Mary Berry recipe carrot cake is the perfect mix of ingredients and flavors. The cake is moist, light, and cheesy, while the cream cheese frosting is sweet but creamy with a subtle tang.
Hey there, fellow food enthusiasts! Today, I’m excited to take you on a culinary adventure as we delve into the scrumptious world of baking.
If you’re a dessert lover like me, you’re in for a treat because we’re about to explore the delightful “Mary Berry Recipe Carrot Cake.”
Get ready to embark on a baking journey filled with the perfect balance of flavors, textures, and that wonderful homemade goodness.
So, without further ado, let’s roll up our sleeves and start baking!
How To Prepare Mary Berry Recipe Carrot Cake?
Preparation Time: 20 Minutes
Cooking Time: 40Minutes
Serving Size: 12
Essential Kitchen Gear
To bring this masterpiece to life, you’ll need a few trusty kitchen tools:
- Mixing bowls
- Whisk or electric mixer
- Cake tins (two 8-inch rounds)
- Cooling rack
Deluxe Compact Electric Hand Mixer
Let’s get started by assembling the stars of the show. Here’s what you’ll need:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 tsp baking soda
- 1 ½ tsp baking powder
- 1 ½ tsp ground cinnamon
- ½ tsp salt
- 4 large eggs
- 1 ¼ cups vegetable oil
- 2 cups grated carrots
- ½ cup chopped walnuts
- ½ cup crushed pineapple, drained
- 1 tsp vanilla extract
Step 1: Mixing the Dry and Wet
Preheat your oven to 350°F (175°C) and grease your cake tins.
In a bowl, whisk together the flour, sugar, baking soda, baking powder, cinnamon, and salt.
Aluminum 8-Inch Round Cake Pan Set
Step 2: Creating the Batter
In another bowl, beat the eggs and gradually add the oil while continuing to mix.
Gently fold in the grated carrots, chopped walnuts, crushed pineapple, and vanilla extract.
Step 3: Bringing it Together
Combine the wet and dry mixtures, ensuring a smooth batter forms.
Divide the batter evenly between the prepared cake tins.
Wilton Perfect Results Cooling Rack
Step 4: The Baking Magic
Bake for about 35-40 minutes or until a toothpick comes out clean when inserted into the center.
Once baked, allow the cakes to cool in the tins for 10 minutes before transferring to a cooling rack.
Nutrition Facts Of Mary Berry Recipe Carrot Cake
Variations Of Mary Berry Recipe Carrot Cake
1. Orange Carrot Cake
This version pairs orange juice and zest with carrots. It is also spiced with cinnamon and nutmeg, which complement the carrot flavor.
The walnuts can be swapped for pecans or macadamia nuts.
2. Chocolate Chip Cake
The carrots are replaced with chocolate chips and raisins, a great recipe for children to enjoy. Swap out some of the oil for unsweetened applesauce to make this healthier.
3. Lemon Cake
In addition to the carrots, the nuts can be swapped for pumpkin or sunflower seeds.
4. Carrot-Topped Cake
If you love carrot cake but are not keen on walnuts, try this recipe that swaps the nuts for shredded coconut instead. The carrots are still in the recipe, but there is no need to bake them in the cake. You can add them when you frost the cake.
5. Spiced Carrot Cake
This is a variation on the chocolate chip cake from above. The spices are less prominent, so you can tone down the “spice” if you prefer.
The carrots are still in the cake, but they are chopped up into tiny pieces, so they’re more like a mix-in than a “slice.”
Is The Recipe Mary Berry Recipe Carrot Cake High Calorie?
This cake is very high in calories, with every slice containing around 508kcal. This amount of calories equals 24 percent of an adult female’s average daily recommended value.
It is high in sugar and fat, with each slice containing around 7g. This would be fine for a special occasion, but this dish shouldn’t be eaten daily.
Is this Recipe Suitable For Weight Loss?
This mary berry recipe carrot cake is both low in calories and high in fiber. It is also rich in antioxidants and omega-3 fatty acids.
These factors make this recipe a good choice for weight loss diets and weight maintenance.
Can You Freeze Mary Berry Recipe Carrot Cake?
This mary berry recipe carrot cake is the perfect food to have on hand in your freezer. Wrap the uneaten slices in cling film or place them in an air-tight container lined with parchment paper.
They can be frozen for up to a month. Thaw slices at room temperature and then store them at room temperature until they’re needed again.
Can I make this cake ahead of time?
Absolutely! Bake the cake a day in advance and store it in an airtight container.
Can I use whole wheat flour for a healthier option?
Of course! Substituting some or all of the all-purpose flour with whole wheat flour is a great idea.
Is the cream cheese icing hard to make?
Not at all! The cream cheese icing is quite straightforward – just beat together cream cheese, butter, powdered sugar, and vanilla extract.
Can I freeze leftover cake?
Yes, you can. Wrap individual slices tightly in plastic wrap and store them in the freezer for up to a month.
Can I make cupcakes instead of a cake?
Certainly! Adjust the baking time to around 20-25 minutes for cupcakes.
As we wrap up our baking journey, I hope you’re as excited as I am to try out Mary Berry’s Carrot Cake.
With its harmonious blend of flavors, cozy textures, and delightful health benefits, this cake is truly a masterpiece that’s worth every bite.
So, gather your ingredients, put on your apron, and let’s bake up some memories.
Remember, the heart of baking lies not only in the recipe but in the joy it brings to those who savor it.