Mary Berry Carrot Cake Traybake

I’ll admit—this carrot cake traybake caught me off guard. I thought I had carrot cake figured out… until I baked this one for a school fête and it disappeared before the tea had even steeped.

It’s everything I want in a carrot cake: soft, spiced, gorgeously moist (thanks to a hefty grating of fresh carrot and a generous pour of oil), and topped with the dreamiest soft cheese frosting sweetened with honey and lemon. And it cuts perfectly into 16 neat squares, no crumbs flying, no sinking in the middle.

My only hiccup? I rushed the frosting the first time and didn’t chill it—it slid off like icing on a hot cross bun. So, let me walk you through the fix.

What Makes This Recipe Special

• No faffing with buttercream – The frosting is made with soft cheese, honey, and lemon juice. No icing sugar needed.
• Bakes evenly in a tray – Great for crowds, birthdays, bake sales—you name it.
• Just the right spice balance – Three teaspoons of cinnamon sounds like a lot, but it’s spot on when paired with ginger and sweet carrot.
• Moist for days – The oil and carrot combo keeps it tender even after a few days in the fridge.

Ingredients + Why They Matter

• Grated Carrots – Freshly grated is a must. Pre-grated ones don’t release enough moisture.
• Sunflower Oil – Keeps the sponge light and super moist. Neutral flavour means the spices shine.
• Caster Sugar – I’ve tested with light brown too—it works if you like a caramel undertone.
• Mixed Nuts – Unsalted and chopped fine. Adds texture without overpowering.
• Cinnamon + Ginger – The warmth in the background. Don’t skimp.
• Soft Cheese (Full Fat) – For a creamy, smooth frosting that holds up. Low-fat goes watery—don’t do it.
• Honey + Lemon Juice – Sweetens and lifts the frosting. Tastes like sunshine.

Making It Yours (Without Ruining It)

• Nut-free version – Just leave them out. No need to replace.
• Lactose-free – Use a dairy-free soft cheese and sub maple syrup for honey. Still tasty, though slightly looser.
• No sunflower oil? – Light olive oil works too. Avoid strong oils like rapeseed or peanut—they’ll overpower the spices.
• Want more bite? – Add 75g of raisins or sultanas with the carrots.

Mistakes I’ve Made (and How to Avoid Them)

What Went Wrong	Why It Happens	How to Fix It
Frosting ran off cake	Cake was too warm + didn’t chill mix	Cool cake fully + chill frosting for 10 mins
Cake too dense	Overmixed the batter	Fold just until combined—no electric mixer here
Undercooked centre	Oven temp was off	Check with skewer after 50 mins, use middle shelf
Bitter aftertaste	Used old nuts	Use fresh, untoasted, unsalted mixed nuts

How to Make Mary Berry’s Carrot Cake Traybake

1. Prep your tin + oven
   Grease and line a 30 x 23cm traybake tin. Preheat to 180°C / fan 160°C / gas 4.
2. Mix dry ingredients
   In a big bowl, whisk together flour, sugar, baking powder, nuts, cinnamon, and ginger.
3. Add the wet
   Stir in oil, grated carrot, eggs (one at a time), and vanilla. Mix until just combined.
4. Bake
   Pour into the tin, level the top. Bake 50–60 minutes until risen, golden, and springy to touch.
5. Cool completely
   Let it sit in the tin for 10 minutes, then turn out and cool on a wire rack.
6. Make the frosting
   In a bowl, stir soft cheese, honey, and lemon juice until smooth. Chill for 10 minutes if it feels soft.
7. Decorate
   Spread frosting over cooled cake. Sprinkle with finely chopped nuts. Cut into 16 squares.

Tips From My Kitchen

• I use a microplane to grate the carrots—it gives finer shreds that melt into the sponge.
• If the top browns too fast, cover with foil at the 40-minute mark.
• I keep a lemon in the freezer just for zesting into the frosting. Adds punch without extra liquid.
• When baking for kids, I halve the cinnamon and ginger. Still flavourful but a bit gentler.

Storage + Serving

• Fridge – Keeps beautifully in a sealed tub for up to 5 days.
• Freezer – Freeze unfrosted slices for up to 3 months. Wrap in cling film. Thaw overnight, then frost.
• Serving idea – Lovely with a cuppa, or lightly warmed with a dollop of yoghurt for breakfast (yes, really)

FREQUENTLY ASKED QUESTIONS

Q: Can I use cream cheese frosting instead?
A: This is cream cheese frosting—just sweetened with honey instead of icing sugar for a smoother finish. But if you love traditional butter + icing sugar, it swaps in easily.

Q: Can I make it in a round tin?
A: Yes. Use two 20cm round tins and bake for 30–35 mins. Great for layering.

Q: Is it sweet?
A: It’s gently sweet—carrots and honey balance it well. Not overly sugary.

Q: Can I use pre-shredded carrots?
A: You can, but the texture is drier. Freshly grated gives that soft, melt-in-the-mouth crumb.

Q: Can I make it dairy-free?
A: Yes—use dairy-free soft cheese and swap honey for agave or maple syrup.

Try More Traybake Recipes:

• Mary Berry Coffee Fudge Traybake
• Mary Berry Cherry Traybake
• Mary Berry Coffee and Walnut Traybake
• Mary Berry Elderflower and Lemon Traybake