Mary Berry Carrot Cake Traybake Recipe [Tips & Tricks]

If you’re on the hunt for a delicious, easy-to-make dessert that will impress everyone, Mary Berry’s carrot cake traybake is the perfect recipe to try. This cake is wonderfully moist, with just the right balance of sweetness and spice.

Plus, Mary Berry’s method ensures a foolproof result every time, making it ideal for both baking novices and seasoned pros. Whether you’re planning a family gathering, a special occasion, or just a treat for yourself, this traybake is sure to hit the spot!.

Mary Berry Carrot Cake Traybake Recipe

Ingredients Needed

When it comes to Mary Berry’s Carrot Cake Traybake, the ingredients are fairly straightforward but come together to create a wonderfully moist, fragrant, and flavorful cake. Here’s a list of what you’ll need:

1. Plain Flour (Self-Raising or All-Purpose) – This forms the base of the cake. If you’re using plain flour (all-purpose flour), you’ll need to add baking powder to help the cake rise. If you opt for self-raising flour, this step is already taken care of. The flour ensures the right texture-soft and airy, yet sturdy enough to hold the grated carrots and walnuts.

2. Baking Powder – If you use plain (all-purpose) flour instead of self-raising, this will be necessary to give your cake the light lift it needs.

3. Bicarbonate of Soda (Baking Soda) – This ingredient helps the cake rise as well, but it also reacts with the acid in the cake to produce a fine crumb and perfect texture.

4. Ground Cinnamon and Ground Nutmeg – These warm spices are essential for flavoring your carrot cake. They bring that characteristic autumnal warmth to the bake, adding depth and richness that works harmoniously with the sweetness of the carrots.

5. Caster Sugar – The sugar gives the cake its sweetness and helps to keep it moist. Caster sugar is used instead of granulated sugar because it dissolves more easily and gives a smoother texture to your cake.

6. Sunflower Oil – This is the fat in the cake, and oil is crucial in carrot cake as it contributes to the cake’s moistness. Unlike butter, oil doesn’t solidify at room temperature, ensuring the cake stays wonderfully soft for days. You can also use vegetable oil if that’s what you have on hand.

7. Large Eggs – The eggs provide structure to the cake and help it rise. They also bind the ingredients together, creating a tender crumb.

8. Carrots – Of course, the carrots are the star of the show!

   Grated finely, they provide moisture, natural sweetness, and a subtle earthy flavor that balances the spices. Be sure to use fresh carrots for the best results.

9. Walnuts (Optional) – Some versions of carrot cake include nuts, and walnuts are the most popular choice. They add a lovely crunch and slight bitterness that contrasts with the sweetness of the cake. You can either fold them into the batter or sprinkle them on top.

10. Cream Cheese – A staple in many carrot cake recipes, the cream cheese frosting adds a rich, tangy flavor that pairs perfectly with the dense sweetness of the cake.

11. Butter – Combined with the cream cheese, butter provides a smooth, rich consistency for the frosting. It also contributes to the flavor, making the frosting even more indulgent.

12. Vanilla Extract – A touch of vanilla enhances the flavors of both the cake and the frosting, giving a deep, aromatic complexity.

13. Icing Sugar – This is needed to sweeten and thicken the cream cheese frosting to the right consistency.

Equipment Needed

Before you begin, it’s helpful to have the following equipment at your disposal:

1. Baking Tray – Mary Berry’s carrot cake is baked in a traybake style, so you’ll need a baking tray of around 30 x 23 cm (12 x 9 inches). The size is important for ensuring the right baking time and consistency.

2. Mixing Bowls – You’ll need at least two mixing bowls: one for the dry ingredients and one for the wet ingredients. Using separate bowls helps prevent overmixing and ensures the ingredients are evenly incorporated.

3. Electric Mixer or Hand Whisk – While you can whisk by hand, an electric mixer or a hand-held whisk is much quicker and easier when it comes to mixing the wet and dry ingredients and creating a smooth batter. It helps incorporate air into the mixture for a light, fluffy result.

