin. Place on the middle shelf of the oven and bake for 30 to 35 minutes, or until the top is golden brown and a skewer inserted into the center comes out clean. Let the cake cool in the tin on a wire rack for about 5 minutes, then turn it out onto the rack to cool completely.
- Make the Icing: Beat the softened butter, icing sugar, and most of the orange zest until pale and smooth. Fold in the cream cheese until just combined.
- Decorate the Cake: Once the cake is completely cool, spread the icing over the top. Lightly crush the walnuts in a pestle and mortar and sprinkle them on top. Finish with a grating of orange zest.
💭 Recipe Tips:
- Measure Ingredients Exactly: Use a kitchen scale to get the right amount of flour and sugar for the best cake texture.
- Room Temperature Eggs and Cream Cheese: Let your eggs and cream cheese sit out until they reach room temperature. This makes mixing easier and better.
- Finely Grate Carrots: Grate the carrots very fine so they mix well and give a nice texture to the cake.
- Fold, Don’t Overmix: When you add the flour, gently fold the ingredients together. Don’t mix too much, or the cake will be dense.
- Cool Cake Before Icing: Let the cake cool all the way before you put on the icing. If the cake is warm, the icing will melt.
🍧 What To Serve With Carrot Cake?
This moist Carrot Cake pairs well with a cup of tea, coffee, fresh fruit, or whipped cream. It also can be served alongside vanilla ice cream, a sprinkle of nuts, a dollop of yogurt, or a drizzle of honey for a delicious treat.
🎚 How To Store Leftovers Carrot Cake?
- Refrigerate: Store the carrot cake in an airtight container in the fridge for up to 5 days.
- Freeze: Wrap the carrot cake tightly in plastic wrap and then in foil. Freeze for up to 3 months.
FAQ’S
Can I Use Regular Flour Instead Of Gluten-free Self-raising Flour?
Yes, you can use regular self-raising flour if you don’t need the cake to be gluten-free.
What Can I Use Instead Of Sunflower Oil?
You can substitute sunflower oil with any neutral oil like vegetable oil or canola oil.
What Type Of Apple Is Best For This Recipe?
A firm and slightly tart apple like Granny Smith works well in this recipe.
Can I Add Raisins Instead Of Sultanas?
Yes, you can use raisins or even dried cranberries instead of sultanas.
How Do I Know When The Cake Is Done?
The cake is done when the top is golden brown and a skewer inserted into the center comes out clean.
More Jamie Oliver Recipe:
- Jamie Oliver Upside Down Plum Cake
- Jamie Oliver Flourless Chocolate Cake
- Jamie Oliver Chocolate Fridge Cake
Jamie Oliver Carrot Cake Recipe Nutrition Facts
- Calories 457
- Total Fat 20g
- Saturated Fat 3g
- Cholesterol 47mg
- Sodium 315mg
- Total Carbohydrate 66g
- Dietary Fiber 3g
- Total Sugars 43g
- Protein 6g
- Vitamin C 4mg
- Calcium 56mg
- Iron 2mg
- Potassium 324mg
Jamie Oliver Carrot Cake Recipe
Description
Jamie Oliver Carrot Cake is made with gluten-free self-raising flour, carrots, eggs, brown sugar, sunflower oil, ginger, cinnamon, apple, , orange zest and juice, sultanas, and walnuts. This easy Jamie Oliver’s Carrot Cake recipe creates a delicious dessert that takes about 1 hour to prepare and can serve up to 8 people.
Jamie Oliver Carrot Cake Ingredients
The Cake Ingredients:
The Icing Ingredients:
Jamie Oliver Carrot Cake Cooking Instructions
- Preheat the Oven: Preheat your oven to 190ºC/375ºF/gas 5.
- Prepare the Tin: Grease a 20cm springform cake tin with butter. Line the base with greaseproof paper and dust the sides with gluten-free flour.
- Mix Wet Ingredients: Lightly beat the eggs in a large bowl until just combined. Add the sugar and oil, then mix well.
- Add Dry Ingredients: Sieve the flour, ground ginger, and ground cinnamon into the bowl. Fold them through the wet mixture gently.
- Add Fruits and Nuts: Peel and grate the apple (including the core) and the carrots. Stir them into the mixture along with the orange zest, juice, and sultanas. Roughly chop and add the walnuts, if using.
- Bake the Cake: Pour the mixture into the prepared cake tin. Place on the middle shelf of the oven and bake for 30 to 35 minutes, or until the top is golden brown and a skewer inserted into the center comes out clean. Let the cake cool in the tin on a wire rack for about 5 minutes, then turn it out onto the rack to cool completely.
- Make the Icing: Beat the softened butter, icing sugar, and most of the orange zest until pale and smooth. Fold in the cream cheese until just combined.
- Decorate the Cake: Once the cake is completely cool, spread the icing over the top. Lightly crush the walnuts in a pestle and mortar and sprinkle them on top. Finish with a grating of orange zest.
Notes
- Measure Ingredients Exactly: Use a kitchen scale to get the right amount of flour and sugar for the best cake texture.
- Room Temperature Eggs and Cream Cheese: Let your eggs and cream cheese sit out until they reach room temperature. This makes mixing easier and better.
- Finely Grate Carrots: Grate the carrots very fine so they mix well and give a nice texture to the cake.
- Fold, Don’t Overmix: When you add the flour, gently fold the ingredients together. Don’t mix too much, or the cake will be dense.
- Cool Cake Before Icing: Let the cake cool all the way before you put on the icing. If the cake is warm, the icing will melt.
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