Mary Berry Carrot And Walnut Cake Recipe [Tips & Tricks]

If you’re looking for a cake that combines both comfort and elegance, Mary Berry’s carrot and walnut cake is a must-try!

With its perfect balance of sweet, earthy carrots, crunchy walnuts, and a rich, moist texture, this recipe is sure to impress your taste buds. Not only does it offer a deliciously hearty flavor, but the subtle hint of spice and the indulgent cream cheese frosting make it feel like a special treat for any occasion. Whether you’re an experienced baker or just starting out, Mary Berry’s tried-and-true recipe is easy to follow and always yields amazing results!

Mary Berry Carrot And Walnut Cake Recipe

Ingredients Needed

To make Mary Berry’s Carrot and Walnut Cake, you’ll need a combination of basic baking staples, fresh ingredients, and a few special items that bring the cake’s unique flavor and texture. Let’s take a closer look at what’s required:

1. Carrots (300g/10oz) – Fresh carrots are the star ingredient of this cake, providing both flavor and moisture. The carrots need to be finely grated to ensure they distribute evenly throughout the cake batter, resulting in a smooth, soft texture. This also helps create that delicate crumb that makes carrot cakes so irresistible.

2. Walnuts (75g/2.5oz) – Walnuts add a delightful crunch and richness to the cake. Their slightly earthy, nutty flavor complements the sweetness of the carrots perfectly. Be sure to roughly chop them so they are evenly scattered throughout the batter, offering little bursts of texture in each bite.

3. Self-raising flour (225g/8oz) – Self-raising flour is essential for the cake’s light and airy texture. The flour contains baking powder, which allows the cake to rise without needing any additional leavening agents. It helps create that perfect balance of density and fluffiness.

4. Caster sugar (200g/7oz) – Caster sugar is a fine granulated sugar that dissolves quickly into the batter, making it an ideal choice for cakes. It adds sweetness without making the texture overly heavy. You can also swap in light brown sugar for a deeper flavor profile with subtle caramel notes.

5. Vegetable oil (200ml/7fl oz) – Vegetable oil is the fat component in this cake and plays an important role in keeping the cake moist and tender. The oil helps create a smooth, dense crumb without the dryness that can sometimes come from butter-based cakes.

6. Eggs (3 large) – Eggs act as the binder for the ingredients, helping them come together and create structure in the cake. They also contribute to the overall moisture and softness of the batter.

7. Baking powder (1 tsp) – Even though you’re using self-raising flour, the addition of a small amount of baking powder boosts the rise of the cake, ensuring a light texture without any heaviness.

8. Ground cinnamon (1 tsp) – Cinnamon adds a warm, aromatic spice that enhances the flavor of the carrots and complements the natural sweetness of the cake. It gives the cake that cozy, spiced profile that makes carrot cakes so comforting.

9. Vanilla extract (1 tsp) – A dash of vanilla extract elevates the flavor, adding a subtle sweetness and fragrance that rounds out the other ingredients.

10. Salt (1/2 tsp) – Just a pinch of salt is necessary to balance the sweetness and bring out the full range of flavors. It also helps the leavening agents work properly, contributing to the cake’s rise.

11. Lemon zest (from 1 lemon) – A bit of lemon zest brightens up the flavor profile of the cake, providing a refreshing citrus note that contrasts with the richness of the walnuts and carrots.

12. Cream cheese frosting (optional, for topping) – A smooth, tangy cream cheese frosting is the perfect complement to this rich, spiced cake. It adds a sweet yet tangy layer that cuts through the sweetness of the cake and elevates its flavor.

Equipment Needed

Having the right tools can make a world of difference when baking. For Mary Berry’s Carrot and Walnut Cake, here are the essentials you’ll need to create the cake to perfection:

1. Two 8-inch round cake tins – These cake tins are perfect for the size and shape of this cake. Using two tins ensures that the batter bakes evenly and allows you to stack the layers after the cakes cool, creating a balanced finished product.

2. Electric hand whisk or stand mixer – Mixing the batter by hand can be a challenge, especially when working with oil-based cakes. An electric whisk or stand mixer will make the job easier and help incorporate the ingredients more evenly, giving you a smooth batter.

3. Grater – You’ll need a fine grater or food processor to grate the carrots. Finely grated carrots ensure the cake doesn’t have large chunks of carrot, resulting in a smooth, even texture.

4. Sieve – A fine mesh sieve helps you sift the flour, ensuring that any lumps are removed and the ingredients are well-mixed. It’s an essential tool to help achieve the light texture of the cake.