4. Grater or Food Processor – To grate the carrots quickly and finely, you can use a manual grater or a food processor. Either way, you want finely grated carrots to ensure they bake evenly throughout the cake.

5. Spatula – A rubber spatula is essential for scraping the sides of the bowls and folding the batter gently. This helps you avoid overworking the mixture.

6. Piping Bag (Optional) – If you want to get fancy with your frosting, you can use a piping bag to create decorative swirls on top of the cake. This is entirely optional but makes for a more visually appealing result.

7. Cooling Rack – After baking, you’ll need a cooling rack to allow the cake to cool evenly. This prevents it from becoming soggy on the bottom.

8. Spreader or Knife – A spreading knife or offset spatula is ideal for spreading the cream cheese frosting evenly across the cooled cake.

How To Make Mary Berry’s Carrot Cake Traybake

Step 1: Preheat Your Oven

Begin by preheating your oven to 180°C (350°F) or 160°C (320°F) for a fan-assisted oven. This ensures the cake bakes evenly and at the correct temperature right from the start.

Step 2: Prepare Your Baking Tray

Line your baking tray with parchment paper to prevent sticking, or lightly grease it with butter and dust with flour. This ensures easy removal after baking.

Step 3: Mix Dry Ingredients

In a large mixing bowl, sift together the plain flour (or self-raising flour), ground cinnamon, ground nutmeg, bicarbonate of soda, and caster sugar. Sifting removes any lumps and evenly distributes the dry ingredients.

Step 4: Mix Wet Ingredients

In a separate bowl, whisk the eggs and sunflower oil together until smooth and combined. Gradually add the grated carrots and stir them in until the mixture is uniform. The carrots add not only flavor but also moisture, so don’t be shy about mixing them in thoroughly.

Step 5: Combine Wet And Dry Ingredients

Gradually fold the dry ingredients into the wet ingredients, being careful not to overmix. You want a smooth batter without overworking it, as this could affect the texture of your cake.

Step 6: Add Walnuts (Optional)

If you’re adding walnuts, fold them into the batter gently. You can reserve some to sprinkle on top of the finished cake for extra texture and visual appeal.

Step 7: Bake The Cake

Pour the batter into your prepared tray and spread it out evenly. Bake for 30 to 35 minutes, or until a skewer inserted into the center comes out clean. Mary Berry recommends checking the cake after 30 minutes, as oven temperatures can vary.

Step 8: Cool The Cake

Once baked, remove the tray from the oven and allow the cake to cool in the tin for about 10 minutes. Then, transfer it to a wire rack to cool completely before frosting.

Step 9: Make The Frosting

To make the cream cheese frosting, beat together softened cream cheese and butter until smooth. Gradually add icing sugar and vanilla extract until you reach a thick, spreadable consistency. If the frosting is too soft, chill it in the fridge for a few minutes.

Step 10: Frost The Cake

Once the cake is completely cool, spread the frosting evenly across the top using a spatula or piping bag. If desired, top the cake with additional chopped walnuts or even a light dusting of cinnamon for decoration.

Expert Tips

• Moisture Matters: Carrot cake can sometimes dry out, so be sure to use fresh ingredients and measure accurately. Don’t skimp on the oil, as it’s key to keeping the cake moist and soft.

• Grate Carrots Fine: For the best texture, grate the carrots finely. Larger pieces might not bake through evenly, and you want that delicate, smooth texture.

• Room Temperature Ingredients: Make sure the eggs and butter (for frosting) are at room temperature before you start. Cold eggs can cause the batter to seize up, and cold butter will make the frosting hard to mix.

• Don’t Overmix: Be gentle when folding in the dry ingredients. Overmixing can cause the cake to become dense and rubbery instead of light and airy.

• Frost When Cool: Never frost the cake while it’s still warm. The heat will cause the cream cheese frosting to melt and run off. Always let the cake cool completely.

