Mary Berry Carrot Cake Tray Bake Recipe

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This carrot cake tray bake is everything you want from a classic home-baked cake. Soft, moist, and gently spiced, it has a rich carrot flavour balanced with a lightly tangy cream cheese topping. It is an easy, reliable bake that suits beginners just as well as confident bakers. From start to finish, it is ready in around an hour and makes a generous tray perfect for sharing.

Ingredients

For the Carrot Cake

225g self-raising flour
2 tsp mixed spice
1 tsp ground cinnamon
225g light brown sugar
175ml sunflower oil
3 large eggs
300g carrots, peeled and coarsely grated
100g chopped walnuts or pecans (optional)
Finely grated zest of 1 orange

For the Cream Cheese Topping

200g full-fat cream cheese, at room temperature
50g unsalted butter, softened
100g icing sugar, sifted
A little orange zest, to finish

How to Make Mary Berry Carrot Cake Tray Bake Recipe

Prepare the Oven and Tin: Preheat the oven to 180°C or 160°C fan. Grease and line a deep rectangular tray bake tin, about 23 x 30cm, with baking parchment, making sure the sides are well covered.
Mix the Cake Batter: Place the flour, mixed spice, cinnamon, and sugar into a large bowl and stir well to combine. Add the oil and eggs, then beat with a wooden spoon or electric mixer until smooth and glossy. Fold in the grated carrots, orange zest, and nuts if using, mixing gently until evenly distributed.
Bake the Cake: Pour the mixture into the prepared tin and level the surface. Bake in the centre of the oven for 35 to 40 minutes, until risen, golden, and a skewer inserted into the centre comes out clean. Leave the cake to cool completely in the tin.
Make the Cream Cheese Topping: Beat the cream cheese and butter together until smooth and creamy. Gradually add the icing sugar, beating well after each addition, until light and spreadable.
Assemble and Finish: Spread the cream cheese topping evenly over the cooled cake. Finish with a light scattering of orange zest, then cut into neat squares or slices to serve.

Tips for Perfect Results

Why is my carrot cake dry?

Overbaking is usually the cause. Check the cake a few minutes before the end of baking time and remove it as soon as the skewer comes out clean.

Can I make this without nuts?

Yes, simply leave them out. The cake will still be beautifully moist and full of flavour.

How do I keep the topping smooth?

Make sure both the butter and cream cheese are at room temperature before mixing. This prevents lumps and helps create a silky finish.

Can I add extra spice?

You can add a pinch of ground ginger or nutmeg if you like a warmer, spicier cake, but keep it subtle so the carrot flavour still shines.

Serving Suggestions

Serve with a cup of tea or coffee for an afternoon treat
Cut into smaller squares for bake sales or parties
Add a drizzle of honey or maple syrup for extra indulgence

Storage

Room Temperature

Without the topping, the cake keeps well in an airtight container for up to 2 days at room temperature.

Refrigerator

Once topped, store the cake in the fridge for up to 4 days. Bring to room temperature before serving for the best texture.

Freezing

The unfrosted cake freezes well for up to 3 months. Wrap tightly, then defrost overnight before adding the topping.

Nutrition

Calories: 380 kcal
Carbohydrates: 42g
Protein: 6g
Fat: 22g
Saturated Fat: 5g
Sodium: 240mg

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

FAQs

Can I bake this as a loaf instead?

Yes, divide the mixture between two loaf tins and increase the baking time slightly. Check for doneness with a skewer.

What size tray bake tin works best?

A tin around 23 x 30cm gives the ideal depth and even baking.

Can I use wholemeal flour?

You can replace half the flour with wholemeal, but the cake will be slightly denser.

Is this cake suitable for children?

Yes, it is mildly spiced and naturally sweet, making it ideal for all ages.