5. Mixing bowls – At least two large mixing bowls are necessary: one for the dry ingredients and one for the wet ingredients. You’ll need a third bowl if you’re making the frosting separately.

6. Spatula or wooden spoon – You’ll need a spatula or spoon to gently fold the ingredients together once the wet and dry components are mixed. It’s important to avoid overmixing to ensure the cake remains light and fluffy.

7. Cooling rack – After baking, it’s essential to cool your cakes on a rack. This allows air to circulate around the cake, helping it cool evenly and preventing it from becoming soggy.

8. Piping bag (optional) – If you’re using frosting and want to achieve a professional finish, a piping bag can help you create smooth swirls or decorative designs.

How To Make Mary Berry’s Carrot And Walnut Cake

Making this cake is a straightforward process, but it requires some attention to detail to achieve the perfect result. Here’s a step-by-step guide to creating this beautiful, moist cake:

1. Prepare your oven and tins:
   Preheat your oven to 180°C (350°F), and grease your two 8-inch cake tins with butter or line them with parchment paper to prevent the cake from sticking.

2. Prepare the carrots and walnuts:
   Grate the carrots finely and set them aside. Roughly chop the walnuts so they’re small enough to evenly distribute throughout the cake without being too large.

3. Mix the dry ingredients:
   In a large mixing bowl, sift the self-raising flour, baking powder, ground cinnamon, and salt together. This helps aerate the flour, ensuring the cake remains light and fluffy.

4. Combine the wet ingredients:
   In another bowl, whisk the vegetable oil, eggs, caster sugar, and vanilla extract together until smooth and well combined. The mixture will be slightly thicker due to the oil.

5. Add the grated carrots and walnuts:
   Gently fold the grated carrots and chopped walnuts into the wet mixture. The carrots will start to release some moisture, adding to the overall texture of the cake.

6. Fold in the dry ingredients:
   Gradually add the sifted dry ingredients into the wet mixture, stirring gently with a spatula until everything is just combined. Be careful not to overmix, as this can lead to a dense cake.

7. Bake the cake:
   Divide the batter evenly between the two prepared cake tins and smooth the tops. Bake in the preheated oven for 25-30 minutes, or until a skewer inserted into the center of the cakes comes out clean.

8. Cool the cakes:
   Once baked, remove the cakes from the oven and allow them to cool in the tins for about 10 minutes. Then, turn them out onto a cooling rack to cool completely.

9. Prepare the frosting (optional):
   If you’re adding cream cheese frosting, beat together softened cream cheese, butter, and icing sugar until smooth and creamy. You can add a little vanilla extract or lemon zest for extra flavor.

10. Assemble the cake:
    Once the cakes are completely cool, spread a layer of frosting on top of one cake, then place the second cake on top. Frost the top and sides of the entire cake, smoothing it out with a spatula. You can garnish with extra chopped walnuts for decoration.

Expert Tips

• Grate the carrots finely: Finely grated carrots help the cake maintain a smooth texture. If the carrots are too chunky, the cake might be too dense or have an uneven texture.

• Use room-temperature eggs: Cold eggs can cause the batter to curdle, so make sure your eggs are at room temperature before you begin.

• Don’t overmix the batter: Once you combine the dry ingredients with the wet, stir gently. Overmixing the batter can result in a dense, tough cake.

• Test for doneness: To check if the cake is baked, insert a skewer into the center of the cake. If it comes out clean, the cake is done. If not, give it a few more minutes in the oven.

• Chill the frosting: If you’re making cream cheese frosting, chill the frosting for about 15 minutes before spreading it on the cake. This helps the frosting set and spread more easily.

• Optional flavor additions: You can add raisins, sultanas, or even coconut to the batter for extra flavor and texture. Just make sure to fold them in gently.

Mary Berry’s Carrot and Walnut Cake is a classic dessert that combines the sweetness of fresh carrots with the nuttiness of walnuts, all beautifully complemented by a tangy cream cheese frosting. The cake is moist, flavorful, and incredibly comforting, making it the perfect treat for any occasion.

Whether you’re a seasoned baker or just starting out, this recipe is easy to follow and guarantees a delicious result. With a little attention to detail and the right ingredients, you’ll be able to create a show-stopping cake that’s sure to impress friends and family alike. Enjoy every slice!.

Easy Recipe Variations For Mary Berry’s Carrot And Walnut Cake

Mary Berry’s Carrot and Walnut Cake is a classic dessert that balances the sweetness of carrots with the richness of walnuts, creating a moist and flavorful treat. However, if you’re in the mood to experiment or customize the recipe to suit your tastes, there are numerous easy variations you can try. Whether you want to adjust the flavor, texture, or overall presentation, here are some exciting twists on the traditional recipe.