• Make Ahead: Carrot cake actually improves in flavor after a day or two, so feel free to make it ahead of time. Just store it in an airtight container at room temperature for up to 3 days.

Mary Berry’s Carrot Cake Traybake is a comforting, easy-to-make cake that’s perfect for both beginners and seasoned bakers alike. With its moist, flavorful crumb and decadent cream cheese frosting, it’s a crowd-pleaser that works equally well for afternoon tea, birthdays, or as a simple indulgence after dinner.

By following the straightforward steps, using the right ingredients, and employing a few expert tips, you can create a homemade carrot cake that rivals the best bakery versions. Whether you’re a carrot cake aficionado or new to this classic, this traybake version is bound to become a staple in your baking repertoire.

Easy Recipe Variations For Mary Berry’s Carrot Cake Traybake

Mary Berry’s Carrot Cake Traybake is already a beloved classic, offering a moist, flavorful treat that’s perfect for any occasion. But part of the charm of this cake is its versatility.

Whether you want to tweak the ingredients to suit your taste preferences or give the recipe a twist to make it your own, there are plenty of ways to make this cake your own. Here are a few easy variations to consider:.

1. Add nuts for extra texture and flavor:
Carrot cake and nuts are a classic combination. You can elevate Mary Berry’s recipe by adding chopped walnuts, pecans, or even almonds. Walnuts are particularly popular, as their earthy flavor complements the sweetness of the carrots beautifully. Stir about 100g (or a handful) of nuts into the batter for a bit of crunch in each bite. If you’re not a fan of walnuts, feel free to experiment with other varieties, or even a mix of nuts for added variety.

2. Switch up the spices:
The original recipe calls for ground cinnamon, but you can bring a fresh twist to the flavor profile by adding different spices. Nutmeg is a lovely substitute or complement, as it adds a subtle warmth and depth. For something a little more exotic, try adding a pinch of ground ginger or cardamom. These spices will work wonders in deepening the flavor of the cake, creating a fragrant treat that’s especially welcome in cooler months.

3. Go gluten-free:
For those who need a gluten-free option, you can easily modify the recipe by replacing the all-purpose flour with a gluten-free flour blend. Look for one that is designed for cakes and pastries to ensure a soft, moist texture. To help bind the ingredients and provide structure, you can add a tablespoon of xanthan gum or use a pre-mixed gluten-free flour that already includes this. It’s a simple substitution, and your cake will still turn out delicious.

4.

Boost the carrot content:
If you’re a carrot lover, why not increase the amount of grated carrots in the cake?

Instead of using the standard 200g, try upping it to 250g or 300g. More carrots will make the cake even moister and enhance the natural sweetness of the carrots. You can also experiment with adding other grated vegetables, like courgette (zucchini), to make the cake even more nutrient-dense while maintaining that lovely texture.

5. Add dried fruit or pineapple:
For extra sweetness and complexity, you can stir in some dried fruits like raisins, sultanas, or currants. If you want a tropical twist, a small can of crushed pineapple works wonders, as it imparts moisture and a delicate sweetness. Just be sure to drain the pineapple thoroughly to avoid excess liquid in the batter.

6. Try a different icing:
While Mary Berry’s classic cream cheese icing is heavenly, it’s not the only option you can try. For a lighter, less tangy icing, consider a simple buttercream frosting, made with butter, icing sugar, and a touch of vanilla extract. You could also go for a mascarpone icing for a richer, slightly sweeter taste, or a citrus glaze made from fresh orange juice and icing sugar for a zesty finish that complements the spices in the cake.

Best Practices To Store Leftovers

Carrot cake is one of those baked goods that often gets better as it sits, but proper storage is key to ensuring it stays fresh, moist, and flavorful for as long as possible. Here are the best practices for storing your leftover Mary Berry Carrot Cake Traybake:

1. Store in an airtight container:
The most effective way to keep your carrot cake fresh is to store it in an airtight container. Whether you have leftover slices or the whole tray, make sure it is sealed tightly to prevent the cake from drying out. If you don’t have an airtight cake box, you can wrap the cake in plastic wrap or aluminum foil before placing it in a resealable plastic bag.

