Mary Berry’s Carrot and Orange Loaf is a classic British cake that combines the earthy sweetness of carrots with the zesty, aromatic tang of fresh orange. This loaf cake is beloved for its moist, tender crumb and refreshing citrus flavor, which balances the richness of the carrots. The loaf is typically baked in a standard loaf pan, resulting in a cake that’s easy to slice and serve, perfect for afternoon tea, a light dessert, or even as a breakfast treat.
The magic of this cake lies in the natural sweetness from the carrots, the juiciness of the oranges, and a touch of sugar to bring everything together. The loaf is often complemented by a light drizzle of orange icing, though it’s delicious enough on its own. Mary Berry, known for her approachable baking recipes, has created a cake that is both simple and sophisticated, making it accessible to novice bakers while still providing a satisfying result for those with more experience in the kitchen. Whether you’re a fan of citrus-based cakes or just looking for a new twist on the traditional carrot cake, Mary Berry’s Carrot and Orange Loaf is a delightful choice.
Mary Berry’s Carrot And Orange Loaf Recipe
Ingredients Needed
To make Mary Berry’s Carrot and Orange Loaf, you’ll need the following ingredients:
- Carrots (2 medium-sized): Fresh, peeled, and finely grated carrots are key for adding natural sweetness and moisture to the loaf. They also contribute to the cake’s vibrant color.
- Self-raising flour (225g): This flour already contains baking powder, making it easier to achieve a light and fluffy texture in your loaf. It eliminates the need for additional leavening agents.
- Caster sugar (175g): Caster sugar dissolves more easily than regular granulated sugar, helping to create a smooth batter. The sugar adds sweetness while allowing the natural flavors of the carrots and orange to shine.
- Ground almonds (75g): Ground almonds add a nutty richness and moisture to the loaf, creating a soft texture and a lovely depth of flavor.
- Baking powder (1 tsp): While the self-raising flour provides most of the rise, baking powder gives the loaf that extra boost, ensuring it rises evenly.
- Vegetable oil (150ml): The oil is used to keep the loaf moist. It ensures that the cake has a tender crumb and helps bind all the ingredients together.
- Orange zest (from 1 orange): Freshly grated orange zest adds an intense citrusy fragrance that infuses the entire loaf.
- Fresh orange juice (from 1 orange): The juice gives the cake its citrusy tang, enhancing the flavors of the other ingredients and bringing a touch of brightness to the loaf.
- Eggs (2 large): The eggs provide structure and richness to the loaf, helping bind the ingredients while contributing to the tender crumb.
- A pinch of salt: A small amount of salt helps balance the sweetness and enhances the overall flavor profile.
For the icing (optional, but highly recommended):
- Icing sugar (100g): To make a smooth glaze that complements the cake without overpowering its delicate flavors.
- Orange juice (1-2 tbsp): The juice is used to thin the icing to a perfect consistency, giving it that delightful citrus kick.
Equipment Needed
Before you start baking, make sure you have the following equipment:
- Loaf tin (approximately 22×12 cm / 9×5 inches): A standard loaf tin is essential for shaping the cake and ensuring it bakes evenly. You can use a slightly larger or smaller tin, but this will affect the cooking time.
- Mixing bowls: At least two-one for the dry ingredients and one for the wet ingredients. You may need a third for making the icing.
- Grater: To finely grate the carrots and orange zest. A fine grater will give you the perfect texture to ensure the carrots blend well into the batter.
- Electric hand mixer or whisk: While you can mix by hand, an electric mixer speeds up the process, ensuring that the ingredients are fully incorporated.
- Spatula or wooden spoon: To fold the wet and dry ingredients together gently without overworking the batter.
- Baking parchment or butter: For greasing and lining the loaf tin, ensuring that the cake doesn’t stick.
- Cooling rack: After baking, you’ll need a cooling rack to allow the loaf to cool completely before slicing, ensuring that the texture stays intact.
Instructions To Make Mary Berry’s Carrot And Orange Loaf
1. Preheat The Oven & Prepare The Tin
Begin by preheating your oven to 180°C (350°F), or 160°C (320°F) for a fan oven. Line a loaf tin with baking parchment or grease it with butter and flour, ensuring that it’s well-prepared for the cake batter.
