Mary Berry Carrot Cake
26 Reviews
About the bake
This Mary Berry carrot cake recipe is a wonderful version of this classic cake. A full-fat cream cheese frosting is the traditional topping, but here a low-fat soft cheese is suggested, and it tastes equally as good.
If you prefer not to have frosting at all, spread with clear honey on top of the cake while it is hot from the oven, and sprinkles with chopped walnuts.
Fans of this recipe will also love our carrot cake traybake and our breakfast carrot and courgette muffins.
Method
Step 1
Lightly grease an 18cm (7 inch) cake tin and line the bottom with baking parchment.
Step 2
Combine all the cake ingredients in a large bowl. Mix well until thoroughly blended. Turn into the prepared cake tin and level the surface.
Step 3
Bake in a preheated oven at 180°C (fan 170°C, gas mark 4) for about 50 minutes until the cake is well risen, firm to the touch, and beginning to shrink away from the side of the tin.
Step 4
Leave to cool in the tin for a few minutes. Turn out on to a wire cooling rack, peel off the lining paper and leave to cool completely.
Step 5
To make the topping mix together the cheese, honey and lemon juice. Spread on top of the cake and sprinkle the walnuts and pistachio nuts over the top. Store in the refrigerator until ready to serve.
Ingredients
- 150mlSunflower oil (plus extra for greasing)
- 250gSelf-raising wholemeal flour
- 2 tspBaking powder
- 150gBillington's Unrefined Light Muscovado Sugar
- 60gWalnuts (chopped)
- 125gCarrot(s) (grated)
- 2Banana(s) (ripe)
- 2Egg(s) (free range)
- 1 tbspMilk (whole)
For the cream cheese topping
- 250gLow calorie cream cheese (at room temperature)
- 2 tspHoney
- 1 tspJuice of one whole lemon
- Walnuts (chopped)
- Pistachio nuts (finely chopped)