Mary Berry Carrot Cake Recipe

Samia

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.

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Prep Time 20

Cook Time 1 20

Total Time 1 40

Servings: 12 slices

Course: Dessert / Cake

Cuisine: British / Classic Baking

Calories: 380

Ingredients Equipment Method Notes

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

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)

Method

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.

Notes

Nutrition Facts