Mary Berry Carrot Cake Recipe
Mary Berry Carrot Cake Recipe combines grated carrots, warm spices, nuts, and coconut for a moist, flavourful cake. Light and dark sugars create depth, while sunflower oil keeps it tender. Topped with creamy cream cheese frosting, this classic British dessert offers a perfect balance of sweetness and spice. Easy to bake and enjoyable for all occasions.
Equipment
- 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:
- 225 g self raising flour
- 2 teaspoons baking powder
- 100 g chopped walnuts or pecans
- 75 g desiccated coconut
- 4 large eggs beaten
- 250 ml sunflower oil
- 250 g grated carrots
- 1 teaspoon ground mixed spice
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 225 g light brown sugar
- 225 g light muscovado sugar
For The Cream Cheese Frosting:
- 300 g icing sugar sifted
- 1 teaspoon vanilla extract
- 50 g full-fat cream cheese
- 100 g unsalted butter softened
Instructions
Preheat The Oven:
- 160°C (fan) / 10°C (conventional) / 350°F. Grease and line a 23cm round cake tin with parchment paper.
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.
Combine The Sugars:
- In another large bowl, beat together the light brown sugar and Muscovy sugar.
Add Wet Ingredients:
- Gradually whisk the beaten eggs and sunflower oil into the sugar mixture until fully combined.
Incorporate The Dry Ingredients:
- Fold the dry ingredients into the wet mixture carefully, ensuring no lumps remain.
Add The Carrot And Nuts:
- Gently fold in the grated carrots, chopped walnuts or pecans, and desiccated coconut until evenly distributed throughout the batter.
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.
Cool The Cake:
- Allow the cake to cool in the tin for 15 minutes, then transfer it onto a cooling rack to cool completely.
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.
Frost The Cake:
- Once the cake is completely cool, spread the cream cheese frosting evenly over the top (and sides, if desired).
Serve And Enjoy:
- Slice and serve with a cup of tea or coffee.