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A slice of carrot cake on a plate with a fork Tried & Tested

Mary berry carrot cake

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1.956 stars based on 263 ratings

Mary Berry carrot cake recipe is a wonderful version of this classic cake? A full-fat cream cheese frosting is the traditional topping, but here a low-fat soft cheese is suggested, and it tastes equally as good. If you prefer not to have frosting at all, spread with clear honey on top of the cake while it is hot from the oven, and sprinkles with chopped walnuts.

Key Information

  • Prep:
  • Bake:
  • Serves:10
  • Skill level:easy

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Ingredients

  • 150ml 5⅛ fl oz Sunflower oil plus extra for greasing
  • 250g 8⅞ oz Self-raising wholemeal flour (we use Allinson) Self-raising wholemeal flour
  • 2tsp 2tsp Baking powder
  • 150g 5⅜ oz Unrefined light muscovado sugar (we use Billington's) Unrefined light muscovado sugar
  • 60g 2⅛ oz Walnuts chopped
  • 125g 4½ oz Carrot(s) grated
  • 2 2 Banana(s) ripe
  • 2 2 Egg(s) (free range)
  • 1tbsp 1tbsp Milk (whole)

For the cream cheese topping

  • 250g 8⅞ oz Low calorie cream cheese at room temperature
  • 2tsp 2tsp Clear honey
  • 1tsp 1tsp Lemon juice
  • Walnuts chopped

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Lightly grease an 18cm (7 inch) cake tin and line the bottom with baking parchment.

  2. Classic mode Step 2

    Combine all the cake ingredients in a large bowl. Mix well until thoroughly blended. Turn into the prepared cake tin and level the surface.

    Ingredients for this step

    • 150ml 5⅛ fl oz Sunflower oil plus extra for greasing
    • 250g 8⅞ oz Self-raising wholemeal flour (we use Allinson) Self-raising wholemeal flour
    • 2tsp 2tsp Baking powder
    • 150g 5⅜ oz Unrefined light muscovado sugar (we use Billington's) Unrefined light muscovado sugar
    • 60 60 Walnuts chopped
    • 125g 4½ oz Carrot(s) grated
    • 2 2 Banana(s) ripe
    • 2 2 Egg(s) (free range)
    • 1tbsp 1tbsp Milk (whole)
  3. Classic mode Step 3

    Bake in a preheated oven at 180°C (fan 170°C, gas mark 4) for about 50 minutes until the cake is well risen, firm to the touch, and beginning to shrink away from the side of the tin.

  4. Classic mode Step 4

    Leave to cool in the tin for a few minutes. Turn out on to a wire cooling rack, peel off the lining paper and leave to cool completely.

  5. Classic mode Step 5

    To make the topping mix together the cheese, honey and lemon juice. Spread on top of the cake and sprinkle the walnuts over the top. Store in the refrigerator until ready to serve.

    Ingredients for this step

    • 250g 8⅞ oz Low calorie cream cheese at room temperature
    • 2tsp 2tsp Clear honey
    • 1tsp 1tsp Lemon juice
    • Walnuts chopped