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St. Dalfour Orange Marmalade Carrot Cake

Indulge in the perfect blend of sweetness and zest with this delightful St. Dalfour Orange Marmalade Carrot Cake. This recipe combines the natural sweetness of carrots with the bright, citrusy notes of St. Dalfour's exquisite orange marmalade, creating a moist and flavorful cake that will leave you craving more. Perfect for any occasion, this cake is a delicious twist on a classic favorite.

Recipe courtesy of @feastingonfruit  

INGREDIENTS

Carrot Cake

  • 310g gluten-free flour
  • 56g almond flour
  • 15g coconut flour (or more gluten-free flour)
  • 3 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 2 teaspoons cinnamon
  • 1 teaspoon ginger
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon cloves
  • 1/2 teaspoon salt
  • 150g cane sugar
  • 150g brown sugar
  • 108g avocado oil
  • 240ml almond milk
  • 1 tablespoon apple cider vinegar
  • 2 teaspoons vanilla extract
  • 150g grated carrots
  • 75g chopped walnuts (optional)

Dairy-Free Cream Cheese Frosting

  • 225g dairy-free cream cheese, room temperature
  • 225g vegan butter, room temperature
  • 500g powdered sugar
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • 1 cup St. Dalfour Orange & Ginger Fruit Spread

INSTRUCTIONS

For the cake:

  • Preheat the oven to 180°C (350°F). Grease three 15cm (6-inch) round cake pans.
  • Stir the apple cider vinegar into the almond milk and set aside for 5 minutes. Add the vanilla extract.
  • In a stand mixer, combine all the dry ingredients for the cake. Mix until combined.
  • With the mixer running, stream in the oil followed by the almond milk mixture. Keep mixing until the batter is just combined.
  • Fold in the grated carrots (I recommend grating ahead of time and spreading out between two paper towels to soak up some of the excess water) and walnuts.
  • Divide the batter evenly into the three pans. Bake for 40-42 minutes.
  • Cool for 15 minutes, then flip onto a cooling rack and cool the cakes completely.

For the frosting:

  • Cream together the butter and cream cheese on medium-high speed.
  • Add the remaining ingredients and mix on low until the powdered sugar is mostly incorporated.
  • Then turn to high speed briefly, mixing to a light, fluffy frosting with no lumps remaining.

To assemble:

  • Cut off the domed top of the cakes to create a flat surface.
  • Pipe a thick, 1.25cm (½ inch) wide circle of frosting around the edge of one cake.
  • Fill the center with St. Dalfour Orange & Ginger Fruit Spread.
  • Place the second cake on top and repeat with the frosting and fruit spread.
  • Place the third cake on top. Frost the top and sides.
  • Garnish with sprinkles, chopped walnuts, or other desired decorations.
  • Slice and enjoy!