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Carrot & Orange Cake

  • BAKE: 25-30 mins
  • SERVES: 12


Carrot Cake Mix 5 x 500g
  • Carrot Cake Mix 5 x 500g
  • Wright's Carrot Cake Mix 500g
  • Water 200ml
  • Vegetable Oil 60ml (4 tablespoons)
  • Orange (peeled & chopped) 1 large
  • Filling/Topping
  • Butter 100g
  • Icing Sugar 300g
  • Cream Cheese 150g
  • Decoration
  • Orange Zest from 1 orange



METHOD – (Makes 1 cake).


  1. Grease and line two sandwich tins (17.5cm).
  2. Place the orange pieces into a food process and blend to a pulp.
  3. Place all the ingredients under cake mix into a bowl and beat for 1-2 minutes to form a smooth batter.
  4. Divide the mixture between the two tins.
  5. Bake in a preheated oven 190°C (375°F, Gas Mark 5) for 25-30 minutes until firm to the touch.
  6. Allow to cool in the tins for 5 minutes before transferring onto a wire rack.
  7. For the filling/topping, beat the butter and cream cheese together until smooth and then beat in the icing sugar.
  8. Transfer one of the cakes onto a plate or cake stand.
  9. Top with half of the cream cheese filling.
  10. Place the other cake on top
  11. Spread the top of the cake with the remaining cream cheese filling.
  12. Sprinkle on the orange zest.

Have just tried the Carrot cake mix. It is so easy to make and probably the best I have ever tasted! Cant wait to try out the other flavours. Thank you for making cake making easy and foolproof.


Deb's Tips

A lovely cake to enjoy with an orange juice all summer long! Try two teaspoons of Cointreau to the butter & cream cheese topping for a special treat.
Deb the Bread

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