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Carrot, Orange and Almond Cake

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Carrot Orange ane Almond Cake


Carrot Orange ane Almond Cake

Carrot, Orange and Almond Cake

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Course: Dessert
Cuisine: British
Keyword: almond, carrot, orange, rapeseed oil
Cook Time: 55 minutes
Total Time: 55 minutes
Servings: 10 - 12 slices
Calories: 331kcal
Author: Lynn Hill


  • 1 orange juice of
  • 2 oranges zest of
  • 80 g sultanas
  • 150 g light brown sugar
  • 3 medium eggs
  • 70 ml Mrs Middleston's Rapeseed Oil
  • 0.5 tsp orange extract
  • 0.5 tsp mixed spice
  • 250 g ground almonds
  • 225 g grated carrots
  • Icing sugar optional


  • Preheat oven to 170deg grease and line an 8ins cake tin
  • Add the zest, orange juice, and sultanas into a pan, gently heat and simmer for a couple of minutes. Turn off the heat and leave to cool.
  • With an electric mixer, beat the eggs, oil and sugar together for a few minutes until well combined, continue beating and add the orange extract and mixed spice. Beat for a few more minutes.
  • Add the ground almonds, carrots, sultanas & orange mixture to the egg mixture and mix, not beat, until well combined.
  • Add the batter to the tin and bake in the oven for 50 – 55 mins. Testing the centre of the cake with a skewer until it comes out clean.
  • Leave to cool in the tin for a few moments before turning out to cool completely before slicing.
  • Dust with icing sugar.


Calories: 331kcal | Carbohydrates: 33g | Protein: 8g | Fat: 21g | Saturated Fat: 2g | Cholesterol: 49mg | Sodium: 39mg | Potassium: 241mg | Fiber: 5g | Sugar: 25g | Vitamin A: 3920IU | Vitamin C: 22.5mg | Calcium: 100mg | Iron: 1.5mg
Did you make this recipe?Let me know how you got on. Tag me on Instagram at @clandestinecake and include hashtag #clandestinecake

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