Carrot cake recipes UK – Delia Smith – creamy cinnamon icing

Delia Smith Carrot Cake

Delia Smith’s ultimate carrot cake is a celebration of rich, moist crumb, fragrant with mixed spice and orange zest. Each slice bursts with juicy sultanas, coconut, and toasted pecans, crowned by a luscious cinnamon mascarpone icing and a glossy citrus glaze.

By Delia Smith
From Carrot Cake Recipes: The Best from UK and Around the World

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Delia’s carrot cake scores a Nutri-Score of D, reflecting its indulgent mix of sugar, sunflower oil, and creamy mascarpone icing. Enjoy as a special treat within a balanced diet.

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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

Method

1. Preheat the oven to 170°C (325°F). Grease and line a 9-inch round cake tin with parchment.
2. Beat the eggs and dark brown soft sugar in a large mixing bowl until fluffy. Gradually add sunflower oil, beating until well combined.
3. Sift together the wholemeal self-raising flour, mixed spice, and bicarbonate of soda. Fold this into the egg mixture until just combined.
4. Stir in the grated carrots, orange zest, sultanas, coconut, and chopped pecan nuts. Mix gently to keep the batter light.
5. Pour the batter into the prepared tin and smooth the top with a spatula.
6. Bake for 45-50 minutes, or until a skewer inserted into the centre comes out clean. Cool in the tin on a wire rack.
7. For the syrup glaze, dissolve the dark brown soft sugar in the orange and lemon juice over low heat. Brush over the warm cake for extra moisture and flavour.
8. For the cinnamon icing, mix mascarpone, ground cinnamon, golden caster sugar, and milk or orange juice until smooth and creamy.
   1. Once the cake is cool, spread the icing generously on top and finish with a sprinkle of toasted pecan nuts.

Tip: For a beautiful finish, use a plastic icing comb or spatula to create textured ridges in the icing. Decorate with extra chopped apricots, pumpkin seeds, or black sesame seeds for colour and crunch if you like.

That’s how Delia does it but how about Jamie Oliver he’s always got a twist on everything – check out check out Jamie’s take on carrot cake.

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What can you serve with this

1. Greek yogurt – Its tangy creaminess balances the cake’s sweetness and adds a protein boost.
2. Fresh orange slices – Their citrus zing enhances the cake’s orange zest and keeps each bite refreshing.
3. Chai tea – The warming spices in chai echo the cake’s mixed spice and cinnamon for a comforting pairing.
4. Toasted coconut flakes – Sprinkle on top for extra crunch and a nutty aroma.

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Nutri-score Health Check

This recipe receives a Nutri-Score of D, reflecting its generous use of sugar, sunflower oil, and mascarpone. The score is automatically calculated from the ingredients and serves as a guide only.

Positive Factors

• Carrots: Provide fibre, vitamin A, and natural sweetness.
• Pecan nuts: Add healthy fats, protein, and minerals.
• Wholemeal flour: Increases fibre content and gives a satisfying texture.

Negative Factors

• Dark brown soft sugar and golden caster sugar: Raise the sugar content significantly.
• Sunflower oil and mascarpone: Boost the fat content, especially saturated fat.

While this ultimate carrot cake offers some nutritional benefits from its carrots, nuts, and wholemeal flour, it is best enjoyed as an occasional treat due to its sugar and fat content.