Mary Berry Carrot Cake

This wonderfully moist and textured Mary Berry Carrot Cake is made with grated carrots, ripe bananas, and crunchy walnuts, ready in just over an hour. The hero moment arrives when you swirl the silky mascarpone frosting over the golden sponge and scatter it with toasted walnuts. I love how the addition of banana keeps the crumb tender for days, making it the ultimate teatime treat.

Why This Classic Works

Mary Berry is known for her reliable, no-fuss recipes, and this carrot cake is no exception. What makes this version stand out is the inclusion of mashed banana along with the carrots. It might sound unusual if you are used to a strictly carrot-based sponge, but the banana adds a natural sweetness and guarantees the cake stays incredibly moist without becoming heavy.

I also appreciate the simplicity of the “all-in-one” method used here. Instead of creaming butter and sugar, you simply measure the oil, eggs, and dry ingredients into a bowl and mix. My first attempt taught me that using sunflower oil instead of butter is crucial—it keeps the texture light and allows the spices to shine through perfectly.

Mary Berry Carrot Cake Ingredients

• 225g self-raising flour
• 2 tsp baking powder
• 150g light muscovado sugar
• 50g walnut pieces, chopped
• 100g carrots, coarsely grated
• 2 ripe bananas, mashed
• 2 large eggs
• 150ml sunflower oil
• 1 tsp ground cinnamon (optional, for extra warmth)

For the Mascarpone Topping:

• 250g tub mascarpone cheese (or full-fat soft cheese)
• 2-3 tsp vanilla extract
• 2 tbsp icing sugar, sifted
• 25g walnut halves, to decorate

How To Make Mary Berry Carrot Cake

1. Preheat and Prep: Preheat your oven to 180°C (160°C fan/Gas 4). Grease a deep 20cm (8 inch) round cake tin and line the base with baking parchment to prevent sticking.
2. Combine Ingredients: Measure the self-raising flour, baking powder, sugar, chopped walnuts, grated carrots, mashed bananas, eggs, and sunflower oil into a large mixing bowl.
3. Mix the Batter: Use an electric mixer or a wooden spoon to beat the ingredients together until they are well blended. Do not overmix; just ensure everything is combined and the batter is smooth.
4. Bake the Cake: Pour the mixture into the prepared tin and gently level the surface with a spatula. Bake in the preheated oven for 50–60 minutes. The cake is ready when it is well-risen, golden, and a skewer inserted into the centre comes out clean.
5. Cool Down: Allow the cake to cool in the tin for about 10 minutes to firm up. Then, turn it out onto a wire rack, peel off the parchment paper, and leave it to cool completely before icing.
6. Make the Topping: In a small bowl, mix the mascarpone cheese with the vanilla extract and sifted icing sugar. Beat until smooth and creamy.
7. Decorate: Spread the frosting evenly over the top of the cold cake using a palette knife. Scatter the walnut halves on top for a finishing crunch.

Recipe Tips

• Use Ripe Bananas: The bananas should be very ripe, with brown spots on the skin. This ensures they mash easily and provide the maximum amount of sweetness and moisture to the batter.
• Grate Carrots Coarsely: Avoid grating the carrots too finely, or they may disappear into the sponge and make it wet. A coarse grate adds a lovely texture and flecks of orange to the crumb.
• Check for Doneness: Carrot cakes can be deceptive. If the top is browning too quickly but the centre is still wobbly, cover the tin loosely with foil for the last 15 minutes of baking.
• Room Temperature Cheese: Take your mascarpone out of the fridge 15 minutes before mixing. It makes it easier to blend with the sugar without lumps forming.

What To Serve With Mary Berry Carrot Cake

This cake is a quintessential afternoon tea staple, so it pairs beautifully with a pot of hot Earl Grey or a strong coffee to cut through the creamy frosting. For a dessert option, serve a slice with a drizzle of single cream or a scoop of vanilla bean ice cream.

How To Store

Because of the fresh mascarpone topping, this cake must be stored in the refrigerator. It will keep well for 3–4 days in an airtight container. If you want to make it ahead, you can freeze the un-iced cake sponge for up to 3 months; just wrap it tightly in cling film and foil.

FAQs

Can I use butter instead of oil?
You can, but oil is superior for carrot cake as it keeps the sponge moist for longer and prevents it from drying out in the fridge. Melted butter can make the texture denser.

Why did my carrot cake sink in the middle?
This usually happens if the oven door was opened too early or if there was too much raising agent. Make sure to bake it for the full time and only check it when it looks golden and set.

Can I use plain flour?
If you only have plain flour, add 3 teaspoons of baking powder to the 225g of flour to get the equivalent lift of self-raising flour.

Nutrition

• Calories: 480 kcal
• Total Fat: 28g
• Saturated Fat: 9g
• Cholesterol: 65mg
• Sodium: 210mg
• Total Carbohydrate: 48g
• Protein: 6g