Return to listing

The Ultimate Carrot Cake

Well, it has to be said. There have been many versions over the years, but this is the ultimate and it’s great for a birthday or any other celebration. At the football club we make them into little cakes, and half the mixture makes six large or twelve small cup cakes.


This recipe is from Delia's Cakes


First of all, pre-heat the oven to 170ºC, gas mark 3, then you need to roast all the pecans (for the cake and the topping) – just spread them out on a tray and pop them into the oven near the centre for 8 minutes – use a timer to help you remember

Now to make the cake.  First place the sugar, eggs and oil in a bowl and whisk them together with an electric hand whisk for 2–3 minutes until the sugar has dissolved. Next sift the flour, spice and bicarbonate of soda into the bowl – the little bits of bran left in the sieve can be tipped in at the end. Now fold all this in gently.

After that, add the rest of the cake ingredients. Then divide the mixture evenly between the prepared tins and level them off with the back of a tablespoon.

Bake the cakes near the centre of the oven for 30 minutes until they are springy and firm in the centre.

While the cakes are cooking make the icing by simply whisking the mascarpone, cinnamon, milk (or orange juice) and sugar in a bowl till smooth and fluffy. Then cover the bowl and chill until needed.

For the syrup glaze, whisk together the sugar and fruit juices in another bowl, and as soon as the cakes come out of the oven, first stab them all over with a skewer and then spoon the syrup evenly over the hot cakes. After that they need to cool in their tins in order to soak up all of the syrup.

As soon as they are completely cold remove them from the tins. Place one of the cakes on a serving plate, spread one third of the icing all over, then place the other cake on top and finally cover the top and sides with the remaining mixture.

If you are not going to serve it straight away, cover and chill until needed.

But don’t forget to decorate with the nuts just before serving


Return to Homepage
Visit the Delia Online Cookery School

Related recipes

Squidgy Chocolate Cake 

Squidgy Chocolate Cake

In the late ’70s this cake went down a storm, and still people tell me they always have it on their birthday! Because it is not made with flour it’s incredibly light and soufflé-like.

Low-fat Moist Carrot Cake Serves 12

Low-fat Moist Carrot Cake

Not believing it was possible, Delia found that, in fact, a low-fat carrot cake is one of the quickest, easiest cakes to make - and it's now become a firm favourite.




Popular topic
Latest post
Ask Lindsey... For Anna
12 Feb 2016 10:40
Coffee Break Meringue saved!!!
12 Feb 2016 06:43
Food and travel Sponge receipe needed
14 Nov 2015 22:15
Can Anyone Help? pastry
14 Feb 2016 01:47
Books slow cooking
20 Dec 2015 23:44
Equipment KitchenAid
07 Feb 2016 11:50
Gardening Weekend bird watch
07 Feb 2016 11:44
CMS solutions by