Spiced Carrot Cake Recipe

Name: Spiced Carrot Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium orange; 3/4 cup finely chopped dried apricot; 1 1/2 cups plain flour; 1/2 teaspoon ground cinnamon; 1/2 teaspoon ground ginger; 1/8 teaspoon allspice; 1/8 teaspoon ground cloves; 1 teaspoon baking soda; 1 cup brown sugar; 1 cup grated carrot; 3/4 cup chopped pecans; 3 large eggs; 1/2 cup sunflower oil (or canola); 2 tablespoons Grand Marnier; 7 ounces cream cheese; 1/3 cup confectioners' sugar; 5 -6 pecan halves, to decorate (optional)

Servings: persons

1 medium orange
3/4 cup finely chopped dried apricot
1 1/2 cups plain flour
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon allspice
1/8 teaspoon ground cloves
1 teaspoon baking soda
1 cup brown sugar
1 cup grated carrot
3/4 cup chopped pecans
3 large eggs
1/2 cup sunflower oil (or canola)
2 tablespoons Grand Marnier
7 ounces cream cheese
1/3 cup confectioners' sugar
5 -6 pecan halves, to decorate (optional)

1
Zest the orange, cover and set aside for the frosting.
2
Juice the orange, add the chopped apricots and mix with the orange juice, leave to soak for at least 3 hours.
3
When ready to make the cake, preheat the oven to 300F and line the base of a 2lb loaf tin with parchment paper.
4
Sift the flour together with the cinnamon, ginger, allspice, cloves and the baking soda into a mixing bowl.
5
Add the brown sugar, chopped pecans, carrots and the apricots with the juice, (reserve 2 tablespoons of the orange juice), mix well.
6
Beat together the eggs with the oil, add to the mix and mix again.
7
Spoon into the prepared loaf tin and bake for 50-60 minutes.
8
Test with a wooden skewer whether the cake is done, (it should come out clean and dry), otherwise cook a bit longer.
9
Turn the cake out of the tin and let it cool until slightly warm.
10
Mix the two tablespoons of Grand Marnier and the two tablespoons of the reserved orange juice, return the cake to the tin, poke holes in the top and drizzle the liquid over to soak up the juices.
11
Beat together the cream cheese, confectioners sugar and the orange zest, taste if you find it sweet enough, if not, add more sugar.
12
Take the cake out of the tin, remove parchment paper and spread the frosting on the top.
13
Decorate with the halved pecans.

1930

kcal

Calories

145

Fat

143

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 medium orange, 3/4 cup finely chopped dried apricot, 1 1/2 cups plain flour, 1/2 teaspoon ground cinnamon, and more.

Yes, Spiced Carrot Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Spiced Carrot Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions