Carrot and Walnut Cake Mary Berry Recipe

Mary Berry Carrot and Walnut Cake Recipe
Yields: 1 Serving Difficulty: Easy Prep Time: 15 Mins Cook Time: 35 Mins Total Time: 50 Mins

Today, I’m going to share with you a delicious recipe for Mary Berry’s carrot and walnut cake with cream cheese icing. This is a moist and flavorful cake that is perfect for any occasion, whether it’s a birthday, a tea party, or a family gathering. You’ll love how easy it is to make this cake, and how amazing it tastes.

Let’s get started!

What is Mary Berry Carrot and Walnut Cake?

Mary Berry carrot and walnut cake is a delicious and moist cake that is made with sunflower oil, eggs, sugar, carrots, bananas, walnuts, and spices. It is topped with a creamy and tangy cream cheese icing that complements the sweetness and nuttiness of the cake. This cake is named after Mary Berry, a famous British baker and TV personality who is known for her classic and easy recipes.

Why You Love this Recipe

You will love this recipe because:

  • It is simple and easy to make, with no complicated steps or techniques.
  • It uses common and affordable ingredients that you can find in any supermarket.
  • It is versatile and adaptable, as you can use different nuts, spices, or dried fruits to suit your taste.
  • It is perfect for any occasion, whether it’s a birthday, a tea party, or a family gathering.
  • It is satisfying and delicious, with a moist and tender crumb, a crunchy and nutty topping, and a smooth and creamy frosting.

What ingredients do you need to make Mary Berry Carrot and Walnut Cake?

For the cake:

  • 250 ml (8.8 fl oz) sunflower oil, plus extra for greasing
  • 4 large eggs, beaten
  • 225 g (7.9 oz) light muscovado sugar
  • 200 g (7 oz) carrots, peeled and coarsely grated
  • 300 g (10.6 oz) self-raising flour
  • 2 tsp baking powder
  • 1 tsp ground mixed spice
  • 1 tsp ground ginger
  • 75 g (2.6 oz) walnuts, shelled and chopped, plus 8 halves to decorate

For the icing:

  • 50 g (1.8 oz) butter, at room temperature
  • 25 g (0.9 oz) icing sugar
  • 250 g (8.8 oz) full-fat cream cheese, at room temperature
  • 3 drops of vanilla extract

Equipment

You will need:

  • A large mixing bowl
  • A whisk or an electric mixer
  • A grater
  • A measuring jug
  • A weighing scale
  • A spatula or a wooden spoon
  • Two 20 cm (8 in) square cake tins or one large baking tray
  • Baking parchment
  • A wire rack
  • A small saucepan
  • A small bowl
  • A knife

Instructions to Make Carrot and Walnut Cake Mary Berry

Step 1: Preheat the oven and prepare the cake tins

Preheat the oven to 180°C (160°C fan, gas mark 4). Lightly grease the cake tins or the baking tray with some sunflower oil and line the bottom with baking parchment.

Step 2: Mix the wet ingredients

In a large bowl, whisk together the sunflower oil, eggs, and sugar until well combined. Add the grated carrots and mashed bananas and mix well.

Step 3: Add the dry ingredients

Sift in the flour, baking powder, mixed spice, and ginger over the wet mixture and fold in gently with a spatula or a wooden spoon. Stir in the chopped walnuts.

Step 4: Bake the cake

Spoon the batter evenly into the prepared cake tins or baking tray and level the surface with a spatula or a knife. Bake for about 35 minutes or until golden brown, risen, and shrinking away from the sides of the tins or tray. To test if the cake is done, insert a skewer or a toothpick into the center of the cake and see if it comes out clean.

Step 5: Cool the cake

Remove the cake from the oven and let it cool slightly in the tins or tray for about 10 minutes. Then turn out onto a wire rack and peel off the baking parchment. Leave to cool completely.

Step 6: Make the icing

In a small saucepan over low heat, melt the butter and stir in the icing sugar until smooth. Transfer to a small bowl and let it cool slightly. Add the cream cheese and vanilla extract and whisk until smooth and creamy.

Step 7: Decorate the cake

If you made two square cakes, place one cake on a serving plate and spread half of the icing on top. Place the other cake on top of the icing and spread the remaining icing on top. If you made one large cake, cut it into two equal pieces and follow the same steps. Sprinkle some chopped walnuts on top of the icing and arrange the walnut halves around the edges of the cake.

Step 8: Enjoy!

Cut into slices and serve with a cup of tea or coffee. Enjoy this delicious carrot and walnut cake with your family and friends!

