Mary Berry Carrot Cake: A Classic Recipe for Perfect Results

Introduction

Mary Berry, the iconic British baker, is renowned for her timeless recipes, and her carrot cake is no exception. This classic carrot cake is moist, flavorful, and perfectly spiced, making it a favorite among bakers of all skill levels. Topped with a rich cream cheese frosting, it’s a show-stopping dessert that’s perfect for celebrations or an indulgent afternoon treat. In this guide, we’ll walk you through Mary Berry’s carrot cake recipe, share tips for success, and answer common questions about this beloved bake.

Ingredients for Mary Berry’s Carrot Cake

For the Cake:

• 175g light muscovado sugar
• 175ml sunflower oil
• 3 large eggs
• 140g grated carrots (about 2 medium carrots)
• 100g raisins
• 100g walnuts, chopped (optional)
• 175g self-raising flour
• 1 tsp bicarbonate of soda
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg

For the Cream Cheese Frosting:

• 200g full-fat cream cheese, softened
• 50g unsalted butter, softened
• 100g icing sugar, sifted
• 1 tsp vanilla extract
• Optional: Zest of 1 orange for added flavor

Method: How to Make Mary Berry’s Carrot Cake

Step 1: Preheat the Oven

• Preheat your oven to 180°C (160°C fan)/Gas Mark 4.
• Grease and line two 8-inch (20 cm) round cake tins with baking parchment.

Step 2: Mix the Wet Ingredients

• In a large bowl, whisk together the muscovado sugar, sunflower oil, and eggs until smooth.

Step 3: Add the Carrots and Raisins

• Stir in the grated carrots, raisins, and walnuts (if using).

Step 4: Combine the Dry Ingredients

• In a separate bowl, sift together the self-raising flour, bicarbonate of soda, cinnamon, and nutmeg.

Step 5: Fold the Mixtures Together

• Gradually fold the dry ingredients into the wet mixture using a spatula or wooden spoon until well combined.

Step 6: Bake the Cakes

• Divide the batter evenly between the prepared tins.
• Bake in the preheated oven for 25-30 minutes, or until a skewer inserted into the center comes out clean.

Step 7: Cool the Cakes

• Allow the cakes to cool in their tins for 10 minutes, then transfer them to a wire rack to cool completely.

Step 8: Make the Cream Cheese Frosting

• Beat the cream cheese and butter together until smooth.
• Gradually add the sifted icing sugar and beat until fully combined.
• Stir in the vanilla extract (and orange zest, if using).

Step 9: Assemble the Cake

• Place one cake layer on a serving plate and spread a generous layer of frosting on top.
• Add the second cake layer and spread the remaining frosting over the top and sides of the cake.

Tips for Perfect Mary Berry Carrot Cake

1. Use Fresh Carrots: Freshly grated carrots add moisture and sweetness to the cake.
2. Don’t Overmix: Gently fold the ingredients together to avoid a dense texture.
3. Ensure Even Baking: Rotate the cake tins halfway through baking for even results.
4. Customize the Add-Ins: Swap raisins for sultanas or leave out the nuts if preferred.
5. Chill the Frosting: If the frosting becomes too soft, refrigerate it for 10-15 minutes before spreading.

Variations of Mary Berry’s Carrot Cake

1. Gluten-Free Version

• Use a gluten-free self-raising flour blend for a gluten-free alternative.

2. Citrus Twist

• Add the zest of an orange or lemon to the cake batter for a zesty flavor.

3. Single-Layer Cake

• Bake the batter in a single 9-inch tin and adjust the cooking time to 35-40 minutes.

4. Cupcakes

• Divide the batter into a muffin tin to make carrot cake cupcakes. Bake for 18-20 minutes.

5. Vegan Carrot Cake

• Replace eggs with flax eggs and use dairy-free cream cheese and butter for a vegan-friendly version.

Frequently Asked Questions About Mary Berry’s Carrot Cake

1. Can I make this cake ahead of time?

Yes, carrot cake stays moist and can be made 1-2 days in advance. Store it in an airtight container in the fridge.

2. Can I freeze carrot cake?

Yes, wrap unfrosted cake layers tightly in cling film and foil before freezing for up to 3 months.

3. What’s the best way to store carrot cake?

Store the assembled cake in the fridge for up to 5 days. Bring to room temperature before serving.

4. Can I use plain flour instead of self-raising flour?

Yes, add 2 teaspoons of baking powder to 175g of plain flour to substitute for self-raising flour.

5. How do I prevent the cake from being too dry?

Ensure you don’t overbake the cake and measure the ingredients accurately.

6. Can I leave out the raisins or nuts?

Yes, the cake will still be delicious without raisins or nuts.

7. Is this recipe suitable for vegetarians?

Yes, it’s vegetarian-friendly.

8. What can I use instead of cream cheese frosting?

You can use buttercream frosting or a simple glaze made with icing sugar and orange juice.

9. How many servings does this cake make?

This recipe makes approximately 12 servings.

10. Can I make this recipe dairy-free?

Yes, use dairy-free butter and cream cheese for the frosting.

Conclusion

Mary Berry’s carrot cake is a timeless recipe that’s easy to make and guaranteed to impress. With its moist texture, spiced flavor, and tangy cream cheese frosting, it’s a true classic for any occasion. Whether you’re baking for a birthday, afternoon tea, or just because, this recipe delivers flawless results every time. Try it today and enjoy the irresistible taste of Mary Berry’s carrot cake!