Mary Berry’s Carrot and Walnut Cake is a delicious and moist dessert that has become a beloved classic, thanks to its perfect balance of flavors and textures. It combines the natural sweetness of grated carrots with the subtle earthiness of walnuts, resulting in a cake that’s rich yet light. Mary Berry, a celebrated British baker and television personality, is known for her approachable, foolproof recipes, and this carrot and walnut cake is no exception.
What sets her recipe apart is its simplicity and versatility. It can be enjoyed at any time of day-whether as a delightful afternoon tea treat or as a dessert after dinner. The cake itself is lightly spiced, often with hints of cinnamon and nutmeg, which pair beautifully with the natural sweetness of the carrots. The addition of walnuts gives it a slightly crunchy texture that contrasts with the moist crumb of the cake. Topped with a smooth cream cheese frosting, this carrot and walnut cake is a perfect balance of sweet, nutty, and spiced goodness.
Mary Berry’s Carrot And Walnut Cake Recipe
Ingredients Needed
To make Mary Berry’s Carrot and Walnut Cake, you’ll need a selection of simple yet flavorful ingredients. These ingredients come together to create a cake that’s wonderfully moist and delicious.
For The Cake
- Self-raising flour (225g) – This provides the rise needed for the cake, creating a light and fluffy texture.
- Caster sugar (200g) – This fine sugar helps the cake rise and adds sweetness, without making the cake overly sugary.
- Vegetable oil (225ml) – Oil keeps the cake moist and tender. Vegetable oil works best because it has a neutral flavor that won’t interfere with the other tastes.
- Large eggs (3) – Eggs provide structure to the cake and help bind the ingredients together.
- Carrots (250g, finely grated) – Fresh carrots add natural sweetness and moisture to the cake, as well as a lovely orange color.
- Ground cinnamon (1 tsp) – A classic spice in carrot cake, cinnamon adds warmth and a hint of sweetness.
- Ground nutmeg (½ tsp) – Nutmeg adds a subtle depth of flavor that complements the cinnamon and enhances the earthiness of the walnuts.
- Baking powder (1 tsp) – To give the cake an extra lift.
- Chopped walnuts (100g) – Walnuts contribute a nutty flavor and texture that contrasts beautifully with the soft cake.
- Salt (a pinch) – A little salt helps balance the sweetness and enhances the other flavors.
For The Frosting
- Cream cheese (200g) – A rich, tangy base for the frosting that pairs perfectly with the sweetness of the cake.
- Icing sugar (100g) – For sweetness and to help thicken the frosting to a spreadable consistency.
- Butter (50g, softened) – Butter helps create a smooth, creamy texture in the frosting.
- Vanilla extract (1 tsp) – Adds a touch of fragrance and sweetness to the frosting.
Equipment Needed
Before you get started, gather the necessary equipment to ensure your baking process is smooth and efficient.
- Cake tins – You’ll need two 20cm (8-inch) round cake tins, ideally lined with parchment paper or greased to prevent sticking.
- Grater – A fine grater or food processor to grate the carrots finely.
- Mixing bowls – A couple of large bowls for mixing the dry ingredients, wet ingredients, and for combining them.
- Electric mixer or hand whisk – To beat the cake batter and frosting to a smooth consistency.
- Spatula – For folding the ingredients and spreading the frosting evenly.
- Measuring spoons – To accurately measure the spices and baking powder.
- Sieve – To sift the flour, ensuring the dry ingredients are well-mixed and free of lumps.
- Cooling rack – For letting the cakes cool after they’ve been baked, so they don’t become soggy or too moist at the bottom.
- Knife or offset spatula – For spreading the frosting evenly on the cake layers.
Instructions To Make Mary Berry’s Carrot And Walnut Cake
Making Mary Berry’s Carrot and Walnut Cake is a straightforward process, and as with all her recipes, it’s designed to be approachable for bakers of all skill levels. Here’s how to make it:
- Preheat the oven: Begin by preheating your oven to 180°C (350°F), and grease and line your two cake tins with parchment paper to prevent the cake from sticking.
- Prepare the dry ingredients: In a large mixing bowl, sift together the self-raising flour, baking powder, cinnamon, nutmeg, and a pinch of salt. Sifting ensures that all the dry ingredients are evenly mixed and aerated.
- Mix the wet ingredients: In a separate bowl, whisk together the vegetable oil, caster sugar, and eggs. Whisk until the mixture becomes smooth and slightly frothy. The oil provides moisture, while the eggs act as the binding agent.
- Combine wet and dry ingredients: Gradually fold the dry ingredients into the wet mixture. Use a spatula or spoon to combine them gently until just mixed. Be careful not to overwork the batter; it should remain light and airy.
- Add the carrots and walnuts: Stir in the grated carrots and chopped walnuts, mixing them evenly into the batter. This will provide texture and flavor, with the carrots adding moisture and the walnuts contributing crunch.
- Bake the cake: Divide the mixture evenly between the two prepared cake tins. Smooth the top with a spatula, then bake in the preheated oven for around 25-30 minutes, or until a skewer inserted into the center comes out clean. The cakes should be golden-brown on top and slightly risen.
- Cool the cakes: Once baked, allow the cakes to cool in the tins for about 10 minutes before transferring them to a cooling rack to cool completely.
- Make the frosting: While the cakes are cooling, prepare the frosting by beating together the cream cheese, butter, icing sugar, and vanilla extract until smooth and creamy.
