Carrot Cake With Orange Marmalade

When this cake charmed even those who: “just didn’t like carrot cake”, I realized it was time to share. Opt for this recipe because it’s super easy to make. And among other reasons; It’s versatile, so there is a margin to which you can make it ‘your own’ – something I believe recipes should try to be. More on how you can do that further down.

Your probable ideal recipe for carrot cake would be lushly spiced with warm notes of cinnamon and nutmeg. Mildly crunchy bits of unevenly chopped walnuts are tucked and spread out across the cake. Topped with a generous layer of icing. And while I too am a classic gal, I feel it’s time to dance to a new tune. This is a carrot cake that even kids will love.

It’s okay to have a carrot cake without frosting once in a while, so why not try this?

How Did I End up Making This Carrot Cake?

First let’s take a minute and smile at the thought of all the awkward places, moments, and things we were doing when we got the inspiration for a recipe? Lying in bed after a few failed attempts at breathing exercises and meditation to fall asleep, I gave in to thoughts of all the wonderful things I could do tomorrow! With jenny at the nursery, the whole house would be mine! I had this evil grin spread across my face and here’s why.

It’s not easy taking pictures with a toddler, who intends on completing what seems like a 100k marathon around the house. And you know that highly includes a few tumbles, and she NEVER goes down alone (I can only hope my photoshoot spread is not what goes down with her). I mean don’t they ever get tired? Considering how little food she eats, I would think her energy reserve would be on the low. But noooo, still going strong like an energizer bunny!

Anyway, in between tossing and turning, my mind wanders off to carrots. I was amazed at how a vegetable found its way into a cake and like smoke- puff! That thought disappears and I can’t help wondering what candied ginger tastes like and if it would be worth a trip to the mall. But come on, go to the mall just for that?

Well, curiosity got the best of me. A few dreadful shopping hours later (I will always at all cost avoid shopping for anything but food) I came home with 2 jars of marmalade instead. Does this happen to you as well? Do you leave the house with every intention of buying one thing, but come home with something else?

Marmalade open, spread on toast a few times. Now it was time to use it elsewhere before it went bad. And ding!!!! The carrot cake idea popped up! Eh ehm, there are a few brag-worthy mentions about this cake, read on.

6 Reasons to Love This Carrot Cake Recipe

It’s a Very Easy Carrot Cake Recipe.

Yes, it is the easiest cake recipe I have in my stash. It will be ready in 4 simple steps:

1: Mix the oil, sugar, orange zest, vanilla and marmalade

2: Whisk the eggs with the ‘sugar mix’

3: Add the grated carrots, then fold in the flour

4. Bake

2. Moistness That Will Stay Within for Days!

And no, I am not exaggerating on that. Though the cake may not last very long for you to find out. Why? Because once it’s baked and cooled, everyone will want seconds. And when you aren’t making your classic frosted carrot cake, you will be making this for sure.

3. Versatile Carrot Cake Ingredients

Marmalade: I have used 2 different marmalades with this carrot cake recipe before. The results were delicious both times. The first was with a muscovado and orange marmalade. The other (that I used in this recipe) was marmalade with clementine and orange. Which also tasted great. So if you cannot get your hands on either marmalade above, you can use a plain orange marmalade. However, I recommend you finely cut the pith. I do this by first cutting them to bits, then using some of the sugar to grind the pith into a rough paste consistency. Only because not everyone likes to have large bits of orange in the cake 🙂

Oil: I used sunflower oil. However, you can use a neutral oil. So we can keep the flavor all about the carrots and marmalade.

Flour: I used plain flour. However, you could use all-purpose flour, with a low protein percentage of not more than 10%.

Carrots: I know you might be tempted to cheat by buying pre-grated carrots. But please don’t, they may not have as much water content compared to those done at home. And this is crucial for our moist cake.

Sugar: I used granulated sugar and soft brown sugar for its ability to keep this delicious cake moist for longer.

4. You Don’t Need a Fork With Me

Because It will not crumble, I promise! Cut a slice and it’ll remain a nice moist block, so toss that fork and use your hands instead. Are you thinking what I’m thinking? Yes, your guests will thank you for not having them wrestle with napkins whilst trying to keep crumbs in check.

