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Mary Berry’s carrot cake strikes perfect balance between texture and taste

Britain’s extensive repertoire of cakes and puddings caters to all taste preferences, and carrot cake is appreciated by many for its moist and rich flavours.

With decades of experience under her belt, Great British Bake Off judge Mary Berry has managed to perfect the recipe for the beloved sweet treat.

The cook has become a household name across Britain thanks to her attention to detail and baking prowess, and her carrot cake is testimony to this culinary excellence, striking the perfect balance between texture and taste.

Her ‘superb’ recipe calls for a thick layer of cream cheese icing chopped walnuts for a good crunch. Simple instructions mean even beginner-level bakers won’t have difficulty trying their hand at the sweet treat.

READ MORE: Mary Berry’s ‘comforting’ coffee cake recipe is perfect for a cosy winter night


Preheat the oven to 180C / Fan 160C / Gas 4. Grease a 20cm deep cake tin and line it 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 mixed.

Pour the mix into the cake tin and place in the preheated oven for around 1h15 or until golden brown and shrinking from the sides of the tin. Once baked, turn out the sponge onto a place, remove the baking paper and leave to cool at room temperature.

For the topping

Combine all the topping components in a mixing bowl and blend well using an electric or manual mixer. Spread the mixture across the cake, smoothing it out towards the edges with a spatula, or the rear of a spoon. Garnish with walnuts for decoration and allow to set before serving.


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