Mary Berry Carrot Cake Recipe

It’s truly a delight to share this classic carrot cake recipe, inspired by the legend herself, Dame Mary Berry. If you aren’t already familiar, Mary Berry is a culinary icon from England. Her passion for the culinary arts was ignited in domestic science classes at school, and this flame only grew brighter when she furthered her studies in catering. But her expertise didn’t just stop there. Mary went to France at 22 to study at Le Cordon Bleu. With that beautiful blend of English charm and French expertise, she created culinary masterpieces, one of which I am sharing with you today.

Mary Berry Carrot Cake Recipe Overview

This carrot cake captures the essence of simplicity and flavour, echoing the ethos of Mary Berry herself. A light, moist sponge, brimming with the natural sweetness of carrots and bananas, enhanced by the nutty crunch of walnuts. Its creamy mascarpone icing makes it suitable for any occasion. From preparation to that first delicious bite, you’re looking at a cooking time of approximately 1 hour and 15 minutes. This recipe should yield around 8 to 10 delightful servings, depending on your slice sizes.

Ingredients

  • 225g (8 oz) self-raising flour: The foundation of our cake, providing structure and a soft texture.
  • 2 teaspoons baking powder: This helps our cake rise and achieve that perfect lightness.
  • 150 g (5 oz) light muscovado sugar: A sugar with rich molasses content, it imparts depth and moisture to our cake.
  • 50 g (2 oz) walnut pieces, chopped: Walnuts offer a nutty crunch, breaking the monotony of the soft sponge.
  • 100g (4 oz) carrots, coarsely grated: The star ingredient, carrots lend a subtle sweetness and moisture.
  • 2 ripe bananas, mashed: A secret to the cake’s moist texture, plus they add a gentle fruity note.
  • 2 eggs: Binding the ingredients together, they give the cake its body.
  • 150 ml (5 fl oz) sunflower oil: This ensures a moist, tender crumb.

For the Topping:

  • 250g (9 oz) tub mascarpone cheese: Silky and rich, this cheese is perfect for a smooth frosting.
  • 2-3 teaspoons vanilla extract: Adding a hint of fragrant vanilla elevates the frosting’s taste.
  • 2 tablespoons icing sugar, sifted: Providing sweetness and smoothness to the frosting.
  • About 25g (1 oz) walnut pieces, chopped: For that added crunch and a beautiful garnish.

Instructions:

  1. Preheat your oven to 180°C (160°C fan, 350°F, Gas Mark 4). Grease and line an 8-inch round cake tin.
  2. Sift self-raising flour and baking powder in a large bowl. This ensures an even rise and a lump-free texture.
  3. Stir in the light muscovado sugar, making sure to break up any lumps.
  4. Add the chopped walnut pieces, grated carrots, and mashed bananas to the mixture. Stir gently to combine.
  5. Beat eggs and sunflower oil in a separate bowl until fully mixed.
  6. Gradually fold the wet egg mixture into the dry ingredients, mixing just until a cohesive batter forms.
  7. Smooth the batter with a spatula in the prepared cake tin.
  8. Place it in a preheated oven for 50–60 minutes or until a stick inserted in the middle comes out clean.
  9. After baking, let the cake cool in the pan for 10 minutes. Afterward, transfer it to a wire rack to cool completely.
  10. Mascarpone cheese, vanilla essence, and sifted icing sugar should be whisked until smooth for the topping.
  11. After the cake cools, top it with mascarpone. Garnish with the remaining chopped walnuts.
  12. Slice, serve, and enjoy your Mary Berry-inspired carrot cake!

Also Try: Mary Berry Cupcakes Recipe

FAQs

Q: Can I use a different oil?

Yes, you can replace sunflower oil with vegetable oil or even melted butter, though it may slightly alter the cake’s flavor and texture.

Q: How do I store this cake?

Maintain cool, sealed storage. Due to the mascarpone topping, it’s advisable to refrigerate if keeping for more than a day.

Q: Can I add raisins or other nuts?

Absolutely! Raisins, pecans, or even coconut flakes can be a delightful addition.

Q: How long does the cake stay fresh?

Ideally, consume within 3-4 days for the best flavor and moisture.

Q: Can I make cupcakes with this batter?

Yes! Adjust baking time to 20–25 minutes till the skewer comes out clean.

Conclusion

Drawing inspiration from the iconic Mary Berry, this carrot cake offers a harmonious blend of English tradition and French finesse. Whether you’re celebrating a special occasion or simply indulging in a weekend baking session, this cake promises to delight with every bite. Happy baking!

Carrot Cake Recipe Mary Berry

Mary Berry Carrot Cake Recipe

Cook Time 1 hour 15 minutes
Course Dessert
Cuisine British
Servings 10

Ingredients
  

  • 225 g 8 oz self-raising flour
  • 2 teaspoons baking powder
  • 150 g 5 oz light muscovado sugar
  • 50 g 2 oz walnut pieces chopped
  • 100 g 4 oz carrots coarsely grated
  • 2 ripe bananas mashed
  • 2 eggs
  • 150 ml 5 fl oz sunflower oil

For the Topping:

  • 250 g 9 oz tub mascarpone cheese
  • 2-3 teaspoons vanilla extract
  • 2 tablespoons icing sugar sifted
  • 25 g 1 oz walnut pieces chopped

Instructions
 

  • Preheat your oven to 180°C (160°C fan, 350°F, Gas Mark 4). Grease and line an 8-inch round cake tin.
  • Sift self-raising flour and baking powder in a large bowl. This ensures an even rise and a lump-free texture.
  • Stir in the light muscovado sugar, making sure to break up any lumps.
  • Add the chopped walnut pieces, grated carrots, and mashed bananas to the mixture. Stir gently to combine.
  • Beat eggs and sunflower oil in a separate bowl until fully mixed.
  • Gradually fold the wet egg mixture into the dry ingredients, mixing just until a cohesive batter forms.
  • Smooth the batter with a spatula in the prepared cake tin.
  • Place it in a preheated oven for 50–60 minutes or until a stick inserted in the middle comes out clean.
  • After baking, let the cake cool in the pan for 10 minutes. Afterward, transfer it to a wire rack to cool completely.
  • Mascarpone cheese, vanilla essence, and sifted icing sugar should be whisked until smooth for the topping.
  • After the cake cools, top it with mascarpone. Garnish with the remaining chopped walnuts.
  • Slice, serve, and enjoy your Mary Berry-inspired carrot cake!

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