This Carrot and Walnut Cake, from Mary Berry’s Baking Bible, is a moist and flavourful bake, perfect for charity events, family gatherings, or simply as a treat.
Packed with grated carrots, mashed bananas, and crunchy walnuts, it’s topped with a creamy vanilla frosting and finished with walnut halves for a classic look.
Ingredients Needed
For the cake:
- 225g all-purpose flour
- 1 tbsp baking powder
- ½ tsp salt
- 150g light muscovado sugar
- 55g chopped walnuts
- 115g carrots, coarsely grated
- 2 ripe bananas, mashed
- 2 extra-large eggs
- 150ml sunflower or vegetable oil
For the topping:
- 175g full-fat cream cheese
- 55g salted butter, softened
- 115g confectioners’ sugar, sifted
- A few drops of vanilla extract
- Walnut halves, to decorate
How To Make Mary Berry Carrot and Walnut Cake
- Prepare the cake tin: Preheat the oven to 180°C (350°F). Grease an 8-inch round cake tin and line the base with parchment paper.
- Make the batter: In a large bowl, add all the cake ingredients—flour, baking powder, salt, sugar, walnuts, grated carrots, mashed bananas, eggs, and oil. Beat everything together until the mixture is smooth and well combined.
- Bake the cake: Pour the batter into the prepared tin and level the surface. Bake for 50–60 minutes, or until the cake is well-risen and slightly pulling away from the sides. Let it cool in the tin for a few minutes before turning it out onto a wire rack. Peel off the parchment paper and leave to cool completely.
- Make the frosting: In a bowl or food processor, beat the cream cheese, butter, confectioners’ sugar, and vanilla extract until smooth and creamy.
- Decorate the cake: Spread the frosting evenly over the cooled cake, using a spatula to create a decorative swirl. Top with walnut halves and chill for a short time before serving.
Recipe Tips
- Extra flavour: Add a teaspoon of cinnamon or nutmeg to the cake batter for extra warmth.
- Mashed bananas: The riper the bananas, the better—they add natural sweetness and moisture.
- Chilling the frosting: If the frosting is too soft, chill it for 10–15 minutes before spreading.
How To Store This Carrot and Walnut Cake
Storing in the Fridge: Because of the cream cheese topping, store the cake in an airtight container in the fridge for up to 4 days. Bring to room temperature before serving.
Freezing: The unfrosted cake can be wrapped in cling film and frozen for up to 3 months. Thaw at room temperature before adding the frosting.
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