1. Spices and Flavor Add-ins: While the original recipe calls for cinnamon, you can elevate the flavor profile by adding a combination of other warm spices like nutmeg, ginger, or even cardamom. A pinch of ground cloves can also lend a deeper, spicier note to the cake. If you like a more exotic flavor, you could incorporate orange zest for a fresh citrusy zing, or try lemon zest for a lighter, tangier twist. If you want to make the cake even more indulgent, add a splash of vanilla extract or almond essence to enhance the overall aroma.

2. Substitute Nuts: While walnuts are a fantastic addition to Mary Berry’s Carrot and Walnut Cake, you can experiment with other nuts to suit your preference. Pecans are a popular choice for their mild, buttery flavor, or you could use almonds for a lighter, crunchier texture. Toasted hazelnuts would also work beautifully if you’re looking for a more robust, nutty taste. You can even consider a mixture of different nuts for a varied texture in every bite.

3. Adding Dried Fruits: For a delightful chewiness and additional sweetness, consider adding some dried fruits to the batter. Raisins, sultanas, or chopped dried apricots can complement the carrot and walnut combination perfectly. If you want to go further, try adding dried coconut flakes for a tropical twist or even chopped dates for an intense, caramel-like flavor.

4. Healthier Alternatives: If you’re looking to make the cake a bit healthier without sacrificing flavor, there are some simple substitutions you can make. Swap the refined white sugar with natural sweeteners like honey, maple syrup, or agave syrup to give the cake a richer, more complex sweetness. You can also replace part of the flour with whole wheat flour to add fiber and increase the nutritional value. For a dairy-free version, try using plant-based yogurt or coconut oil instead of butter.

5. Frosting Variations: The classic cream cheese frosting pairs wonderfully with the cake’s spiced flavors, but you can easily switch it up to suit your tastes. For a lighter frosting, consider a simple whipped cream with a bit of sugar and vanilla. Alternatively, for a tropical flair, you could make a coconut cream frosting or even a mascarpone frosting with a dash of lemon juice for a tangy contrast. If you prefer something a little less sweet, a dusting of powdered sugar on top, or a drizzle of honey can bring a simple elegance to the cake.

6. Gluten-Free Version: If you need to make this recipe gluten-free, simply swap out the regular all-purpose flour with a gluten-free flour blend. Many such blends can provide an excellent texture for cakes without compromising the flavor. Additionally, ensure the baking powder used is gluten-free to maintain the cake’s lightness and fluffiness.

Best Practices To Store Leftovers

Carrot and Walnut Cake, with its moist texture and cream cheese frosting, can be tricky to store properly, but with the right approach, it can stay fresh for several days. Here are the best practices for storing your leftovers:

1. Room Temperature Storage (Short-Term): If you plan to finish the cake within a day or two, storing it at room temperature is perfectly fine. Place the cake in an airtight container or cover it with plastic wrap to prevent it from drying out. It’s important to ensure that the cake is stored in a cool, dry place away from direct sunlight or heat, which could cause the frosting to melt or the cake to become soggy.

2. Refrigeration (Longer-Term): Since Mary Berry’s Carrot and Walnut Cake contains cream cheese frosting, it’s essential to refrigerate any leftover portions to prevent the frosting from spoiling. Wrap the cake in plastic wrap or store it in an airtight container to avoid it absorbing any unwanted odors from the fridge. You can refrigerate the cake for up to 5 days, and it will stay deliciously fresh and moist.

3. Freezing for Extended Storage: If you have more cake than you can finish within a few days, freezing is a great option. To freeze the cake, it’s best to wrap individual slices or the whole cake tightly in plastic wrap and then in aluminum foil or a freezer-safe bag. This double-layer method will help prevent freezer burn and preserve the flavor and texture. When you’re ready to enjoy the cake again, allow it to thaw in the fridge overnight before serving. You can also freeze the cake without frosting if you prefer to frost it later.

4. Frosting Considerations: If you have leftover frosting, it’s best to store it separately from the cake. Place the leftover frosting in an airtight container and refrigerate it for up to 5 days. You can also freeze the frosting, but it may require some stirring to restore its smooth texture after thawing.

