Mary Berry Carrot And Banana Cake​ Recipe

This incredibly moist Mary Berry Carrot And Banana Cake is made with ripe bananas, grated carrots, light muscovado sugar, and crunchy walnuts. This recipe creates a perfectly spiced, naturally sweet, and tender cake with a simple, light cream cheese topping. It’s a wonderful teatime loaf cake, perfect for using up overripe bananas and serving 8-10 people.

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Mary Berry Carrot And Banana Cake Ingredients

For the Cake:

• 150ml sunflower oil, plus extra for greasing
• 250g wholemeal self-raising flour
• 2 tsp baking powder
• 150g light muscovado sugar
• 2 ripe bananas, mashed
• 125g carrots, grated
• 2 large eggs
• 1 tbsp milk
• 60g walnuts, coarsely chopped (optional)

For the Topping:

• 250g low-fat soft cheese, at room temperature
• 2 tsp clear honey
• 1 tsp lemon juice
• Chopped walnuts, to decorate

How To Make Mary Berry Carrot And Banana Cake

1. Prepare your oven and cake tin. Preheat the oven to 180°C (160°C fan, Gas Mark 4). Lightly grease a 900g (2lb) loaf tin and line the bottom with baking parchment.
2. Combine all cake ingredients. In a large bowl, combine the sunflower oil, wholemeal flour, baking powder, muscovado sugar, mashed bananas, grated carrots, eggs, milk, and chopped walnuts (if using).
3. Mix the batter. Using a wooden spoon or a stand mixer on low, mix all the ingredients well until they are thoroughly blended into a smooth, thick batter.
4. Bake the cake. Pour the mixture into the prepared loaf tin and level the surface with a spatula. Bake for about 50-60 minutes, or until the cake is well risen, firm to the touch, and a skewer inserted into the center comes out clean.
5. Cool the cake. Let the cake cool in the tin for about 10 minutes before carefully turning it out onto a wire rack. Peel off the lining paper and leave it to cool completely.
6. Make the topping. In a small bowl, mix together the soft cheese, honey, and lemon juice until smooth and combined.
7. Decorate and serve. Once the cake is completely cool, spread the cream cheese topping over the top. Sprinkle with a few chopped walnuts before slicing to serve.

Recipe Tips

• Use Very Ripe Bananas: For the best flavour and natural sweetness, use bananas that are soft and have plenty of brown spots on the peel. They are easier to mash and provide more moisture to the cake.
• Don’t Overmix: This cake uses an “all-in-one” method. Mix the ingredients only until they are just combined. Overmixing can lead to a dense and heavy cake.
• Line Your Tin Properly: Greasing the tin and lining the base with baking parchment is crucial for loaf cakes, as it prevents the bottom from sticking and ensures easy removal.
• Check for Doneness Correctly: Loaf cakes are deep, so they can look done on the outside before the center is cooked. Always use a long skewer inserted into the very middle of the cake to test it. If it comes out with wet batter, it needs more time.

What To Serve Carrot And Banana Cake

This delicious carrot and banana cake is perfect on its own with a hot cup of tea or coffee. Its moist texture and simple topping make it an ideal afternoon treat. For a slightly more decadent serving, you could add a small dollop of Greek yogurt or crème fraîche on the side to complement the cake’s sweetness.

How To Store Carrot And Banana Cake Leftovers

• Refrigerate: Due to the soft cheese topping, this cake should be stored in the refrigerator. Keep it in an airtight container where it will remain fresh for up to 4 days.
• Freeze: This cake freezes well without the topping. Wrap the completely cooled cake tightly in plastic wrap, followed by a layer of foil, and freeze for up to 3 months. Thaw at room temperature before adding the fresh topping.

Mary Berry Carrot And Banana Cake Nutrition Facts

Serving size: 1 slice (1/10th of cake)

• Calories: 350 kcal
• Total Fat: 19g
• Saturated Fat: 3.5g
• Cholesterol: 40mg
• Sodium: 250mg
• Total Carbohydrate: 38g
• Dietary Fiber: 4g
• Sugars: 22g
• Protein: 6g

Frequently Asked Questions

• Can I use a different type of flour? This recipe specifically calls for wholemeal self-raising flour, which adds a lovely texture and nutty flavour. You could substitute it with regular self-raising flour, but the texture will be slightly lighter and less dense.
• Can I add other mix-ins like raisins? Yes, about 50g of raisins or sultanas would be a wonderful addition. Fold them into the batter at the end, along with the walnuts.
• My loaf cake is sometimes dense or uncooked in the middle. Why? This can happen if the oven temperature is too high, causing the outside to cook much faster than the inside. It can also be a result of overmixing the batter. Ensure your oven is at the correct temperature and mix only until the ingredients are just combined.
• Can I use a full-fat cream cheese frosting instead? Of course. If you prefer a more traditional, richer frosting, feel free to use a classic cream cheese frosting made with full-fat cream cheese, butter, and icing sugar.

Try More Recipes:

• Mary Berry​ Carrot Cake Muffins Recipe
• Mary Berry Carrot Cake Tray Bake​ Recipe
• Mary Berry Carrot And Walnut Cake​ Recipe