Mary Berry Carrot And Walnut Cake​ Recipe

This easy Mary Berry Carrot and Walnut Cake is made with light muscovado sugar, grated carrots, crunchy walnuts, and a hint of orange zest for a bright flavour. The result is a wonderfully moist and flavourful cake with a soft, tender crumb. Perfect for an afternoon tea or a special celebration, this recipe makes a classic single-layer round cake, enough for about 8 generous slices.

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Mary Berry Carrot And Walnut Cake Ingredients

For the Cake:

• 175g (6oz) self-raising flour
• 1 tsp baking powder
• 175g (6oz) light muscovado sugar
• 2 large eggs
• 150ml (¼ pint) sunflower oil
• 175g (6oz) carrots, peeled and finely grated
• 50g (2oz) walnuts, roughly chopped
• Zest of 1 large orange

For the Icing:

• 200g (7oz) full-fat cream cheese
• 75g (3oz) icing sugar, sifted
• A little milk (if needed)
• A few whole walnuts, to decorate

How To Make Mary Berry Carrot And Walnut Cake

1. Preheat and prepare the pan: Preheat your oven to 180°C/160°C Fan/Gas 4. Grease a deep 20cm (8in) round cake tin and line the base with a circle of baking parchment.
2. Combine the ingredients: In a large bowl, measure out the flour, baking powder, sugar, eggs, and sunflower oil. Beat everything together with a wooden spoon or an electric mixer until well combined and smooth.
3. Fold in the main ingredients: Add the finely grated carrots, the chopped walnuts, and the orange zest to the batter. Gently fold them in using a large spoon or spatula until they are evenly distributed throughout the mixture.
4. Fill the tin and bake: Pour the cake mixture into the prepared tin and level the surface with the back of a spoon. Bake in the preheated oven for about 45-50 minutes.
5. Check for doneness: To check if the cake is cooked, insert a skewer or cocktail stick into the centre. If it comes out clean, the cake is ready.
6. Cool the cake: Leave the cake to cool in the tin for a few minutes before turning it out onto a wire rack. Peel off the lining paper and leave it to cool completely before icing.
7. Make the cream cheese icing: In a separate bowl, beat the full-fat cream cheese and sifted icing sugar together until smooth and creamy. If the icing is too stiff, you can add a tiny drop of milk to loosen it to a spreadable consistency.
8. Ice and decorate: Once the cake is completely cool, spread the cream cheese icing evenly over the top. Decorate with a few whole walnuts arranged in the centre or around the edge.

Recipe Tips

• Use full-fat cream cheese: For the best icing that holds its shape, always use full-fat, brick-style cream cheese. Low-fat versions have a higher water content and can result in runny icing.
• Don’t overmix the batter: Once you add the flour, mix until the ingredients are just combined. Overmixing can develop the gluten and result in a tough, dense cake.
• Ensure the cake is completely cool: Never ice a warm cake. The residual heat will melt the cream cheese icing, causing it to slide right off. Be patient and wait for it to cool fully.
• Finely grate the carrots: For the best texture where the carrot melts into the cake, use the fine side of a box grater. This ensures a moist cake without large, noticeable chunks of carrot.

What To Serve With Carrot Cake

This classic carrot and walnut cake is perfectly delicious on its own, served with a simple cup of black coffee or a traditional English breakfast tea. The creamy tang of the icing provides all the richness it needs. For an extra touch, you could serve a slice with a dollop of crème fraîche or a small scoop of vanilla ice cream, but it truly shines by itself.

How To Store Carrot Cake Leftovers

• Refrigerate: Because of the cream cheese icing, this cake must be stored in the refrigerator. Place the cake in an airtight container or cover it well to prevent it from drying out. It will keep well in the fridge for up to 4 days. Let it sit at room temperature for about 20-30 minutes before serving for the best flavour and texture.
• Freeze: You can freeze the un-iced cake very successfully. Wrap the completely cooled cake in a layer of plastic wrap and then a layer of aluminum foil. It can be frozen for up to 3 months. Thaw it at room temperature before icing and serving.

Mary Berry Carrot And Walnut Cake Nutrition Facts

Serving Size: 1 slice (1/8th of cake)

• Calories: 485 kcal
• Total Fat: 30g
• Saturated Fat: 7g
• Cholesterol: 60mg
• Sodium: 250mg
• Total Carbohydrate: 48g
• Dietary Fiber: 2g
• Sugars: 35g
• Protein: 6g

Frequently Asked Questions

• Can I use a different type of oil? Yes, while sunflower oil is recommended for its neutral flavour, you can substitute it with another neutral-tasting oil like vegetable oil or a light rapeseed oil. Avoid strongly flavoured oils like extra virgin olive oil.
• Can I make this cake without walnuts? Absolutely. If you have a nut allergy or simply don’t care for walnuts, you can omit them entirely. For a different texture, you could substitute them with an equal amount of sultanas or pecans.
• Why is my cream cheese icing runny? This is usually due to using a low-fat cream cheese or over-beating the mixture. Use full-fat, block-style cream cheese and beat it with the sifted icing sugar until just smooth and combined. If it seems a little loose, chilling it in the refrigerator for 15-20 minutes can help it firm up.

Try More Recipes:

• Mary Berry Small Christmas Cake Recipe 6 Inch
• Mary Berry Royal Icing For Christmas Cake​ Recipe
• Mary Berry Victorian Christmas Cake​ Recipe