Mary Berry's carrot and walnut cake with cream chee

Name: Mary Berry's carrot and walnut cake with cream cheese icing recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 250 ml (8.8fl oz) sunflower oil; 4 large eggs; 225 g (7.9oz) light muscovado sugar; 200 g (7.1oz) carrots, peeled and coarsely grated; 300 g (10.6oz) self-raising flour; 2 tsp baking powder; 1 tsp ground mixed spice; 1 tsp ground ginger; 75 g (2.6oz) walnuts, shelled and chopped, plus 8 halves to decorate; 50 g (1.8oz) butter (room temperature); 25 g (0.9oz) icing sugar; 250 g (8.8oz) full-fat cream cheese (room temperature); 3 drops of vanilla extract

Servings: persons

250 ml (8.8fl oz) sunflower oil
4 large eggs
225 g (7.9oz) light muscovado sugar
200 g (7.1oz) carrots, peeled and coarsely grated
300 g (10.6oz) self-raising flour
2 tsp baking powder
1 tsp ground mixed spice
1 tsp ground ginger
75 g (2.6oz) walnuts, shelled and chopped, plus 8 halves to decorate
50 g (1.8oz) butter (room temperature)
25 g (0.9oz) icing sugar
250 g (8.8oz) full-fat cream cheese (room temperature)
3 drops of vanilla extract

1
Preheat the oven to 180C (fan 160C/350F/Gas 4).
2
Grease two deep 20cm (8in) round sandwich tins and line the bases of the cake tins with baking parchment.
3
In a large bowl, combine all the ingredients for the cake mixture as shown below.
4
Spoon the mixture evenly between the tins.
5
Put the cakes in the oven and bake for about 35 minutes, or until golden brown, risen, and shrinking away from the sides of the tins.
6
Transfer to a wire rack to cool.
7
Make the icing: measure the butter, icing sugar, cream cheese, and vanilla extract into a bowl and whisk using a hand or electric whisk until smooth and thoroughly blended.
8
Spread half the icing on one cake, sit the other cake on top, and spread the remaining icing on top to make a swirl pattern.
9
Decorate the top of the cake with the halved walnuts.

1689

kcal

Calories

Fat

154

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 250 ml (8.8fl oz) sunflower oil, 4 large eggs, 225 g (7.9oz) light muscovado sugar, 200 g (7.1oz) carrots, peeled and coarsely grated, and more.

Yes, Mary Berry's carrot and walnut cake with cream cheese icing recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Mary Berry's carrot and walnut cake with cream cheese icing recipe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions