Mary Berry Recipes
Classic Carrot Tray Bake
This delightful carrot tray bake is a true family favourite, wonderfully simple to make yet utterly delicious. It's the perfect treat for an afternoon tea or a lovely dessert.
Why You'll Love This Recipe
- Wonderfully simple to prepare, even for novice bakers.
- The tray bake format is perfect for sharing and easy portioning.
- Combines moist cake with a delightful spiced flavour and creamy frosting for a balanced taste.
Ingredients
- 200g self-raising flour
- 1 tsp bicarbonate of soda
- 1 tsp ground cinnamon
- ½ tsp mixed spice
- ¼ tsp freshly grated nutmeg
- 175g light muscovado sugar
- 100g granulated sugar
- 3 large eggs, beaten
- 175ml sunflower oil
- 200g carrots, finely grated (about 2-3 medium carrots)
- 50g walnuts, chopped (optional)
- Zest of 1 orange (optional, but lovely!)
- 100g unsalted butter, softened
- 200g full-fat cream cheese, chilled
- 1 tsp vanilla extract
- 300g icing sugar, sifted
Equipment Needed
30x20cm (12x8 inch) rectangular baking tin • Baking parchment • Large mixing bowls (2) • Sieve • Electric hand whisk or stand mixer (for frosting) • Wire cooling rack • Spatula or palette knife • Measuring spoons and cups/scales
Step-by-Step Instructions
- Preheat your oven to 180°C (160°C fan/Gas Mark 4). Lightly grease and line a 30x20cm (12x8 inch) rectangular baking tin with baking parchment, ensuring some overhang to help lift the cake out later.
- In a large mixing bowl, sift together the self-raising flour, bicarbonate of soda, cinnamon, mixed spice, and nutmeg. This ensures a wonderfully light texture, my dears.
- Add both the muscovado and granulated sugars to the dry ingredients and give them a good stir to combine everything evenly.
- In a separate bowl, whisk together the beaten eggs and sunflower oil until well combined.
- Pour the wet ingredients into the dry ingredients and mix gently until just combined. Be careful not to overmix, as this can make the cake tough. A light hand is key here!
- Fold in the finely grated carrots, chopped walnuts (if using), and orange zest (if using) until evenly distributed throughout the batter.
- Pour the cake batter into your prepared baking tin and spread it out evenly.
- Bake in the preheated oven for 30-35 minutes, or until a skewer inserted into the centre comes out clean. The cake should be beautifully golden brown and springy to the touch.
- Once baked, remove the cake from the oven and let it cool in the tin for about 10 minutes before carefully lifting it out onto a wire rack to cool completely. It must be absolutely cold before frosting!
- To make the Cream Cheese Frosting: In a clean bowl, beat the softened butter until light and fluffy. Gradually beat in the sifted icing sugar until smooth.
- Add the chilled cream cheese and vanilla extract to the butter and sugar mixture. Beat on a low speed until just combined and smooth. Be careful not to overbeat the cream cheese, or it can become too runny.
- Once the cake is completely cold, spread the cream cheese frosting evenly over the top. You can use a palette knife for a lovely smooth finish.
- Slice into squares or rectangles and serve. Enjoy this truly delicious bake!
How to Store \u0026 Reheat
Store any leftover carrot tray bake in an airtight container in the refrigerator for up to 3-4 days due to the cream cheese frosting. It's best served at room temperature, so take it out of the fridge about 30 minutes before serving to allow the frosting to soften slightly and the flavours to truly sing. This cake does not reheat well.
Mary's Secrets to Success
The secret to a truly moist carrot cake lies in the oil, which keeps it wonderfully tender for longer than butter-based cakes. And for that glorious cream cheese frosting, remember to use full-fat cream cheese and ensure it's well chilled. Beat it gently and only until smooth, otherwise, it can become too soft. A little zest of orange in the cake batter truly elevates the flavour – it's a small touch that makes a big difference, my dears!
Frequently Asked Questions
My cream cheese frosting is too runny, what went wrong?
Oh dear, this often happens if the cream cheese isn't cold enough or if it's been overbeaten. Ensure your cream cheese is chilled straight from the fridge and beat it only until just combined with the butter and icing sugar. If it's still a little soft, pop it in the fridge for 15-20 minutes to firm up before spreading.
Can I add other ingredients to the cake?
Absolutely! I often say baking is about making a recipe your own. A handful of sultanas or raisins would be a lovely addition, or perhaps some desiccated coconut for an extra layer of texture. Just be mindful not to add too much, or it might affect the bake.
How do I know when the cake is perfectly baked?
The best way is to insert a skewer or thin knife into the very centre of the cake. If it comes out clean, without any wet batter clinging to it, then your cake is beautifully baked and ready to come out of the oven.
Can I make this cake ahead of time?
Yes, indeed! The unfrosted cake can be baked a day in advance and stored in an airtight container at room temperature. Frost it just before serving for the freshest taste. The frosted cake keeps well in the fridge for a few days.
What if I don't have self-raising flour?
Not to worry! Simply use plain (all-purpose) flour and add 2 level teaspoons of baking powder to the dry ingredients. Sift it all together, and you'll achieve a beautifully light rise.
