Mary Berry Recipes

Home / Baking / Classic Carrot Cake with Cream Cheese Frosting

There's something utterly comforting and endlessly appealing about a perfectly baked carrot cake, isn't there, my dears? It's a recipe that has graced countless kitchen tables and celebratory spreads for generations, offering a delightful blend of earthiness from the carrots, warmth from the spices, and that irresistible sweetness. It truly is a cake that transcends seasons, equally welcome at a summer picnic or a cosy winter afternoon tea.

For me, the joy of carrot cake lies in its humble origins and its remarkable ability to transform simple ingredients into something quite extraordinary. It's a testament to the magic of baking, where grated vegetables become the secret to an incredibly moist and tender crumb. I've baked countless carrot cakes over the years, each one bringing its own particular joy, and I've found that the key is always in the balance – not too sweet, not too spicy, just wonderfully harmonious.

This recipe, my friends, is one I hold dear. It's a classic, straightforward approach that guarantees success every single time, even for the most novice baker. We'll create a cake that is moist, flavourful, and beautifully textured, then crown it with a lusciously tangy cream cheese frosting that truly elevates it to sheer perfection. It's a real family favourite, and I promise you, it will become one of yours too.

Why You'll Love This Recipe

Uses oil for an exceptionally moist and tender crumb that stays fresh for days.
A perfect balance of warming spices, enhancing the natural sweetness of the carrots without overpowering.
The tangy cream cheese frosting provides a delightful counterpoint to the rich cake, making each bite a joy.
Wonderfully simple to prepare, using straightforward techniques that guarantee a superb result every time.

Ingredients

225g self-raising flour
1 tsp bicarbonate of soda
1 tsp ground cinnamon
½ tsp ground ginger
¼ tsp freshly grated nutmeg
175g light muscovado sugar
175ml sunflower oil (or other neutral oil)
3 large eggs, beaten
225g carrots, finely grated
100g walnuts, roughly chopped (optional)
For the Cream Cheese Frosting:
100g unsalted butter, softened
200g full-fat cream cheese, chilled
400g icing sugar, sieved
½ tsp vanilla extract

Equipment Needed

20cm round cake tin • Baking parchment • Large mixing bowl • Medium mixing bowl • Sieve • Whisk • Wooden spoon or spatula • Wire rack • Electric hand mixer (optional, for frosting) • Palette knife (optional, for frosting)

Food Advertisements by

Step-by-Step Instructions

Preheat your oven to 180°C (160°C fan/Gas Mark 4). Grease and line a 20cm round cake tin with baking parchment. This ensures your cake releases beautifully.
In a large mixing bowl, sift together the self-raising flour, bicarbonate of soda, cinnamon, ginger, and nutmeg. This ensures an even distribution of spices and a light texture.
Add the muscovado sugar to the dry ingredients and mix well. The sugar adds wonderful moisture and a lovely caramel note.
In a separate bowl, whisk together the sunflower oil and beaten eggs until well combined. This liquid base will create a wonderfully moist cake.
Pour the wet ingredients into the dry ingredients. Mix gently with a wooden spoon or a spatula until just combined. Be careful not to overmix, as this can make the cake tough.
Fold in the finely grated carrots and the chopped walnuts (if using). Ensure they are evenly distributed throughout the batter – the carrots are key to the cake's moisture.
Pour the mixture into your prepared cake tin and level the top with the back of a spoon. Pop it into the oven.
Bake in the preheated oven for 40-45 minutes, or until a skewer inserted into the centre comes out clean. The cake should be beautifully golden brown and spring back when lightly pressed.
Allow the cake to cool in the tin for 10 minutes before turning it out onto a wire rack to cool completely. This is crucial before frosting, my dears, otherwise, your beautiful frosting will simply melt away!
While the cake cools, prepare the cream cheese frosting. In a medium bowl, beat the softened butter until light and fluffy. This creates a wonderful, airy base.
Gradually beat in the sieved icing sugar, a little at a time, until smooth. Keep beating until it's light and fluffy.
Add the vanilla extract and beat briefly to incorporate that lovely aroma.
Finally, add the chilled cream cheese. Beat on a low speed until just combined and smooth. Be careful not to overbeat, as this can make the frosting runny – we want it luscious and thick!
Once the cake is completely cold, spread the luscious cream cheese frosting generously over the top. You can swirl it artfully with a palette knife for a lovely finish, perhaps even adding a few extra chopped walnuts for decoration.
Slice and serve this delightful creation. It’s a joy to behold and even more so to eat!

Perfect Substitutions

**Walnuts:** You may omit them entirely or substitute with pecans. For a nut-free version, simply leave them out.
**Sunflower Oil:** Any neutral-flavoured oil like vegetable oil or canola oil will work beautifully.
**Light Muscovado Sugar:** Dark muscovado sugar can be used for a deeper, more treacly flavour, or brown sugar for a slightly lighter result.
**Spices:** If you don't have all the individual spices, a pre-mixed 'mixed spice' blend can be used, about 2-3 teaspoons.
**Self-raising flour:** If you only have plain flour, use 225g plain flour with 2.5 teaspoons of baking powder.

Serving Suggestions

This exquisite Carrot Cake is simply divine served with a freshly brewed cup of English Breakfast tea or a lovely strong coffee. For a truly indulgent treat, a dollop of clotted cream or a scoop of vanilla bean ice cream would be a splendid accompaniment, though it truly shines all on its own. If you enjoyed this, you might also love our Classic Vanilla Cupcakes and Perfectly Moist Banana Muffins.

How to Store \u0026 Reheat

This cake is wonderfully moist and keeps beautifully. Store the frosted cake in an airtight container in the refrigerator for up to 3-4 days due to the cream cheese frosting. Allow it to come to room temperature for about 30 minutes before serving to ensure the cake is at its best and the frosting is soft and creamy. The unfrosted cake can be wrapped well and stored at room temperature for up to 2 days, or frozen for up to 1 month. Thaw completely before frosting.

Mary's Secrets to Success

My dears, for a truly magnificent carrot cake, always ensure your carrots are very finely grated – this helps them meld into the cake beautifully and keeps it wonderfully moist. Secondly, do not be tempted to overmix the batter; a gentle hand is always best for a tender crumb. And finally, patience is a virtue! Allow the cake to cool completely before applying that luscious cream cheese frosting, or you'll find yourself with a rather messy situation. These little secrets will guarantee you sheer perfection!

Frequently Asked Questions

Can I make this cake ahead of time?

Absolutely, my dear! The unfrosted cake can be baked a day or two in advance and stored in an airtight container at room temperature. You can then prepare the frosting and assemble the cake on the day you wish to serve it. The finished frosted cake also keeps well in the fridge for 3-4 days.

Why is my carrot cake dry?

Ah, a common query! A dry carrot cake is usually due to overbaking or overmixing the batter. Ensure you bake it only until a skewer comes out clean – no more. And remember, gently fold the wet and dry ingredients together until just combined; overmixing develops the gluten too much, leading to a tougher, drier texture.

Can I omit the nuts?

Indeed you can! If you have allergies or simply prefer not to have nuts, feel free to leave the walnuts out entirely. The cake will still be wonderfully delicious and moist. You could add a few sultanas or raisins for a different texture if you wish, but it's perfect without them too.

How do I prevent my cream cheese frosting from being runny?

The key to a perfectly stable cream cheese frosting is to use full-fat, chilled cream cheese and to avoid overbeating it. Beat the butter and icing sugar until light and fluffy first, then add the chilled cream cheese and beat only until just combined and smooth. Overbeating warms the cream cheese and can make it lose its structure.

Can I use a different size cake tin?

You can, but you may need to adjust the baking time. For example, if you use a larger tin (e.g., 23cm), the cake will be thinner and bake more quickly. If you use two smaller tins to make a layer cake, the baking time will also be reduced. Always keep an eye on it and test with a skewer for doneness.