Mary Berry carrot cake recipes

Mary Berry Carrot Cake

Mary Berry carrot cake is a delightful twist on the classic dessert, combining the sweetness of carrots with the richness of bananas and walnuts. This moist and flavourful cake is topped with a creamy cheese frosting, making it perfect for afternoon tea or any special occasion.

By Mary Berry
From Carrot Cake Recipes: The Best from UK and Around the World

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Mary Berry’s carrot cake recipe falls into the Nutri-Score D category. While it contains nutritious ingredients like carrots and walnuts, the high sugar content from muscovado sugar and icing sugar, along with the substantial amount of oil and full-fat soft cheese, contribute to its lower nutritional score. Enjoy this delicious treat in moderation as part of a balanced diet.

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Equipment

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Ingredients

For the sponge

• 350g self-raising flour
• 1 level tsp baking powder
• 225g light muscovado sugar
• 75g, chopped walnuts
• 150g, grated carrots
• 3, mashed ripe bananas
• 3 large eggs
• 225ml sunflower oil

For the topping

• 250g full-fat soft cheese
• 75g, softened butter
• 150g, sifted icing sugar
• 1/2 tsp vanilla extract
• a handful, for decoration walnut halves

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Method

1. Prepare the oven and tin

Preheat your oven to 180°C/Fan 160°C/Gas 4. This temperature ensures even baking of your Mary Berry carrot cake. Grease a 23cm (9 inch) deep square cake tin and line the base with baking parchment. This preparation prevents the cake from sticking and makes it easier to remove after baking.

2. Mix the cake batter

In a large bowl, combine all the ingredients for the cake: self-raising flour, baking powder, light muscovado sugar, chopped walnuts, grated carrots, mashed bananas, eggs, and sunflower oil. Beat well until thoroughly blended and smooth. This one-bowl method is a hallmark of Mary Berry’s recipes, making it quick and easy to prepare.

3. Bake the cake

Pour the batter into the prepared tin and level the surface. Bake in the pre-heated oven for 1 hour. The cake is done when it’s well risen and shrinking away from the sides of the tin. This long, slow bake ensures a moist, well-cooked carrot cake.

4. Cool the cake

Once baked, leave the cake to cool in the tin for a few minutes. This brief rest allows the cake to set slightly, making it easier to handle. Then, turn it out onto a wire rack, peel off the parchment, and allow it to cool completely.

5. Prepare the topping

For the topping, measure the full-fat soft cheese, softened butter, sifted icing sugar, and vanilla extract into a bowl or food processor. Blitz until smooth. This cream cheese frosting is a classic pairing for carrot cake, adding a tangy sweetness that complements the spiced sponge.

6. Decorate and serve

Once the cake is completely cool, spread the topping over it using a spatula. Decorate the top with walnut halves for a beautiful finish. Chill the cake for a short while before serving, as the topping is soft. Store any leftovers in the fridge due to the dairy content of the frosting.

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What can you serve with this

1. Freshly brewed coffee – The rich, bitter notes of coffee provide a perfect contrast to the sweet, spiced flavours of the carrot cake.
2. Vanilla ice cream – A scoop of creamy vanilla ice cream adds a cool, refreshing element to the moist cake.
3. Lemon sorbet – The tangy, zesty flavours of lemon sorbet can cut through the richness of the cake and cleanse the palate.
4. Fresh berries – A handful of fresh strawberries, raspberries, or blueberries can add a burst of freshness and slight tartness to balance the cake’s sweetness.
5. Whipped cream – A dollop of lightly sweetened whipped cream can add an extra layer of indulgence to this already delicious dessert.

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Nutri-score Health Check

The Nutri-score for Mary Berry’s carrot cake recipe is calculated as D. This score reflects the cake’s high sugar and fat content, primarily from the muscovado sugar, sunflower oil, and cream cheese frosting.

Positive factors include the presence of carrots, which provide vitamins and fibre, and walnuts, which offer healthy fats and protein. The use of bananas also adds natural sweetness and nutrients. Negative factors are the high sugar content from both the cake and frosting, and the substantial amount of oil used in the recipe.

It’s important to note that this score has been automatically calculated from the ingredients in the recipe and is only a guide. While delicious, this carrot cake should be enjoyed in moderation as part of a balanced diet.

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Recipe FAQ

• Can I make this Mary Berry carrot cake recipe gluten-free? Yes, you can substitute the self-raising flour with a gluten-free self-raising flour blend. Make sure to add a little extra baking powder as gluten-free flours often need more leavening.
• How long does this carrot cake keep? When stored in an airtight container in the refrigerator, this cake can last up to 5 days.
• Can I freeze this carrot cake? Yes, you can freeze the unfrosted cake for up to 3 months. Thaw completely before adding the frosting.
• Can I use a different type of oil? While sunflower oil is recommended, you can use any neutral-flavoured vegetable oil.
• Is it possible to reduce the sugar in this recipe? You can reduce the sugar slightly, but it may affect the texture and moisture of the cake. Consider using a sugar substitute designed for baking if you need to significantly reduce the sugar content.
• Can I add raisins or other dried fruit to this carrot cake? Absolutely! Adding about 100g of raisins or sultanas can add extra sweetness and texture to the cake.
• How finely should I grate the carrots? Use the large holes on a box grater for best results. Avoid grating too finely as this can make the cake too wet.
• Can I use a different type of nut? Yes, pecans work well as a substitute for walnuts in this recipe.
• Is it necessary to use full-fat soft cheese for the frosting? Full-fat soft cheese is recommended for the best texture and flavour in the frosting. Low-fat versions may result in a runnier frosting.
• Can I make this cake in a different sized tin? Yes, but you may need to adjust the baking time. A 20cm round tin would work, but might require a slightly longer baking time.

Want a crowd-pleaser then try Paul Holywood’s ultimate carrot cake its maybe a bit spicier if you like than kind of thing.