Mary Berry recipe carrot cake delivers moist texture, wholesome ingredients, and balanced sweetness in every slice. My baking addiction led me to try this classic British carrot cake, and the results were exceptional.
The rich combination of grated carrots, whole meal flour, and walnuts created deep flavor and hearty bite. I made this Mary Berry recipe carrot cake again because the first time left everyone asking for more.
The main specialty of this Mary Berry recipe carrot cake is the creamy topping made from full-fat cream cheese blended smoothly over a tender base.
I now share my step-by-step experience making this timeless Mary Berry recipe carrot cake.
How To Prepare Mary Berry Recipe Carrot Cake?
Recipe Overview
Preparation Time: 20 minutes
Cooking Time: 50 minutes
Total Time: 1 hour 10 minutes
Course: Dessert / Afternoon Tea
Difficulty: Easy
Cuisine: British
Yield: 10 slices
Kitchen Utensils You’ll Need
- Mixing bowls
- Measuring jug
- Electric hand whisk or wooden spoon
- Grater
- 20cm round cake tin
- Baking parchment
- Spatula or palette knife
- Wire cooling rack
Ingredients
For the Cake:
- 150ml sunflower oil (plus extra for greasing the tin)
- 250g self-raising wholemeal flour
- 2 teaspoons baking powder
- 150g light muscovado sugar
- 60g chopped walnuts
- 125g finely grated carrots
- 2 free-range eggs
- 1 tablespoon whole milk
For the Icing:
- 50g unsalted butter, softened
- 25g icing sugar
- 250g full-fat cream cheese (at room temperature)
- 3 drops pure vanilla extract
Instructions
1. Preheat and Prepare:
Start by preheating your oven to 180°C (160°C fan) / 350°F / Gas Mark 4. Grease a deep 20cm (8-inch) round cake tin with a little sunflower oil and line the base with baking parchment to prevent sticking.
2. Mix the Dry Ingredients:
In a large mixing bowl, sift together the self-raising wholemeal flour and baking powder. Stir in the light muscovado sugar and chopped walnuts, mixing well to evenly distribute the ingredients.
3. Add the Carrots and Wet Ingredients:
Fold the finely grated carrots into the dry mixture. In a separate bowl or jug, beat the eggs, then add the sunflower oil and milk. Pour this wet mixture into the bowl with the dry ingredients.
4. Combine and Pour:
Gently stir everything together until fully combined. Don’t overmix – just enough so there are no streaks of flour. The batter will be fairly thick. Pour it into the prepared cake tin and smooth the top.
5. Bake the Cake:
Place the tin in the oven and bake for 50 minutes, or until a skewer inserted into the center comes out clean. Check at 45 minutes to prevent overbaking. Once done, remove from the oven and let it cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
6. Make the Icing:
While the cake cools, make the cream cheese icing. Beat the softened butter and icing sugar together until smooth and creamy. Add the cream cheese and vanilla extract, and beat just until smooth. Avoid overbeating or it can become runny.
7. Ice and Serve:
Once the cake is completely cool, spread the icing evenly over the top using a palette knife or the back of a spoon. If desired, sprinkle with a few extra chopped walnuts for decoration. Slice and serve.
Note: This Mary Berry recipe carrot cake is beautifully moist, not overly sweet, and has a satisfying crunch from the walnuts.
Mary Berry recipe carrot cake ideal for birthdays, tea parties, or as a comforting weekend bake. The cream cheese icing adds just the right amount of indulgence without being overly rich.
Nutrition Facts Of Mary Berry Recipe Carrot Cake
| Nutrition | Amounts |
|---|---|
| Calories | 320 kcal |
| Protein | 5g |
| Fat | 21g |
| Saturated Fat | 5g |
| Carbohydrates | 29g |
| Sugars | 16g |
| Fibre | 3g |
| Sodium | 180mg |
Why My Recipe Works
This Mary Berry-inspired carrot cake recipe works because each ingredient plays a purposeful role in creating balance, moisture, and flavor.
The sunflower oil keeps the Mary Berry recipe carrot cake tender and moist without feeling heavy. Whole meal self-raising flour adds subtle nuttiness and a boost of fiber.
Light muscovado sugar gives depth with its natural molasses content. Freshly grated carrots bring natural sweetness and moisture, while chopped walnuts add crunch and contrast.
The full-fat cream cheese frosting, balanced with butter and a touch of vanilla, finishes the cake with creamy richness. It’s a well-tested combination that delivers consistency, flavor, and satisfying texture every time.
Why You’ll Love This Recipe
This Mary Berry recipe carrot cake offers a wonderful balance of wholesome ingredients and indulgent flavors. The whole meal flour and grated carrots make it hearty and nutritious, while the muscovado sugar adds a gentle, rich sweetness.
