Mary Berry Carrot Cake with Pineapple Slices
Mary Berry Carrot Cake is moist and fluffy at the base and topped with luxurious cream cheese icing.
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 1/2 oz (100g) raw carrots, grated
- 31/2 oz (100g) walnuts, chopped
- 2 oz (60g) desiccated coconut
- 7.5 oz 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
- Begin by preheating the oven to 350°F (180°C).
- In a large mixing bowl, place the flour, and then add the sugar, baking powder, and cinnamon. Stir these dry ingredients together.
- 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.
- 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.
- 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.
- 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.