Carrot, orange and golden pecan cake

Carrot, orange and golden pecan cake

Danielle Wood

This is a classic daytime cake with orange zest through the not-too-sweet mascarpone to keep things fresh, and golden pecans for a bit of glamour.


Quantity Ingredient
100g pecans
170g caster sugar
150g soft dark brown sugar
180g vegetable oil
3 medium eggs
225g plain flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons bicarbonate of soda
3 teaspoons ground cinnamon
pinch salt
200g peeled and coarsely grated carrot
1/2 orange, grated zest

For the golden pecan decoration:

Quantity Ingredient
50g pecans
gold lustre dust
2-3 drops rejuvenator spirit or vodka

For the orange mascarpone icing:

Quantity Ingredient
250g mascarpone
1/2 orange, grated zest
75g icing sugar


Quantity Ingredient
20cm deep, round cake tin
Painting with edible gold lustre dust


  1. Preheat the oven to 170°C. Grease the cake tin and line the base with baking parchment. Spread the pecans for the cake and the decoration on to a baking tray and bake in the oven for 5–8 minutes until golden brown and aromatic. Set aside to cool slightly, saving 50 g for the decoration. Roughly chop 100 g of the pecans to use in the cake. Using a stand mixer or electric hand mixer, beat the sugars, oil and eggs in a large bowl until pale.
  2. Sift the flour, baking powder, bicarbonate of soda, cinnamon and salt into a clean bowl. Add the flour mixture to the sugar, oil and egg mixture and beat until just combined. Finally, fold in the grated carrot, orange zest and chopped pecans.
  3. Spoon the mixture into the prepared cake tin. Bake in the oven for 50–60 minutes, or until a skewer inserted into the centre of the cake comes out clean. Allow the cake to cool for 10 minutes in the tin, then turn it out on to a wire rack and leave to cool completely.
  4. While the cake is cooling, make the icing and golden pecans. To make the golden pecans, mix a little of the gold lustre dust in a small bowl with a few drops of rejuvenator spirit or vodka to form a paste. Use a clean paint brush to paint your pecans. To make the icing, place the mascarpone and orange zest in a bowl and beat until smooth. Add the icing sugar and beat again until smooth. Spread over the top of the cooled cake and decorate with the golden pecans.
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