Carrot and Orange Sandwich Cake

A deliciously moist carrot and orange cake filled and frosted with a smooth cream cheese frosting and then decorated with glazed carrot chips and rosemary leaves.  The recipe also makes 12 cupcakes though I leave out the marmalade.


To make the cake place the sugar in a roomy mixing bowl and make sure there are no lumps. Add the oil and eggs and whisk until the mixture is thickened slightly and increased in volume.

Sift together the flour, baking powder and spice then fold this into the mix then stir in the orange zest, juice and carrot.

Divide between the two tins and bake at 180 degrees c for 20-25 minutes until the cakes are golden in colour and firm to the touch.

Turn out onto cooling racks and leave to go completely cold.

To make the frosting simply whisk the butter until it is creamy then add the icing sugar one spoonful at a time. Add then the vanilla and finally the cream cheese.  Add a quarter of the cream cheese at a time and beat well between each addition.

To make the carrot chips – dissolve the sugar in a small saucepan with the water. Add the carrot chips then boil for 3-4 minutes until soft.  Take from the syrup and leave to cool on a piece of kitchen foil or parchment.

When ready to assemble the cake – use the marmalade and spread over the bottom cake then sandwich the two sponges together with a layer of frosting then cover the top and sides.

Top off with the carrot chips and a sprig of fresh rosemary.

< Back to Recipes