Mary Berry Recipe Carrot Cake
Mary Berry Recipe Carrot Cake is a moist, flavorful treat made with grated carrots, crushed pineapple, and chopped walnuts. Lightly spiced with cinnamon, the cake is topped with a smooth cream cheese frosting and a sprinkle of nuts for texture. It's easy to make and perfect for afternoon tea, family gatherings, or a delightful homemade dessert.
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
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 |
