Mary Berry's Carrot Cake: A Deliciously Simple Recipe

Mary Berry, a household name synonymous with baking excellence, has graced our kitchens with countless recipes. Among her most beloved creations is her incredibly moist and flavorful carrot cake. This isn't just any carrot cake; it's a Mary Berry carrot cake – a guarantee of deliciousness. This guide will walk you through her classic recipe, offering tips and tricks to achieve the perfect bake.

Ingredients: The Foundation of a Great Carrot Cake

Gathering the right ingredients is crucial for any successful bake. Mary Berry’s recipe relies on simple, high-quality ingredients to achieve maximum flavor. Here's what you'll need:

• For the Cake:

  • 200g (7oz) self-raising flour – This provides the structure for your cake. You can substitute with plain flour and 2 teaspoons of baking powder.
  • 1 tsp baking soda – This helps the cake rise beautifully.
  • 1 tsp ground cinnamon – A classic carrot cake spice, adding warmth and depth.
  • ½ tsp ground ginger – Another warming spice that complements the carrots perfectly.
  • ¼ tsp ground nutmeg – A subtle spice that adds complexity to the flavor profile.
  • 200g (7oz) caster sugar – Provides sweetness and helps create a moist crumb.
  • 200ml (7fl oz) vegetable oil – Creates a tender and moist cake.
  • 4 large eggs – Bind the ingredients together and add richness.
  • 200g (7oz) grated carrots – The star of the show! Use fresh, finely grated carrots for the best results.
  • 50g (1¾oz) chopped walnuts or pecans (optional) – Adds texture and a nutty flavor.

• For the Cream Cheese Frosting:

  • 100g (3½oz) softened butter – Use unsalted butter for better flavor control.
  • 200g (7oz) full-fat cream cheese, softened – Essential for that creamy, tangy frosting.
  • 200g (7oz) icing sugar – Sweetens the frosting and provides structure.

Method: Baking Mary Berry's Masterpiece

Follow these steps carefully to achieve the perfect Mary Berry carrot cake:

1. Preparing the Cake Batter:

1. Preheat your oven to 180°C (160°C fan/Gas Mark 4). Grease and flour two 20cm (8-inch) sandwich tins. This prevents sticking and ensures even baking.
2. In a large bowl, sift together the flour, baking soda, cinnamon, ginger, and nutmeg. This prevents lumps and ensures even distribution of spices.
3. Add the sugar, oil, and eggs to the dry ingredients. Beat well with an electric mixer until light and fluffy. This incorporates air, leading to a lighter cake.
4. Gently fold in the grated carrots and nuts (if using). Avoid overmixing, as this can make the cake tough.

2. Baking the Cake:

1. Divide the batter evenly between the prepared tins.
2. Bake for 25-30 minutes, or until a skewer inserted into the center comes out clean.
3. Let the cakes cool in the tins for 10 minutes before turning them out onto a wire rack to cool completely.

3. Making the Cream Cheese Frosting:

1. Beat the softened butter and cream cheese together until smooth and creamy.
2. Gradually add the icing sugar, beating until light and fluffy.

4. Assembling the Cake:

1. Once the cakes are completely cool, spread a generous layer of cream cheese frosting onto one layer.
2. Top with the second cake layer and frost the entire cake with the remaining frosting.

Tips for Success:

• Fresh Carrots: Use fresh, finely grated carrots for the best flavor and texture.
• Don't Overmix: Overmixing the batter can lead to a tough cake. Mix until just combined.
• Check for Doneness: Use a skewer to check if the cake is baked through. If it comes out clean, it's ready.
• Cool Completely: Ensure the cakes are completely cool before frosting to prevent the frosting from melting.

Serving and Storage:

Serve your delicious Mary Berry carrot cake with a cup of tea or coffee. Store leftover cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.

This recipe, following Mary Berry’s renowned approach, promises a moist, flavorful, and utterly delightful carrot cake. Enjoy!