Mary Berry Carrot and Banana Cake Recipe

This moist, tender Mary Berry Carrot and Banana Cake is made with sweet bananas, grated carrots, and cream cheese frosting, ready in 75 minutes. The warm scent of cinnamon fills the room as the sponge bakes, revealing a deeply golden crumb. I enjoy making this for weekend afternoon tea because the natural fruit keeps it soft for days.

Why This Classic Works

I used to struggle with carrot cakes becoming too dry or heavy in the middle. Adding mashed bananas completely solves this problem, bringing natural sweetness and locking in moisture.

The balance of neutral sunflower oil instead of butter gives the sponge a much lighter texture. It is a foolproof method that consistently delivers a tender crumb every single time.

Mary Berry Carrot and Banana Cake Ingredients

• 250g self-raising flour
• 2 tsp baking powder
• 1 tsp ground cinnamon
• 150g light muscovado sugar
• 150ml sunflower oil
• 2 large eggs
• 2 ripe bananas, mashed
• 150g carrots, coarsely grated
• 50g chopped walnuts (optional)

For the Icing:

• 250g full-fat cream cheese
• 50g unsalted butter, softened
• 100g icing sugar
• 1 tsp vanilla extract

How To Make Mary Berry Carrot and Banana Cake

1. Prep the Oven and Tin: Preheat your oven to 180°C (160°C fan) and line a 20cm round deep cake tin with baking parchment.
2. Combine Dry Ingredients: In a large mixing bowl, sift together the self-raising flour, baking powder, and ground cinnamon.
3. Mix Wet Ingredients: In a separate jug, whisk the eggs, sunflower oil, and light muscovado sugar until smooth and combined.
4. Fold Together: Pour the wet mixture into the dry ingredients, folding gently until no flour streaks remain.
5. Add Fruit and Veg: Stir in the mashed bananas, grated carrots, and chopped walnuts until evenly distributed in the batter.
6. Bake: Pour the batter into the prepared tin and bake for 50 to 60 minutes until a skewer inserted comes out clean.
7. Cool: Leave the cake in the tin for 10 minutes, then turn it out onto a wire rack to cool completely.
8. Make the Icing: Beat the softened butter and cream cheese until smooth, then sift in the icing sugar and vanilla, stirring until thick.
9. Decorate: Spread the icing generously over the top of the completely cooled cake.

Recipe Tips

• Use very ripe bananas: Bananas with brown spots yield the most moisture and natural sweetness.
• Grate carrots coarsely: Fine grating creates too much liquid which can make the sponge heavy and dense.
• Cool completely before icing: If the cake is even slightly warm, the cream cheese frosting will melt and slide off.
• Use full-fat cream cheese: Low-fat versions contain too much water and will make your icing runny.

What To Serve With Carrot and Banana Cake

This cake pairs incredibly well with a strong cup of Earl Grey tea or a dark roast coffee. For a more indulgent dessert, serve a slice alongside a small scoop of vanilla bean ice cream.

How To Store

Store the iced cake in an airtight container in the fridge for up to 3 days. If uniced, the sponge can be wrapped tightly in cling film and frozen for up to 3 months.

FAQs

Can I bake this as a loaf cake instead?

Yes, you can bake this in a 2lb loaf tin, but the baking time will likely need to increase to 60 to 70 minutes. Cover loosely with foil if the top browns too quickly.

Why did my cake sink in the middle?

This usually happens if the oven door is opened too early or if the cake was slightly underbaked. Always test the center with a skewer before removing from the oven.

Can I use plain flour?

If you only have plain flour, add an extra 2 teaspoons of baking powder to ensure the cake rises properly.

Nutrition

• Calories: 420 kcal
• Total Fat: 22g
• Saturated Fat: 6g
• Cholesterol: 55mg
• Sodium: 180mg
• Total Carbohydrate: 52g
• Protein: 5g

Try More Recipes:

• Mary Berry Paradise Chocolate Cake Recipe
• Mary Berry Malted Chocolate Cake Recipe
• Mary Berry Christmas Fruit Cake Recipe