Mary Berry Carrot Cake Recipe is a moist, rich, and flavourful dessert made using grated carrots, warm spices, and nuts.
This Mary Berry Carrot Cake Recipe tastes incredibly delicious, packed with texture from coconut and pecans.
I saw it being made on a baking show, which inspired me to try it myself. The main speciality lies in its balance of sweetness and spice, topped with smooth cream cheese frosting.
I will now show up and guide step by step through this Mary Berry Carrot Cake Recipe, ensuring every stage is clear and easy to follow for a delightful homemade result.
Why You Will Choose Mary Berry Carrot Cake Recipe?
Mary Berry Carrot Cake Recipe brings together rich spices, moist texture, and balanced sweetness in every bite.
Each ingredient blends smoothly, creating a cake that feels comforting and satisfying. The cream cheese frosting adds a creamy layer that complements the soft sponge beautifully.
This Mary Berry Carrot Cake Recipe delivers consistent results and works well for both beginners and experienced bakers.
The natural flavours from carrots, coconut, and nuts make it stand out. Baking this Mary Berry Carrot Cake Recipe gives a sense of tradition and joy that many people truly appreciate.
How To Prepare Mary Berry Carrot Cake Recipe?
Recipe Overview
Preparation Time: 20 minutes
Cooking Time: 1 hour 20 minutes
Total Time: 1 hour 40 minutes
Course: Dessert / Cake
Cuisine: British / Classic Baking
Yield: Serves 12 slices
Equipment Needed
- 23cm (9 inch) round cake tin
- Large mixing bowls
- Grater (for carrots)
- Whisk or electric mixer
- Measuring spoons and scales
- Cooling rack
- Spatula or palette knife (for frosting)
Ingredients
For The Cake:
- 225g self raising flour
- 2 teaspoons baking powder
- 100g chopped walnuts or pecans
- 75g desiccated coconut
- 4 large eggs, beaten
- 250ml sunflower oil
- 250g grated carrots
- 1 teaspoon ground mixed spice
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 225g light brown sugar
- 225g light muscovado sugar
For The Cream Cheese Frosting:
- 300g icing sugar, sifted
- 1 teaspoon vanilla extract
- 50g full-fat cream cheese
- 100g unsalted butter, softened
Instructions
1. Preheat The Oven:
160°C (fan) / 180°C (conventional) / 350°F. Grease and line a 23cm round cake tin with parchment paper.
2. Mix The Dry Ingredients:
In a large bowl, sift together the self-raising flour, baking powder, ground cinnamon, ground nutmeg, mixed spice, and ground ginger.
3. Combine The Sugars:
In another large bowl, beat together the light brown sugar and Muscovy sugar.
4. Add Wet Ingredients:
Gradually whisk the beaten eggs and sunflower oil into the sugar mixture until fully combined.
5. Incorporate The Dry Ingredients:
Fold the dry ingredients into the wet mixture carefully, ensuring no lumps remain.
6. Add The Carrot And Nuts:
Gently fold in the grated carrots, chopped walnuts or pecans, and desiccated coconut until evenly distributed throughout the batter.
7. Bake The Cake:
Pour the batter into the prepared cake tin and smooth the surface with a spatula. Bake for about 1 hour and 20 minutes or until a skewer inserted into the center comes out clean.
8. Cool The Cake:
Allow the cake to cool in the tin for 15 minutes, then transfer it onto a cooling rack to cool completely.
9. Prepare The Frosting:
Beat the softened butter and cream cheese together until smooth and creamy. Gradually add the sifted icing sugar and vanilla extract, beating until light and fluffy.
10. Frost The Cake:
Once the cake is completely cool, spread the cream cheese frosting evenly over the top (and sides, if desired).
11. Serve And Enjoy:
Slice and serve with a cup of tea or coffee.
Nutrition Facts Per Serving
| Nutrition | Amount |
|---|---|
| Calories | 380 kcal |
| Fat | 22g |
| Saturated Fat | 7g |
| Carbohydrates | 40g |
| Sugars | 30g |
| Protein | 4g |
| Fiber | 3g |
Ways To Use It Mary Berry Carrot Cake Recipe
Mary Berry Carrot Cake Recipe can be enjoyed in many delightful ways. Serve it during afternoon tea to impress guests or include slices in lunchboxes for a sweet treat.
Turn the batter into cupcakes for easy sharing at events. Use it as a centrepiece for birthdays by decorating with extra frosting and chopped nuts.
