Mary Berry Carrot Cake With Pineapple​ Recipe

This unbelievably moist Mary Berry Carrot Cake With Pineapple is made with grated carrots, crushed pineapple, warming spices, and crunchy walnuts. This recipe creates a perfectly spiced, incredibly tender, and fruity cake with a classic, rich cream cheese frosting. It’s a delicious twist on the classic dessert, perfect for an Easter celebration or any special occasion, and serves 12-16 people.

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Mary Berry Carrot Cake With Pineapple Ingredients

For the Cake:

• 300ml sunflower oil
• 6 large eggs
• 300g light muscovado sugar
• 400g self-raising flour
• 2 tsp bicarbonate of soda
• 3 tsp mixed spice
• 400g carrots, grated
• 227g can crushed pineapple in natural juice, well drained
• 100g walnuts or pecans, chopped (optional)

For the Cream Cheese Frosting:

• 100g unsalted butter, softened
• 300g full-fat cream cheese, at room temperature
• 2 tsp vanilla extract
• 350g icing sugar, sifted

How To Make Mary Berry Carrot Cake With Pineapple

1. Prepare your oven and tins. Preheat the oven to 180°C (160°C Fan, Gas Mark 4). Grease two 20cm (8-inch) round, deep cake tins and line the bases with baking parchment.
2. Combine wet ingredients. In a large bowl, whisk the sunflower oil, eggs, and light muscovado sugar together until they are smooth and well combined.
3. Sift the dry ingredients. In a separate bowl, sift together the self-raising flour, bicarbonate of soda, and mixed spice.
4. Create the cake batter. Gradually add the dry ingredients to the wet mixture, folding them in with a large metal spoon or spatula until just combined. Be careful not to overmix.
5. Fold in the main ingredients. Gently fold in the grated carrots, the well-drained crushed pineapple, and the chopped walnuts (if using) until everything is evenly distributed throughout the batter.
6. Bake the cakes. Divide the cake mixture evenly between the two prepared tins and level the surfaces. Bake for 35–40 minutes, or until the cakes are golden, well-risen, and a skewer inserted into the center comes out clean.
7. Cool the cakes completely. Leave the cakes to cool in their tins for about 5 minutes before turning them out onto a wire rack. Peel off the parchment paper and allow them to cool completely.
8. Make the cream cheese frosting. While the cakes cool, make the frosting. In a large bowl, beat the softened butter with an electric mixer until light and fluffy. Add the cream cheese and vanilla and beat briefly until just combined. On a low speed, gradually add the sifted icing sugar until the frosting is smooth and creamy.
9. Assemble and decorate. Place one cake layer on a serving plate. Spread half of the frosting over it. Place the second cake layer on top and spread the remaining frosting over the top, creating a swirled pattern with a palette knife.

Recipe Tips

• Drain the Pineapple Thoroughly: This is the most important tip. Press the crushed pineapple in a sieve to remove as much juice as possible. Excess liquid can make the cake heavy and soggy.
• Use Room Temperature Ingredients for Frosting: For a smooth, lump-free cream cheese frosting, ensure your butter and cream cheese are at room temperature before you start mixing.
• Don’t Overmix the Batter: Once you combine the wet and dry ingredients, mix only until no dry streaks of flour remain. Overmixing develops gluten and can result in a tough cake.
• Ensure Cakes Are Fully Cooled: Never try to frost a warm cake. The residual heat will melt the cream cheese frosting, creating a mess. Complete cooling is essential for a perfectly frosted cake.

What To Serve Carrot Cake With Pineapple

This rich and moist cake is a standout dessert that needs very little accompaniment. It is perfectly served on its own with a freshly brewed cup of coffee or a classic black tea. The tangy cream cheese frosting and fruity cake provide a complete and satisfying flavour experience.

How To Store Carrot Cake With Pineapple Leftovers

Refrigerate: Due to the cream cheese frosting, the cake must be stored in the refrigerator. Place it in a cake container or cover it loosely with foil and store for up to 5 days. Freeze: The unfrosted cake layers freeze exceptionally well. Wrap each cooled layer tightly in two layers of plastic wrap and a layer of foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before frosting.

Mary Berry Carrot Cake With Pineapple Nutrition Facts

Serving size: 1 slice (1/12th of cake)

• Calories: 650 kcal
• Total Fat: 38g
• Saturated Fat: 10g
• Cholesterol: 115mg
• Sodium: 450mg
• Total Carbohydrate: 72g
• Dietary Fiber: 3g
• Sugars: 55g
• Protein: 7g

Frequently Asked Questions

• Can I use fresh pineapple instead of canned? Yes, you can use fresh pineapple. You will need to chop it very finely, almost to a pulp, to mimic the texture of crushed pineapple. Ensure you drain off any excess juice just as you would with the canned variety.
• Can I bake this recipe in a tray bake tin? Absolutely. You can pour the batter into a lined 30x23cm (12×9 inch) tray bake tin. The baking time will be similar, around 30-40 minutes. Check for doneness with a skewer before removing it from the oven.
• Do I have to include the nuts? No, the walnuts or pecans are optional. If you have a nut allergy or simply prefer a nut-free cake, you can leave them out without affecting the recipe’s success.
• My cream cheese frosting is too thin. How can I fix it? If your frosting is runny, it’s likely that your ingredients were too warm. You can thicken it by placing the bowl in the refrigerator for 15-20 minutes. You can also try adding a little more sifted icing sugar until it reaches the desired consistency.

Try More Recipes:

• Mary Berry​ Carrot Cake Cupcakes Recipe
• Mary Berry Carrot And Banana Cake​ Recipe
• Mary Berry​ Carrot Cake Muffins Recipe
• Mary Berry Carrot Cake Tray Bake​ Recipe