What Goes Well With Carrot And Walnut Cake

Mary Berry’s Carrot and Walnut Cake is a wonderful dessert on its own, but it can also be paired with a variety of sides and beverages to enhance the experience. Here are a few ideas:

1. Beverage Pairings

   • Tea: A classic choice for pairing with carrot cake is a strong cup of tea. Black teas like Earl Grey or Assam work beautifully, as their bold flavors balance the sweetness of the cake. Herbal teas such as ginger or cinnamon also complement the spiced notes of the carrot and walnut cake.
   • Coffee: If you’re a coffee lover, a well-brewed cup of coffee is a fantastic pairing with carrot cake. The bitterness of the coffee balances out the sweetness, making each bite more enjoyable.
   • Cold Beverages: For a refreshing contrast, try pairing the cake with a cold glass of freshly squeezed orange juice, a lightly brewed iced tea, or even a chilled sparkling water with a slice of lemon to cleanse the palate.

2. Side Dishes

   • Fresh Fruit: A fresh fruit salad can be a great way to balance the richness of the cake. Berries like raspberries, strawberries, or blueberries add a tart contrast to the sweetness of the cake, while citrus fruits such as oranges or grapefruits can enhance the spice profile of the dessert.
   • Whipped Cream: If you want to keep things simple yet indulgent, serve your carrot and walnut cake with a dollop of freshly whipped cream. You can even flavor the cream with a hint of vanilla or cinnamon for added depth.
   • Ice Cream: For those looking for a more decadent pairing, try a scoop of vanilla bean ice cream or a slightly tangy cream cheese-flavored ice cream to bring out the flavors in the cake.

Conclusion

Mary Berry’s Carrot and Walnut Cake is a beloved classic, known for its rich flavors, moist texture, and versatility. Whether you stick to the traditional recipe or experiment with variations to add your personal touch, this cake remains a fantastic choice for a variety of occasions.

By storing your leftovers properly and pairing the cake with beverages or sides that complement its flavors, you can enjoy it over several days. Whether served with a cup of tea, a scoop of ice cream, or simply on its own, Mary Berry’s Carrot and Walnut Cake is a timeless treat that never fails to impress.

FAQs

What Ingredients Do I Need For Mary Berry’s Carrot And Walnut Cake?

For Mary Berry’s carrot and walnut cake, you will need the following ingredients: self-raising flour, baking powder, ground cinnamon, ground ginger, caster sugar, vegetable oil, large eggs, finely grated carrots, chopped walnuts, and optional cream cheese for frosting.

Can I Substitute The Walnuts In Mary Berry’s Carrot And Walnut Cake?

Yes, you can substitute walnuts with other nuts like pecans, almonds, or hazelnuts if you prefer. Alternatively, you can skip the nuts altogether if you’re making the cake for someone with allergies.

How Do I Make The Frosting For Mary Berry’s Carrot And Walnut Cake?

Mary Berry’s carrot and walnut cake is traditionally topped with a cream cheese frosting. To make the frosting, you’ll need cream cheese, butter, icing sugar, and vanilla extract. Beat together until smooth and spread on the cooled cake.

How Long Does It Take To Bake Mary Berry’s Carrot And Walnut Cake?

The cake typically takes around 45-50 minutes to bake at 180°C (350°F) or until a skewer inserted into the center comes out clean. Make sure to allow the cake to cool completely before frosting.

Can I Make Mary Berry’s Carrot And Walnut Cake Gluten-free?

Yes, you can make this cake gluten-free by substituting the self-raising flour with a gluten-free flour blend. Make sure to use a suitable gluten-free baking powder to ensure the cake rises properly.

How Should I Store Mary Berry’s Carrot And Walnut Cake?

Store Mary Berry’s carrot and walnut cake in an airtight container at room temperature for up to 3 days. If you want to keep it fresh longer, refrigerate the cake, especially if it’s topped with cream cheese frosting.

Can I Freeze Mary Berry’s Carrot And Walnut Cake?

Yes, you can freeze the cake. Allow it to cool completely before wrapping it tightly in plastic wrap and foil.

It can be stored in the freezer for up to 3 months. Thaw the cake at room temperature before serving, and add the frosting afterward if you prefer.

What Is The Texture Of Mary Berry’s Carrot And Walnut Cake?

Mary Berry’s carrot and walnut cake has a moist, tender texture due to the grated carrots and oil. The walnuts add a pleasant crunch, and the spices provide warmth and depth of flavor.

Is Mary Berry’s Carrot And Walnut Cake Suitable For Vegetarians?

Yes, Mary Berry’s carrot and walnut cake is suitable for vegetarians since it contains no meat or animal by-products, apart from the eggs. The recipe is also vegetarian-friendly when made with plant-based substitutes for eggs and dairy.

How Can I Make Mary Berry’s Carrot And Walnut Cake More Flavorful?

To enhance the flavor of the cake, you can add a pinch of nutmeg or a bit of orange zest to complement the cinnamon and ginger. Adding a handful of sultanas or raisins can also provide a sweet surprise.