Ultimate Carrot Cake with Pineapple and Zesty Orange: A Great British Baking Show Inspired Recipe

There’s a special magic that happens in the kitchen when inspiration strikes, and for this extraordinary carrot cake, it came directly from the beloved tent of the Great British Baking Show. Combined with the comforting familiarity of my absolute favorite carrot cake recipe, this creation elevates a classic dessert to new heights. The pivotal moment of inspiration was observing the bakers introduce fresh orange segments and freshly-squeezed orange juice into their cake mixtures. This simple yet brilliant addition brought a vibrant, citrusy brightness that perfectly balances the rich, earthy warmth of traditional carrot cake spices. The harmonious blend of sweet spice and tangy orange creates a flavor profile that this carrot cake has been waiting for its entire existence – truly a beautifully delicious revelation you won’t want to miss.

My culinary adventures often involve re-watching seasons of the Great British Baking Show, an endless wellspring of creativity and innovative baking techniques. Recently, I was re-immersed in Collection 3 on Netflix, and baker Ian’s colossal carrot cake during the finale particularly caught my attention. His inventive inclusion of orange within his cake batter sparked an immediate curiosity within me, urging me to explore how such a seemingly small adjustment could transform the beloved dessert. It was an idea too compelling to ignore, prompting me to grab my tried-and-true carrot cake recipe and embark on a delicious experiment.

Crafting the Perfect Carrot Cake: Essential Ingredients and Preparation

To integrate this fresh inspiration, I revisited my cherished carrot cake recipe, which already boasts a delightful complexity. While I’m generally not a fan of raisins, the golden raisins and crushed pineapple are integral to this specific cake, contributing a wonderful chewiness and bursts of tropical sweetness that I adore. With these vibrant fruits already playing a significant role, the addition of fresh orange felt like a natural, welcome enhancement, destined to complete the symphony of flavors. It’s about building layers of taste and texture, where each ingredient plays a crucial part in the overall experience.

My ideal carrot cake is generously spiced, offering a comforting warmth that permeates every bite. My go-to recipe is a carefully curated mash-up, blending the wholesome essence of a classic carrot-only cake with the rich decadence of a full-bodied spice cake. Even if you were to strip away all the fruits, nuts, and additional elements, retaining only the base cake and its robust spice blend, you would still be left with one of my all-time favorite cake foundations. This speaks to the power of a well-balanced spice mixture—cinnamon, nutmeg, ginger, allspice, and cloves—each contributing its unique character to a truly aromatic and irresistible cake base.

A critical step in preparing this cake, particularly when incorporating dried fruits, is to ensure your golden raisins are properly hydrated. While you prepare the remaining ingredients for your cake batter, make sure to soak the raisins in the juice from the crushed pineapple and the freshly squeezed orange. This crucial technique serves two important purposes: it helps to plump up the raisins, transforming them from dry bits into juicy morsels, and it prevents them from absorbing excessive moisture from your cake batter, which could otherwise lead to a dry and crumbly cake. This thoughtful preparation ensures a moist, tender crumb and perfectly tender raisins that almost melt into the cake.

When you meticulously follow these steps, particularly soaking the raisins and incorporating both the succulent orange pieces and their bright juice, the result is nothing short of a perfectly balanced and incredibly moist cake. It truly hits all the right notes, delivering a depth of flavor and texture that I hadn’t realized was missing from my carrot cake repertoire until now. I can confidently say that you will be captivated from your very first bite; this is a culinary experience you absolutely will not regret. Furthermore, this method ensures the raisins become exceptionally soft and tender, integrating so seamlessly into the cake that they almost melt away as you savor each mouthful, contributing only their subtle sweetness and delightful chew.

How to Bake the Ultimate Carrot Cake from Scratch

Approaching this carrot cake recipe is best done by understanding its fundamental structure: at its heart, it’s a simple butter cake. If you were to remove all the vibrant fruits, crunchy nuts, and aromatic spices, what remains would be a tender, golden yellow cake. However, for me, it’s the rich tapestry of additions that transforms it into something truly spectacular and deeply delicious. My dad even remarks that with all the wonderful ingredients I lovingly cram into this carrot cake, it reminds him of a decadent hummingbird cake – a testament to its richness and complexity.

The journey to baking this perfect cake begins with the foundational step of creaming together the butter and sugar. This isn’t just about mixing; it’s about aeration. You’ll want to beat them thoroughly until the mixture becomes remarkably pale and fluffy, a process that typically takes around 4 to 5 minutes. This prolonged creaming incorporates air, which contributes to a lighter, more tender cake crumb. Once this creamy base is achieved, gradually add the eggs, one at a time, ensuring each egg is fully incorporated before adding the next. This prevents the mixture from curdling and maintains a smooth emulsion.

After all the eggs have been diligently beaten into the butter and sugar mixture, continue to beat the batter for an additional 60 seconds. This crucial extra minute allows for even more air to be incorporated, further lightening the batter. This step is particularly important for a cake as laden with delicious additions as this one, because the fruits, nuts, and carrots will inevitably add considerable weight to the mixture. Creating an airy base now helps ensure the final cake remains wonderfully light and moist, rather than dense and heavy.

