Home Life & Style Jamie Oliver’s one-pan carrot cake recipe takes less than 30 minutes to...

Jamie Oliver’s one-pan carrot cake recipe takes less than 30 minutes to make from scratch


Carrot cake is incredibly easy to bake as long as you have the right recipe, and this quick recipe means you can be enjoying it with a cup of tea in no time.

Jamie Oliver’s rolled carrot cake can be ready to eat in less than 30 minutes as it takes around 15 minutes to prepare before it bakes in the oven for just 12 minutes.

This cake is rolled up and topped with a white chocolate and cream cheese mixture to make it even tastier.

While many cakes take ages to bake and require lots of pots and pans, this recipe is from Jamie’s One Pan Wonders cookbook and only requires a food processor and baking tray to make.

This is the perfect treat to make on a lazy weekend afternoon or a rainy day so you can enjoy a mouth-watering homemade treat quickly and easily.

READ MORE: Make coffee cake for a ‘delicious afternoon treat’ with easy recipe

Instructions 

Preheat the oven to 180C. Lightly oil your baking tray and line it with baking paper.

Wash the carrots and snap them in half, then place them in a food processor and pulse until finely chopped.

Add the brown sugar and flour to the food processor, then grate in the lemon zest and add three tablespoons of olive oil. Blitz in the food processor until you have a smooth batter, then pour the batter into the baking tray and bake in the oven for 12 minutes.

As soon as the cake is ready, turn the cake out onto a clean tea towel and peel off the baking paper. Use the short ends of the tea towel to roll the sponge up as the cake cools to help it keep its shape.

Snap half the white chocolate into a bowl and melt in the microwave, then finely chop the stem ginger balls and mix into the chocolate with the lime juice and cream cheese.

Once the cake is completely cooled, sprinkle it with the extra brown sugar and spread over the chocolate mixture.

To serve, place the cake on a serving board, brush the sponge with the stem ginger syrup and grate over the remaining white chocolate.

Your delicious carrot cake is now ready to eat.

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