Mary Berry Carrot Cake Recipe

This deliciously gooey version of a classic carrot cake is moist and packed with flavour, inspired by the Superb Carrot Cake recipe from Mary Berry's Fast Cakes recipe book.

Information

• Prep Time: 10 Minutes
• Baking Time: 50-60 Minutes
• Serves: 12
  
  

Equipment

• 20cm Deep Cake Tin
• Baking Paper / Cake Tin Liners
• Mixing Bowl
• Whisk / Electric Food Mixer
• Cooling Rack
• Measuring Cups / Spoons
• Kitchen Scales
• Peeler / Grater
  
  

Ingredients (Cake Mix)

• 225g Self Raising Flour
• 1 Level Tsp Baking Powder
• 150g Brown Sugar
• 50g Walnuts (Chopped)
• 100g Carrots (Washed, Trimmed & Coarsely Grated)
• 2x Large Eggs
• 150ml Sunflower Oil
  
  

Ingredients (Topping)

• 50g Butter (Softened)
• 50g Full Fat Cream Cheese
• 150g Icing Sugar (Sifted)
• 1/2 tsp Vanilla Extract
  
  

Method

1. Preheat the oven to 180°C / Fan 160°C / Gas Mark 4. Grease a 20cm deep cake tin with non-stick baking paper.
   
   
2. In a large mixing bowl sift together the flour and baking powder and stir in the sugar. Add the chopped nuts and grated carrots and mix lightly.
   
   
3. Make a well in the centre, add the eggs and oil and beat until it is mixed thoroughly.
   
   
4. Pour the mix into the cake tin and place in the preheated oven for around 1 1/4 hours, or until golden brown and shrinking from the sides of the tin.
   
   Tip: Using a skewer, insert it in the centre of the cake, if it is thoroughly cooked, the skewer should come out clean.
   
   
5. Once baked turn out the sponge, remove the baking paper and leave to cool on a wire rack.
   
   

Creating The Topping

1. Place all your ingredients into a bowl and whisk thoroughly with an electric mixer / hand mixer.
   
   
2. Spread evenly over the cake using a palette knife or back of a spoon. Sprinkle any left over walnuts to decorate.
   
   
3. Leave to harden slightly in a cool place and then serve!
   
   

Mini Carrot Cake Cupcakes

1. Prepare the mixture following the above recipe.
   
   
2. Fill 12 muffin cases and place in a muffin tin.
   
   
3. Bake for 25 - 30 minutes until well risen and lightly brown.
   
   
4. Prepare the topping as mentioned above and coat the cakes once they have cooled down.
   
   

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