Next, it’s time to integrate the dry ingredients and the sour cream. Begin by alternately adding the sifted flour mixture and the rich sour cream to the batter, starting and ending with the flour. The flour mixture, which includes baking powder, baking soda, salt, and all your wonderful spices, binds all the ingredients together, providing the cake’s structure. The sour cream, on the other hand, is a secret weapon for tenderness; its acidity reacts with the baking soda, and its fat content contributes significantly to a luxuriously moist and tender crumb that is simply irresistible.

Now comes the most exciting part: folding in all the incredible mix-ins that define this carrot cake. Gently add the plump, juicy orange segments, the crushed pineapple, the rehydrated golden raisins, the toasted walnuts, the vibrant grated carrots, and the aromatic spice blend into the batter. Give it a good, but quick, whip in your mixer or fold it gently with a spatula, just until everything is thoroughly combined. The key here is to avoid overmixing at all costs; overworking the batter can develop the gluten in the flour too much, leading to a tough and chewy cake, rather than the tender, moist crumb we are aiming for.

Once your batter is perfectly mixed, divide it evenly among your prepared cake pans, smoothing the tops to ensure an even bake. Before placing them in the oven, gently tap the pans once or twice on your counter. This simple action helps to release any trapped air bubbles, ensuring a more uniform texture in your finished cake. Bake until the cakes are golden brown and a cake tester inserted into the center comes out clean, indicating they are perfectly cooked through.

After your carrot cakes have emerged golden and fragrant from the oven, allow them to cool completely in their baking tins on wire racks. Once fully cooled, carefully trim off the slightly domed tops of each cake layer. This technique, known as “torting” in the culinary world, creates flat surfaces that make stacking and frosting your cake much easier and result in a more professional-looking finish. For convenience, I often bake the cake layers a day in advance, tort them, then wrap them individually in plastic wrap and store them in the refrigerator until I’m ready to assemble, or even freeze them for later use.

Assembling Your Masterpiece: Layering and Frosting the Carrot Cake

With your perfectly baked and cooled cake layers ready, it’s time for the crowning glory: a decadent batch of cream cheese frosting. Whip up your quick batch of this tangy, sweet, and utterly irresistible frosting until it’s light and fluffy. Now, begin the assembly: place your first cake layer on your serving plate or cake stand, cut side up, and spread a generous helping of cream cheese frosting evenly over the top. Carefully place the next cake layer on top, repeating the process with another liberal layer of frosting. Continue stacking your layers, ensuring each is cushioned with that delightful cream cheese goodness, finishing with the top cake layer placed cut side down for a smooth surface. Once stacked, use the remaining frosting to expertly coat the top and sides of the entire cake, creating a beautiful, cohesive finish. For an added touch of elegance and flavor, consider pressing toasted walnuts onto the sides of the cake, gently adhering them to the frosting for a lovely texture and visual appeal.

📖 Recipe: Great British Baking Show Inspired Carrot Cake

Yield: 8 slices

Carrot Cake with Pineapple & Orange

Prep Time:
20 minutes

Cook Time:
50 minutes

Inactive Time:
1 hour

Total Time:
2 hours 10 minutes

This exquisite carrot cake is a delightful combination of inspiration drawn from the creative challenges on the Great British Baking Show and my personal favorite classic spice and carrot cake blends. The infusion of fresh orange, perfectly mingling with a symphony of warm spices, results in an incredibly heavenly cake – a dessert so irresistible, you’ll find yourself wanting to enjoy it every single day!

Ingredients

For the cake:

• ½ cup Orange segments, diced
• ½ of an Orange Juiced
• ½ cup Crushed Pineapple, drained
• ½ cup Golden Raisins
• 2 ¾ cup All-Purpose Flour
• 2 teaspoons Baking Powder
• 1 teaspoon Baking Soda
• ¾ teaspoon Kosher Salt
• 1 tablespoon Cinnamon, ground
• 1 ¼ teaspoon Nutmeg, freshly grated
• 1 teaspoon Ginger, ground
• ½ teaspoon Allspice, ground
• ¼ teaspoon Cloves, ground
• 12 tablespoons Unsalted Butter, room temperature
• 1 ½ cups Light Brown Sugar, tightly packed
• 3 lg Eggs, room temp
• 1 ½ teaspoons Vanilla Extract
• 1 ½ cup Sour Cream
• ¾ cup Walnuts, coarsely chopped and toasted
• 2 cups Carrots, grated

For the cream cheese frosting:

• 10 tablespoons Unsalted Butter, room temp
• 2 cups Powdered Sugar
• 3 tablespoons Cornstarch
• 1, 8oz blocks Cream Cheese, room temp
• 1 teaspoons Vanilla Bean Paste, leave out if you don’t have it

Instructions

For the cake:

