Making Mary Berry Recipe For Carrot Cake was a delightful experience from start to finish. The moment I gathered the ingredients—sunflower oil, eggs, brown sugar, and the fresh, fragrant carrots—there was an excitement about creating something comforting and special.
As I mixed the ingredients, the warm spice of the ground mixed spice and baking powder filled the kitchen, making it feel like a cozy gathering was about to happen.
The texture of the batter was light yet rich, promising a perfect cake. The people I’m making it for love a moist, flavorful dessert, and Mary Berry Recipe For Carrot Cake never disappoints.
Watching the Mary Berry Recipe For Carrot Cake rise in the oven was a joyful moment, and when it was topped with cream cheese frosting, I couldn’t wait to share.
The final result was the perfect balance of sweet, spiced, and creamy—a real crowd-pleaser!
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?
Recipe Details
- Preparation Time: 15 minutes
- Cooking Time: 30-35 minutes
- Total Time: 45-50 minutes
- Course: Dessert
- Difficulty: Easy
- Cuisine: British
- Calories: Approximately 350-400 kcal per slice (based on serving size)
- Yield: Serves 8-10 people
Kitchen Utensils Needed
- Mixing bowls
- Whisk or electric hand mixer
- Grater (for carrots)
- Baking tin (9-inch round or similar size)
- Parchment paper (optional, for lining the tin)
- Cooling rack
- Spatula or butter knife (for spreading icing)
Ingredients
For the Cake:
- 175 ml (6 fl oz) sunflower oil
- 3 large eggs
- 200 g (7 oz) self-raising flour
- 150 g (5.3 oz) brown sugar
- 1 tsp baking powder
- 1/2 tsp mixed spice powder
- 200 g (7 oz) grated carrots
- 100 g (3.5 oz) chopped walnuts or pecans
For the Icing:
- 175 g (6 oz) full-fat cream cheese, softened
- 50 g (2 oz) unsalted butter, softened
- 150 g icing sugar, sifted
- 1/2 tsp vanilla extract
Instructions
1. Preheat your oven to 180°C (350°F), and line the base of a 9-inch round cake tin with parchment paper. In a large mixing bowl, whisk together the sunflower oil and eggs until well combined.
2. In a separate bowl, sift together the self-raising flour, brown sugar, baking powder, and mixed spice powder. Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined.
3. Fold in the grated carrots and chopped walnuts or pecans. Pour the cake batter into the prepared tin. Smooth the top with a spatula and bake in the preheated oven for 30-35 minutes, or until a skewer inserted into the center comes out clean.
4. Once baked, remove the cake from the oven and allow it to cool in the tin for 10 minutes before transferring it to a cooling rack to cool completely.
5. In a mixing bowl, beat together the softened cream cheese, unsalted butter, sifted icing sugar, and vanilla extract until smooth and creamy.
6. Once the cake has completely cooled, spread the cream cheese icing evenly over the top of the cake using a spatula or butter knife. Slice the cake and enjoy!
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.
Delicious Variations
1. Pineapple Carrot Cake:
Add crushed pineapple (drained) to the batter for extra moisture and natural sweetness. The pineapple’s tropical flavor complements the carrots beautifully, creating a softer, more tender cake.
How to do it:
- Add 100g (about 1/2 cup) of drained crushed pineapple to the cake batter.
- You may need to slightly reduce the oil to keep the cake from becoming too moist.
2. Carrot Cake with Cream Cheese and Pecan Topping:
Make your frosting even richer by adding toasted pecans on top of the cream cheese icing. The pecans provide crunch and a roasted flavor, enhancing the cake’s texture and taste.
How to do it:
- Toast 50g of chopped pecans in a dry pan over medium heat until fragrant (about 5 minutes).
- Once the cake is frosted, sprinkle the toasted pecans over the icing for a crunchy, nutty finish.
3. Carrot Cake with Orange Zest:
For a fresh, zesty twist, add orange zest to both the cake batter and the frosting. The citrusy aroma pairs wonderfully with the sweetness of the carrots and spices, adding a refreshing element to the dessert.
How to do it:
- Add 1-2 teaspoons of freshly grated orange zest to the batter.
- Add an extra teaspoon of orange zest to the cream cheese frosting for extra citrus flavor.
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.
Storage & Make Ahead
To store your Mary Berry recipe for carrot cake, allow it to cool completely before wrapping it in plastic wrap or placing it in an airtight container.
It can be kept at room temperature for up to 3 days, or in the fridge for up to 1 week due to the cream cheese frosting.
If you want to make it ahead, you can bake the cake layers in advance and freeze them for up to 3 months.
Simply wrap each layer tightly in plastic wrap and foil, then thaw in the fridge overnight before frosting. This way, you can have a fresh, delicious cake ready whenever you need it!
Conclusion
Mary Berry recipe for carrot cake captures all the ideal elements of a homemade dessert: cosiness, comfort, and a hint of history.
This Mary Berry recipe for carrot cake 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.
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Mary Berry Recipe For Carrot Cake
Equipment
- Mixing bowls
- Whisk or electric hand mixer
- Grater (for carrots)
- Baking tin (9-inch round or similar size)
- Parchment paper (optional, for lining the tin)
- Cooling rack
- Spatula or butter knife (for spreading icing)
Ingredients
For the Cake:
- 175 ml 6 fl oz sunflower oil
- 3 large eggs
- 200 g 7 oz self-raising flour
- 150 g 5.3 oz brown sugar
- 1 tsp baking powder
- 1/2 tsp mixed spice powder
- 200 g 7 oz grated carrots
- 100 g 3.5 oz chopped walnuts or pecans
For the Icing:
- 175 g 6 oz full-fat cream cheese, softened
- 50 g 2 oz unsalted butter, softened
- 150 g icing sugar sifted
- 1/2 tsp vanilla extract
Instructions
- Preheat your oven to 180°C (350°F), and line the base of a 9-inch round cake tin with parchment paper. In a large mixing bowl, whisk together the sunflower oil and eggs until well combined.
- In a separate bowl, sift together the self-raising flour, brown sugar, baking powder, and mixed spice powder. Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined.
- Fold in the grated carrots and chopped walnuts or pecans. Pour the cake batter into the prepared tin. Smooth the top with a spatula and bake in the preheated oven for 30-35 minutes, or until a skewer inserted into the center comes out clean.
- Once baked, remove the cake from the oven and allow it to cool in the tin for 10 minutes before transferring it to a cooling rack to cool completely.
- In a mixing bowl, beat together the softened cream cheese, unsalted butter, sifted icing sugar, and vanilla extract until smooth and creamy.
- Once the cake has completely cooled, spread the cream cheese icing evenly over the top of the cake using a spatula or butter knife. Slice the cake and enjoy!