Mary Berry Carrot And Walnut Cake

Right. I’ll admit it—I only made this cake the first time because I had two very sad bananas browning in the fruit bowl and some floppy carrots I didn’t fancy grating for dinner. Not exactly a glamorous start, but what came out of the oven? Moist, lightly spiced, and properly nostalgic.

The surprise here is the mashed banana. I thought it might overpower the flavour ( Mary Berry’s Banana Loaf Cake flashbacks and all), but it blends into the background, giving sweetness and softness without stealing the show., but it blends into the background, giving sweetness and softness without stealing the show. The carrot and walnut are still front and centre, and that thick cream cheese frosting? It’s the kind that begs for a spoon when no one’s looking.

This bake nearly failed me once (I’ll tell you where I went wrong), but now it’s one I pull out for birthdays, Bake sales, or just because Tuesday needed cheering up. If you’re into nutty bakes, Mary Berry’s Coffee and Walnut Traybake is another one that never lasts long on the table

Why This One Works So Well

There are loads of carrot cake recipes out there, but this one has a few quiet tricks that make it sing.

• Banana, not pineapple. Some carrot cakes rely on crushed pineapple for moisture, but Mary’s take uses mashed ripe bananas. It gives a gentler sweetness, and honestly, makes the cake even softer on day two.
• Muscovado sugar = depth. Light muscovado sugar gives a warm, caramelly base. I once swapped for caster sugar, and it came out a bit flat.
• Oil-based batter. No creaming butter—just whisk and go. The oil keeps it super moist and gives you wiggle room if you’re baking ahead.

INGREDIENTS + WHY THEY MATTER

• All-purpose flour (225g) – Plain flour, nothing fancy. Holds the structure without toughness.
• Baking powder (1 tbsp) – Quite a lot, but necessary for lift, since the batter’s on the heavy side.
• Salt (½ tsp) – Just enough to balance the sweetness.
• Light muscovado sugar (150g) – Adds that rich, toffee-like depth. Caster works in a pinch, but it’s not the same.
• Chopped walnuts (55g) – Brings texture and flavour. I’ve also tried pecans, which are lovely, just slightly sweeter.
• Grated carrots (115g) – Coarsely grated, not finely shredded. You want those orange flecks to stay visible.
• Mashed bananas (2 ripe) – Adds moisture and natural sweetness. The riper, the better (even black-spotted ones).
• Eggs (2 extra-large) – Binds everything. If using large, you can add an extra tablespoon of oil.
• Sunflower or veg oil (150ml) – Oil-based cakes stay moist longer. Don’t use olive oil—it’s too strong.

For the frosting:

• Full-fat cream cheese (175g) – Don’t even think about using low-fat. It turns runny.
• Salted butter (55g) – Softened so it blends smoothly. Salted gives the frosting a slight savoury hit.
• Confectioners’ sugar (115g) – Sifted, or your frosting will be lumpy (ask me how I know).
• **Vanilla extract – Just a few drops. Don’t skip—it rounds out the frosting.
• **Walnut halves – For the classic finish. Plus, it lets people know what’s inside.

Making It Yours (Without Ruining It)

• Egg-free version: I tested it with flaxseed eggs (1 tbsp flax + 2.5 tbsp water per egg). Held together well, though the crumb was slightly denser.
• Gluten-free: A 1:1 GF blend worked perfectly. Just rest the batter 10 minutes before baking to hydrate the flour.
• Nut-free: You can skip the walnuts entirely. I swapped them for sunflower seeds once—still good.
• Spiced up: Add 1 tsp cinnamon and ½ tsp nutmeg if you want that classic carrot cake warmth. I usually do.

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

What Went Wrong	Why It Happens	How to Fix It
Cake was underbaked in centre	Too much banana, too little oven time	Use medium bananas (not massive), and test with a skewer at 50 mins
Frosting went runny	Used low-fat cream cheese	Only use full-fat, and chill if it softens too much
Carrots disappeared	Grated too fine	Use the large side of a box grater for proper texture

How to Make Mary Berry’s Carrot and Walnut Cake

1. Prep the tin: Grease an 8-inch round tin and line the base with baking paper. Heat oven to 180°C (350°F).
2. Mix the batter: In a large bowl, combine flour, baking powder, salt, sugar, walnuts, grated carrots, mashed bananas, eggs, and oil. Beat until smooth and fully combined.
3. Bake: Pour into the tin, level the top, and bake for 50–60 minutes. It should be golden, risen, and just pulling from the sides. A skewer should come out clean.
4. Cool completely: Let it rest in the tin for 5–10 minutes, then turn out and peel off the paper. Cool on a wire rack.
5. Make the frosting: Beat cream cheese, butter, confectioners’ sugar, and vanilla until smooth and spreadable.
6. Decorate: Spread frosting evenly over the cooled cake. Swirl the top and decorate with walnut halves.

Tips From My Kitchen

• I chill the frosting for 15 minutes before spreading—it sets up beautifully and swirls better.
• Don’t overbeat the frosting or it’ll go loose. Just enough to combine.
• If your bananas are underripe, roast them in their skins at 180°C for 10 mins—they sweeten right up.
• I bake this a day ahead. It actually tastes better on day two once the flavours settle.

Storage + Serving

• Fridge: Because of the cream cheese, store in an airtight container in the fridge. Keeps for up to 4 days.
• Freezing: Freeze the unfrosted cake (wrapped tightly) for up to 3 months. Defrost at room temp, then frost.
• Serving tip: Bring to room temperature before slicing. Lovely with a pot of Earl Grey or a strong builder’s brew.

FREQUENTLY ASKED QUESTIONS

Q: Can I make this in a traybake tin?
A: Yes—use a 9×13-inch tin, and reduce bake time to around 35–40 minutes. That’s the same tin size I use for Mary Berry’s Lemon Drizzle Traybake—perfect for fuss-free slicing. Great for slicing into squares.

Q: Can I skip the banana?
A: You can, but it’ll be a drier cake. If you must, sub in 120ml applesauce instead.

Q: Is it better the next day?
A: Absolutely. It’s softer and the flavours are deeper. I always make it the day before a party.

Q: Can I double the recipe for a layer cake?
A: You can. Use two 8-inch tins and reduce bake time slightly—check at 40 minutes.