Carrot Cake Recipes UK – Jamie Oliver carrot cake

Jamie Oliver Carrot Cake

This Jamie Oliver carrot cake is a real showstopper, brimming with sweet carrots, crunchy walnuts, and warming spices. The zesty lime mascarpone icing adds a tangy, creamy finish, while each bite is light, moist, and utterly moreish—a true teatime delight.

By Jamie Oliver
From Carrot Cake Recipes: The Best from UK and Around the World

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Jamie’s carrot cake recipe scores a Nutri-Score of D, reflecting its generous use of butter, sugar, and creamy icing. Enjoy as a special treat within a balanced diet.

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Ingredients

• 250g unsalted butter , softened
• 250g light brown soft sugar
• 5 large free-range eggs
• Zest and juice of 1 orange
• 170g self-raising flour, sifted
• 1 slightly heaped tsp baking powder
• 100g ground almonds
• 100g shelled walnuts, chopped, plus a handful for serving
• 1 heaped tsp ground cinnamon
• A pinch of ground cloves
• A pinch of ground nutmeg
• ½ tsp ground ginger
• 250g carrots, peeled and coarsely grated
• Sea salt

For the lime mascarpone icing

• 100g mascarpone cheese
• 200g full-fat cream cheese
• 85g icing sugar, sifted
• Zest and juice of 2 limes

Method

1. Preheat the oven to 180ºC/350ºF/gas 4. Grease and line a 22cm cake tin (square or round) with greaseproof paper.
2. Beat the softened butter and light brown sugar together by hand or with a food processor until pale and fluffy.
3. Beat in the egg yolks one at a time, then add the orange zest and juice, mixing until smooth.
4. Stir in the sifted flour and baking powder, followed by the ground almonds, chopped walnuts, spices, and grated carrot. Mix until well combined.
5. In a separate bowl, whisk the egg whites with a pinch of salt until stiff peaks form. Gently fold the egg whites into the cake mixture to keep it light and airy.
6. Scoop the mixture into the prepared tin and smooth the top. Bake for about 50 minutes, or until golden, risen, and a cocktail stick inserted into the centre comes out clean.
7. Leave the cake to cool in the tin for 10 minutes, then turn out onto a wire rack and let it rest for at least an hour.
8. For the icing, mix the mascarpone, cream cheese, icing sugar, and lime zest and juice until smooth and creamy.
9. Once the cake is completely cool, spread the icing generously over the top and finish with a scattering of chopped walnuts.

Tip: For an extra citrusy kick, add a little more lime zest to the icing just before serving. This cake keeps well in an airtight container for several days.

Hungry for more? Nigella will have you drooling with her version – check out Nigella’s Carrot Cake recipe – is she the only one who uses crystallized ginger?

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What can you serve with Jamie Oliver carrot cake

1. Greek yogurt – Its tangy freshness balances the cake’s sweetness and creamy icing.
2. Fresh berries – Their tartness and vibrant colour add a refreshing contrast.
3. Lime sorbet – A zesty, cold scoop enhances the lime in the icing and keeps things light.
4. Mint tea – The herbal notes cleanse the palate and complement the cake’s citrus and spice.

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Nutri-score Health Check

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

Positive Factors

• Carrots: Provide fibre, vitamin A, and natural sweetness.
• Walnuts: Add healthy fats, protein, and minerals.
• Citrus zest and juice: Bring vitamin C and fresh flavour.

Negative Factors

• Light brown soft sugar and icing sugar: Increase the sugar content.
• Butter and cream cheese: Raise the fat and saturated fat levels.

While the Jamie Oliver carrot cake offers some nutritional benefits from carrots, nuts, and citrus, it is best enjoyed as an occasional treat due to its sugar and fat content.