I remember the first time I tried Mary Berry’s carrot cake traybake recipe. It was during a lazy Sunday afternoon, and I had been scouring through a stack of old recipe books when I stumbled upon her version of this classic cake. The promise of a moist, spiced carrot cake with a rich cream cheese frosting was too tempting to pass up. I gathered my ingredients, followed the steps, and within an hour, I was sitting with a slice of golden, aromatic cake, feeling like I had just stepped into a cozy bakery. The joy of baking something from scratch, especially a Mary Berry recipe, never fades. Her recipes always seem to have that perfect balance of simplicity and elegance.
If you haven’t tried her carrot cake traybake yet, you’re in for a treat. It’s the perfect recipe to share with friends and family, or to simply enjoy with a cup of tea on a quiet afternoon. Let’s dive into the details and break it down step by step.
Mary Berry Carrot Cake Traybake Recipe
This carrot cake traybake is one of Mary Berry’s best-loved recipes. It combines the lightness of a sponge with the comforting flavors of carrot and warm spices. What makes it stand out, though, is the cream cheese frosting that’s rich but not overly sweet. I love that it’s an easy traybake, which means no complex layering or decoration. The result is a fuss-free, crowd-pleasing dessert that’s great for any occasion.
Ingredients Needed
When I first looked at the ingredients list for this recipe, I was relieved to see how straightforward it was. Nothing too fancy. It’s a great recipe to pull together with basic pantry staples, plus some fresh carrots.
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For The Cake
- 2 medium-sized carrots (about 250g peeled weight)
- 250g self-raising flour
- 2 tsp baking powder
- 1 ½ tsp ground cinnamon
- ½ tsp ground ginger
- 250g caster sugar
- 4 large eggs
- 250ml sunflower oil (or vegetable oil)
- 1 tsp vanilla extract
- A pinch of salt
- 100g walnuts (optional, but highly recommended for extra texture)
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For The Frosting
- 300g cream cheese (full fat)
- 150g icing sugar
- 75g unsalted butter (softened)
- 1 tsp vanilla extract
Equipment Needed
The beauty of this recipe is how simple the equipment list is. I tend to bake quite a bit, so I have most of these items already. If you’re a beginner, don’t worry. You don’t need anything too specialized. Just a few key items.
- A large mixing bowl
- A whisk or electric hand mixer
- A measuring jug
- A baking tray (about 30 x 23 cm)
- A spatula
- A cooling rack
- A small bowl for mixing the frosting
How To Make Mary Berry Carrot Cake Traybake?
The process of making this carrot cake is almost as enjoyable as eating it. Here’s how you can create this moist, delicious traybake:
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Preheat Your Oven
- Set it to 180°C (fan 160°C) or 350°F. Make sure it’s fully heated before putting your cake in.
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Prepare The Carrots
- Peel and grate the carrots finely. The finer the better, as this helps the cake stay moist and ensures the carrots are well incorporated.
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Mix Dry Ingredients
- In a large mixing bowl, combine the self-raising flour, baking powder, cinnamon, ginger, and salt. Mix them well, so the spices are evenly distributed.
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Add Wet Ingredients
- In another bowl, whisk together the eggs, sugar, and oil. You can use an electric mixer for a lighter texture. Once combined, stir in the grated carrots and vanilla extract.
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Combine Wet And Dry Ingredients
- Slowly add the wet mixture into the dry ingredients. Stir until everything is just combined. Be careful not to over-mix, or the cake might become dense.
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Bake
- Pour the batter into your greased baking tray, smoothing it out with a spatula. Bake for 35-40 minutes or until a skewer inserted into the center comes out clean.
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Cool And Frost
- Let the cake cool completely in the tray on a wire rack. While it’s cooling, make the frosting by beating together the cream cheese, butter, icing sugar, and vanilla extract until smooth.
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Frost The Cake
- Once the cake has cooled, spread the cream cheese frosting generously on top. If you want extra crunch, sprinkle some chopped walnuts or grated carrots on top.
Recipe Variations
Over the years, I’ve experimented with different versions of Mary Berry’s carrot cake traybake. Sometimes I swap ingredients based on what I have on hand or for a fun twist.
- Spiced up: Add some ground nutmeg or cardamom for an extra depth of flavor.
- Nuts and fruits: Swap walnuts for pecans or almonds. You can also throw in some dried fruit like raisins or sultanas for sweetness.
- Lighter version: Use a lighter cream cheese or Greek yogurt for the frosting. You can also reduce the sugar for a less sweet treat.
- Zesty twist: Add a bit of orange zest to the batter for a citrusy note.
What Goes Well With Mary Berry Carrot Cake Traybake?
This cake is wonderful on its own, but pairing it with the right beverage or additional treat can elevate the experience.
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Beverages
- Freshly brewed coffee or cappuccino. The bitterness complements the sweetness of the cake.
- A cup of Earl Grey or Assam tea. Their strong, fragrant notes pair beautifully with the spiced carrot cake.
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Extras
- A scoop of vanilla ice cream. For those days when you want to indulge a bit more.
- A dollop of clotted cream on the side, for a luxurious touch.
What I Have Learnt
Baking Mary Berry’s carrot cake traybake taught me a few key lessons:
- Don’t rush: I learned that taking the time to grate the carrots finely and mix the batter gently makes a huge difference in texture. The cake comes out light, moist, and perfectly crumbly when you do it right.
- Use the right oil: The oil choice is important. Sunflower or vegetable oil works best because it’s neutral and helps keep the cake light.
- Frosting makes a difference: The cream cheese frosting isn’t just a topping-it’s a game-changer. I’ve tried other frostings, but none add that same creamy, slightly tangy balance to the sweet, spiced cake.
FAQs
What Ingredients Are Needed For Mary Berry’s Carrot Cake Traybake?
To make Mary Berry’s carrot cake traybake, you will need the following ingredients: self-raising flour, caster sugar, ground cinnamon, baking powder, sunflower oil, eggs, finely grated carrots, sultanas (optional), walnuts (optional), and a pinch of salt. For the frosting, you will need cream cheese, butter, icing sugar, and vanilla extract.
How Long Does It Take To Bake Mary Berry’s Carrot Cake Traybake?
The baking time for Mary Berry’s carrot cake traybake is approximately 25 to 30 minutes at 180°C (160°C fan) or 350°F (320°F fan). However, it’s essential to check for doneness by inserting a skewer or toothpick into the center of the cake-if it comes out clean, the cake is ready.
Can I Freeze Mary Berry’s Carrot Cake Traybake?
Yes, you can freeze Mary Berry’s carrot cake traybake. To do so, allow the cake to cool completely after baking, then wrap it tightly in plastic wrap and aluminum foil before placing it in an airtight container or freezer bag. It can be frozen for up to 3 months. When ready to serve, thaw it at room temperature. If you have already frosted the cake, it’s best to freeze it without the frosting and add it after thawing.