Mary Berry Carrot and Walnut Cake Recipe

Mary Berry Carrot and Walnut Cake is a classic British bake packed with freshly grated carrots, crunchy walnuts, and warm spices. The cake is incredibly moist, soft, and lightly sweet, finished with a smooth cream cheese frosting that complements every bite. Despite its impressive appearance, this recipe is straightforward enough for beginners and reliable for experienced bakers alike. From start to finish, the cake takes about 1 hour and 30 minutes, including cooling and decorating time.

Ingredients

For the Cake

• 250g self-raising flour
• 2 teaspoons ground cinnamon
• 1 teaspoon baking powder
• Pinch of salt
• 225g light brown sugar
• 225ml sunflower oil
• 4 large eggs
• 300g carrots, freshly grated
• 100g walnuts, chopped

For the Cream Cheese Frosting

• 200g full-fat cream cheese
• 100g unsalted butter, softened
• 300g icing sugar, sifted

For Decoration

• Walnut halves
• Light dusting of cinnamon (optional)

How to Make Mary Berry Carrot and Walnut Cake Recipe

• Prepare the oven: Preheat the oven to 180°C or 160°C fan. Grease and line two 20cm sandwich tins with baking parchment.
• Mix the dry ingredients: In a large bowl, combine the self-raising flour, cinnamon, baking powder, and salt.
• Mix the wet ingredients: In another bowl, whisk together the brown sugar, sunflower oil, and eggs until smooth and fully combined.
• Combine everything: Gradually add the wet mixture to the dry ingredients and mix until no dry flour remains.
• Add carrots and walnuts: Fold in the grated carrots and chopped walnuts evenly throughout the batter.
• Fill the tins: Divide the mixture evenly between the prepared cake tins and level the tops with a spatula.
• Bake the cakes: Bake for 35 to 40 minutes until golden and a skewer inserted into the centre comes out clean.
• Cool completely: Leave the cakes in their tins for 10 minutes, then transfer to a wire rack and cool fully.
• Prepare the frosting: Beat the cream cheese, softened butter, and icing sugar until smooth, creamy, and spreadable.
• Assemble the cake: Spread frosting over one cake layer, place the second layer on top, then frost the top of the cake. Decorate with walnut halves and serve.

Tips for the Best Mary Berry Carrot and Walnut Cake

How do I keep carrot cake moist?

Use freshly grated carrots and measure the oil accurately. These ingredients provide the moisture that makes carrot cake soft and tender.

Can I make the cake ahead of time?

Yes. Bake the layers a day in advance and store them wrapped at room temperature before frosting.

Why is my frosting too soft?

If the frosting becomes loose, chill it for 15 to 20 minutes before spreading.

Should I toast the walnuts first?

Lightly toasted walnuts add extra flavor and crunch, although raw walnuts also work well.

Serving Suggestions

• Serve with hot tea or coffee.
• Add fresh berries on the side.
• Enjoy as an afternoon tea cake.
• Serve chilled for a firmer frosting texture.
• Pair with vanilla ice cream for dessert.

Storage

Room Temperature

Store unfrosted cake layers in an airtight container for up to 2 days.

Refrigerator

Once frosted, keep the cake covered in the refrigerator for up to 5 days.

Freezing

Freeze unfrosted cake layers wrapped tightly for up to 3 months. Thaw overnight before decorating.

Nutrition

• Calories: 485 kcal
• Carbohydrates: 48g
• Protein: 6g
• Fat: 30g
• Saturated Fat: 8g
• Sodium: 220mg

Nutritional values are estimates and may vary depending on ingredients used.

FAQs

Mary Berry Carrot and Walnut Cake Recipe

Recipe by Milli RoseCourse: DessertCuisine: BritishDifficulty: Easy

Servings

12

slices

Prep time

20

minutes

Cooking time

40

minutes

Total time

90

minutes

Calories

485

kcal

1

hour 

A moist and flavorful carrot and walnut cake made with warm spices, grated carrots, crunchy walnuts, and topped with creamy cream cheese frosting.

Ingredients

• 250g self-raising flour

• 2 tsp ground cinnamon

• 1 tsp baking powder

• 225g light brown sugar

• 225ml sunflower oil

• 4 large eggs

• 300g carrots, grated

• 100g walnuts, chopped

• 200g full-fat cream cheese

• 100g unsalted butter, softened

• 300g icing sugar

• Extra walnut halves for decoration

• Butter for greasing tins

• Baking parchment

• Pinch of salt

Directions

• Preheat the oven to 180°C (160°C fan). Grease and line two 20cm sandwich tins.
• Mix the flour, cinnamon, baking powder and salt in a large bowl.
• Whisk together the sugar, oil and eggs until smooth.
• Fold the wet mixture into the dry ingredients until combined.
• Stir in the grated carrots and chopped walnuts.
• Divide the batter evenly between the prepared tins.
• Bake for 35 to 40 minutes until risen and a skewer comes out clean.
• Cool in the tins for 10 minutes before transferring to a wire rack.
• Beat cream cheese, butter and icing sugar until smooth.
• Sandwich the cakes together with frosting and spread the remaining frosting on top. Decorate with walnuts before serving.

Notes

• Use freshly grated carrots for the best moisture and texture.
• Allow cakes to cool completely before frosting.
• Store refrigerated due to the cream cheese frosting.