Mary Berry Sugar-Free Carrot Cake Recipe

Name: Mary Berry Sugar-Free Carrot Cake Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Ingredients: 250g self-raising flour; 1 tsp baking powder; 1 tsp ground cinnamon; 1/2 tsp ground nutmeg; 1/4 tsp fine salt; 4 large eggs; 180g granulated erythritol or monk fruit sweetener; 200ml sunflower oil; 2 tsp vanilla extract; 300g carrots, peeled and finely grated; 75g walnuts, chopped, optional; Zest of 1 orange; 250g full-fat cream cheese, chilled; 50g unsalted butter, softened; 80g icing erythritol or powdered sweetener; 1 tsp vanilla extract, plus extra orange zest for decoration

This Mary Berry Sugar-Free Carrot Cake Recipe is soft, moist, and gently spiced with cinnamon, nutmeg, and fresh carrots. The crumb is tender and light, while the sugar-free cream cheese frosting adds a smooth, tangy finish without making the cake feel heavy. It is an easy recipe for beginner bakers and takes about 55 minutes from start to finish, not counting extra cooling time before frosting.

Ingredients

For the cake

250g self-raising flour
1 tsp baking powder
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp fine salt
4 large eggs
180g granulated erythritol or monk fruit sweetener
200ml sunflower oil
2 tsp vanilla extract
300g carrots, peeled and finely grated
75g walnuts, chopped, optional
Zest of 1 orange

For the sugar-free frosting

250g full-fat cream cheese, chilled
50g unsalted butter, softened
80g icing erythritol or powdered sweetener
1 tsp vanilla extract

How to Make Mary Berry Sugar-Free Carrot Cake

Prepare the oven: Preheat the oven to 180°C (160°C fan). Grease and line two 20cm round cake tins with baking parchment so the cakes release easily after baking.
Mix the dry ingredients: Add the flour, baking powder, cinnamon, nutmeg, and salt to a large bowl. Stir them together so the spice is evenly distributed throughout the cake.
Whisk the wet ingredients: In a separate bowl, whisk the eggs, sweetener, sunflower oil, and vanilla extract until the mixture looks smooth and well blended.
Make the batter: Pour the wet mixture into the dry ingredients and stir gently until just combined. Stop as soon as no dry flour remains, because overmixing can make the cake dense.
Add the carrots: Fold in the grated carrots, orange zest, and walnuts if you are using them. The batter should look thick and moist, with the carrots evenly spread through it.
Bake the cakes: Divide the batter evenly between the prepared tins and smooth the tops. Bake for 30 to 35 minutes, until the cakes are risen, golden, and a skewer inserted into the centre comes out clean.
Cool the cakes: Leave the cakes in the tins for 10 minutes, then turn them out onto a wire rack. Let them cool completely before adding the frosting, or the topping will melt.
Make the frosting and assemble: Beat the cream cheese, butter, sweetener, and vanilla together until smooth. Spread the frosting over one cake layer, place the second layer on top, then cover the top with the remaining frosting and finish with a little orange zest.

Tips

Why did my carrot cake turn out dense?

Dense carrot cake usually comes from overmixing the batter or using carrots that were grated too coarsely. Stir only until the ingredients are combined, and grate the carrots finely so they blend neatly into the crumb.

How do I keep the cake moist without using sugar?

Oil, eggs, and fresh carrots do most of the work here. Do not reduce the oil too much, and make sure the cake is not overbaked. A few extra minutes in the oven can dry it out quickly.

Can I make this without nuts?

Yes, you can leave the walnuts out completely. The cake will still be soft, flavourful, and well balanced thanks to the spices and orange zest.

Why did my frosting go runny?

This usually happens if the cream cheese was too warm. Keep the cream cheese chilled, soften the butter only slightly, and beat the frosting just until smooth. If it still feels soft, chill it for 15 to 20 minutes before spreading.

Serving Suggestions

Serve each slice with a cup of tea or coffee.
Add a few extra orange zest curls on top for a brighter finish.
Pair it with fresh berries for a lighter dessert plate.
Serve chilled for a firmer frosting and cleaner slices.

Storage

Room temperature

Because this cake uses cream cheese frosting, it should only sit out at room temperature for up to 2 hours. If you make the cake unfrosted, the layers can stay covered at room temperature for about 1 day.

Refrigerator

Store the finished cake in an airtight container in the fridge for up to 4 days. For the best texture, let slices sit at room temperature for 15 to 20 minutes before serving.

Freezing

You can freeze the unfrosted cake layers for up to 3 months. Wrap each layer tightly in cling film and foil, then thaw fully before frosting. Frosted slices can also be frozen, but the topping may soften slightly after thawing.

Nutrition

Calories: 245
Carbohydrates: 18g
Protein: 5g
Fat: 18g
Saturated Fat: 5g
Sodium: 210mg

These values are estimates and will vary depending on the exact ingredients and brands used.

FAQs

Can I bake this as a loaf instead?

Yes, you can bake the mixture in two lined loaf tins instead of round tins. The baking time will be a little longer, so start checking with a skewer after 40 minutes.

What size cake tins work best?

Two 20cm round cake tins work very well for this recipe. They give the cake enough depth for a soft crumb and even baking.

Can I use plain flour instead of self-raising flour?

Yes, but add 2 tsp baking powder to the plain flour so the cake still rises properly. This helps keep the texture light.

Is this carrot cake suitable for children?

Yes, it is lightly spiced, soft, and naturally sweetened, so it makes a lovely family cake for children and adults alike.

This Mary Berry Sugar-Free Carrot Cake Recipe is a simple, reliable bake with a soft crumb, warm spice, and a creamy frosting that keeps every slice satisfying. It is easy enough for everyday baking but still special enough for birthdays, gatherings, and afternoon tea.