2. Grate The Carrots And Zest The Orange
Grate the carrots finely, ensuring they are soft and delicate. Zest the orange, then set both aside. You’ll want to make sure there are no large chunks, as this could affect the texture of the cake.
3. Combine Dry Ingredients
In a large bowl, sift together the self-raising flour, ground almonds, baking powder, and salt. The sifting process ensures that all dry ingredients are evenly distributed and will help avoid lumps in the batter.
4. Mix Wet Ingredients
In another bowl, whisk the eggs, caster sugar, vegetable oil, orange juice, and orange zest. This mixture should be smooth and slightly frothy. The oil will ensure the loaf stays moist, while the orange juice and zest will provide a lovely citrus undertone.
5. Combine Wet And Dry Mixtures
Slowly add the wet mixture into the dry ingredients. Gently fold them together using a spatula or wooden spoon. Be careful not to overmix, as this could result in a dense loaf. When just combined, add in the grated carrots and fold them in gently.
6. Bake The Loaf
Pour the batter into your prepared loaf tin, smoothing the top with a spatula. Place the tin in the oven and bake for 50-60 minutes, or until a skewer inserted into the center comes out clean. If the top begins to brown too quickly, loosely cover it with foil and continue baking.
7. Cool The Loaf
Once baked, remove the loaf from the oven and let it cool in the tin for 10 minutes. Then, transfer it to a wire rack to cool completely.
8. Make The Icing (Optional)
If you’re adding the icing, mix the icing sugar with 1-2 tablespoons of fresh orange juice, stirring until smooth and pourable. Drizzle the icing over the cooled loaf, allowing it to set before slicing.
Tips And Tricks
- Grate the Carrots Finely: Finely grated carrots will give your loaf a smoother texture. If you grate them too coarsely, you may end up with chunks that disrupt the delicate crumb.
- Zest with Care: Be sure to only zest the outer orange peel, avoiding the bitter white pith underneath. This will ensure the citrus flavor is sweet and aromatic.
- Use Fresh Ingredients: Fresh orange juice and zest, along with newly grated carrots, will give the loaf the best flavor. Don’t use store-bought juice or pre-grated carrots if you can avoid it.
- Don’t Overmix the Batter: Overmixing can lead to a dense loaf. Once the wet and dry ingredients are combined, stop mixing as soon as there are no more streaks of flour.
- Adjust the Icing: The icing is optional, but if you want it thicker, add a bit more icing sugar. If it’s too thick, add a bit more orange juice until it reaches the desired consistency.
- Baking Time: Oven temperatures can vary, so it’s essential to keep an eye on your loaf as it bakes. If it’s browning too quickly, cover it with foil and check for doneness using a skewer.
Mary Berry’s Carrot and Orange Loaf is a delightful recipe that brings together the earthy sweetness of carrots with the tangy freshness of oranges. It’s a cake that strikes the perfect balance between rich and refreshing, making it ideal for any time of day, whether as a snack or as a light dessert. With its simple ingredients, minimal prep time, and moist, tender crumb, this loaf is the epitome of a comforting yet elegant treat. So, gather your ingredients, preheat that oven, and enjoy baking this delicious loaf that’s sure to be a crowd-pleaser!
Easy Recipe Variations For Mary Berry’s Carrot And Orange Loaf
Mary Berry’s Carrot and Orange Loaf is a moist, flavorful treat that blends the natural sweetness of carrots with the citrusy zing of fresh orange, creating a deliciously light and fragrant cake. If you’re looking to switch things up or add a personal twist to this classic recipe, there are plenty of easy variations you can try without compromising the loaf’s delightful texture or flavor. Here are some fun ideas:
1. Spice It Up With Cinnamon And Nutmeg
To add warmth and complexity to the flavor, consider adding ground cinnamon or nutmeg. A teaspoon of ground cinnamon pairs beautifully with the carrots and orange, enhancing the overall aroma of the loaf. If you prefer a more autumnal feel, a pinch of ground nutmeg can also add an extra layer of spice that will evoke cozy vibes.
