Carrot cake, with its moist texture and delightful blend of spices, remains a perennial favourite in the realm of baked goods.
Renowned for her expertise in baking, Mary Berry recipe for carrot cake is a testament to simplicity and flavour.
This classic recipe yields a cake that is moist, rich, and bursting with the natural sweetness of carrots, complemented by a hint of spice and the crunch of nuts.
Whether for a special occasion or a comforting treat, Mary Berry’s carrot cake promises to delight with every bite.
Why Choose Mary Berry’s Recipe?
Choosing Mary Berry’s recipe for carrot cake ensures you’re getting a time-tested, classic treat crafted by a baking legend.
Mary Berry’s recipes are renowned for their reliability, simplicity, and delightful flavours. Her carrot cake, in particular, combines a perfect balance of moistness, spice, and creamy frosting, making it an irresistible dessert.
With straightforward instructions and easily accessible ingredients, this recipe guarantees a delicious result every time.
Trusting Mary Berry means you’re baking with the best, bringing a touch of British culinary excellence to your kitchen.
How To Prepare Mary Berry Recipe For Carrot Cake?
Preparation Time: 20 minutes
Cooking Time: 40-45 minutes
Total Time: 1 hour 5 minutes
Course: Dessert
Cuisine: British
Calories: 600
Servings: 12 slices
Equipment Needed
- Mixing bowls
- Electric mixer or whisk
- Measuring cups and spoons
- 8-inch round cake pans (2)
- Parchment paper
- Grater
- Spatula
- Cooling rack
Ingredients:
- 200g (7oz) light muscovado sugar
- 175ml (6fl oz) sunflower oil
- 3 large eggs
- 200g (7oz) self-raising flour
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp ground mixed spice
- 1/2 tsp ground ginger
- 200g (7oz) carrots, grated
- 100g (3.5oz) walnuts or pecans, chopped (optional)
For the icing:
- 175g (6oz) full-fat cream cheese, at room temperature
- 50g (2oz) unsalted butter, softened
- 250g (9oz) icing sugar, sifted
- 1 tsp vanilla extract
Instructions:
1. Preparation:
● Preheat the oven to 180°C (160°C fan/350°F/Gas 4).
● Grease and line two 20cm (8in) round sandwich tins with baking parchment.
2. Mixing the Cake:
● In a large mixing bowl, whisk together the sugar and oil until well combined.
● Add the eggs one at a time, beating well after each addition.
● Sift in the flour, baking powder, cinnamon, mixed spice, and ground ginger. Fold gently until just combined.
● Stir in the grated carrots and chopped nuts (if using) until evenly distributed.
3. Baking:
● Divide the mixture evenly between the prepared cake tins.
● Smooth the tops with a spatula and bake in the preheated oven for 25-30 minutes, or until the cakes are golden brown and spring back when gently pressed.
4. Cooling:
● Remove the cakes from the oven and allow them to cool in their tins for 5 minutes.
● Transfer to a wire rack to cool completely.
5. Making the Cream Cheese Frosting:
● In a mixing bowl, beat together the cream cheese and butter until smooth and creamy.
● Gradually sift in the icing sugar, beating well after each addition, until the frosting is smooth and spreadable.
● Stir in the vanilla extract.
6. Assembling the Cake:
● Once the cakes are completely cool, spread half of the cream cheese frosting over the top of one cake.
● Place the second cake on top and spread the remaining frosting over the top.
● If desired, decorate with additional chopped nuts or a sprinkle of cinnamon.
7. Serve and Enjoy:
● Slice and serve Mary Berry’s classic carrot cake with a cup of tea or coffee for a delightful treat.
Special Note
For those with nut allergies, simply omit the walnuts and substitute with additional raisins or another dried fruit. Always ensure to check labels for any cross-contamination if allergies are severe.
Can I Reduce The Sugar In Mary Berry’s Carrot Cake Recipe?
Yes, you can reduce the sugar in Mary Berry’s carrot cake recipe. However, be aware that sugar not only adds sweetness but also contributes to the cake’s moisture and texture.
If you reduce the sugar, the cake may not be as moist or have the same structure. To balance this, you could try using a natural sweetener like honey or maple syrup, but you might need to adjust the amount of liquid in the recipe accordingly.
Can I Freeze Mary Berry’s Carrot Cake?
Yes, you can freeze Mary Berry’s carrot cake. To do so, ensure the cake is completely cooled before freezing. Wrap the cake tightly in cling film, then in a layer of aluminium foil to prevent freezer burn.
If the cake is already frosted, it’s best to freeze it without the frosting, as cream cheese frosting can sometimes become grainy after thawing.
Conclusion
Mary Berry recipe for carrot cake captures all the ideal elements of a homemade dessert: cosiness, comfort, and a hint of history.
This recipe invites you to enjoy the healthful richness of carrots in a wonderfully spiced cake topped with a rich cream cheese frosting, making it ideal for parties or just a sweet treat.
Mary Berry recipe makes for a lovely baking experience and a cake that will be treasured by all who taste it, regardless of your level of baking experience.
Mary Berry Recipe For Carrot Cake
Equipment
- Mixing bowls
- Electric mixer or whisk
- Measuring cups and spoons
- 8-inch round cake pans (2)
- Parchment paper
- Grater
- Spatula
- Cooling rack
Ingredients
- 200 g 7oz light muscovado sugar
- 175 ml 6fl oz sunflower oil
- 3 large eggs
- 200 g 7oz self-raising flour
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp ground mixed spice
- 1/2 tsp ground ginger
- 200 g 7oz carrots, grated
- 100 g 3.5oz walnuts or pecans, chopped (optional)
For the icing:
- 175 g 6oz full-fat cream cheese, at room temperature
- 50 g 2oz unsalted butter, softened
- 250 g 9oz icing sugar, sifted
- 1 tsp vanilla extract
Instructions
Preparation:
- ● Preheat the oven to 180°C (160°C fan/350°F/Gas 4).
- ● Grease and line two 20cm (8in) round sandwich tins with baking parchment.
Mixing the Cake:
- ● In a large mixing bowl, whisk together the sugar and oil until well combined.
- ● Add the eggs one at a time, beating well after each addition.
- ● Sift in the flour, baking powder, cinnamon, mixed spice, and ground ginger. Fold gently until just combined.
- ● Stir in the grated carrots and chopped nuts (if using) until evenly distributed.
Baking:
- ● Divide the mixture evenly between the prepared cake tins.
- ● Smooth the tops with a spatula and bake in the preheated oven for 25-30 minutes, or until the cakes are golden brown and spring back when gently pressed.
Cooling:
- ● Remove the cakes from the oven and allow them to cool in their tins for 5 minutes.
- ● Transfer to a wire rack to cool completely.
- Making the Cream Cheese Frosting:
- ● In a mixing bowl, beat together the cream cheese and butter until smooth and creamy.
- ● Gradually sift in the icing sugar, beating well after each addition, until the frosting is smooth and spreadable.
- ● Stir in the vanilla extract.
Assembling the Cake:
- ● Once the cakes are completely cool, spread half of the cream cheese frosting over the top of one cake.
- ● Place the second cake on top and spread the remaining frosting over the top.
- ● If desired, decorate with additional chopped nuts or a sprinkle of cinnamon.
Serve and Enjoy:
- ● Slice and serve Mary Berry’s classic carrot cake with a cup of tea or coffee for a delightful treat.