The chopped walnuts bring a satisfying crunch that contrasts beautifully with the soft crumb. The cream cheese icing is smooth and tangy, perfectly complementing the cake’s natural flavors.
Easy to follow and reliably moist, this Mary Berry recipe carrot cake delivers a homemade cake that feels special without fuss.
Mary Berry recipe carrot cake a treat that feels comforting and fresh, making it a favorite to bake and share again and again.
Serving Suggestions
Serve slices of this Mary Berry recipe carrot cake alongside a warm cup of tea or coffee for a cozy afternoon treat. For a lighter option, pair it with a spoonful of natural Greek yogurt or crème fraîche.
Adding a sprinkle of cinnamon or nutmeg on top of the icing enhances the flavor with a subtle spice. Fresh fruit like sliced oranges or berries on the side can add a refreshing contrast.
This Mary Berry recipe carrot cake also works beautifully as a dessert after a meal, especially when accompanied by a scoop of vanilla ice cream for extra indulgence.
Tips And Variations
✔ Make it Spiced: Add 1 tsp ground cinnamon and ½ tsp nutmeg to the batter for a warming autumn twist.
âś” Nut-Free Version: Skip the walnuts or replace them with sunflower seeds or desiccated coconut.
âś” Add Fruit: Stir in a handful of sultanas or crushed pineapple for extra sweetness and moisture.
âś” Lighter Icing Option: Replace cream cheese with Greek yogurt and reduce butter for a tangier, lighter topping.
âś” Double It: This recipe doubles well if you’re baking for a crowd. Use two cake tins and sandwich them with icing.
Health Benefits Of Mary Berry Recipe Carrot Cake
Mary Berry recipe carrot cake combines wholesome ingredients that offer several health advantages. The grated carrots provide a rich source of beta-carotene and antioxidants, which support eye health and the immune system.
Using wholemeal self-raising flour adds valuable fiber that helps digestion and keeps blood sugar levels steady. Walnuts supply heart-healthy omega-3 fats and essential minerals.
Sunflower oil contributes beneficial unsaturated fats, promoting good cholesterol balance. While the cream cheese icing adds indulgence, it also delivers calcium for strong bones.
This Mary Berry recipe carrot cake balances indulgence with nutrition, making it a smarter choice compared to many traditional cakes.
Recipe Tips And Techniques
1. Always grate fresh carrots yourself to retain moisture and natural sweetness—pre-packaged grated carrots tend to dry out the cake.
2. Use room temperature eggs and cream cheese to ensure smooth mixing and even texture in the cake and frosting.
3. Gently fold wet and dry ingredients together; overmixing can make the cake dense and tough.
4. Line the cake tin with parchment to prevent sticking and help the cake release easily after baking.
5. Check the cake’s doneness by inserting a skewer; if it comes out clean, the cake is ready.
6. Let the cake cool completely before spreading the cream cheese icing to avoid melting or sliding.
Additions And Substitutions
â—† Additions: Incorporate raisins, sultanas, or chopped pineapple for added sweetness and moisture. A handful of shredded coconut can add texture and a tropical twist.
â—† Nut Substitutions: Replace walnuts with pecans, almonds, or hazelnuts depending on preference or allergy needs.
â—† Flour Alternatives: Swap whole meal flour for plain or spelt flour for a lighter crumb, or use gluten-free flour blends for dietary needs.
â—† Sweetener Options: Substitute light muscovado sugar with brown sugar, coconut sugar, or maple syrup (adjust liquid accordingly).
â—† Dairy-Free Icing: Use plant-based cream cheese and dairy-free butter for a vegan-friendly frosting.
â—† Oil Alternatives: Substitute sunflower oil with mild olive oil, vegetable oil, or melted coconut oil for different flavor profiles.
Storage & Make Ahead
This Mary Berry recipe carrot cake keeps well when stored in an airtight container in the refrigerator for up to 3-4 days. To maintain freshness, cover the cake loosely with cling film or foil before refrigerating.
If you want to make it ahead, bake the Mary Berry recipe carrot cake fully, let it cool, then wrap it tightly in plastic wrap and freeze for up to 2 months. Defrost overnight in the fridge before adding the cream cheese icing.
The frosting is best applied fresh, but you can prepare it a day in advance and keep it covered in the fridge, bringing it to room temperature before spreading.
FAQs About Mary Berry Recipe Carrot Cake
1. Can I replace whole meal flour with plain flour?
Yes, plain flour can be used if you prefer a lighter, softer crumb. However, whole meal flour adds extra fiber and a subtle nuttiness that enhances the cake’s flavor and texture. Using whole meal also makes the cake a bit more wholesome.