2. Incorporate Nuts And Seeds
For added crunch and texture, fold in a handful of chopped nuts or seeds. Walnuts, pecans, or hazelnuts can complement the soft crumb of the loaf while giving it a rich, nutty flavor. Alternatively, sunflower seeds or pumpkin seeds could provide a lighter, more subtly earthy crunch. You could also toast them lightly before mixing to intensify their flavor.
3. Add Dried Fruit
Raisins, sultanas, or dried apricots can be tossed into the batter for extra sweetness and a chewy texture. Dried cranberries are a particularly great choice if you want a slightly tart balance to the loaf’s natural sweetness. Ensure you chop any larger dried fruit into small pieces to prevent them from sinking to the bottom of the loaf as it bakes.
4. Zestier Orange Flavor
For an even more pronounced orange flavor, you can increase the amount of orange zest or use both the zest and the juice. A little more zest can provide that extra burst of citrus, cutting through the richness of the cake. If you enjoy a tangy twist, consider adding a tablespoon of lemon zest to the mix as well for a delightful citrus medley.
5. Make It Vegan Or Dairy-Free
For those with dietary restrictions, turning Mary Berry’s recipe into a vegan or dairy-free option is relatively simple. Substitute the eggs with flaxseed meal or chia seeds (mixed with water to form a gel), and replace the butter with a plant-based margarine or coconut oil. Swap out regular milk for a non-dairy alternative like almond milk, soy milk, or oat milk.
6. Gluten-Free Version
If you’re looking to make this recipe gluten-free, simply use a good-quality gluten-free flour blend. You might need to tweak the baking time slightly, as gluten-free loaves can sometimes require a bit more moisture. Adding a teaspoon of xanthan gum can help to give the loaf the structure it needs to rise properly.
7. Carrot And Orange With A Hint Of Ginger
For a bold twist, why not add some freshly grated ginger to the mix? The spicy heat of ginger perfectly complements the sweetness of the carrot and the tanginess of the orange. This variation gives the loaf a lively kick, making it perfect for those who enjoy a more aromatic flavor profile.
By making these easy variations, you can personalize Mary Berry’s Carrot and Orange Loaf to your taste preferences, dietary needs, or seasonal cravings, all while keeping its essential charm intact.
Storing Leftovers
As much as Mary Berry’s Carrot and Orange Loaf is undoubtedly delicious, it’s always nice to have some leftovers to enjoy later. If you’re lucky enough to have some slices left after baking, proper storage is key to keeping the loaf fresh and moist. Here’s how to store your leftovers:
1. Room Temperature Storage
If you plan to eat the leftovers within a few days, storing the loaf at room temperature is perfectly fine. Simply wrap the loaf in a layer of parchment paper or plastic wrap to prevent it from drying out. Place the wrapped loaf in an airtight container or a large resealable bag. This method will keep it fresh for up to 3-4 days.
2. Refrigeration For Longer Freshness
For longer storage, especially in warmer climates, it’s best to refrigerate the loaf. When refrigerated, the cake can last up to a week. Again, wrap the loaf in plastic wrap or place it in an airtight container to maintain moisture. Keep in mind that refrigeration may cause the loaf to firm up slightly, so be sure to bring it to room temperature before serving, or heat it briefly in the microwave to restore its softness.
3. Freezing For Extended Storage
If you want to keep your carrot and orange loaf for even longer, freezing is a great option. Slice the loaf into individual servings before freezing, as this makes it easier to thaw just the right amount when needed. Wrap each slice tightly in plastic wrap or foil, then place them in a zip-lock freezer bag. When stored properly, the loaf can last up to 3 months in the freezer. To thaw, leave the slices at room temperature for a few hours or microwave them for a quick and easy treat.
4. Preventing Dryness
No one likes a dry loaf, so if you find your carrot and orange loaf has dried out slightly after being stored for a while, you can refresh it with a drizzle of orange juice or a thin layer of butter before reheating. This simple step can bring back some of its original moistness and flavor.
What To Eat With Mary Berry’s Carrot And Orange Loaf?
