Mary Berry Carrot and Banana Cake Recipe

This carrot and banana cake is a wonderfully moist, lightly spiced bake that combines the sweetness of ripe bananas with the gentle earthiness of carrots. Soft, tender, and comforting, it is finished with a creamy topping that balances the natural sweetness perfectly. The recipe is straightforward and ideal for confident beginners and experienced bakers alike. From start to finish, it takes around 1 hour and 30 minutes, including cooling time.

Ingredients

For the cake

• 225g self-raising flour
• 1 tsp bicarbonate of soda
• 1½ tsp mixed spice
• 175g light brown sugar
• 2 large ripe bananas, mashed
• 2 large eggs
• 150ml sunflower oil
• 200g carrots, coarsely grated
• 75g chopped walnuts, optional

For the topping

• 200g full-fat cream cheese
• 50g unsalted butter, softened
• 75g icing sugar, sifted
• 1 tsp vanilla extract

How to Make Mary Berry Carrot and Banana Cake

• Prepare the oven: Preheat the oven to 200°C or 180°C fan. Grease and line a deep 20cm round cake tin and set aside.
• Mix the dry ingredients: Sift the flour, bicarbonate of soda and mixed spice into a large bowl. Stir in the brown sugar, breaking up any lumps.
• Combine the wet ingredients: In another bowl, mix together the mashed bananas, eggs and oil until smooth.
• Bring the mixture together: Fold the wet ingredients into the dry ingredients, mixing gently until just combined. Stir in the grated carrots and walnuts.
• Bake the cake: Spoon the mixture into the tin, level the top and bake for about 45 minutes until risen and golden.
• Cool completely: Leave the cake to cool in the tin briefly, then turn out onto a wire rack and allow to cool fully before topping.
• Finish with topping: Beat the topping ingredients together until smooth and creamy, then spread over the cooled cake.

Tips for Best Results

How do I keep the cake moist?

Using oil instead of butter and very ripe bananas ensures the cake stays soft and moist for several days.

Can I prevent the cake from sinking?

Avoid overmixing and make sure the oven is fully preheated before baking.

How thick should the topping be?

The topping should be soft but spreadable. Chill briefly if it feels too loose.

Serving Suggestions

• Serve with a cup of tea or coffee
• Add a sprinkle of chopped nuts on top
• Enjoy slightly chilled for a firmer topping

Storage

Room temperature

Store in an airtight container for up to 2 days in a cool place.

Refrigerator

Keep refrigerated for up to 5 days due to the cream cheese topping.

Freezing

The cake can be frozen without the topping for up to 3 months. Defrost fully before decorating.

Nutrition

• Calories: 385 kcal
• Carbohydrates: 42g
• Protein: 6g
• Fat: 22g
• Saturated Fat: 5g
• Sodium: 320mg

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

FAQs

Mary Berry Carrot and Banana Cake 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 gently spiced carrot and banana cake with a soft crumb and creamy topping. An easy, comforting bake perfect for everyday teatime or special occasions.

Ingredients

• 225g self-raising flour

• 1 tsp bicarbonate of soda

• 1½ tsp mixed spice

• 175g light brown sugar

• 2 large ripe bananas, mashed

• 2 large eggs

• 150ml sunflower oil

• 200g carrots, coarsely grated

• 75g chopped walnuts (optional)

• Butter, for greasing

• 200g full-fat cream cheese

• 50g unsalted butter, softened

• 75g icing sugar, sifted

• 1 tsp vanilla extract

Directions

• Preheat the oven to 180°C (160°C fan). Grease and line a deep 20cm round tin with baking parchment.
• Sift the flour, bicarbonate of soda and mixed spice into a large bowl, then stir in the sugar.
• In a separate bowl, beat together the mashed bananas, eggs and oil until well combined.
• Fold the wet ingredients into the dry ingredients until just combined, then gently stir in the grated carrots and walnuts if using.
• Spoon the mixture into the prepared tin and level the surface.
• Bake for 45 minutes, or until well risen and a skewer inserted into the centre comes out clean.
• Leave to cool in the tin for 10 minutes, then turn out onto a wire rack to cool completely.
• Beat the cream cheese and butter until smooth, then gradually mix in the icing sugar and vanilla.
• Spread the topping over the cooled cake before slicing and serving.

Notes

• Use very ripe bananas for the best flavour.
• Do not overmix the batter to keep the cake light.
• The cake improves in flavour after a day.