Mary Berry Carrot And Orange Loaf

This one surprised me. I expected a sweet little carrot cake with a whiff of orange. What I got was something much better—moist but not heavy, zingy without being sharp, and somehow satisfying without needing any icing at all.

I first baked this on a dreary Wednesday after spotting a couple of limp carrots and a lonely orange in the fruit bowl. It felt more like a fridge-clear-out than a bake. But the result? So soft, so flavourful, I ate two warm slices standing at the counter.

Only thing that nearly threw it off? The orange slices on top. The first time, I sliced them too thick, and they made the top soggy. Once I sliced them paper-thin, they baked up like caramelised sunshine.

Let me walk you through how I got it just right.

The Secret Behind This Bake

• The grated carrots keep everything tender and naturally sweet—but without shouting “vegetable.”
• Using the zest and juice from the orange gives you real citrus depth. Not artificial, not overpowering—just fragrant and fresh.
• That honey glaze at the end? It’s subtle but genius. Adds a gloss and a hint of floral sweetness without being sticky.

Plus, it’s a simple mix-all-in-one recipe. No creaming, no layers, no faff.

Ingredients + Why They Matter

• Orange (zest + flesh) – Zest gives fragrance, slices give a natural topping. Just don’t slice them too thick, or they’ll weep into the cake.
• Butter (softened) – Creamy texture and flavour. I tried baking with oil once—it worked, but tasted flat.
• Light Muscovado Sugar – Adds moisture and a slight toffee note. Caster sugar made it too plain.
• Grated Carrots – Bring moisture and texture. I once used pre-shredded ones from a bag—not the same. Grate them fresh.
• Self-Raising Flour + Baking Powder – The combo gives the perfect rise.
• Mixed Spice – Brings warmth. You can add cinnamon or nutmeg if you like it more autumnal.
• Honey – Brushed on top in the last 15 minutes. It catches the heat and turns beautifully golden.

Making It Yours (Without Ruining It)

• No muscovado sugar? Soft light brown sugar works in a pinch. White sugar will do, but you’ll lose some depth.
• Want more spice? Add ¼ tsp cinnamon or a pinch of ground cloves for a cosier flavour.
• Gluten-Free? I’ve tried it with a 1:1 gluten-free blend. It held together nicely, though slightly denser.
• Vegan version? I tested with dairy-free spread and flax eggs. Decent texture, but slightly less rise.

Mistakes I’ve Made (and How to Avoid Them)

What Went Wrong	Why It Happens	How to Fix It
Top turned soggy	Orange slices too thick or juicy	Use very thin slices, blot them before topping
Cake sunk slightly	Opened oven too early or overmixed	Wait until 45 mins to check, and mix gently
Batter too thick	Carrots absorbed too much moisture	Add an extra splash of milk if needed
Topping burned	Honey brushed too early	Only add honey glaze in the last 15 minutes

How to Make Mary Berry’s Carrot and Orange Loaf

1. Preheat the oven to 180°C (160°C fan) / Gas 4. Grease and line a 900g (2lb) loaf tin.
2. Zest the orange and add it to a mixing bowl.
3. Prepare the orange slices: Peel away all the white pith, then slice thinly. Set aside.
4. Mix the batter: Into the bowl with the zest, add butter, sugar, grated carrots, eggs, flour, baking powder, and mixed spice. Beat until smooth. If too thick, add about 1 tablespoon of milk.
5. Bake the loaf: Pour the mixture into your prepared tin. Bake for 1 hour, until it’s firm to the touch.
6. Add the topping: Arrange thin orange slices on top, brush with honey, and return to the oven for 15 minutes.
7. Cool completely: Let it rest in the tin for 5 minutes, then turn out onto a rack to cool fully.

Tips from My Kitchen

• I always zest the orange straight over the mixing bowl—the oils drop straight into the batter that way.
• Use a fine grater for the carrots—they blend better into the loaf.
• If your oven runs hot, loosely cover the top with foil after 45 minutes to stop over-browning.
• I sometimes warm the honey slightly before brushing—makes it easier to spread evenly.

Storage + Serving

• Keeps well for up to 5 days in the fridge. Wrap tightly in cling film or store in an airtight tin.
• Freezing: You can freeze the whole loaf or individual slices. Wrap in cling film and foil, and freeze for up to 3 months. Defrost at room temperature.
• Best served with a cup of Earl Grey or a little Greek yoghurt on the side if you’re feeling fancy.

FREQUENTLY ASKED QUESTIONS

Q: Can I make this without the orange topping?
A: Absolutely. It’s still beautifully moist without it—just skip the honey and orange slices and bake for the full 1 hour 15 minutes.

Q: Can I use orange juice from a bottle?
A: Best to use a fresh orange for zest and slices. Bottled juice won’t give the same flavour, and there’s no zest in it.

Q: My loaf cracked on top—is that normal?
A: Totally normal for a loaf cake. It’s the steam escaping as it rises. I actually think it makes it look more rustic and homemade.

Q: Can I use wholemeal flour?
A: You can swap up to half the flour with wholemeal, but it may be a bit denser. Add a little extra milk to help loosen the batter.

Q: Is this cake very sweet?
A: It’s sweet but balanced. The muscovado and carrots add richness without being sugary, and the orange adds a lovely freshness.

Try More Recipes:

• Mary Berry Cherry Loaf
• Mary Berry Honey Loaf
• Mary Berry Banana Loaf
• Mary Berry Orange Wholemeal Victoria Loaf