While Mary Berry’s Carrot and Orange Loaf is a delight on its own, you can elevate the experience by pairing it with the perfect accompaniments. Whether you’re serving it for breakfast, a tea-time snack, or as a dessert, these pairings can enhance the loaf’s vibrant flavors.
1. Whipped Cream Or Clotted Cream
A dollop of fresh whipped cream or indulgent clotted cream complements the richness of the loaf beautifully. The creamy texture contrasts nicely with the crumbly, moist loaf, adding a bit of luxury to each bite. If you prefer a lighter option, a dollop of Greek yogurt with a drizzle of honey could also work wonderfully.
2. Fresh Fruit
Pairing the loaf with fresh fruit can provide a refreshing contrast. Sliced citrus fruits like oranges, grapefruits, or mandarins are an obvious choice, enhancing the orange flavor of the loaf. Alternatively, a mix of berries like strawberries, raspberries, or blueberries can offer a tart and sweet balance that pairs well with the loaf’s natural sweetness.
3. Cheese
Cheese might not be the first thing you think of with a loaf, but it’s a surprisingly good match. Soft cheeses like cream cheese or mascarpone work wonderfully with the moist cake, adding a tangy, smooth element. For a savory contrast, you could also serve the loaf with a mild, crumbly cheese like ricotta or even a small wedge of brie.
4. Tea Or Coffee
If you’re enjoying a slice of Mary Berry’s loaf for an afternoon treat, pairing it with a cup of tea or coffee will round off the experience. A freshly brewed Earl Grey, with its subtle notes of bergamot, pairs beautifully with the citrusy loaf. Alternatively, a rich, full-bodied coffee like espresso or a smooth latte will provide a delightful contrast to the sweet loaf.
5. Ice Cream Or Sorbet
For a more indulgent dessert option, consider serving the loaf with a scoop of ice cream or sorbet. A citrus-flavored sorbet will enhance the orange notes in the cake, while vanilla or cinnamon ice cream adds a comforting touch of sweetness. This would be an especially great pairing for a summer meal or as a special treat for guests.
Conclusion
Mary Berry’s Carrot and Orange Loaf is more than just a simple cake – it’s a versatile, moist, and aromatic dessert that can be tailored to suit your preferences and dietary needs. Whether you add a dash of spice, mix in some crunchy nuts, or go for a dairy-free variation, the possibilities are endless. Leftovers can be easily stored and enjoyed for days, making it a convenient bake for any occasion. Pairing it with whipped cream, fresh fruit, or even a hot cup of tea adds a touch of elegance to this everyday loaf.
Whether you’re serving it as a snack, dessert, or part of a larger spread, this loaf always brings a smile to the table. Simple yet satisfying, Mary Berry’s Carrot and Orange Loaf is a timeless recipe that can be enjoyed in countless ways, proving that sometimes, the simplest bakes are the best.
FAQs
What Ingredients Are Required For Mary Berry’s Carrot And Orange Loaf?
To make Mary Berry’s carrot and orange loaf, you will need the following ingredients: 225g self-raising flour, 1 tsp baking powder, 225g caster sugar, 3 large eggs, 150ml sunflower oil, 2 medium carrots (grated), 2 tbsp orange zest, 75g chopped walnuts (optional), and a pinch of salt. For the icing, you’ll need 200g cream cheese, 100g icing sugar, and 1 tbsp orange juice.
How Long Should I Bake Mary Berry’s Carrot And Orange Loaf?
Mary Berry’s carrot and orange loaf should be baked in a preheated oven at 170°C (150°C fan) or 340°F for approximately 50-60 minutes. It’s important to check if the loaf is done by inserting a skewer or toothpick into the center; it should come out clean when the loaf is fully baked.
Can I Substitute The Oil With Butter In Mary Berry’s Carrot And Orange Loaf Recipe?
Yes, you can substitute the sunflower oil with butter in Mary Berry’s carrot and orange loaf recipe. If you prefer to use butter, melt 150g of unsalted butter and allow it to cool slightly before mixing it into the other ingredients. This will slightly change the texture of the loaf, making it a bit more rich and moist.
