Mary Berry Carrot Cake with Pineapple Recipe

This carrot cake with pineapple is a wonderfully moist, gently spiced bake with a soft crumb and natural sweetness. The crushed pineapple keeps the cake light and juicy, while the cream cheese topping adds a smooth, lightly tangy finish. It is an easy, reliable recipe suitable for confident beginners and experienced home bakers alike. From start to finish, allow around 1 hour and 30 minutes including cooling and decorating.

Ingredients

For the cake

• 225g self-raising flour
• 2 tsp mixed spice
• 1 tsp ground cinnamon
• 225g light brown sugar
• 225ml sunflower oil
• 3 large eggs
• 300g carrots, peeled and coarsely grated
• 200g tinned crushed pineapple, well drained
• 100g chopped walnuts or pecans (optional)

For the cream cheese topping

• 200g full-fat cream cheese, at room temperature
• 75g unsalted butter, softened
• 100g icing sugar, sifted
• 1 tsp vanilla extract

How to Make Mary Berry Carrot Cake with Pineapple

• Prepare the oven: Preheat the oven to 180°C or 160°C fan. Grease and line a deep 20cm round cake tin and set it aside.
• Mix the dry ingredients: Tip the flour, mixed spice, cinnamon and sugar into a large bowl and stir well to combine.
• Add the wet ingredients: Pour in the oil and add the eggs. Beat with a wooden spoon or electric mixer until smooth and well blended.
• Fold in the fruit and nuts: Gently fold through the grated carrots, drained pineapple and nuts if using, making sure everything is evenly distributed.
• Bake the cake: Spoon the mixture into the prepared tin and level the surface. Bake for 45–50 minutes until well risen and a skewer inserted into the centre comes out clean.
• Cool completely: Leave the cake to cool in the tin for 10 minutes, then turn out onto a wire rack and allow to cool completely before topping.
• Make the topping: Beat the butter until pale and creamy. Add the cream cheese, icing sugar and vanilla and beat gently until smooth.
• Assemble: Spread the cream cheese topping over the cooled cake using a palette knife. Swirl lightly and serve.

Tips

How do I stop the cake from being too wet?

Make sure the crushed pineapple is very well drained. Excess juice can make the cake heavy and soggy.

Can I make this cake lighter in texture?

Use freshly grated carrots and avoid packing them too tightly when measuring. This helps keep the crumb soft.

Why is my topping runny?

Ensure the cream cheese is full-fat and only beat until just combined. Overmixing can cause it to loosen.

Serving Suggestions

• Serve with a cup of tea or coffee
• Add a sprinkle of chopped nuts on top for extra texture
• Finish with a light dusting of cinnamon for presentation

Storage

Room temperature

The undecorated cake keeps for up to 2 days in an airtight container.

Refrigerator

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

Freezing

The cake freezes well without the topping for up to 3 months. Wrap tightly and defrost overnight before icing.

Nutrition

• Calories: 420 kcal
• Carbohydrates: 45g
• Protein: 6g
• Fat: 24g
• Saturated Fat: 6g
• Sodium: 280mg

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

FAQs

Mary Berry Carrot Cake with Pineapple 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

Moist Mary Berry-style carrot cake made with crushed pineapple and finished with a smooth cream cheese topping.

Ingredients

• 225g self-raising flour

• 2 tsp mixed spice

• 1 tsp ground cinnamon

• 225g light brown sugar

• 225ml sunflower oil

• 3 large eggs

• 300g grated carrots

• 200g crushed pineapple, drained

• 100g chopped nuts (optional)

• 200g full-fat cream cheese

• 75g unsalted butter, softened

• 100g icing sugar

• 1 tsp vanilla extract

• Butter and parchment for tin

Directions

• Preheat oven to 180°C (160°C fan). Grease and line a deep 20cm cake tin.
• Mix flour, spices and sugar in a large bowl.
• Add oil and eggs and beat until smooth.
• Fold in carrots, pineapple and nuts.
• Bake for 45–50 minutes until cooked through.
• Cool completely on a wire rack.
• Beat butter, cream cheese, icing sugar and vanilla until smooth.
• Spread topping over cooled cake and serve.

Notes

• Drain pineapple thoroughly to avoid excess moisture.
• Use full-fat cream cheese for a stable topping.
• Cake freezes well without icing.