Paul Hollywood's Ultimate Carrot Cake with Orange Cream Cheese Frosting
This showstopping carrot cake combines warm spices, grated carrots, and toasted pecans in a moist, tender crumb that stays fresh for days. The signature frosting pairs softened butter and full-fat cream cheese, finished with candied orange zest for brightness and visual appeal. What sets this version apart is the layered construction with icing between and on top, plus the homemade candied orange peel that adds sophisticated citrus notes and elegant garnish. The blend of cinnamon, mixed spice, and ginger creates complexity without overpowering the natural sweetness of carrots and muscovado sugar. This cake suits home bakers comfortable with layer cakes and cream cheese frosting. Serve it for afternoon tea, celebrations, or as a standout dessert when you want to impress. The recipe balances nostalgia with refinement, enhancing the humble carrot cake into something special.
Ingredients
- 10 tbsp sunflower oil, plus extra for greasing
- 2 cups self-rising flourall-purpose flour plus baking powder230g flour plus 3.5tsp baking powderbakeadds gluten
replace 1tsp baking powder in recipe with adjustment
- 1 tsp baking powder
- 1 ½ tsp ground cinnamon
- ½ tsp mixed spice
- ½ tsp ground ginger
- 1 ¼ cups light brown muscovado sugar
- 1 satsuma or mandarin, finely grated zest, plus strips to decorate
- 3 ½ oz pecans, halved
- 9 oz carrots, coarsely grated
- 3 medium free-range eggs, beaten
- 3 ½ tbsp butter, softened
- ¾ cups full-fat cream cheese
- ½ cups powdered sugar, plus extra to dust
- 1 orange, finely grated zest
- 2 oranges, for candied peel
- 14 tbsp water, for sugar syrup
- 1 cup superfine sugar, for sugar syrup
Instructions
- 1
Preheat the oven to 350°F/fan 325°F/gas 4. Grease an 7 ⅛" loose-bottomed round cake tin and line the base with baking paper.
- 2
Sift the flour, baking powder and spices into a large bowl.
- 3
Add the sugar, citrus zest, pecans and grated carrots, then stir until well combined.
- 4
Stir in the beaten eggs and oil, then mix well.
- 5
Pour into the prepared tin and bake for 1 hour or until a skewer comes out clean.
- 6
Transfer to a cooling rack, leave in the tin for 5 minutes, then turn out and leave to cool completely.
- 7
For the icing, beat the butter with a hand mixer until really soft.
- 8
Add the cream cheese and beat until well mixed.
- 9
Sift over the powdered sugar, add the orange zest, then beat until smooth. Store covered in the fridge until needed.
- 10
For the candied orange peel, pare the zest from the oranges.
- 11
Put the water and sugar in a saucepan and heat until the sugar has dissolved.
- 12
Add the orange zest and remove from the heat. Let the zest sit in the sugar syrup until it has completely cooled.
- 13
Cut the cooled cake in half horizontally.
- 14
Spread half the icing between the cake layers and the other half on top.
- 15
Decorate with the candied orange zest strips.
Tips
Use a hand mixer for the cream cheese frosting to ensure it's light and fluffy without overbeating, which can make it grainy. Beat butter first until pale, then add cream cheese gently to maintain smoothness.
Don't skip cooling the cake completely before icing. A warm cake will cause the frosting to melt and slide off. For easier layer cutting, chill the cooled cake for 30 minutes before slicing horizontally with a serrated knife.
Make the candied orange zest ahead and store it in the cooled syrup in an airtight container for up to 2 weeks. This allows flavors to meld and gives you a head start on assembly day.
Good to Know
Keep the assembled cake in an airtight container in the fridge for up to 4 days. The frosting insulates the crumb and keeps it moist. Unassembled layers wrapped in plastic wrap freeze for up to 2 months; thaw at room temperature before frosting.
Bake the cake layers 1 day ahead and wrap separately. Make the frosting and store covered in the fridge up to 2 days. Prepare candied orange zest up to 2 weeks ahead. Assemble 4-6 hours before serving for best texture.
Room temperature or chilled, with tea, coffee, or dessert wine. Slice with a hot, damp knife wiped between cuts for clean edges.
Common Mistakes
Do not bake on a lower rack position to avoid a burnt bottom before the center sets.
Do not overbeat the cream cheese frosting to prevent it from becoming grainy and separating.
Do not cut the cake while warm to avoid crumbs falling through layers during assembly.
Substitutions
replace 1tsp baking powder in recipe with adjustment
FAQ
Can I make this cake ahead and freeze it?
Yes. Bake and cool the layers completely, then wrap individually in plastic and freeze for up to 2 months. Thaw at room temperature, then assemble and frost. Frosting can be made and refrigerated up to 2 days before assembly.
What if I don't have a loose-bottomed cake tin?
Use a standard 18cm round tin lined with baking paper on the bottom and sides. The cake will release cleanly if cooled for 5 minutes in the tin before turning out. A non-stick tin also works well.
Can I substitute the cream cheese frosting?
Yes. Mascarpone gives a richer result; Greek yogurt mixed with cornstarch offers a tangier, lighter option. Buttercream works but lacks the tang that balances the spiced cake. Avoid whipped cream alone as it won't hold between layers.