Mary Berry Carrot and Banana Cake Recipe

This Mary Berry carrot and banana cake is a real treat for afternoon tea and so easy to make! No complex creaming required, just mix the wet and dry ingredients and let the oven work its magic to create a moist, tropical-flavored masterpiece. Make it once and you’ll never go back to standard carrot cake again! It’s delicious with a hot cup of tea, a drizzle of extra honey, a handful of walnuts, a cold glass of milk; in fact most things.

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Mary Berry Carrot and Banana Cake Recipe Ingredients

For the Cake:

• 250 g self-raising flour
• 2 teaspoons baking powder
• 150 g light muscovado sugar
• 50 g walnut pieces, chopped
• 100 g carrots, coarsely grated
• 2 ripe medium bananas, mashed
• 2 large eggs
• 150 ml sunflower oil

For the Cream Cheese Topping:

• 175 g full-fat cream cheese
• 50 g softened butter
• 100 g icing sugar, sifted
• 1 teaspoon vanilla extract
• Extra walnut halves (for decoration)

How To Make Mary Berry Carrot and Banana Cake Recipe

1. Preheat and prep: Preheat your oven to 180 C (160 C fan). Grease a 9-inch (23 cm) round cake tin or a 2 lb loaf tin and line the base with baking parchment.
2. The all-in-one method: In a large mixing bowl, combine the flour, baking powder, muscovado sugar, walnut pieces, grated carrots, and mashed bananas. Add the eggs and the sunflower oil.
3. Mix until combined: Using an electric hand whisk or a wooden spoon, beat all the ingredients together for about 1 to 2 minutes until the mixture is thoroughly combined. Do not over-beat; you just want a uniform batter.
4. Bake to golden: Pour the mixture into the prepared tin and level the surface. Bake for 50 to 60 minutes. You’ll know it’s ready when the cake has risen, is golden brown, and a skewer inserted into the center comes out clean.
5. Cool completely: Let the cake sit in the tin for about 10 minutes before turning it out onto a wire rack. It is essential that the cake is completely cold before you attempt to frost it, otherwise the cream cheese will melt.
6. Whisk the frosting: To make the topping, beat the cream cheese and softened butter together until smooth. Sift in the icing sugar and add the vanilla extract. Whisk until light and fluffy. Spread generously over the top of the cooled cake and decorate with walnut halves.

Recipe Tips

• Banana Ripeness: The spottier the banana, the better! Overripe bananas have a higher sugar content and a stronger aroma, which provides the best flavor and moisture for the cake.
• Muscovado Sugar: Using light muscovado sugar instead of white sugar is a Mary Berry classic. It gives the cake a lovely caramel-like depth and helps keep the crumb moist.
• Oil vs. Butter: Using sunflower oil instead of butter ensures the cake stays soft and moist for days. It also makes the mixing process much faster.
• Nut Variation: If you aren’t a fan of walnuts, pecans make a wonderful substitute, providing a slightly sweeter, buttery crunch.

What To Serve With Mary Berry Carrot and Banana Cake?

This Mary Berry Carrot and Banana Cake Recipe is a moist, flavorful dessert that needs a simple or hot pairing! A Hot Cup of Earl Grey Tea is the quintessential choice for a sophisticated afternoon snack. For a more indulgent treat, a side of Warm Vanilla Custard adds a lovely silky texture that pairs perfectly with the spiced cake! A scoop of Honey-Cinnamon Ice Cream or a glass of Cold Milk pairs wonderfully with the banana and walnut notes.

How To Store Mary Berry Carrot and Banana Cake

• Refrigerate: Because of the cream cheese frosting, this cake should be stored in the refrigerator in an airtight container for up to 5 days.
• Room Temperature: It can sit out for 2 to 3 hours while serving, but keep it in a cool spot.
• Freezing: The unfrosted sponge freezes beautifully for up to 3 months. Thaw completely at room temperature before adding the fresh cream cheese topping.

Mary Berry Carrot and Banana Cake Nutrition Facts

• Calories: 420 kcal (per slice)
• Total Fat: 24 g
• Saturated Fat: 8 g
• Cholesterol: 55 mg
• Sodium: 210 mg
• Total Carbohydrates: 48 g
• Sugar: 32 g
• Protein: 5 g
• Fiber: 2 g

Nutrition information is estimated and based on a yield of 10 slices.

FAQs

Try More Recipes:

• Mary Berry Lemon And Poppy Seed Cake Recipe
• Mary Berry Light Fruit Cake Recipe
• Mary Berry Madeira Cake Recipe