Making mini carrot & orange cakes
I can use food skills to make mini carrot & orange cakes, using the all-in-one method.
Making mini carrot & orange cakes
I can use food skills to make mini carrot & orange cakes, using the all-in-one method.
These resources will be removed by end of Summer Term 2025.
Lesson details
Key learning points
- The origins of carrot cake are from medieval cooking of puddings. It was revived due to rationing in World War II.
- Cakes rise due to self-raising flour (chemical raising agent) and beaten eggs, with the action of whisking (adding air).
- Cakes cook in an oven via convection (circulation of hot air) and conduction (the cake mix touching the metal tin).
- The food skills used to make mini carrot cakes are measuring, grating, zesting, juicing and using the oven (baking).
- Ingredients in a recipe can be traced to their origins, such as flour from UK wheat, or oranges from Spain.
Keywords
Zesting - remove the peel from a citrus fruit
All-in-one - a quick method of making, incorporating all ingredients at the same time
Self-raising flour - flour with a raising agent already added
Convection - heat transferred via a liquid or air
Common misconception
The 'all-in-one' method produces poor results, as the ingredients are not creamed together and/or whisked.
The 'all-in-one method' is a quicker cake making method, producing good results. Using self-raising flour and mixing throughly ensure the cakes rise well.
To help you plan your year 7 cooking and nutrition lesson on: Making mini carrot & orange cakes, download all teaching resources for free and adapt to suit your pupils' needs...
To help you plan your year 7 cooking and nutrition lesson on: Making mini carrot & orange cakes, download all teaching resources for free and adapt to suit your pupils' needs.
The starter quiz will activate and check your pupils' prior knowledge, with versions available both with and without answers in PDF format.
We use learning cycles to break down learning into key concepts or ideas linked to the learning outcome. Each learning cycle features explanations with checks for understanding and practice tasks with feedback. All of this is found in our slide decks, ready for you to download and edit. The practice tasks are also available as printable worksheets and some lessons have additional materials with extra material you might need for teaching the lesson.
The assessment exit quiz will test your pupils' understanding of the key learning points.
Our video is a tool for planning, showing how other teachers might teach the lesson, offering helpful tips, modelled explanations and inspiration for your own delivery in the classroom. Plus, you can set it as homework or revision for pupils and keep their learning on track by sharing an online pupil version of this lesson.
Explore more key stage 3 cooking and nutrition lessons from the Food origins unit, dive into the full secondary cooking and nutrition curriculum, or learn more about lesson planning.
Equipment
For ingredients and equipment see the recipe in additional materials.
Content guidance
- Risk assessment required - may contain allergens
- Risk assessment required - equipment
Supervision
Adult supervision required
Licence
Lesson video
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Starter quiz
6 Questions
vegetable soup
cheese on toast
blueberry muffins
5 ml cinnamon
400 ml milk
640 g lentils
Exit quiz
6 Questions
UK
Spain
Sri Lanka
Turkey