2. How can I tell when the cake is fully baked?
The best way is to insert a thin skewer or toothpick into the center of the cake. If it comes out clean or with just a few moist crumbs clinging to it, the cake is cooked through. If there’s wet batter on the skewer, it needs more time.
3. Is it possible to make this recipe dairy-free or vegan?
Yes, you can easily make this cake dairy-free by using plant-based cream cheese and vegan butter alternatives for the icing. For a fully vegan cake, replace the eggs with flax eggs or commercial egg replacers, and use a non-dairy milk substitute.
4. How long does the carrot cake stay fresh once baked?
When stored properly in an airtight container in the refrigerator, the carrot cake will stay moist and fresh for up to 4 days. Make sure to let it come to room temperature before serving to enjoy the best flavor and texture.
5. Can I freeze the carrot cake, and if so, what’s the best method?
Yes, the cake freezes well. Wrap the fully cooled cake tightly in cling film and then in foil to prevent freezer burn. Freeze for up to 2 months. When ready to eat, thaw it in the fridge overnight and apply the cream cheese icing just before serving to keep it fresh.
Conclusion
This easy and delicious Mary Berry carrot cake recipe brings together simple ingredients and straightforward steps to create a moist, flavorful cake that everyone will enjoy.
Baking it yourself adds a special touch to any occasion or everyday treat. With its rich texture and creamy icing, it’s hard not to love.
I hope you’ve enjoyed reading through the Mary Berry recipe carrot cake and feel inspired to try making it yourself. Once you do, you’ll understand why this cake is such a timeless favorite. Happy baking and enjoy every bite!
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Carrot Cake J Alexander Recipe (Copycat)
Mary Berry Recipe Carrot Cake
Equipment
- Mixing bowls
- Measuring jug
- Electric hand whisk or wooden spoon
- Grater
- 20cm round cake tin
- Baking parchment
- Spatula or palette knife
- Wire cooling rack
Ingredients
For the Cake:
- 150 ml sunflower oil plus extra for greasing the tin
- 250 g self-raising wholemeal flour
- 2 teaspoons baking powder
- 150 g light muscovado sugar
- 60 g chopped walnuts
- 125 g finely grated carrots
- 2 free-range eggs
- 1 tablespoon whole milk
For the Icing:
- 50 g unsalted butter softened
- 25 g icing sugar
- 250 g full-fat cream cheese at room temperature
- 3 drops pure vanilla extract
Instructions
Preheat and Prepare:
- Start by preheating your oven to 180°C (160°C fan) / 350°F / Gas Mark 4. Grease a deep 20cm (8-inch) round cake tin with a little sunflower oil and line the base with baking parchment to prevent sticking.
Mix the Dry Ingredients:
- In a large mixing bowl, sift together the self-raising wholemeal flour and baking powder. Stir in the light muscovado sugar and chopped walnuts, mixing well to evenly distribute the ingredients.
Add the Carrots and Wet Ingredients:
- Fold the finely grated carrots into the dry mixture. In a separate bowl or jug, beat the eggs, then add the sunflower oil and milk. Pour this wet mixture into the bowl with the dry ingredients.
Combine and Pour:
- Gently stir everything together until fully combined. Don’t overmix – just enough so there are no streaks of flour. The batter will be fairly thick. Pour it into the prepared cake tin and smooth the top.
Bake the Cake:
- Place the tin in the oven and bake for 50 minutes, or until a skewer inserted into the center comes out clean. Check at 45 minutes to prevent overbaking. Once done, remove from the oven and let it cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
Make the Icing:
- While the cake cools, make the cream cheese icing. Beat the softened butter and icing sugar together until smooth and creamy. Add the cream cheese and vanilla extract, and beat just until smooth. Avoid overbeating or it can become runny.
Ice and Serve:
- Once the cake is completely cool, spread the icing evenly over the top using a palette knife or the back of a spoon. If desired, sprinkle with a few extra chopped walnuts for decoration. Slice and serve.
Notes
Nutrition Facts Of Mary Berry Recipe Carrot Cake
| Nutrition | Amounts |
|---|---|
| Calories | 320 kcal |
| Protein | 5g |
| Fat | 21g |
| Saturated Fat | 5g |
| Carbohydrates | 29g |
| Sugars | 16g |
| Fibre | 3g |
| Sodium | 180mg |
Hi! I’m Sophia, your trusted cake guide with years of hands-on baking experience. I’m passionate about creating delicious and wholesome cakes that bring happiness to every occasion and home. Whether you’re a beginner or seasoned baker, I’m here to share tips, recipes, and inspiration to make your baking journey enjoyable and rewarding. From classic flavors to healthy twists, my goal is to help you discover the joy of baking and sharing beautiful cakes with family and friends.