Go Back Email Link
Mary Berry Carrot Cake
Anna Louise

Mary Berry Carrot Cake

A moist and flavorful classic carrot cake packed with freshly grated carrots, warm spices, and crunchy walnuts, finished with a rich cream cheese frosting. This easy Mary Berry-inspired recipe is perfect for afternoon tea, birthdays, or any special occasion.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 40 minutes
Cooling Time 45 minutes
Total Time 1 hour 50 minutes
Servings: 12 Slices
Course: Dessert
Cuisine: British
Ingredients Method Notes

Ingredients
  

  • Sponge:
  • 175 ml sunflower oil
  • 175 g light muscovado sugar
  • 3 large eggs lightly beaten
  • 175 g self-raising flour
  • 1½ tsp baking powder
  • 1½ tsp ground cinnamon
  • 1 tsp mixed spice
  • ½ tsp freshly grated nutmeg
  • 250 g carrots peeled and finely grated
  • 100 g walnut pieces roughly chopped
  • Zest of 1 unwaxed orange
  • Cream Cheese Frosting:
  • 200 g full-fat cream cheese room temperature
  • 100 g unsalted butter softened
  • 300 g icing sugar sifted
  • 1 tsp vanilla extract
  • Zest of ½ unwaxed orange
  • Decoration:
  • Walnut halves
  • Orange zest
  • Ground cinnamon optional

Method
 

  1. Preheat oven to 180°C / 160°C fan / Gas 4. Grease and line two 20cm sandwich tins.
  2. Whisk sunflower oil, muscovado sugar, and eggs together for 2 minutes until slightly thickened.
  3. Sift in flour, baking powder, cinnamon, mixed spice, and nutmeg. Fold gently until just combined.
  4. Fold in grated carrot, walnuts, and orange zest.
  5. Divide equally between tins. Bake 35–40 minutes until a skewer comes out clean.
  6. Cool in tins 10 minutes, then turn out onto a wire rack. Cool completely.
  7. Beat softened butter until pale and fluffy. Add cream cheese, icing sugar, vanilla, and orange zest. Beat until just smooth — do not overbeat.
  8. Sandwich sponges with half the frosting. Spread remainder on top. Decorate with walnut halves and orange zest.

Notes

Always use full-fat cream cheese — low-fat makes the frosting runny.
Grate carrots finely for the best texture.
This cake improves overnight — bake the day before if possible.
Freeze unfrosted sponge layers for up to 3 months.
Bring refrigerated cake to room temperature 30 minutes before serving.
QR Code linking back to recipe