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4.84 from 6 votes
Marmalade Carrot Cake with tangy swirls of bursting cranberries is the perfect "just-in-case" cake to have on standby during the festive season. #winter #cake #baking #marmalade #carrotcake #christmas
Cranberry Swirl Marmalade Carrot Cake
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins

Marmalade Carrot Cake with tangy swirls of burst cranberries is the perfect "just-in-case" cake to have on standby during the festive season. A cut-up and keep kind of cake for family and friends. 

Course: Dessert
Cuisine: British
Keyword: baking, cake, carrots, cranberries, marmalade
Servings: 15 pieces
Calories: 187 kcal
Author: kellie anderson
  • 100 ml rapeseed oil or olive oil or 80ml coconut oil
  • 2 eggs
  • 100 g dark brown sugar
  • 6 tbsp orange marmalade divided use
  • 200 g carrots grated and squeezed
  • 1 banana medium, mashed
  • 1 tsp ginger grated
  • 1 orange zest and juice
  • 125 g light spelt flour
  • 100 g buckwheat flour or wholemeal flour
  • 1 3/4 tsp baking powder
Cranberry swirl
  • 150 g cranberries fresh or frozen
  • 2 tbsp orange juice or water
  • 1 tbsp brown sugar
  1. Preheat your oven to 180C/350F. Oil and line a 7x11 in/18x28cm pan with baking parchment.

  2. Beat the oil, eggs and sugar in a mixing bowl. Stir in 4 tablespoons of the  marmalade, carrots, banana, ginger, orange juice and zest until well mixed.

  3. Sift over the flours and the one and three-quarters teaspoon of baking powder. Fold gently, just until the flour disappears.

  4. For the cranberries, place them in a small pan with the water or juice, and the sugar. Cook on a low-medium heat until the berries burst and are a lovely ruby goo.

  5. Spoon the batter into the prepared pan. Dollop on the cranberries, using the tip of a knife to swirl them a bit. Bake in the preheated oven for 40 minutes.

  6. When the cake is baked, pull it from the oven and brush or spoon over more marmalade - about 2 tablespoons. Let the cake cool in its tin for 15 minutes, then lift out by the paper onto a rack to cool further. Cut into 12-15 pieces.

Recipe Notes

This cake will keep well for up to five days at a cool room temperature.


The cake freezes beautifully. Cut into pieces and wrap in parchment paper and a double layer of foil. It will keep well for one month.


Improvise with the spices. Instead of ginger, try a teaspoon of cinnamon or mixed spice. Or perhaps 1/4 tsp of ground cloves or cardamom.

Nutrition Facts
Cranberry Swirl Marmalade Carrot Cake
Amount Per Serving
Calories 187 Calories from Fat 63
% Daily Value*
Fat 7g11%
Cholesterol 21mg7%
Sodium 25mg1%
Potassium 188mg5%
Carbohydrates 27g9%
Fiber 2g8%
Sugar 14g16%
Protein 2g4%
Vitamin A 2295IU46%
Vitamin C 8.3mg10%
Calcium 49mg5%
Iron 0.9mg5%
* Percent Daily Values are based on a 2000 calorie diet.