If you’re searching for a cake that delivers pure comfort with every bite, Mary Berry carrot cake recipe might just become your new go-to. Whether you’re baking for a family gathering or simply craving a slice of homemade goodness, this classic recipe brings warmth, texture, and just the right amount of spice.

You don’t need to be a professional baker to make this British favorite. All you need is the right guide—and that’s exactly what you’ll find here. So grab your mixing bowl, preheat your oven, and let’s bring this timeless dessert to life.

Why the Mary Berry Carrot Cake Recipe is a British Baking Classic

You’ve probably seen Mary Berry carrot cake recipe name pop up in cookbooks or on TV if you’ve ever ventured into the world of baking. With decades of experience and a no-fuss approach to traditional recipes, she’s become a household name—not just in the UK, but around the world.

But what makes her carrot cake stand out?

• Balanced sweetness – It’s not overly sugary, which makes the rich cream cheese frosting all the more satisfying.
• Incredibly moist texture – Thanks to the generous use of oil and grated carrots, the cake stays soft for days.
• Subtle spice blend – Cinnamon and brown sugar give it a warm, earthy flavor profile that pairs beautifully with tea or coffee.

This recipe’s popularity is rooted in simplicity, taste, and that nostalgic homemade feel. It’s not flashy—it’s familiar. And sometimes, that’s exactly what you’re looking for.

Ingredients for Mary Berry Carrot Cake Recipe (With Measurements)

Before you dive in, take a moment to gather all your ingredients. Measuring them out in advance makes the process smoother and helps avoid last-minute scrambling.

Essential Ingredients Table

💡 Pro tip: Soak your sultanas in fresh orange juice for 15–20 minutes for added moisture and flavor.

Step-by-Step Instructions to Make Mary Berry Carrot Cake Recipe

Preparation Time and Equipment Needed

• Prep time: 20 minutes
• Bake time: 50 minutes
• Total time: Around 1 hour 10 minutes
• Tools: Grater, large mixing bowls, 8-inch cake tin, spatula, whisk

Step-by-Step Directions

Step 1: Preheat and Prep

First things first—set your oven to 180°C (160°C for fan ovens) / 350°F. Line your 8-inch round cake tin with parchment paper and lightly grease the sides to prevent sticking.

Step 2: Sift the Dry Ingredients

In a large bowl, sift together:

• Self-raising flour
• Baking powder
• Ground cinnamon

This step helps to aerate the mixture, giving your cake a lighter crumb.

Step 3: Whisk the Wet Ingredients

In a separate bowl, beat your eggs, sunflower oil, and light brown sugar. Whisk until everything blends into a smooth, glossy mixture. This is your flavor base.

Step 4: Add the Grated Carrots and Optional Mix-Ins

Gently fold in the grated carrots. If you’re including sultanas or walnuts, now’s the time to mix them in. Just don’t overdo the stirring—you want to keep as much air in the batter as possible.

Step 5: Combine and Pour

Slowly incorporate the dry mix into your wet mix. Use a spatula to fold until just combined. Pour the batter into your prepared cake tin and level the top.

Step 6: Bake

Place in the center of your oven and bake for 45–50 minutes, or until a skewer inserted in the center comes out clean. If it looks too dark halfway through, cover the top with foil.

How to Make the Perfect Cream Cheese Frosting

You could stop at the cake, but why would you? That luscious cream cheese frosting is what elevates Mary Berry’s carrot cake from good to irresistible.

Frosting Ingredients

Frosting Instructions

1. Beat the butter until it’s soft and creamy.
2. Add cream cheese and beat until smooth.
3. Sift in icing sugar gradually, mixing to avoid lumps.
4. Stir in vanilla extract.
5. Refrigerate for 15–20 minutes before spreading.

Use a palette knife to spread a thick, generous layer on top of your cooled carrot cake. You can go rustic or use a piping bag for something more refined.

Tips and Variations for Mary Berry Carrot Cake Recipe

Every home baker has a trick or two. You’ll find that with a few tweaks, you can customize Mary Berry recipe to suit your style.

Smart Baking Tips

• Room temperature eggs help create better structure and rise.
• Don’t overmix—you’ll end up with a dense cake instead of a light crumb.
• Let your cake cool completely before adding frosting to avoid melting disasters.

Tasty Variations

• Gluten-Free: Use a 1:1 gluten-free self-raising flour mix.
• Vegan-Friendly: Swap eggs for flax eggs (1 tbsp ground flax + 3 tbsp water per egg), and use dairy-free cream cheese.
• Citrus Boost: Add 1 tsp orange zest to the batter and a splash of juice to the frosting for brightness.

How to Store and Freeze Your Carrot Cake

If you manage to have leftovers (rare, but it happens), you’ll want to store them properly to enjoy later.

Storing

• Keep frosted cake in an airtight container in the refrigerator for up to 5 days.
• Bring to room temperature before serving for the best texture.

Freezing

• Unfrosted: Wrap in cling film and foil. Freeze for up to 3 months.
• Frosted: Freeze individual slices on a baking tray first, then transfer to a freezer-safe container.

When you’re ready to eat, let it thaw in the fridge overnight or at room temperature for a few hours.

Mary Berry Carrot Cake Recipe Nutrition Facts (Per Serving)

This breakdown is approximate and can vary based on optional ingredients and serving sizes.

Conclusion: Bake the Cake That Feels Like Home

You’ve now got everything you need to bake a carrot cake that does more than just taste good—it creates memories. Mary Berry’s recipe is a tribute to classic, no-fail baking that welcomes every skill level. Whether you serve it at a party or enjoy a quiet slice with tea, it’s sure to be a crowd-pleaser.

So, don’t wait. Preheat your oven, put on your favorite apron, and let your kitchen smell like cinnamon and celebration.

👩‍🍳 Ready to try the Mary Berry carrot cake recipe? Share your version with friends or on social media—and tag us so we can see your masterpiece. Happy baking!