Mary Berry Carrot Cake with Walnuts Recipe

This moist tender Mary Berry Carrot Cake with Walnuts is made with freshly grated carrots, light muscovado sugar, and a rich cream cheese icing, ready in under an hour. Cutting into the sponge reveals a beautifully spiced crumb studded with crunchy chopped walnuts beneath a thick layer of smooth frosting. I find baking this classic cake on a Sunday afternoon instantly makes the kitchen smell incredible.

Why This Classic Works

I used to struggle with heavy, dense carrot cakes that felt more like puddings than light sponges. Following Mary Berry’s method changed my approach entirely and showed me how simple a perfect bake can be.

Using oil instead of butter keeps the crumb incredibly soft for days without turning greasy. I was initially surprised by how much liquid the grated carrots release into the bowl, but that natural moisture is exactly what prevents the bake from drying out.

Mary Berry Carrot Cake with Walnuts Ingredients

For the Sponge

• 250ml sunflower oil
• 4 large eggs
• 225g light muscovado sugar
• 225g grated carrots
• 300g self-raising flour
• 2 tsp baking powder
• 1 tsp mixed spice
• 100g chopped walnuts

For the Icing

• 50g softened butter
• 50g full-fat cream cheese
• 150g icing sugar
• 1 tsp vanilla extract
• Extra walnut halves for decoration

How To Make Mary Berry Carrot Cake with Walnuts

1. Preheat and prep: Preheat the oven to 180C (160C fan) and line two 20cm round sandwich tins with baking paper.
2. Mix wet ingredients: Whisk the sunflower oil, eggs, and light muscovado sugar in a large bowl until well combined and smooth.
3. Add the dry ingredients: Fold in the grated carrots, self-raising flour, baking powder, mixed spice, and chopped walnuts until no flour streaks remain.
4. Bake the sponges: Divide the batter evenly between the tins and bake for 30 to 35 minutes until a skewer inserted into the centre comes out clean.
5. Make the icing: Beat the softened butter, cream cheese, icing sugar, and vanilla extract together until pale, fluffy, and smooth.
6. Assemble the cake: Once the sponges are completely cool, sandwich them together with half the icing, spread the rest on top, and scatter with whole walnuts.

Recipe Tips

• Use full-fat cream cheese: Low-fat versions contain too much water and will make your icing runny and difficult to spread.
• Grate carrots finely: Large shreds of carrot will not melt into the sponge properly during baking, leaving an uneven texture.
• Cool completely before icing: Spreading cream cheese frosting on warm sponges will cause it to melt and slide right off the cake.

What To Serve With Carrot Cake

A slice of this rich cake pairs beautifully with a hot cup of Earl Grey tea or a strong black coffee. If you are serving it as a dessert, a spoonful of crème fraîche on the side helps cut through the sweetness of the thick icing.

How To Store

Store the iced cake in an airtight container in the fridge for up to four days. The uniced sponges can be wrapped tightly in cling film and frozen for up to three months, making it a great make-ahead option.

FAQs

Can I use olive oil instead of sunflower oil?

Yes, but you should use a mild or light olive oil. A strong extra virgin olive oil will overpower the delicate spices in the sponge.

Why did my cake sink in the middle?

Opening the oven door too early or underbaking the sponges can cause the middle to collapse. Always wait until the final five minutes of the baking time before checking.

Can I bake this in a loaf tin?

Yes, but you will need to increase the baking time to about 1 hour and 15 minutes. Cover the top loosely with foil halfway through if it begins to brown too quickly.

Nutrition

• Calories: 450 kcal
• Total Fat: 28g
• Saturated Fat: 6g
• Cholesterol: 65mg
• Sodium: 210mg
• Total Carbohydrate: 45g
• Protein: 6g

Try More Recipes:

• Mary Berry Cherry Madeira Cake
• Mary Berry Boiled Orange Cake Recipe
• Mary Berry Blueberry Loaf Cake Recipe