Mary Berry Carrot Cake Tray Bake Recipe

Mary Berry Carrot Cake Tray Bake is a soft, moist, and beautifully spiced cake topped with a smooth cream cheese frosting. The grated carrots keep the sponge tender while the warm cinnamon adds a comforting flavor that makes every slice irresistible. This recipe is beginner-friendly, easy to prepare in one bowl, and perfect for family gatherings, afternoon tea, or celebrations. From start to finish, the cake takes about 1 hour and 10 minutes, including cooling and decorating time.

Table of Contents

• What Is Mary Berry Carrot Cake Tray Bake?
• Ingredients
• How to Make Mary Berry Carrot Cake Tray Bake
• Expert Tips
• Serving Suggestions
• Storage
• Nutrition Information
• FAQs
• Recipe Card

What Is Mary Berry Carrot Cake Tray Bake?

Mary Berry’s carrot cake tray bake is a classic British bake made with freshly grated carrots, warm spices, and a rich cream cheese frosting. Unlike a layered carrot cake, this version is baked in a rectangular tray, making it easier to prepare and serve. The texture is moist and fluffy with a delicate crumb, while the frosting adds a creamy finish that balances the sweetness perfectly.

Mary Berry Carrot Cake Tray Bake Recipe Ingredients

For the Cake

• 250g self-raising flour
• 2 teaspoons baking powder
• 2 teaspoons ground cinnamon
• 200g light brown sugar
• 200ml sunflower oil
• 4 large eggs
• 300g carrots, peeled and finely grated
• 100g chopped walnuts (optional)
• 1 teaspoon vanilla extract

For the Cream Cheese Frosting

• 250g full-fat cream cheese
• 100g unsalted butter, softened
• 300g icing sugar, sifted
• 1 teaspoon vanilla extract

For Decoration

• Chopped walnuts
• Orange zest (optional)

Preparation and Cooking Time

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Cooling Time: 15 minutes
• Total Time: 70 minutes
• Servings: 16 slices

How to Make Mary Berry Carrot Cake Tray Bake

• Prepare the oven: Preheat the oven to 180°C or 160°C fan. Grease and line a 23 x 30cm tray bake tin with baking parchment.
• Mix the dry ingredients: Place the self-raising flour, baking powder, cinnamon, and brown sugar into a large mixing bowl and stir together.
• Add the wet ingredients: Pour in the sunflower oil, eggs, and vanilla extract. Mix until a smooth batter forms.
• Fold in the carrots: Add the grated carrots and chopped walnuts if using. Stir gently until evenly distributed throughout the mixture.
• Transfer to the tin: Pour the batter into the prepared tray bake tin and spread it evenly to the corners.
• Bake the cake: Place the tin in the center of the oven and bake for 30 to 35 minutes until golden and a skewer inserted into the middle comes out clean.
• Cool completely: Leave the cake in the tin for 10 minutes before transferring it to a wire rack to cool fully.
• Prepare the frosting: Beat the softened butter until smooth. Add the cream cheese, icing sugar, and vanilla extract and beat until creamy and spreadable.
• Decorate the cake: Spread the frosting evenly over the cooled cake. Sprinkle with chopped walnuts and a little orange zest if desired.
• Slice and serve: Cut into squares and enjoy.

7 Expert Tips for the Best Carrot Cake Tray Bake

How do I keep carrot cake moist?

Use freshly grated carrots and oil rather than butter. The oil helps create a softer texture that stays moist for several days.

Should I peel the carrots first?

Yes. Peeling removes any bitterness and gives the cake a smoother texture.

Can I add raisins?

Absolutely. Around 75g of raisins can be folded into the batter for extra sweetness and texture.

Why is my frosting runny?

Make sure the cream cheese is cold and avoid overbeating, as this can loosen the frosting.

Can I make the cake ahead of time?

Yes. Bake the sponge a day ahead and frost it before serving.

How do I know when the cake is baked?

A skewer inserted into the center should come out clean with no wet batter attached.

Can I use different nuts?

Yes. Pecans work particularly well and pair beautifully with the warm spices.

Serving Suggestions

• Serve with a cup of tea or coffee.
• Add fresh berries for a colorful dessert plate.
• Enjoy slightly chilled for a firmer frosting texture.
• Serve at birthdays, brunches, and family gatherings.
• Pair with vanilla ice cream for a special dessert.

Storage

Room Temperature

The unfrosted cake can be stored in an airtight container for up to 2 days.

Refrigerator

Once frosted, store the cake in the refrigerator for up to 5 days. Bring to room temperature before serving for the best flavor.

Freezing

The unfrosted sponge can be wrapped tightly and frozen for up to 3 months. Thaw overnight in the refrigerator before decorating.

Nutrition Information

• Calories: 385 kcal
• Carbohydrates: 42g
• Protein: 5g
• Fat: 22g
• Saturated Fat: 7g
• Sodium: 190mg

Nutrition values are estimates and may vary depending on ingredients and portion sizes used.

FAQs

Mary Berry Carrot Cake Tray Bake Recipe

Recipe by Milli RoseCourse: DessertCuisine: BritishDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

A moist and fluffy carrot cake tray bake packed with freshly grated carrots, warm cinnamon, and topped with smooth cream cheese frosting.

Ingredients

• 250g self-raising flour

• 2 tsp baking powder

• 2 tsp ground cinnamon

• 200g light brown sugar

• 200ml sunflower oil

• 4 large eggs

• 300g carrots, grated

• 100g walnuts, chopped

• 1 tsp vanilla extract

• 250g cream cheese

• 100g butter, softened

• 300g icing sugar

Directions

• Preheat oven to 180°C (160°C fan) and line a 23 x 30cm tray bake tin.
• Mix flour, baking powder, cinnamon and sugar in a bowl.
• Add oil, eggs and vanilla and mix until smooth.
• Fold in grated carrots and walnuts.
• Transfer to prepared tin and level the surface.
• Bake for 30 to 35 minutes until a skewer comes out clean.
• Cool completely on a wire rack.
• Beat butter, cream cheese, icing sugar and vanilla until smooth.
• Spread frosting over cooled cake and decorate with walnuts.
• Slice and serve.

Notes

• Use freshly grated carrots for maximum moisture.
• Do not frost until the cake is completely cool.
• The unfrosted cake freezes well for up to 3 months.