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: 1 1/4 Hours
- 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
- Preheat the oven to 180°C / Fan 160°C / Gas Mark 4. Grease a 20cm deep cake tin with non-stick baking paper.
- 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.
- Make a well in the centre, add the eggs and oil and beat until it is mixed thoroughly.
- 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.
- Once baked turn out the sponge, remove the baking paper and leave to cool on a wire rack.
Creating The Topping
- Place all your ingredients into a bowl and whisk thoroughly with an electric mixer / hand mixer.
- Spread evenly over the cake using a palette knife or back of a spoon. Sprinkle any left over walnuts to decorate.
- Leave to harden slightly in a cool place and then serve!
Mini Carrot Cake Cupcakes
- Prepare the mixture following the above recipe.
- Fill 12 muffin cases and place in a muffin tin.
- Bake for 25 - 30 minutes until well risen and lightly brown.
- Prepare the topping as mentioned above and coat the cakes once they have cooled down.
Other Recipes
Mary Berry Victoria Sponge