Mary Berry Carrot Cake Tray Bake​ Recipe

This easy Mary Berry Carrot Cake Tray Bake is made with grated carrots, warming spices, light brown sugar, and walnuts for a deliciously moist crumb. This recipe creates a perfectly spiced, tender, and flavorful cake topped with a rich cream cheese frosting. It’s the perfect dessert for a family gathering or afternoon tea, serving at least 16 people.

Jump to Recipe

Mary Berry Carrot Cake Tray Bake Ingredients

For the Carrot Cake:

• 300g self-raising flour
• 1 tsp bicarbonate of soda
• 2 tsp ground cinnamon
• 1 tsp mixed spice
• ½ tsp ground ginger
• 250g light brown sugar
• 250g carrots, grated
• 4 large eggs
• 250ml sunflower oil
• 1 tsp vanilla extract
• 50g walnuts, chopped (optional)

For the Cream Cheese Frosting:

• 200g full-fat cream cheese
• 70g unsalted butter, softened
• 200g icing sugar, sifted
• 1 tsp vanilla extract
• Extra chopped walnuts, for decoration

How To Make Mary Berry Carrot Cake Tray Bake

1. Preheat your oven and prepare the tin. Heat your oven to 180°C (160°C Fan, Gas Mark 4). Grease and line a 30x23cm (12×9 inch) tray bake tin with baking parchment.
2. Combine the wet ingredients. In a large bowl, whisk together the sunflower oil, light brown sugar, eggs, and vanilla extract until they are well combined.
3. Mix the dry ingredients. In a separate bowl, sift together the self-raising flour, bicarbonate of soda, cinnamon, mixed spice, and ground ginger.
4. Create the batter. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Gently fold in the grated carrots and chopped walnuts. Be careful not to overmix.
5. Bake the cake. Pour the batter into your prepared tin and spread it evenly. Bake for 25-30 minutes, or until a skewer inserted into the center comes out clean.
6. Cool the cake completely. Let the cake cool in the tin for about 10 minutes before transferring it to a wire rack to cool completely. It’s important the cake is not warm when you frost it.
7. Make the frosting. In a large bowl, use an electric mixer to beat the softened butter until it is light and fluffy. Gradually beat in the sifted icing sugar. Add the cream cheese and vanilla extract and beat on a low speed until just smooth and combined. Do not overbeat.
8. Frost and decorate. Spread the cream cheese frosting evenly over the cooled cake. Sprinkle with extra chopped walnuts before slicing and serving.

Recipe Tips

• Use Room Temperature Ingredients: For the frosting, ensure your butter and cream cheese are at room temperature. This helps them combine easily and results in a smooth, creamy texture without lumps.
• Don’t Overmix the Batter: Once you combine the wet and dry ingredients, mix only until they are incorporated. Overmixing can develop the gluten in the flour, leading to a dense and tough cake.
• Freshly Grate Your Carrots: For the best flavor and moisture, use fresh carrots that you grate yourself. Pre-grated carrots are often dry and will not provide the same moist texture.
• Let the Cake Cool Completely: Do not attempt to frost the cake while it is still warm. The residual heat will melt the cream cheese frosting, creating a runny mess. Patience is key for a perfect finish.

What To Serve Carrot Cake Tray Bake

This carrot cake tray bake is wonderful on its own, served with a hot cup of coffee or a classic English breakfast tea. For a simple dessert, a scoop of vanilla ice cream can complement the warm spices of the cake. It’s also a perfect addition to an afternoon tea spread, alongside scones and finger sandwiches.

How To Store Carrot Cake Tray Bake Leftovers

• Refrigerate: Due to the cream cheese frosting, this cake must be stored in the refrigerator. Place it in an airtight container, where it will stay fresh for up to 5 days.
• Freeze: You can freeze the unfrosted cake for longer storage. Wrap the cooled cake tightly in plastic wrap and then a layer of foil. It can be frozen for up to 3 months. Thaw it at room temperature before frosting and serving.

Mary Berry Carrot Cake Tray Bake Nutrition Facts

Serving size: 1 slice (1/16th of cake)

• Calories: 417 kcal
• Total Fat: 24g
• Saturated Fat: 6g
• Cholesterol: 55mg
• Sodium: 210mg
• Total Carbohydrate: 45g
• Dietary Fiber: 1.5g
• Sugars: 30g
• Protein: 4g

Frequently Asked Questions

• Can I leave the nuts out? Absolutely. If you have a nut allergy or simply don’t prefer them, you can omit the walnuts entirely. The cake will still be delicious and moist.
• Why is my cream cheese frosting runny? Runny frosting is usually caused by overbeating the cream cheese or using ingredients that are too warm. Mix on a low speed and only until the ingredients are just combined. Make sure your butter is softened but not melting.
• Can I use a different size tin? Yes, but you will need to adjust the baking time. A smaller, deeper tin will require a longer baking time, while a larger, shallower one will bake faster. Keep an eye on the cake and use a skewer to test for doneness.
• Can I make this recipe into cupcakes? Yes, this batter works well for cupcakes. Simply divide the mixture among paper-lined muffin tins, filling them about two-thirds full. Bake for 18-22 minutes, or until a skewer comes out clean.

Try More Recipes:

• Mary Berry Carrot And Walnut Cake​ Recipe
• Mary Berry Small Christmas Cake Recipe 6 Inch
• Mary Berry Royal Icing For Christmas Cake​ Recipe