Carrot Cake Recipe Mary Berry
If you’re looking for a classic carrot cake recipe, then you have to try the one from the famous British chef Mary Berry. Her recipe is well-known for its buttery sponge, light cream cheese frosting, and spicy, decadent flavour. This carrot cake is sure to be a hit at any party or family gathering.
Ingredients
For the cake:
- 225g (8 oz) self-raising flour
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 200g (7 oz) light muscovado sugar
- 175ml (6 fl oz) vegetable oil
- 3 eggs
- 2 large carrots (about 225g/8 oz total weight), grated
- 75g (3 oz) walnuts, chopped
For the topping:
- 200g (7 oz) full-fat cream cheese
- 100g (4 oz) butter, at room temperature
- 400g (14 oz) icing sugar
- 1 teaspoon vanilla extract
- 50g (2 oz) walnuts, chopped
Instructions
1. Preheat the oven to 180°C (160°C fan, 350°F, gas mark 4). Grease and line a 20cm (8in) round cake tin.
2. In a large bowl, sift together the flour, baking powder, cinnamon and sugar and make a well in the centre.
3. Add the oil, eggs, grated carrots and chopped walnuts and mix until everything is combined.
4. Spoon the mixture into the prepared tin and bake for 40 minutes, or until a skewer inserted into the centre of the cake comes out clean.
5. Remove the cake from the oven and leave to cool in the tin for 10 minutes, before turning out onto a wire rack to cool completely.
6. To make the topping, cream the cream cheese and butter together in a bowl until light and fluffy.
7. Add the icing sugar and vanilla extract and mix until combined.
8. Spread the topping over the cooled cake, sprinkle with the chopped walnuts and serve.
Nutrition
Each slice of Mary Berry's carrot cake contains approximately:
- 493 calories
- 16.8g fat
- 21.4g protein
- 67.6g carbohydrates
- 1.7g fibre
- 51.9g sugar
This decadent cake is a delicious treat that can be enjoyed by the whole family. It is best served with a cup of tea or coffee.
If you’re looking for a healthier option, you can try substituting the oil with low-fat yoghurt or applesauce, and reducing the sugar content by using a sugar substitute. You can also reduce the fat content by using a low-fat cream cheese.
The walnuts are an important part of the recipe, as they provide a crunchy texture to the cake and also add some healthy fats. But if you’re not a fan of nuts, you can easily omit them from the recipe.
This carrot cake recipe from Mary Berry is a classic and a firm favourite. It’s easy to make and always a hit with guests. It’s a great way to use up any carrots in your kitchen and is sure to be a hit with the whole family.
If you’re looking for a delicious treat that’s sure to please, then give this carrot cake recipe a try. You won’t regret it!
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