Mary Berry Carrot and Banana Cake Recipe

If you are looking for a moist, flavorful cake that combines the natural sweetness of ripe bananas with the warmth of carrots and spices, this Mary Berry Carrot and Banana Cake Recipe is a wonderful choice. The cake has a soft, tender crumb, subtle spice, and a rich cream cheese frosting that complements every bite. It is easy enough for beginner bakers and perfect for afternoon tea, birthdays, or family gatherings. From start to finish, this recipe takes around 1 hour and 15 minutes.

Ingredients

For the Cake

225g self-raising flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
½ teaspoon mixed spice
175g light brown sugar
3 large eggs
150ml sunflower oil
2 ripe bananas, mashed
200g carrots, grated
75g walnuts, chopped

For the Cream Cheese Frosting

200g full-fat cream cheese
100g unsalted butter, softened
250g icing sugar, sifted
1 teaspoon vanilla extract

For Decoration

Extra chopped walnuts

How to Make Mary Berry Carrot and Banana Cake Recipe

Prepare the oven: Preheat the oven to 180°C or 160°C fan. Grease and line a 20cm round cake tin with baking parchment.
Mix the dry ingredients: Place the flour, baking powder, cinnamon, and mixed spice into a large mixing bowl and stir together.
Prepare the wet mixture: In a separate bowl, whisk together the sugar, eggs, and sunflower oil until smooth and well combined.
Add the fruit and carrots: Stir in the mashed bananas, grated carrots, and chopped walnuts until evenly distributed.
Combine everything: Fold the dry ingredients into the wet mixture until no streaks of flour remain. Avoid overmixing.
Fill the tin: Pour the batter into the prepared cake tin and smooth the top with a spatula.
Bake the cake: Bake for 35 to 40 minutes, or until a skewer inserted into the center comes out clean.
Cool completely: Leave the cake in the tin for 10 minutes before transferring it to a wire rack to cool fully.
Make the frosting: Beat together the cream cheese, butter, icing sugar, and vanilla extract until smooth and creamy.
Decorate and serve: Spread the frosting over the cooled cake and sprinkle with chopped walnuts before slicing and serving.

Tips for the Best Carrot and Banana Cake

How do I keep the cake moist?

Use very ripe bananas and do not overbake the cake. Check for doneness a few minutes before the suggested baking time ends.

Can I use plain flour instead?

Yes. Add 2 teaspoons of baking powder to plain flour to achieve a similar rise.

Why is my cake dense?

Overmixing the batter can create a heavy texture. Fold ingredients gently until just combined.

Can I add raisins?

Yes. Add around 75g of raisins or sultanas for extra sweetness and texture.

Serving Suggestions

Serve with a cup of tea or coffee.
Add fresh banana slices on the side.
Enjoy with a scoop of vanilla ice cream.
Serve as part of an afternoon tea spread.

Storage

Room Temperature

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

Refrigerator

Once frosted, keep the cake refrigerated in an airtight container for up to 5 days.

Freezing

Freeze the unfrosted cake for up to 3 months. Wrap tightly in plastic wrap and foil before freezing. Thaw overnight before frosting.

Nutrition

Calories: 395 kcal
Carbohydrates: 42g
Protein: 5g
Fat: 23g
Saturated Fat: 7g
Sodium: 220mg

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

FAQs

Can I make this cake without walnuts?

Yes, simply leave out the walnuts or replace them with raisins if preferred.

Can I use frozen bananas?

Yes, thaw them completely and drain excess liquid before using.

Can I bake this as cupcakes?

Yes, divide the batter into a lined muffin tin and bake for 18 to 22 minutes.

Does carrot and banana cake need refrigeration?

Yes, if it contains cream cheese frosting it should be stored in the refrigerator.