Fragrant citrus carrot cake

    1 hour 25 min

    A naturally sweet, moist and fragrantly citrus fruit flavoured carrot cake with raisins, pecan nuts, treacle and spices for good (and tasty) measure. Note: Carob powder is available online or at health food speciality shops.

    29 people made this

    Serves: 9 

    • 90g wholemeal flour
    • 105g cake flour
    • 110g dark brown soft sugar
    • 1 tablespoon ground cinnamon
    • 1 tablespoon carob powder
    • 1 teaspoon baking powder
    • 1 teaspoon bicarbonate of soda
    • 1/2 teaspoon salt
    • 1 1/2 tablespoons treacle
    • 4 tablespoons vegetable oil
    • 2 eggs
    • 1 orange, juiced and zested
    • 1 1/2 teaspoons grated lemon zest
    • 80g raisins
    • 95g dried figs, chopped
    • 2 tablespoons poppy seeds
    • 270g grated carrots
    • 30g chopped pecans

    Prep:15min  ›  Cook:1hr10min  ›  Ready in:1hr25min 

    1. Preheat the oven to 180 C / Gas 4. Grease a 25cm tube cake tin.
    2. In a large bowl, stir together the wholemeal flour, cake flour, dark brown soft sugar, cinnamon, carob, baking powder, bicarbonate of soda and salt. Make a well in the centre and pour in the treacle, oil, eggs and orange juice. Mix until the dry ingredients are moistened, then stir in the orange zest, lemon zest, raisins, figs, poppy seeds, carrots and pecans until evenly distributed. Pour into the prepared tin.
    3. Bake for 1 hour and 10 minutes in the preheated oven, or until a knife inserted into the centre of the cake comes out clean. Cool for 30 minutes before removing from the tin.

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    Reviews in English (24)


    Great cake! I used 100% white whole wheat flour and substituted applesauce for the oil. I also used 1/2 sugar and 1/2 Splenda to make this even more healthy. It was a hit of the party!  -  14 Sep 2007  (Review from Allrecipes US | Canada)


    I wanted something healthier for my daughter's first birthday cake, so I chose this recipe. I also made chocolate cupcakes, thinking some of the family might prefer them, but the carrot cake was the big hit. I'd definitely make this again. The orange flavor and the sweetness of the figs were really nice, a departure from the standard carrot cake.  -  20 Feb 2009  (Review from Allrecipes US | Canada)


    Incredible! I can't really think 'carrot cake' when I eat this, but it is the most amazing spice and texture experience I've ever had with cake! I baked the batter in muffin cups for nearly 30 minutes to make sure they wouldn't be gooey, and they turned out perfectly. Moist and delicious. The molasses is a heavy flavour (I love it, but not all my family can appreciate it) so I think I will try substituting honey or agave nectar next time and see if it results in a lighter, more typical carrot cake.  -  05 Apr 2010  (Review from Allrecipes US | Canada)