1. Position your oven rack in the middle and preheat the oven to 350°F (175°C). Prepare three 6-inch cake pans by lining the bottoms with parchment paper and coating them thoroughly with non-stick pan spray.
2. Peel and segment ½ of an orange, then juice the other half into a medium bowl. Add the drained crushed pineapple and the golden raisins to this bowl, stirring gently to combine. Allow this mixture to sit and macerate while you proceed with assembling the rest of the cake batter.
3. In a large separate bowl, sift together the all-purpose flour, baking powder, baking soda, kosher salt, and all your ground spices (cinnamon, freshly grated nutmeg, ginger, allspice, and cloves). Whisk well to ensure all ingredients are evenly distributed, then set aside.
4. In the bowl of an electric stand mixer fitted with the paddle attachment, cream together the softened unsalted butter and light brown sugar. Beat at medium-high speed for 3 to 5 minutes, or until the mixture is visibly pale, light, and fluffy, indicating proper aeration.
5. Reduce the mixer speed to medium and add the large eggs one at a time, beating well after each addition until fully incorporated. Once all eggs are in, beat in the vanilla extract, ensuring it is thoroughly mixed into the batter.
6. Lower the mixer speed to low. Gradually add the sifted flour mixture and the sour cream alternately in batches, beginning and ending with the flour mixture. Mix until the batter is almost smooth, but be careful not to overmix; small clumps of flour are acceptable. Finally, gently fold in the toasted walnuts, prepared orange segments and juice, pineapple, soaked raisins, and grated carrots until just combined. Remove the bowl from the mixer and use a spatula to ensure all additions are evenly spread throughout the batter.
7. Spoon the batter evenly into your three prepared cake pans, smoothing the tops with an offset spatula. Gently tap the pans once or twice on your kitchen counter to release any trapped air bubbles. Bake for 30 to 35 minutes, or until the cakes are pale golden and a wooden cake tester inserted into the center of each cake comes out clean.
8. Allow the cakes to cool in their pans on wire racks for 10 minutes. If necessary, run a thin knife around the edge of the pans to loosen them, then carefully invert the cakes out of their tins onto the racks and turn them right side up to cool completely before frosting.

For the cream cheese frosting:

1. In the clean bowl of an electric stand mixer fitted with the paddle attachment, cream together the softened unsalted butter and powdered sugar. Add the powdered sugar ½ cup at a time, mixing until fully incorporated after each addition. Once all the powdered sugar is in, add the cornstarch and softened cream cheese. Beat at medium-high speed until the frosting is light and fluffy, usually 1 to 2 minutes, stopping 2-3 times to scrape down the sides and bottom of the bowl. Continue blending at medium-high speed until the frosting is perfectly smooth. Finish by beating in the vanilla bean paste (or vanilla extract if paste is unavailable). Refrigerate the frosting until you are ready to use it, allowing it to firm up slightly.

Assembly and frosting the cake:

1. Using a long serrated knife and a gentle sawing motion, carefully remove the slightly domed top of each cooled cake layer to create flat surfaces (this is called “torting”). Place one cake layer, cut side up, on your chosen cake stand or large serving plate. Spread approximately ¾ cup of the prepared cream cheese frosting evenly over the top. Carefully stack the next cake layer, spreading another ¾ cup of frosting over it. Repeat with the remaining cake layer, placing the final layer cut side down for a smooth top. Spread the remaining frosting over the top and sides of the entire cake, smoothing it out for a beautiful finish. If desired, gently press toasted walnuts onto the sides of the cake to create an appealing textural element. For decorative carrots, mix about ½ cup of frosting and dye it green with 4-6 drops of food coloring, and about 1 cup of frosting orange with 4 drops of yellow and 3 drops of red food coloring. Transfer the green frosting to a pastry bag fitted with a number 2 tip and the orange frosting to a bag fitted with a number 8 tip. Pipe small carrots onto the sides or top of the cake using a sweeping motion to create elongated triangles for the carrot body, finishing with a small “tail.” Top each orange carrot with green piping, using an up-and-down motion to create a grassy top.

Notes

Make Ahead Tips:

• Cake layers can be prepared in advance. Once cooled and torted, wrap each layer individually in plastic wrap, then place them together in a large sealed plastic bag. They can be chilled in the refrigerator for up to 1 day or frozen for up to 1 week. If frozen, thaw the wrapped layers at room temperature for approximately 2 hours before assembly.
• The cream cheese frosting can also be made ahead of time. Prepare the frosting, then cover it tightly and chill in the refrigerator for up to 1 day. Before using, bring the frosting to room temperature and stir until it is smooth and spreadable.
• Once assembled and frosted, the entire cake can be kept loosely covered with plastic wrap at room temperature for up to 8 hours before serving. For longer storage, refrigerate.

Nutrition Information:

Yield:

8

Serving Size:

1 grams

Amount Per Serving:
Calories: 1197Total Fat: 77gSaturated Fat: 42gTrans Fat: 0gUnsaturated Fat: 28gCholesterol: 259mgSodium: 737mgCarbohydrates: 118gFiber: 5gSugar: 75gProtein: 14g

This is an estimated caloric value, actual numbers may differ based on the ingredients used.

Did you make this recipe?

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