Mary Berry Carrot Cake with Pineapple Recipe

Mary Berry Carrot Cake with Pineapple is a wonderfully moist and flavorful cake packed with freshly grated carrots, crushed pineapple, warm spices, and a rich cream cheese frosting. The pineapple adds natural sweetness and keeps the sponge incredibly soft for days. This recipe is easy enough for beginner bakers and delivers bakery-quality results every time. Expect a total time of around 1 hour and 15 minutes from start to finish.

Ingredients

For the Carrot Cake

250g self-raising flour
2 teaspoons ground cinnamon
1 teaspoon mixed spice
200g light brown sugar
3 large eggs
180ml sunflower oil
250g grated carrots
225g crushed pineapple, well drained
75g chopped walnuts
1 teaspoon vanilla extract

For the Cream Cheese Frosting

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

For Decoration

Extra chopped walnuts
A light dusting of cinnamon, optional

How to Make Mary Berry Carrot Cake with Pineapple Recipe

Prepare the oven: Preheat the oven to 180°C or 160°C fan. Grease and line two 20cm round cake tins with baking parchment.
Mix the dry ingredients: In a large mixing bowl, combine the self-raising flour, cinnamon, and mixed spice until evenly distributed.
Mix the wet ingredients: In a separate bowl, whisk together the brown sugar, eggs, sunflower oil, and vanilla extract until smooth.
Combine the mixtures: Pour the wet ingredients into the dry ingredients and mix gently until just combined.
Add the carrots and pineapple: Fold in the grated carrots, drained crushed pineapple, and chopped walnuts until evenly incorporated.
Fill the tins: Divide the cake batter evenly between the prepared tins and smooth the tops.
Bake the cakes: Bake for 30 to 35 minutes or until a skewer inserted into the center comes out clean.
Cool completely: Leave the cakes in the tins for 10 minutes before transferring to a wire rack to cool fully.
Prepare the frosting: Beat the cream cheese, butter, icing sugar, and vanilla extract until smooth and creamy.
Assemble the cake: Spread frosting over one cake layer, place the second layer on top, then frost the top of the cake. Decorate with chopped walnuts.

Tips for the Best Mary Berry Carrot Cake with Pineapple

How do I keep the cake moist?

Drain the pineapple well but do not squeeze it dry. The remaining moisture helps keep the cake soft and tender.

Can I use pre-shredded carrots?

Freshly grated carrots work best because they are softer and blend better into the batter.

Why is my frosting runny?

Make sure the cream cheese is cold and avoid overbeating once everything is combined.

How do I know when the cake is baked?

A skewer inserted into the center should come out clean or with a few moist crumbs attached.

Serving Suggestions

Serve with a cup of tea or freshly brewed coffee.
Add extra chopped walnuts for crunch.
Pair with fresh pineapple slices.
Enjoy as a dessert with a scoop of vanilla ice cream.

Storage

Room Temperature

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

Refrigerator

Once frosted, keep refrigerated for up to 5 days. Bring to room temperature before serving for the best texture.

Freezing

Freeze unfrosted cake layers for up to 3 months. Wrap tightly in plastic wrap and foil before freezing.

Nutrition

Calories: 430 kcal
Carbohydrates: 48g
Protein: 5g
Fat: 25g
Saturated Fat: 7g
Sodium: 290mg

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

FAQs

Can I make this cake without walnuts?

Yes, simply leave them out or replace them with raisins for a nut-free version.

Can I use fresh pineapple instead of canned?

Yes, finely chop fresh pineapple and drain any excess juice before adding it to the batter.

Can I make this cake ahead of time?

Yes, the cake can be baked a day ahead and stored covered before frosting.

Why add pineapple to carrot cake?

Pineapple adds moisture, natural sweetness, and a subtle fruity flavor that complements the carrots perfectly.