Carrot cakes never go out of style and one bite will tell you why! The rich and moist spice cake, filled of a delicious cream made of grated carrots and walnuts and covered with a tangy and sweet cream cheese frosting...that's the definition of a yummy carrot cake dessert! 

So, roll up your sleeves, and let's start baking this Jamie Oliver's yummiest carrot cake you've ever tasted! Find the ingredients and the right kitchen tools and once you have everything prepared, start mixing the ingredients in the order indicated below to make this mouth-watering, delicious carrot cake! and as quoted by Jamie Oliver "This carrot cake is an exceedingly good cake made all the more pleasing by the twist of lime mascarpone icing. Its delicious.  It works and its better than any other carrot cake tried".


For the Cake

  • 250 g unsalted butter, softened
  • 250 g light brown soft sugar
  • 5 large eggs
  • 1 orange, zest and juice of
  • 170 g self-raising flour, sifted
  • 1 slightly heaped teaspoon baking powder
  • 100 g ground almonds
  • 100 g shelled walnuts, chopped, plus a handful for serving
  • 1 heaped teaspoon ground cinnamon
  • 1 pinch of ground cloves
  • 1 pinch ground nutmeg
  • 1/2 teaspoon ground ginger
  • 250 g carrots, peeled and coarsely grated
  • Salt

For the Lime Mascarpone Icing

  • 100 g mascarpone cheese
  • 200 g cream cheese
  • 85 g icing sugar, sifted
  • 2 limes, zest and juice of


  1. Preheat the oven to 180 deg C
  2. Grease and line a 22cm-square cake tin or a round equivalent with greaseproof paper.  Beat the butter and sugar together by hand or in a food processor until pale and fluffy.  Beat in the egg yolk one at a time and add the orange zest and juice.  Stir in the sifted flour and baking powder, and add the ground almonds, walnuts, spices and grated carrot and mix together well.
  3. In a separate bowl, whisk the egg whites with a pinch of salt until stiff. then gently fold them into the cake mix. Scoop the mixture into the prepared cake tin and cook in the preheated oven for about 50 minutes until golden and risen.  You can check to see if the cake is cooked by poking a cocktail stick into it.  Remove it after 5 seconds and if it comes out clean the cake is cooked; if slightly sticky, it needs a bit longer, so put it back in the oven.  Leave the cake to cool in the tin for 10 minutes, then turn it out on to a rack and rest for at least an hour.
  4. Mix all the icing ingredients together and spread generously over the top of the cake.  Finish off with a sprinkling of chopped walnuts.


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