Mary Berry Recipes

Home / Baking / Classic Carrot Cake with Cream Cheese Frosting

When one thinks of a truly heartwarming bake, my dears, a classic carrot cake often springs to mind. It's a recipe that has graced countless kitchen tables, bringing a smile to faces young and old alike. This isn't just any cake; it's a symphony of flavours, a comforting embrace in every slice, and a real family favourite in our household.

The beauty of a well-made carrot cake lies in its beautiful balance – the sweet earthiness of the carrots, the gentle warmth of the spices, and that wonderfully moist crumb that simply melts in the mouth. It’s a testament to how humble ingredients, when treated with care and affection, can create something truly extraordinary. And of course, the crowning glory, that luscious cream cheese frosting, elevates it to sheer perfection.

My recipe for this classic is one I've honed over many years, ensuring it's not only utterly delicious but also wonderfully straightforward for the home baker. Follow these steps, and you too can create a magnificent carrot cake that will be admired by all. It’s a true delight to share, whether for a special occasion or simply as a treat for your afternoon tea.

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Why You'll Love This Recipe

This recipe yields an incredibly moist and tender cake, thanks to the grated carrots and oil, which keep it from drying out.
The blend of cinnamon and mixed spice provides a comforting, aromatic flavour that is perfectly balanced, not overpowering.
The tangy cream cheese frosting provides a delightful contrast to the sweet cake, making every mouthful a sheer joy.

Ingredients

For the Cake:
200g (7oz) self-raising flour
1 tsp bicarbonate of soda
1½ tsp ground cinnamon
½ tsp mixed spice
¼ tsp salt
200g (7oz) light muscovado sugar
3 large eggs, free-range if possible
150ml (5fl oz) sunflower oil (or other mild vegetable oil)
200g (7oz) carrots, finely grated
100g (3½oz) walnuts, roughly chopped (optional)
For the Cream Cheese Frosting:
100g (3½oz) unsalted butter, softened
200g (7oz) full-fat cream cheese, chilled
300g (10½oz) icing sugar, sifted
1 tsp vanilla extract

Equipment Needed

20cm (8-inch) round cake tin • Baking parchment • Large mixing bowls (2) • Electric mixer or whisk • Sieve • Grater • Spatula or wooden spoon • Wire cooling rack • Palette knife (for frosting)

Step-by-Step Instructions

1. Preheat your oven to 180°C (160°C fan/Gas Mark 4). Grease and line a 20cm (8-inch) round cake tin with baking parchment. This ensures your beautiful cake won't stick, my dears.
2. In a large mixing bowl, sift together the self-raising flour, bicarbonate of soda, cinnamon, mixed spice, and salt. This little step helps to aerate the flour and distribute the spices evenly, preventing any lumps.
3. In a separate bowl, whisk together the light muscovado sugar, eggs, and sunflower oil until well combined and a lovely light colour. The sugar will dissolve a little, which is just what we want.
4. Add the wet ingredients to the dry ingredients, along with the finely grated carrots and the chopped walnuts (if using). Fold everything together gently with a large spoon or spatula until just combined. Be careful not to overmix, as this can make the cake tough.
5. Pour the batter into your prepared cake tin and level the surface. 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.
6. Once baked, let the cake cool in the tin for 10-15 minutes before turning it out onto a wire rack to cool completely. It's vital that the cake is completely cold before frosting, otherwise, your lovely frosting will simply melt away.
7. To make the cream cheese frosting, beat the softened butter in a bowl until light and fluffy. Gradually add the sifted icing sugar, beating until smooth and lump-free. Then, add the chilled cream cheese and vanilla extract. Beat briefly until just combined and smooth. Do not overbeat, as this can make the frosting too runny.
8. Once the cake is thoroughly cooled, spread the cream cheese frosting evenly over the top and sides of the cake using a palette knife or the back of a spoon. You can create lovely swirls for a rustic look, or keep it perfectly smooth.
9. For a final flourish, you might sprinkle a few extra chopped walnuts or a dusting of cinnamon over the top. Serve and enjoy this wonderfully moist and spiced classic. It’s a joy to behold!

