Carrot Cake with Seville orange Marmalade


  • Mix the eggs evenly with the sugar and cinnamon.
  • Add the oil, baking powder and flour.
  • Blend until smooth.
  • Pour in the grated carrots and stir.
  • Add the walnuts and mix again. Grease a baking tin with butter and sprinkle with flour. Pour the contents inside and bake at 170ºC for 50 minutes.
  • In another bowl, add the icing sugar and butter.
  • Stir in the cream cheese and mix vigorously. Put aside.
  • Leave the sponge cake to cool and open it in half. Fill with the jam and cover with the other half of the cake.
  • Cover with the cream cheese and cool for a few moments before cutting and serving.

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Our jams are the result of our know-how.

We respect the ingredients and the traditional way of doing things.