Cut into small portions for dessert trays during family dinners. This Mary Berry Carrot Cake Recipe also works well as a thoughtful homemade gift wrapped in parchment and ribbon.
Pro Tips And Tricks Mary Berry Carrot Cake Recipe
➢ Use freshly grated carrots to keep the cake moist and enhance natural sweetness.
➢ Toast the nuts lightly before adding them to bring out deeper flavour and extra crunch.
➢ Mix the wet and dry ingredients separately, then combine gently to avoid over mixing and ensure a tender crumb.
➢ Allow the cake to cool completely before spreading the frosting to prevent melting and sliding.
➢ Sift the icing sugar for the frosting to create a smooth, lump-free texture that spreads easily and looks professional.
Healthy Nutrition
➤ Carrots provide a good source of beta-carotene, which supports eye health.
➤ The use of spices like cinnamon and ginger offers anti-inflammatory properties.
➤ Including grated carrots adds fiber, aiding digestion and promoting a feeling of fullness.
➤ Sunflower oil contains vitamin E, which acts as an antioxidant and supports skin health.
➤ Nuts contribute healthy fats and protein, helping to maintain energy levels.
How To Store Leftovers?
Store leftover Mary Berry Carrot Cake Recipe in an airtight container to keep it moist and fresh. Keep the cake refrigerated if it has cream cheese frosting to prevent spoilage.
For longer storage, wrap the Mary Berry Carrot Cake Recipe tightly in plastic wrap and place it in the freezer, where it can stay fresh for up to three months.
Before serving, allow frozen Mary Berry Carrot Cake Recipe to thaw completely at room temperature to maintain its texture and flavour.
Frequently Asked Questions
Can This Cake Be Made Gluten-Free?
Substitute self-raising flour with a gluten-free flour blend suitable for baking.
Can Walnuts Be Replaced?
Yes, pecans or almonds work well as alternatives.
Is It Possible To Make The Cake Vegan?
Replace eggs with flax eggs and use dairy-free cream cheese and butter substitutes.
Can The Cake Be Baked In Different Pans?
Yes, a loaf or square tin can be used, adjusting the baking time.
Should The Carrots Be Peeled?
Peeling is optional, but washing thoroughly is important.
Conclusion
I enjoyed making this easy and delicious Mary Berry Carrot Cake Recipe and was truly happy with the successful result.
The rich flavors and moist texture made it a joy to bake and share. I hope you feel inspired to try this Mary Berry Carrot Cake Recipe too.
It’s simple to prepare and brings such a satisfying taste. Now it’s your turn to make it soon, and don’t forget to tell me how delicious it turned out once you’ve baked and tasted it yourself.
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Mary Berry Carrot Cake Recipe
Ingredients
Equipment
Method
- 160°C (fan) / 10°C (conventional) / 350°F. Grease and line a 23cm round cake tin with parchment paper.
- In a large bowl, sift together the self-raising flour, baking powder, ground cinnamon, ground nutmeg, mixed spice, and ground ginger.
- In another large bowl, beat together the light brown sugar and Muscovy sugar.
- Gradually whisk the beaten eggs and sunflower oil into the sugar mixture until fully combined.
- Fold the dry ingredients into the wet mixture carefully, ensuring no lumps remain.
- Gently fold in the grated carrots, chopped walnuts or pecans, and desiccated coconut until evenly distributed throughout the batter.
- Pour the batter into the prepared cake tin and smooth the surface with a spatula. Bake for about 1 hour and 20 minutes or until a skewer inserted into the center comes out clean.
- Allow the cake to cool in the tin for 15 minutes, then transfer it onto a cooling rack to cool completely.
- Beat the softened butter and cream cheese together until smooth and creamy. Gradually add the sifted icing sugar and vanilla extract, beating until light and fluffy.
- Once the cake is completely cool, spread the cream cheese frosting evenly over the top (and sides, if desired).
- Slice and serve with a cup of tea or coffee.
Notes
Nutrition Facts
Calories: 380 kcal | Fat: 22g | Saturated Fat: 7g | Carbohydrates: 40g | Sugars: 30g | Protein: 4g | Fiber: 3g“Hi, I’m Samia, a passionate recipe creator with 5 years of experience in crafting delicious, unique dishes. My love for cooking has led me to explore a variety of cuisines, combining flavors to create memorable meals for every occasion. Whether it’s a simple weeknight dinner or an elaborate feast, I believe in making every dish special. Join me on my culinary journey as I share easy-to-follow recipes and tips that will inspire your cooking and bring joy to your kitchen!”