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Mary Berry Carrot Cake

Mary Berry Carrot Cake

Recipe Submitted By: bakingmad

Who doesn't love 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 shile it is hot from the oven, and sprinkles with chopped walnuts.

Preparation Time	15 minutes
Baking Time	50 minutes
Portions	10 squares
Skill Level	Easy
Average Rating

Mary Berry Carrot Cake Ingredients

150 ml	Sunflower Oil Plus extra for greasing
250 grams	Self Raising Wholemeal Flour (Allinson)
2 tsp	Baking Powder
150 grams	Light Muscovado Sugar (Billington's)
60 grams	Walnuts Chopped
125 grams	Carrots Grated
2	Bananas Ripe
2	Free Range Eggs
1 tbsp	Milk

Additional Ingredients

250 grams	Low fat soft cheese At room temperature
2 tsp	Clear Honey
1 tsp	Lemon Juice
	Walnuts Chopped

This recipe uses

How to make Mary Berry Carrot Cake

Click on the text to highlight the different stages as you go along,
or click the button below to enlarge all text

You will need a 18cm (7 inch) cake tin
Lightly grease the cake tin and line the bottom with baking parchment.
Combine all the cake ingredients in a large bowl. Mix well until thoroughly blended. Turn into the prepared cake tin and level the surface
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.
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.
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.

Reviews

Read all reviews (2) | Average rating: 5 stars

"this is a delicious cake really moist, more banana then carrot. so will try with an extra carrot next time."

17-03-2010 | Author: ljanderson | 5 stars

"so easy to follow recipe and such an amazing taste! cheat and tasty! just great!!!"

22-10-2011 | Author: astutis | 5 stars

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