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jamie oliver carrot cake
Sheila Browder

Jamie Oliver Carrot Cake Recipe

Let me take you back to a sunny afternoon. I had just finished lunch when I heard the faint exchange of chatter drifting from the kitchen.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 12
Course: Dessert
Cuisine: American
Calories: 362
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 large free-range eggs
  • 125 ml sunflower oil
  • 125 g dark brown sugar
  • 225 g gluten-free self-raising flour plus extra for dusting
  • 1 crisp eating apple
  • 200 g grated carrots
  • 1 small handful of sultanas
  • 1½ teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • Zest and juice of 1 orange
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon ground nutmeg
  • 50 g chopped walnuts
  • Unsalted butter for greasing
  • For the Icing:
  • 75 g unsalted butter softened
  • 100 g powdered sugar
  • Zest of 1 orange
  • 75 g cream cheese
  • 50 g chopped walnuts

Equipment

  • Oven
  • Cake tins

Method
 

  1. Start by preheating your oven to 180°C (350°F). Meanwhile, prepare your cake tins by greasing them with unsalted butter and dusting with a bit of flour. This ensures that your cake won’t stick after baking, resulting in a beautiful presentation when you flip them over.
  2. In a large bowl, whisk together the two eggs and the sunflower oil until well combined. Gradually add in the dark brown sugar and continue to whisk. The mixture should be smooth and slightly glossy, a sure sign you've created a solid base.
  3. In another bowl, combine the gluten-free self-raising flour, ground ginger, ground cinnamon, and any optional spices you’re using, like nutmeg (which adds a lovely depth). Sift this mixture into the bowl with the wet mixture. Gently fold everything together until you can no longer see dry flour.
  4. Now comes the fun part! Grate the apple and carrots, and fold them into the batter alongside the sultanas and walnuts (if you’re using them). The grated apple not only adds moisture but also a delightful sweetness to balance the spices.
  5. Zest and juice the orange directly into the mixture. This adds a refreshing brightness that will really lift the flavors. If you’re feeling adventurous, a dash of vanilla extract can also enhance the aroma significantly.
  6. Carefully pour the batter into your prepared cake tins, distributing evenly. Pop them in the oven and bake for about 25-30 minutes, or until the tops are golden and a skewer comes out clean when inserted into the center. Don’t be tempted to open the oven too early; the cake needs its time to rise and develop.
  7. Once baked, remove the cakes from the oven and let them cool in their tins for about 10 minutes. Gently flip them onto a wire rack to cool completely. While the cakes cool, you can prepare the icing. Combine softened butter, cream cheese, powdered sugar, and the remaining orange zest in a bowl. Mix until smooth.
  8. Once your cakes have cooled, spread a generous layer of icing on top of one layer. Place the second layer on top and ice the top. Finish by sprinkling chopped walnuts on top for a lovely presentation.

Nutrition

Calories: 362kcal

Notes

  • Do Not Overmix: Mixing too much can make the cake dense. Adapt a gentle folding technique.
  • Fresh Ingredients Matter: Fresh spices and organic carrots give the best flavor.
  • Cool Completely: Ensure your cakes are completely cool before icing to prevent melting.
  • Use A Kitchen Scale: Accurate measurements ensure consistent results, especially with baking.
  • Taste as You Go: Don’t hesitate to sample the batter before baking for sweetness or spice preferences.

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