5. Great Idea For Summer!!!!!

Why? Because you can ditch that frosted carrot cake that might not be able to withstand the heat. Plus it’s summer; most people will shy away from spreading butter on anything for fear of packing another pound. And the rest may not even want to glance at a cake with the slightest hint of frosting or buttercream. So prepare this and make everyone happy. Plus, washed down with some cool lemonade or spritz! I bet it will be a hit!!!

6. The scent will draw them in from miles away.

It’s one of the things I like the most about the cake. The fresh citrusy scent of oranges. And while this is a carrot cake without nuts or raisins, I hardly think you will miss them after your first bite.

Now, when all the baking is done; you probably want to know how to store your carrot cake to maintain the moisture? I would suggest you keep it in an airtight container and leave it on the kitchen counter. I wouldn’t recommend you put this in the fridge.

How to make the orange glaze

I glazed the carrot cake with an orange syrup. But you don’t have to. I like the crackly intense orange flavor that masks the cake. Plus my little ninja is a sucker for the orange-glazed peel- what with their sweet and tangy flavor. However, I have also made it without and loved it the same.

The glaze is very simple to make. It takes 2 simple steps and less than 10 minutes to prepare. I used a stainless steel pan so I could easily tell when the sugar had dissolved. Prepare the glaze 15 minutes before you take out the cake.

1. Add 100ml of freshly squeezed juice, and thinly sliced orange peel into a heavy-bottomed pan. Make sure to take off the pith from any peel before you slice into matchsticks.

2. Pour 60g of granulated sugar into the orange juice and set over low heat. Once the sugar seems to have dissolved, increase the heat and leave to boil for 6 minutes as you stir.

This recipe makes one cake serving enough for 8 people, this is of course relative 🙂

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Next Cake You Should Try Is This:

Her Rebellious Lemon Cake

Yes, I rebelled (find out what happened) and the result was this moist lemon cake with buttermilk. Could you be on the brink of rebellion too? Read, and let me know if you are or already have and what you made… let’s talk. Oh, and of course try to make the lemon cake 🙂

Print Recipe

Carrot cake with orange marmalade

(+21 rating, 5 votes)

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Dessert – International

By My food memoirs – Serves: 8

Prep Time: 15 minutes – Cooking Time: 45 minutes – Total Time: 1 hour

Moist, easy to make carrot cake with orange zest and marmalade. The perfect recipe for summer, garden parties, and sure to be a hit with the kids too.

Ingredients

• FOR THE CAKE
• 290g plain flour
• 263g granulated sugar
• 100g soft brown sugar
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 tsp cinnamon
• 243g grated carrots
• 3 medium-size eggs
• 1 tbsp vanilla extract
• 1 cup (170ml) sunflower/vegetable oil
• Zest of 2 large oranges (you will need 1 more orange for the zest)
• 40g orange marmalade
• FOR THE GLAZE
• 100ml freshly squeezed orange juice
• Matchstick orange peel (from one orange)
• 60g granulated sugar

Instructions

1

Preheat oven to 190C

2

Line the bottom of a 9-inch round baking pan with parchment paper at the bottom

3

Sift the flour, salt, cinnamon, baking powder, and baking soda into one bowl.

4

Sift the granulated and soft brown sugar into another bowl, then pour in the oil and vanilla. Stir

5

Whisk in an egg at a time, then add in the carrots.

6

Using a spatula, fold the flour to the wet mixture. Make sure there are no patches of flour at the bottom or sides of the bowl

7

Pour the cake batter into the baking pan. Holding both sides of the pan, bang it 3 times on the kitchen counter before placing it on the middle oven rack

8

Bake for 20 minutes, then gently take out the cake and cover it with foil. Reduce the heat to 180C, and bake for another 20-25 minutes or until a stick comes out clean

9

Prepare the glaze, after you put the cake back into the oven

10

In a heavy-bottomed stainless steel pan, pour in the orange juice, peel, and sugar

11

Let the mixture slowly bubble on low heat as you stir until the sugar has dissolved. It should take roughly 3 minutes.

12

Then increase the heat and leave to boil for 6 minutes

13

Take the cake out if it's ready and immediately pour the cooled glaze evenly over the cake. Leave to completely cool. It might take an hour or so.

14

Store leftovers, if any, in an airtight container.