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Perfect Substitutions

**Flour:** If you don't have self-raising flour, you can use plain (all-purpose) flour and add 2 teaspoons of baking powder.
**Oil:** Any mild-flavoured vegetable oil, such as rapeseed or canola oil, will work beautifully in place of sunflower oil.
**Nuts:** If you're not a fan of walnuts or have an allergy, you can simply omit them or substitute with pecans or even sultanas for a different texture.
**Spices:** Feel free to adjust the spice quantities to your liking. A pinch of ground ginger or nutmeg can also be a lovely addition.
**Muscovado Sugar:** While light muscovado sugar gives a wonderful depth of flavour, regular caster sugar can be used in a pinch, though the cake may be slightly less moist.

Serving Suggestions

This classic carrot cake is simply divine served with a cup of freshly brewed English breakfast tea or a lovely coffee. It's also delightful on its own for an afternoon treat or as the star of a celebratory spread. For a little extra indulgence, a dollop of crème fraîche or a light fruit compote on the side can be a lovely accompaniment. If you enjoyed this, you might also love our Light Farmhouse Fruit Cake and Simply Delicious Rhubarb Crumble Cake.

How to Store \u0026 Reheat

This beautiful carrot cake, particularly with its cream cheese frosting, is best stored in an airtight container in the refrigerator. It will keep wonderfully for up to 3-4 days. For the very best flavour and texture, I always recommend bringing it to room temperature for about 30 minutes before serving. Unfortunately, due to the cream cheese frosting, this cake doesn't freeze particularly well once frosted. However, the unfrosted cake can be wrapped tightly in cling film and foil and frozen for up to 1 month. Thaw it completely before frosting and serving.

Mary's Secrets to Success

The secret to a truly moist carrot cake lies in the carrots themselves – grate them finely, but not to a pulp, as this releases too much moisture too quickly. And do remember, my dears, to use full-fat cream cheese for your frosting; it makes all the difference to the texture and taste. Lastly, resist the urge to open the oven door too early, as this can cause the cake to sink. Patience is a virtue in baking!

Frequently Asked Questions

Can I make this cake ahead of time?

Absolutely, my dear! The unfrosted cake can be baked a day in advance and kept at room temperature, well-wrapped. The frosting can also be made a day ahead and stored in the refrigerator, then given a quick beat before spreading. Assemble the cake just a few hours before serving for optimum freshness and texture.

How do I prevent my carrot cake from being too dense?

The secret, my dears, is to not overmix the batter once the wet and dry ingredients are combined. Mix just until no streaks of flour remain. Overmixing develops the gluten in the flour, leading to a tough, dense cake. Also, ensure your baking soda is fresh, as it's crucial for a light rise.

Can I omit the walnuts from the recipe?

Certainly! While walnuts add a lovely crunch and nutty flavour, you can easily omit them if you prefer a nut-free cake or have an allergy. The cake will still be wonderfully delicious and moist without them. You might consider adding a few extra sultanas or raisins for a different texture.

My cream cheese frosting is too runny. What went wrong?

This is a common query! The key to a firm frosting is to use full-fat cream cheese that is chilled and to beat it minimally once added. Overbeating cream cheese can break down its structure, making it runny. Ensure your butter is softened but not melted. If it's still a little soft, pop it in the fridge for 10-15 minutes to firm up before trying again.

Can I bake this in a different sized tin?

Yes, you can, but you may need to adjust the baking time. If using a larger tin (e.g., 23cm/9-inch), the cake will be thinner and bake more quickly. For smaller tins, it will be thicker and take longer. Always use the skewer test to ensure it's cooked through. You could also divide the batter between two smaller tins for a layered cake, adjusting baking time accordingly.