Prep Time: 20 mins Cook Time: 50 mins
Total: 1 hr 10 mins Yields: 8
Indulge in the deliciousness of Mary Berry Carrot Cake! This recipe is a delightful twist on the classic carrot cake, packed with flavours and textures that will leave you craving for more. With a moist and fluffy cake base, topped with creamy cream cheese icing, this carrot cake is a true crowd-pleaser. Whether you’re a carrot cake enthusiast or just looking for a new dessert to try, this recipe is a must-try!
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Why you’ll like it
There are several reasons why you’ll fall in love with Mary Berry Carrot Cake:
- The combination of flavours and textures creates a truly indulgent dessert experience.
- The moist and fluffy cake base is perfectly balanced with the creamy cream cheese icing.
- The addition of walnuts, coconut, and pineapple adds a unique twist to the classic carrot cake.
- It’s a crowd-pleaser and perfect for any occasion, from birthdays to family gatherings.
- The recipe is easy to follow, even for beginner bakers.
Mary Berry Recipe
What is Mary Berry Carrot Cake?
Mary Berry Carrot Cake is a delectable dessert made with self-rising flour, granulated sugar, baking powder, ground cinnamon, sunflower oil, eggs, vanilla extract, raw carrots, chopped walnuts, desiccated coconut, and pineapple slices. The cake is baked to perfection and then topped with a creamy cream cheese icing. It’s a delightful combination of flavours and textures that will satisfy your sweet tooth.
Mary Berry Carrot Cake stands out from the original carrot cake recipe with its unique blend of ingredients. The addition of chopped walnuts, desiccated coconut, and pineapple slices adds a delightful crunch and tropical twist to the cake. These ingredients enhance the overall flavour and texture, making it a truly special carrot cake experience.
Ingredients
- Flour – 1 1⁄2 cups / 180g self-raising flour
- Sugar – 1 1⁄4 cups / 250g granulated sugar
- Baking powder – 1 tsp baking powder
- Ground cinnamon – 1 1⁄2 tsp ground cinnamon
- Sunflower oil – 3⁄4 cup / 180ml sunflower oil
- Eggs – 2 eggs, lightly beaten
- Vanilla extract – 1 tsp vanilla extract
- Carrots – 3 1⁄2oz (100g) raw carrots, grated
- Walnuts – 3 1⁄2oz (100g) walnuts, chopped
- Desiccated coconut – 2oz (60g) desiccated coconut
- Pineapple slices – 7.5oz can pineapple slices, drained, chopped, and dried thoroughly
- Cream cheese – 7 oz (200g) cream cheese
- Butter – 7 tbsp butter, softened
- Sugar – 1 1⁄2 cups / 180g confectioners’ sugar
- Vanilla extract – 1 tsp vanilla extract
Instructions
- Preheat oven. Begin by preheating the oven to 350°F (180°C).
- Mix dry ingredients. In a large mixing bowl, place the flour, and then add the sugar, baking powder, and cinnamon. Stir these dry ingredients together.
- Mix wet ingredients. Incorporate the oil, eggs, and vanilla extract, and vigorously beat the mixture with a wooden spoon or spatula. Gently fold in the carrots, walnuts, coconut, and pineapple, continuing to beat until the batter is smooth.
- Cook into two cake pans. Evenly spoon the batter into the cake pans and bake for 45–50 minutes or until the cakes have risen well and turned a beautiful golden brown. To ensure they are cooked in the middle, insert a skewer into the centre—if it emerges clean, the cakes are ready. Transfer them to a wire rack to cool.
- For the icing. Place the cream cheese and butter into a bowl. Sift in the confectioners’ sugar, add the vanilla extract, and use an electric whisk to blend until the mixture is smooth.
- Assemble carrot cake. Carefully remove the cakes from the pans and peel off the baking parchment. Position one cake upside down on a serving plate and spread half of the icing over it. Place the other cake on top and generously spread the remaining icing over the top.
Tips
- Make sure to thoroughly dry the pineapple slices after chopping to prevent excess moisture in the cake batter.
- For a nut-free version, you can omit the chopped walnuts or replace them with your favourite seeds.
- To enhance the coconut flavour, you can toast the desiccated coconut before adding it to the batter.