Carrot and Walnut Cake Mary Berry

What Do I Serve With Mary Berry Carrot and Walnut Cake?

Mary Berry carrot and walnut cake is a great dessert on its own, but you can also serve it with some of these options:

  • A scoop of vanilla ice cream or whipped cream for extra creaminess and richness.
  • A drizzle of caramel sauce or honey for extra sweetness and flavor.
  • A sprinkle of cinnamon or nutmeg for extra warmth and spice.
  • A cup of tea or coffee for a refreshing and relaxing drink.

Pro Tips to Make Perfect Mary Berry Carrot and Walnut Cake

To make the best Mary Berry carrot and walnut cake, follow these tips:

  • Use sunflower oil instead of butter for a lighter and more moist cake. You can also use other vegetable oils, such as canola or rapeseed oil.
  • Use ripe bananas for a natural sweetness and softness. You can also use applesauce or yogurt as a substitute.
  • Use light muscovado sugar for a richer flavor and color. You can also use regular caster sugar or brown sugar as a substitute.
  • Sift the flour, baking powder, and spices to avoid lumps and ensure even distribution.
  • Fold the batter gently to avoid overmixing and toughening the cake.
  • Test the cake for doneness by inserting a skewer or a toothpick into the center. If it comes out clean, the cake is done. If not, bake for a few more minutes until done.
  • Cool the cake completely before icing it to prevent the icing from melting or sliding off.
  • Use full-fat cream cheese for a thicker and more stable icing. You can also use low-fat cream cheese, but you may need to add more icing sugar or refrigerate it before spreading it on the cake.
  • Decorate the cake with some chopped walnuts and walnut halves for extra crunch and beauty.

How do I store and Freeze Mary Berry Carrot and Walnut Cake?

To store Mary Berry carrot and walnut cake, follow these steps:

  • Wrap the cake well with plastic wrap or aluminum foil, or place it in an airtight container.
  • Store the cake in the refrigerator for up to 3 days, or in the freezer for up to 3 months.
  • To thaw the frozen cake, leave it in the refrigerator overnight or at room temperature for a few hours.

How do I reheat Mary Berry Carrot and Walnut Cake?

To reheat Mary Berry carrot and walnut cake, follow these steps:

  • Cut the cake into slices and place them on a baking sheet lined with parchment paper.
  • Preheat the oven to 160°C (140°C fan, gas mark 3) and bake the cake slices for about 10 minutes or until warm.
  • Enjoy your warm and delicious carrot and walnut cake!

FAQs

How do I make the cream cheese icing thicker and more stable?

The cream cheese icing can be runny and unstable if you use low-fat cream cheese, or if the cream cheese is too warm. To make it thicker and more stable, you can do one of the following:

  • Use full-fat cream cheese instead of low-fat cream cheese. This will give you a richer and creamier icing that holds its shape better.
  • Refrigerate the cream cheese before using it. This will make it firmer and easier to whisk with the butter and sugar.
  • Add more icing sugar to the cream cheese mixture. This will make it sweeter and stiffer, but be careful not to add too much or it will become too sweet and grainy.

How do I store and freeze the carrot and walnut cake?

The carrot and walnut cake can be stored in the refrigerator for up to 3 days, or in the freezer for up to 3 months. To store it, follow these steps:

  • Wrap the cake well with plastic wrap or aluminum foil, or place it in an airtight container.
  • Store the cake in the refrigerator or freezer, depending on how long you want to keep it.
  • To thaw the frozen cake, leave it in the refrigerator overnight or at room temperature for a few hours.

Can I use other nuts or fruits instead of walnuts and bananas?

Yes, you can use other nuts or fruits instead of walnuts and bananas, as long as they have a similar texture and flavor. For example, you can use:

  • Pecans, almonds, or pistachios instead of walnuts. These nuts will add a different crunch and nuttiness to the cake.
  • Applesauce or yogurt instead of bananas. These ingredients will add a different sweetness and moistness to the cake.
  • Raisins, sultanas, or dried cranberries instead of walnuts. These fruits will add a different sweetness and chewiness to the cake.

Other Mary Berry Cakes Recipes

Conclusion

I hope you enjoyed this recipe for Mary Berry’s carrot and walnut cake with cream cheese icing. This is a classic and easy cake that is sure to impress anyone who tries it. It’s moist, flavorful, and satisfying, and it’s perfect for any occasion. If you make this cake, let me know how it turns out in the comments below. I’d love to hear from you!

Happy baking!

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