Mary Berry Carrot Cake Recipe

What is Mary Berry Carrot Cake Recipe?

Mary Berry’s Carrot Cake is a moist, flavorful cake made with grated carrots, walnuts, and spices like cinnamon. It’s often topped with a tangy cream cheese frosting. This classic recipe combines the natural sweetness of carrots with the richness of the cream cheese icing, making it a perfect dessert for all occasions, from afternoon tea to special events.

What Goes Best with Mary Berry Carrot Cake Recipe?

Carrot Cake pairs well with:

• Tea or Coffee: A strong cup of tea or coffee balances the cake’s sweetness.
• Cream cheese frosting: A classic pairing that adds richness to the cake.
• Whipped cream: Lightly whipped cream adds an airy texture to balance the denser cake.
• Vanilla ice cream: A cool scoop of vanilla ice cream offers contrast to the warm spices.
• Fruit compote: Fresh or cooked fruit, like berries or apples, complements the spiced flavors.

Ingredients

For the cake:

• 225g self-raising flour
• 150g light brown sugar
• 2 tsp ground cinnamon
• 2 tsp baking powder
• 1 tsp bicarbonate of soda
• 100g walnuts, chopped
• 100g sultanas or raisins
• 300g carrots, grated
• 150ml sunflower oil
• 3 large eggs
• 1 tsp vanilla extract

For the cream cheese frosting:

• 250g cream cheese, softened
• 50g unsalted butter, softened
• 300g icing sugar
• 1 tsp vanilla extract
• Zest of one orange (optional)

How to Prepare Mary Berry Carrot Cake Recipe

1. Preheat the oven: Preheat to 180°C (350°F) and grease and line two 20cm round cake tins.
2. Mix dry ingredients: In a large bowl, sift together the flour, cinnamon, baking powder, and bicarbonate of soda. Stir in the brown sugar, chopped walnuts, sultanas, and grated carrots.
3. Mix wet ingredients: In a separate bowl, whisk together the oil, eggs, and vanilla extract.
4. Combine mixtures: Slowly add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix.
5. Bake the cake: Divide the batter evenly between the two prepared tins. Bake for 25-30 minutes, or until a skewer inserted into the center comes out clean. Allow the cakes to cool in the tins for 10 minutes before transferring them to a wire rack to cool completely.
6. Prepare the frosting: Beat the cream cheese and butter until smooth. Gradually add the icing sugar and vanilla extract, mixing until creamy. Stir in orange zest if desired.
7. Assemble the cake: Once the cakes have cooled, spread the cream cheese frosting on top of one layer, then sandwich the second layer on top. Frost the top and sides of the cake.

Mary Berry Carrot Cake Recipe – Detailed Recipe

Ingredients

See the ingredient list above.

Instructions

1. Preheat the oven, prepare the dry and wet ingredients.
2. Combine, bake, and cool the cake layers.
3. Prepare the cream cheese frosting and assemble the cake.

Notes

• Spice variations: You can add nutmeg or ground ginger for extra warmth and flavor.
• Substitutes: If you don’t have walnuts, pecans or almonds can be used as alternatives.
• Optional add-ins: Pineapple chunks or shredded coconut can be added for more texture and sweetness.
• Sultanas or raisins: These can be omitted if preferred, or you can substitute them with chopped dates or dried cranberries.

How to Serve Mary Berry Carrot Cake Recipe

• With tea or coffee: A strong cup of tea or coffee balances the sweetness of the cake and frosting.
• With a dollop of cream: Serve with a spoonful of whipped cream or crème fraîche for a creamy texture.
• As a layered dessert: Serve in smaller slices or even as mini cakes for an afternoon tea spread.
• With citrus zest garnish: A sprinkle of orange or lemon zest on top of the cream cheese frosting adds freshness and color.

How to Reheat Mary Berry Carrot Cake Recipe

• In the microwave: Place an individual slice on a microwave-safe plate and heat for 10-15 seconds to gently warm it. Be careful not to overheat, as the frosting could melt.
• In the oven: Wrap the cake in foil and warm it in a preheated oven at 150°C (300°F) for about 5-7 minutes.

How to Store Leftovers of Mary Berry Carrot Cake Recipe

• At room temperature: Store the carrot cake in an airtight container at room temperature for up to 2 days (without cream cheese frosting).
• In the fridge: If frosted with cream cheese icing, store the cake in the fridge for up to 5 days. Bring it to room temperature before serving to enjoy its full flavor.
• In the freezer: You can freeze the cake (with or without frosting) for up to 3 months. Wrap it tightly in cling film and foil. Thaw overnight in the fridge before serving.

Frequently Asked Questions Regarding Mary Berry Carrot Cake Recipe

1. Can I make the carrot cake ahead of time?
   Yes, the cake can be made a day or two in advance and stored in the fridge.
2. Can I make this carrot cake gluten-free?
   Yes, simply substitute the self-raising flour with a gluten-free flour blend.
3. Can I substitute the cream cheese frosting?
   If you prefer, buttercream or a simple icing sugar glaze can be used instead of cream cheese frosting.
4. What other nuts can I use instead of walnuts?
   Pecans or almonds work well as a substitute for walnuts.
5. Can I omit the raisins or sultanas?
   Yes, if you don’t like dried fruit, you can omit them or replace them with chopped dates or cranberries.
6. Can I add pineapple to the recipe?
   Yes, crushed pineapple can be added for extra moisture and sweetness.
7. How do I ensure my carrot cake stays moist?
   Using oil instead of butter helps keep the cake moist, as does not overbaking it.
8. Can I freeze carrot cake?
   Yes, the cake freezes well. Just make sure to wrap it tightly in cling film and foil.
9. How do I prevent the cake from becoming dense?
   Avoid overmixing the batter and ensure you use self-raising flour for the best rise.
10. How long will the cream cheese frosting stay fresh?
    Cream cheese frosting will stay fresh in the fridge for about 3-4 days.

Nutritional Information of Mary Berry Carrot Cake Recipe (per 100g serving)

• Calories: 350 kcal
• Total Fat: 17g
  • Saturated Fat: 5g
• Cholesterol: 45mg
• Sodium: 200mg
• Total Carbohydrates: 45g
  • Sugars: 28g
• Dietary Fiber: 2g
• Protein: 4g