2. Refrigeration for longer shelf life:
Since the cake is often topped with cream cheese frosting, which contains dairy, it’s best to store the traybake in the refrigerator to keep the icing fresh and safe to eat. When stored properly in the fridge, your carrot cake will last for about 4-5 days. Just make sure to allow the cake to come to room temperature before serving, as the flavors and texture will be better when it’s not cold.

3. Room temperature for short-term storage:
If you plan to finish your carrot cake within 1-2 days, it’s perfectly fine to store it at room temperature. Place the cake in a covered container or wrap it in cling film to preserve its moisture. However, avoid leaving it out for too long, especially if it has cream cheese frosting, as the frosting can spoil at warmer temperatures.

4. Freezing leftover carrot cake:
Carrot cake is also freezer-friendly, so if you have a large batch or just want to save some for later, freezing is a great option. To freeze, wrap the cake slices tightly in plastic wrap and aluminum foil, or place the entire traybake in a freezer-safe bag. You can freeze the cake for up to 3 months. To defrost, let it sit at room temperature for a few hours, or place it in the fridge overnight. It will taste just as delicious as the day you made it!

What Goes Well With Carrot Cake Traybake

Carrot cake, with its rich spices, moist texture, and creamy icing, is a treat that pairs wonderfully with a variety of drinks and accompaniments. Whether you’re serving it for a special occasion or enjoying it as an afternoon snack, here are a few ideas for what to serve alongside your carrot cake traybake:

1. A hot cup of tea:
Carrot cake and tea are a classic pairing, especially with the warm spices in the cake. A strong, flavorful black tea such as Earl Grey or Assam complements the richness of the cake’s cream cheese frosting. If you prefer something herbal, a cinnamon or ginger tea would bring out the warm notes in the carrot cake.

2. Coffee:
For coffee lovers, a freshly brewed cup of coffee, whether it’s an espresso, cappuccino, or just a classic drip brew, balances the sweetness of the cake. The slightly bitter notes of coffee contrast beautifully with the sugary icing and the earthy flavor of the carrots. If you prefer something more indulgent, a mocha can be a great option too.

3. Fresh fruit:
The sweetness of fresh fruit pairs wonderfully with the richness of carrot cake. You can serve the cake with a side of sliced oranges, apples, or berries. Fresh pineapple, particularly, complements the tropical notes in the cake, especially if you’ve included pineapple in the batter. The freshness of the fruit helps balance the cake’s sweetness.

4. Ice cream or whipped cream:
If you’re looking to take your carrot cake to the next level, consider serving it with a scoop of vanilla ice cream or a dollop of freshly whipped cream. The cold, creamy texture contrasts beautifully with the warm, spiced cake. For an extra indulgent treat, try a salted caramel ice cream, which adds a rich and slightly savory note to balance the sweetness.

5. A glass of dessert wine:
For a more sophisticated pairing, a glass of dessert wine or a lightly sweet white wine can complement the flavors of the cake. A Moscato or Riesling with its delicate sweetness and fruitiness would work beautifully with the carrot cake’s spices and frosting.

Conclusion

Mary Berry’s Carrot Cake Traybake is a wonderfully adaptable recipe that offers both simplicity and depth of flavor, making it perfect for all kinds of occasions, from casual afternoon tea to family celebrations. With easy variations to suit any taste-whether you want to add a handful of nuts, boost the carrot content, or experiment with different frostings-this recipe can be customized to suit your preferences.

Proper storage ensures that the cake stays fresh, and with the right methods, it can be kept for days or even frozen for future enjoyment. Pairing it with the right beverages, from tea and coffee to a glass of dessert wine, enhances the experience, making it even more indulgent. Whether you’re enjoying it on your own or sharing it with loved ones, Mary Berry’s Carrot Cake Traybake is a guaranteed crowd-pleaser that remains as comforting as it is versatile.

