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Sticky orange carrot cake pudding with mascarpone cream

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A spin on a classic, this dessert combines sweet carrot cake with warm and cosy pudding. If you're entertaining, save some time and make your marzipan a day in advance.

  • Serves8
  • Cook time1 hour 50 minutes
  • Prep time15 minutes, + 10 mins cooling time
Sticky orange carrot cake pudding with mascarpone cream


  • 90g unsalted butter, softened, plus extra for brushing pan
  • 1 cup (150g) raisins, coarsely chopped
  • ¾ tsp bicarbonate of soda
  • 1½ cups (225g) plain flour
  • ¾ tsp baking powder
  • ¾ tsp ground cinnamon
  • 1½ cups (330g) packed brown sugar
  • 2 large oranges, zest finely grated, juiced
  • 2 Coles Australian Free Range Eggs, at room temperature
  • ½ tsp pure vanilla extract
  • 2 carrots, peeled, coarsely shredded (about 1 cup)
  • ½ cup (50g) walnuts, coarsely chopped

Mascarpone cream

  • ⅔ cup (160ml) thickened cream, chilled
  • ½ cup (125g) mascarpone, slightly softened
  • ¼ cup (40g) icing sugar, sifted

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Position rack in centre of oven and preheat oven to 175°C (155°C fan-forced). Generously brush a 22cm x 12cm loaf pan with softened butter and line the base with baking paper.
  2. Step 2

    In a medium saucepan over high heat, bring raisins and ½ cup (125ml) water to boil. Reduce heat to medium. Simmer for 4 mins or until raisins are tender and liquid has evaporated. Stir in bicarbonate of soda. Remove from heat. Cool.
  3. Step 3

    In a small bowl, stir flour, baking powder, cinnamon and ¼ tsp salt to blend. In a large bowl, using an electric hand mixer, beat 90g butter, sugar and 1½ tsp orange zest on medium-high speed, scraping down side as needed, for 2 mins or until blended. Add eggs and vanilla and beat for 1 min or until batter is light and airy. Reduce speed to low. Add ¾ cup (185ml) orange juice in 2 batches, alternating with flour mixture. Beat on medium-high speed for 1 min (batter may appear split but this will not affect finished cake). Fold in raisins, carrots and walnuts.
  4. Step 4

    Pour batter into prepared pan. Wrap pan tightly with plastic wrap. Place in a 33cm x 22cm baking dish. Add enough boiling water to come halfway up sides of pan. Cover baking dish tightly with foil. Carefully transfer dish to oven. Bake for 1 hour 45 mins or until cake springs back when gently pressed and a toothpick inserted into centre comes out clean. Remove foil and plastic wrap. Transfer pan to a wire rack for 10 mins to cool. Turn onto a serving platter. Slice.
  5. Step 5

    To make mascarpone cream, in a medium bowl, using an electric hand mixer on medium speed, beat cream, mascarpone and sugar until soft peaks form. Serve with the cake.