Carrot and seville orange cake

Paul Bloxhams smothers carrot cakes classic cream cheese frosting with ginger butterscotch sauce
By Paul Bloxham
Carrot and seville orange cake
  • Rating:
  • Serves: 8
  • Cook Time: 50 minutes
  • Prep Time: 30 minutes
  • Effort: easy


For the cake

  • 4 tbsp seville orange marmalade
  • 200 g unsalted butter, softened, plus extra for greasing
  • 4 tbsp rapeseed oil
  • 225 g caster sugar
  • 2 vanilla pods, seeds only
  • 4 eggs
  • 200 g self-raising flour
  • 1 tsp baking powder
  • 225 g carrots, finely grated
  • 1 orange, grated zest and juice

For the topping

  • 200 g cream cheese
  • 125 g icing sugar, sifted
  • 1 orange, grated zest and juice
  • ½ tsp vanilla extract
  • 200 g chopped pecans

For the ginger butterscotch sauce

  • 175 ml double cream
  • 175 g brown sugar
  • 50 g unsalted butter, cubed
  • 1 tbsp grated ginger
  • 1 tsp vanilla extract


1. For the cake : preheat the oven to 180C/160C fan/gas 4. Line the base of a 21cm square cake tin with baking parchment, grease with butter and spread the marmalade evenly on the bottom.

2. Beat together the butter, oil and sugar in a large bowl with an electric mixer until light and fluffy. Stir in the vanilla seeds.

3. Add the eggs, one at a time, beating well after each addition.

4. Sift in the flour, baking powder and a pinch of salt, and stir to combine. Mix in the carrots, orange zest and enough orange juice to bring the mixture to a dropping consistency.

5. Pour the batter into the cake tin and bake for 35-40 minutes, or until a skewer inserted into the centre of the cake comes out clean. Cool slightly in the pan, then transfer to a wire rack to cool completely.

6. For the topping: beat all the ingredients (except the pecans) together and spread over the cake. Garnish with the chopped nuts.

7. For the ginger butterscotch sauce: put the cream, sugar, butter, ginger and vanilla extract in a heavy-based saucepan. Stir over a medium heat for 5 minutes, or until well combined.

8. Increase the heat to high, bring to the boil and then immediately reduce the heat to low and simmer, uncovered, for 5 minutes or until the sauce thickens. Keep stirring.

9. Remove the pan from the heat and pass the sauce through a fine metal sieve. Set aside to cool to room temperature.

10. Serve the cake in slices with the ginger butterscotch sauce.

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