FAQs

What Makes Mary Berry’s Carrot Cake Traybake Different From Other Carrot Cakes?

Mary Berry’s carrot cake traybake is known for its light, fluffy texture and balanced sweetness. It uses a combination of ground almonds and oil for moisture, creating a cake that’s both tender and flavorful. The addition of cinnamon and mixed spice gives it a subtle warmth, and the cream cheese icing adds a perfect tangy contrast to the sweetness of the cake.

Can I Use Self-raising Flour Instead Of Plain Flour In Mary Berry’s Carrot Cake Traybake Recipe?

Yes, you can substitute self-raising flour for plain flour in this recipe. However, you should omit the baking powder as self-raising flour already contains it. The self-raising flour will help the cake rise and provide a slightly lighter texture.

Can I Make The Carrot Cake Traybake Ahead Of Time?

Absolutely!

The carrot cake traybake can be made up to two days in advance. Store it in an airtight container at room temperature. You can also prepare the cake and store it without the icing. Apply the icing on the day you plan to serve it for the freshest result.

Is There A Way To Make The Carrot Cake Traybake Healthier?

To make a healthier version of Mary Berry’s carrot cake traybake, you can reduce the amount of sugar and oil. You can also replace some of the oil with unsweetened applesauce or Greek yogurt for added moisture without extra fat. Additionally, consider using whole-wheat flour for added fiber and substituting the cream cheese icing with a lighter version made with Greek yogurt and a little honey.

Can I Make The Carrot Cake Traybake Gluten-free?

Yes, you can make the carrot cake traybake gluten-free by substituting plain flour with a gluten-free flour blend. Be sure to check that the other ingredients, like baking powder and spices, are also gluten-free. Additionally, if you choose to use any pre-made flour blend, you may need to adjust the baking time slightly, as gluten-free cakes can sometimes bake faster or slower than those with wheat flour.

How Can I Ensure My Carrot Cake Traybake Stays Moist?

To ensure your carrot cake traybake remains moist, make sure not to overmix the batter, as this can lead to a dense cake. Additionally, using a mixture of oil and ground almonds adds moisture and keeps the cake soft. Don’t skip the addition of grated carrots, as they provide natural moisture to the cake.

Can I Add Nuts Or Raisins To The Carrot Cake Traybake?

Yes!

You can add chopped walnuts, pecans, or even raisins to Mary Berry’s carrot cake traybake for added texture and flavor. Just fold them gently into the batter before baking. Keep in mind that adding these ingredients may alter the baking time slightly, so keep an eye on the cake as it bakes.

How Do I Make The Cream Cheese Icing For The Traybake?

To make the cream cheese icing for Mary Berry’s carrot cake traybake, beat together softened cream cheese, butter, and icing sugar until smooth. Add a splash of vanilla extract or a pinch of salt to enhance the flavor.

You can adjust the amount of icing sugar depending on how thick or sweet you prefer the icing. Once the cake has cooled, spread the icing evenly over the top.

Can I Freeze Mary Berry’s Carrot Cake Traybake?

Yes, you can freeze Mary Berry’s carrot cake traybake. It’s best to freeze the cake without the icing, as the texture of the cream cheese icing may change when frozen.

Wrap the cake tightly in plastic wrap and place it in an airtight container or freezer bag. It can be frozen for up to 3 months. When ready to eat, thaw at room temperature and add the icing once the cake has defrosted.

What Size Traybake Tin Should I Use For This Recipe?

For Mary Berry’s carrot cake traybake recipe, a 30cm x 20cm (12 x 8 inches) rectangular traybake tin works best. This size ensures the cake cooks evenly and achieves the right texture. If you use a larger or smaller tin, you may need to adjust the baking time slightly, so keep an eye on the cake while baking.