Mary Berry Carrot Cake Recipe: A Nutritious and Irresistible Dessert

This Mary Berry’s Carrot Cake is moist, nutty, and packed with flavor, topped with a creamy vanilla-infused frosting that makes every bite irresistible.

Mary Berry Carrot Cake Recipe is one of those bakes that feels like a warm hug in cake form. The grated carrots and mashed bananas make it wonderfully moist, while the walnuts give just the right amount of crunch. The cream cheese frosting is the perfect finishing touch—adding a creamy sweetness that ties it all together. Whether you’re baking for a special celebration or simply for the love of cake, this recipe always hits the spot.

Ingredients

For the cake:

• 1 tbsp baking powder
• 1¾ cups (225g) all-purpose flour
• ¾ cup (150g) light muscovado sugar
• ½ cup (55g) chopped walnuts
• 1 cup + 1 tbsp (115g) coarsely grated carrots
• 2 extra-large eggs
• 2 ripe bananas, mashed
• ⅔ cup (150ml) sunflower or vegetable oil
• ½ tsp salt

For the topping:

• ¾ cup (175g) full-fat cream cheese
• 1 cup (115g) confectioners’ sugar, sifted
• ¼ cup (55g) salted butter, softened
• A few drops of vanilla extract
• Walnut halves, for decoration

Instructions

1. Prep the oven and pan:

Start by preheating your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper—this will make it super easy to pop the cake out later.

2. Combine the dry ingredients:

In a big mixing bowl, toss together the flour, baking powder, salt, sugar, and chopped walnuts. Stir it all up so that the walnuts get coated in the dry mix and don’t sink to the bottom of the cake.

3. Mash and mix the wet ingredients:

In another bowl, mash the bananas until they’re smooth and creamy. Add the eggs and oil, and give it all a good whisk until it’s well combined.

4. Bring it all together:

Pour the wet mixture into the bowl of dry ingredients. Stir it gently—don’t overmix, just enough to combine everything. Now fold in the grated carrots until the batter looks evenly mixed and vibrant.

5. Bake the cake:

Spoon the batter into your prepared pan, smoothing the top with a spatula. Slide it into the oven and bake for about 40–45 minutes. You’ll know it’s done when the top is golden and a toothpick inserted into the middle comes out clean. Let it cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

6. Make the frosting:

While the cake cools, beat the cream cheese and softened butter together in a bowl until silky smooth. Gradually add the sifted confectioners’ sugar and vanilla extract, mixing until you have a creamy, spreadable frosting.

7. Frost and decorate:

Once the cake is cool, spread the frosting generously over the top. Use the back of a spoon or a spatula to swirl it around for a rustic look. Top it off with walnut halves for a simple but classic finish.

Mary Berry Carrot Cake Recipe

This Mary Berry's Carrot Cake is moist, nutty, and packed with flavor, topped with a creamy vanilla-infused frosting that makes every bite irresistible.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 44 minutes mins

Cooling and Frosting Time 30 minutes mins

Total Time 1 hour hr 45 minutes mins

Servings: 8

Course: Dessert

Cuisine: British

Calories: 350

Ingredients Method

Ingredients

  

For the cake:

• 1 tbsp baking powder
• 1¾ cups 225g all-purpose flour
• ¾ cup 150g light muscovado sugar
• ½ cup 55g chopped walnuts
• 1 cup + 1 tbsp 115g coarsely grated carrots
• 2 extra-large eggs
• 2 ripe bananas mashed
• ⅔ cup 150ml sunflower or vegetable oil
• ½ tsp salt

For the topping:

• ¾ cup 175g full-fat cream cheese
• 1 cup 115g confectioners’ sugar, sifted
• ¼ cup 55g salted butter, softened
• A few drops of vanilla extract
• Walnut halves for decoration

Method

 

1. Start by preheating your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper—this will make it super easy to pop the cake out later.
2. In a big mixing bowl, toss together the flour, baking powder, salt, sugar, and chopped walnuts. Stir it all up so that the walnuts get coated in the dry mix and don’t sink to the bottom of the cake.
3. In another bowl, mash the bananas until they’re smooth and creamy. Add the eggs and oil, and give it all a good whisk until it’s well combined.
4. Pour the wet mixture into the bowl of dry ingredients. Stir it gently—don’t overmix, just enough to combine everything. Now fold in the grated carrots until the batter looks evenly mixed and vibrant.
5. Spoon the batter into your prepared pan, smoothing the top with a spatula. Slide it into the oven and bake for about 40–45 minutes. You’ll know it’s done when the top is golden and a toothpick inserted into the middle comes out clean. Let it cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
6. While the cake cools, beat the cream cheese and softened butter together in a bowl until silky smooth. Gradually add the sifted confectioners’ sugar and vanilla extract, mixing until you have a creamy, spreadable frosting.
7. Once the cake is cool, spread the frosting generously over the top. Use the back of a spoon or a spatula to swirl it around for a rustic look. Top it off with walnut halves for a simple but classic finish.

Nutritional Value (Per Serving)

• Calories: 350 kcal
• Protein: 5g
• Carbohydrates: 42g
• Fat: 18g
• Fiber: 2g
• Sugar: 25g

If you adore simple yet scrumptious treats, you’ll love our Easy Iced Gingerbread with Crystallized Ginger Recipe. It’s as delightful as our well-loved Mary Berry Carrot Cake Recipe.

Conclusion

Mary Berry Carrot Cake recipe is a timeless treat that brings together natural sweetness, nutty goodness, and creamy frosting in perfect harmony. It’s the kind of cake that makes everyone go back for seconds. Bake it once, and it might just become your new favorite!