Mary Berry Carrot And Orange Loaf

This carrot and orange loaf is soft, moist, and full of flavour. The natural sweetness of carrots and orange makes them delicious on its own—no butter needed! A drizzle of honey on top gives it a lovely glaze. Perfect for a teatime treat or a light dessert.

Ingredients Needed

• 1 orange
• 150g (5oz) butter, softened
• 150g (5oz) light muscovado sugar
• 175g (6oz) carrots, grated
• 2 large eggs, beaten
• 200g (7oz) self-raising flour
• 1 level tsp baking powder
• ½ level tsp ground mixed spice
• About 1 tbsp milk

To finish:

• About 2 tbsp clear honey

Equipment Needed: 900g (2lb) loaf tin

How To Make Carrot and Orange Loaf

1. Preheat the oven: Set it to 180°C (fan 160°C) / gas 4. Grease the loaf tin with butter and line the base with non-stick baking parchment.
2. Prepare the orange: Finely grate the zest and place it in a large bowl. Peel away the white pith, then slice the orange thinly and set the slices aside.
3. Make the batter: Add the butter, sugar, grated carrots, eggs, flour, baking powder, and mixed spice to the bowl with the zest. Mix well until smooth. If the batter is too thick, add 1 tbsp of milk to loosen it.
4. Bake the loaf: Pour the mixture into the prepared tin and bake for about 1 hour, or until the loaf is firm to the touch.
5. Add the orange slices: Remove the loaf from the oven and arrange the orange slices on top. Brush with honey and return to the oven for another 15 minutes, or until a skewer inserted into the centre comes out clean.
6. Cool the loaf: Let it sit in the tin for a few minutes, then turn it out onto a wire rack to cool completely.

Recipe Tips

• Dropping consistency: If the batter feels too thick, add a little milk to help it spread evenly in the tin.
• Checking for doneness: Insert a skewer in the centre—if it comes out clean, the loaf is ready.
• For extra flavour: You can add a pinch of cinnamon or nutmeg along with the mixed spice.

How To Store Leftovers

Storing in the Fridge: Wrap the loaf in cling film or store in an airtight container. It will stay fresh for up to 5 days in the fridge.

Freezing: Wrap the loaf (whole or sliced) tightly in cling film and foil. Freeze for up to 3 months. Defrost at room temperature before serving.

Try More Recipes:

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