- For a lighter version, you can substitute some of the sunflower oil with unsweetened applesauce.
Variations
- Add a handful of raisins or dried cranberries for an extra burst of sweetness.
- Replace the cream cheese icing with a classic buttercream frosting for a different flavour profile.
- Experiment with different spices like nutmeg or ginger to add a hint of warmth to the cake.
How to serve Mary Berry?
Mary Berry Carrot Cake is delicious on its own, but you can take it to the next level by serving it with a dollop of whipped cream or a scoop of vanilla ice cream. It pairs well with a hot cup of coffee or tea, making it the perfect treat for an afternoon snack or dessert after a hearty meal.
Storage Instructions
If you’re making the cake in advance, you can store it in an airtight container at room temperature for up to 1 day. However, it’s best enjoyed when made on the same day. If you plan to freeze the cake, do so without the icing, and it can be stored for up to 2 months. Thaw the cake in the refrigerator overnight before adding the cream cheese icing.
You might like more…
- Ina Garten Mascarpone Frosting Carrot Cake
- Mary Berry Blackberry Cheesecake with Ricotta
- Ina Garten’s Coconut Cake
- Mary Berry Apple and Coconut Cake
Mary Berry Carrot Cake
- Total Time: 1 hour 10 minutes
- Yield: 8 1x
Description
While travelling through the charming Devon village of Ashburton, Mary made a delightful pitstop at a local tea shop, where she savoured a slice of exquisite carrot cake. The gracious owner was so pleased by Mary’s enthusiasm that they generously shared the cherished recipe, which has since become a beloved favourite for everyone who tastes it.
Ingredients
- 1 1/2 cups self-rising flour (heaping cups)
- 1 1/4 cups granulated sugar
- 1 teaspoon baking powder
- 1 1/2 teaspoon ground cinnamon
- 3/4 cup sunflower oil
- 2 eggs, lightly beaten
- 1 teaspoon vanilla extract
- 3 1/2oz (100g) raw carrots, grated
- 31/2oz (100g) walnuts, chopped
- 2oz (60g) desiccated coconut
- 7.5oz can pineapple slices, drained, chopped, and dried thoroughly
For the icing
- 7 ounces (200g) cream cheese
- 7 tablespoon butter, softened
- 1 1/2 cups confectioners’ sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven. Begin by preheating the oven to 350°F (180°C).
- Mix dry ingredients. In a large mixing bowl, place the flour, and then add the sugar, baking powder, and cinnamon. Stir these dry ingredients together.
- Mix wet ingredients. Incorporate the oil, eggs, and vanilla extract, and vigorously beat the mixture with a wooden spoon or spatula. Gently fold in the carrots, walnuts, coconut, and pineapple, continuing to beat until the batter is smooth.
- Cook into two cake pans. Evenly spoon the batter into the cake pans and bake for 45–50 minutes or until the cakes have risen well and turned a beautiful golden brown. To ensure they are cooked in the middle, insert a skewer into the centre—if it emerges clean, the cakes are ready. Transfer them to a wire rack to cool.
- For the icing. Place the cream cheese and butter into a bowl. Sift in the confectioners’ sugar, add the vanilla extract, and use an electric whisk to blend until the mixture is smooth.
- Assemble carrot cake. Carefully remove the cakes from the pans and peel off the baking parchment. Position one cake upside down on a serving plate and spread half of the icing over it. Place the other cake on top and generously spread the remaining icing over the top.
Notes
Special equipment: 2 x 9in (23cm) cake pans
Prepare Ahead and Freeze: You can make the cake up to 1 day in advance, although it’s best when made on the same day. If you plan to freeze it, do so without the icing, and it can be stored for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: English/American
Keywords: mary berry, carrot cake,
2 comments
I will definitely try this recipes. However, just one small note – I think saying that the recipe is easy for beginner bakers is slightly misleading. While this may be true for some beginner bakers, I feel that some beginners may find the recipe challenging.
Hi Isabella,
Thank you for your feedback. Yes, I do think that experienced bakers have an advantage but at the same time being a beginner should not hinder us from trying a more complex cake.
I will take note of your feedback and change the article accordingly. Thank you for taking your time to send me feedback. Really appreciate it.