Mary Berry Carrot and Walnut Cake Recipe

This Mary Berry carrot and walnut cake is a classic, gently spiced bake with a moist crumb, subtle sweetness, and a satisfying crunch from chopped walnuts. The texture is soft and light, balanced beautifully by a smooth cream cheese frosting. It is an easy, reliable recipe suitable for confident beginners and experienced home bakers alike. From start to finish, it takes around 90 minutes, making it ideal for weekends, celebrations, or afternoon tea.

Ingredients

For the Carrot and Walnut Cake

• 225g self-raising flour
• 2 tsp baking powder
• 1 tsp ground cinnamon
• 225g light muscovado sugar
• 2 large eggs
• 150ml sunflower oil
• 200g carrots, peeled and coarsely grated
• 100g walnuts, roughly chopped
• Finely grated zest of 1 orange

For the Cream Cheese Frosting

• 75g unsalted butter, softened
• 175g full-fat cream cheese, chilled
• 350g icing sugar, sifted
• 1 tsp vanilla extract

To Prepare the Tin

• Butter, for greasing
• Baking parchment

How to Make Mary Berry Carrot and Walnut Cake

• Prepare the Oven and Tin: Preheat the oven to 180°C (160°C fan). Grease a deep 20cm round cake tin and line the base with baking parchment to ensure easy removal after baking.
• Mix the Cake Batter: Measure the flour, baking powder, and cinnamon into a large bowl and stir gently to combine. Add the sugar, eggs, and sunflower oil, then beat with a wooden spoon or electric mixer until smooth and well blended. Fold in the grated carrots, chopped walnuts, and orange zest, making sure everything is evenly distributed through the batter.
• Bake the Cake: Spoon the mixture into the prepared tin and level the surface. Bake for 45 to 50 minutes until the cake is risen, golden, and a skewer inserted into the centre comes out clean. Leave the cake to cool in the tin for 10 minutes, then turn out onto a wire rack and allow it to cool completely before icing.
• Make the Cream Cheese Frosting: Beat the butter in a bowl until soft and smooth. Gradually add the icing sugar, mixing well after each addition. Beat in the cream cheese and vanilla extract until smooth and creamy. Keep the frosting cool until ready to use.
• Ice and Finish: Spread the frosting evenly over the top of the cooled cake using a palette knife. Swirl gently for a relaxed, homemade finish.

Tips for the Best Results

How Do I Keep the Cake Moist?

Use oil rather than butter and avoid overbaking. Check the cake a few minutes before the suggested time.

Can I Stop the Cake from Sinking?

Make sure your oven is fully preheated and avoid opening the door during baking until the cake is nearly done.

Should I Grate the Carrots Finely or Coarsely?

Coarsely grated carrots give better texture and moisture without making the cake heavy.

How Do I Get Smooth Cream Cheese Frosting?

Ensure the butter is soft but the cream cheese is cold. This helps prevent a runny consistency.

Serving Suggestions

• Serve with a cup of tea or coffee
• Add extra chopped walnuts on top for decoration
• Finish with a light dusting of cinnamon

Storage

Room Temperature

Keep the cake in an airtight container for up to 2 days if the room is cool.

Refrigerator

Store in the fridge for up to 5 days. Bring to room temperature before serving for the best texture.

Freezing

The unfrosted cake freezes well for up to 3 months. Wrap tightly in cling film and foil. Defrost fully before icing.

Nutrition Information

• Calories: 430 kcal
• Carbohydrates: 52g
• Protein: 5g
• Fat: 22g
• Saturated Fat: 6g
• Sodium: 320mg

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

FAQs

Mary Berry Carrot and Walnut 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 lightly spiced carrot and walnut cake topped with smooth cream cheese frosting. A classic Mary Berry bake perfect for afternoon tea or special occasions.

Ingredients

• 225g self-raising flour

• 2 tsp baking powder

• 1 tsp ground cinnamon

• 225g light muscovado sugar

• 2 large eggs

• 150ml sunflower oil

• 200g carrots, grated

• 100g walnuts, chopped

• Zest of 1 orange

• 75g unsalted butter, softened

• 175g cream cheese

• 350g icing sugar

Directions

• Preheat the oven to 180°C (160°C fan). Grease and line a 20cm round cake tin.
• Mix flour, baking powder, cinnamon, sugar, eggs and oil until smooth.
• Fold in carrots, walnuts and orange zest.
• Pour into the tin and bake for 45–50 minutes until cooked through.
• Cool completely on a wire rack.
• Beat butter, icing sugar, cream cheese and vanilla to make frosting.
• Spread frosting over the cooled cake and serve.

Notes

• Do not overmix once the carrots are added.
• Ensure the cake is fully cool before frosting.
• The unfrosted cake can be frozen for up to 3 months.