- Assemble the cake: Once the cakes have cooled, place one layer on a serving plate. Spread a generous amount of frosting on top. Then, add the second cake layer and spread the frosting evenly over the top and sides of the cake.
- Serve: For an extra touch, you can sprinkle chopped walnuts on top of the frosting as a garnish. Serve your delicious carrot and walnut cake with a cup of tea or coffee and enjoy!
Tips And Tricks
- Fresh carrots are key: Use fresh, firm carrots for the best flavor and texture. Older carrots may be too dry and fibrous.
- Grate the carrots finely: The finer the carrot grating, the more evenly it will distribute throughout the cake, leading to a smoother texture.
- Don’t overmix the batter: Overmixing can cause the cake to become dense. Mix just enough to combine the ingredients.
- Add a dash of orange zest: For an extra burst of freshness, a teaspoon of orange zest can enhance the flavor of the cake, balancing the sweetness of the carrots and the richness of the walnuts.
- Use full-fat cream cheese: For the frosting, opt for full-fat cream cheese to get a smoother, richer result.
- Decorate with more walnuts: If you like extra crunch, feel free to decorate the top of the cake with additional walnut pieces or even a few extra carrot shavings.
Mary Berry’s Carrot and Walnut Cake is a comforting, flavorful treat that never goes out of style. With its combination of moist cake, crunchy walnuts, and creamy frosting, it’s sure to be a hit at any gathering. This cake is incredibly easy to make, and its simplicity doesn’t sacrifice flavor. Whether you’re baking it for a special occasion or just because you’re in the mood for a delicious homemade dessert, this recipe is a winner every time. So, grab your mixing bowls and oven mitts, and bake a cake that will have everyone asking for a second slice!
Easy Recipe Variations For Mary Berry’s Carrot And Walnut Cake
Mary Berry’s Carrot and Walnut Cake is a true classic that embodies the balance of sweetness and texture, with the warmth of spices and the nutty crunch of walnuts. But the beauty of this cake lies in its versatility. There are several ways you can experiment with the recipe to suit different dietary preferences, flavor profiles, or simply to add a personal touch.
1. Spices Variations
One of the simplest ways to modify Mary Berry’s recipe is by adjusting the spices. While the classic cake typically includes cinnamon and nutmeg, you could add other spices to complement the carrot and walnut. For a warmer, deeper flavor, consider adding ginger or cloves. A small pinch of cardamom can also bring a fragrant, exotic twist to the flavor profile. Conversely, for a lighter, fresher feel, lemon zest can infuse the cake with a citrusy zing.
2. Flour Alternatives
If you’re looking to cater to gluten-free diets, swapping regular flour for a gluten-free blend works wonders. Many gluten-free flours are now available, and you can use a combination of almond flour and rice flour to achieve a moist, flavorful cake. You could even go a step further and use coconut flour for a subtly sweet, tropical undertone, which also keeps the cake grain-free.
3. Nut-Free Or Nut-Specific Versions
While walnuts are an integral part of Mary Berry’s carrot cake, substituting them with other nuts can provide a new twist. Pecans offer a softer, buttery crunch and pair beautifully with the moist texture of the cake. If you’re looking for something a bit bolder, hazelnuts will give a robust flavor with a slightly earthy touch. For those avoiding nuts altogether, you could opt for seeds such as sunflower seeds or pumpkin seeds. These seeds will still provide that satisfying crunch while keeping the cake nut-free.
4. Dairy-Free Options
Making the cake dairy-free is also possible without compromising on flavor or texture. Instead of butter, use a high-quality dairy-free margarine or coconut oil, both of which will keep the cake moist and flavorful. For the cream cheese frosting, try a dairy-free cream cheese made from almonds or soy, which can provide a smooth and tangy finish. If you want to keep the frosting light and sweet without using cream cheese, a coconut milk-based frosting could be a fantastic option.
5. Add-ins For Extra Flavor
To make the cake even more exciting, you can experiment with additional ingredients. For a tropical variation, try folding in small chunks of pineapple or adding shredded coconut. If you’re looking for more textural contrast, adding raisins or dried cranberries could create a delightful chewiness, which balances well with the cake’s moist crumb. If you want to get creative with the frosting, try infusing it with flavors such as maple syrup or orange zest for a refreshing twist on the traditional cream cheese frosting.
6. Healthier Versions
If you’re looking to cut down on sugar or calories, you could swap the regular sugar with a healthier alternative like honey, maple syrup, or stevia. Additionally, replacing some of the oil or butter with Greek yogurt will make the cake lighter while still maintaining a rich texture. For a more health-conscious option, consider adding ground flax seeds or chia seeds for a boost of fiber and omega-3 fatty acids.
Storing Leftovers
If you’re lucky enough to have leftovers of this delicious carrot and walnut cake, it’s important to store it properly to maintain its moistness and flavor. Here are the best practices for storing this cake:
1. Room Temperature Storage
If you plan to eat the cake within a few days, storing it at room temperature is often sufficient. Wrap it in plastic wrap or place it in an airtight container to preserve its moisture and prevent it from drying out. The cake can stay fresh for up to 3 days at room temperature, but be sure to keep it away from direct sunlight or heat sources to avoid any risk of spoilage.
2. Refrigerating For Longer Freshness
If you want to store the cake for a longer period, especially if the frosting contains cream cheese or dairy, refrigeration is necessary. Place the cake in an airtight container or wrap it in plastic wrap and foil to prevent it from absorbing any fridge odors. The cake will last up to 1 week in the fridge. Always allow the cake to come to room temperature before serving for the best flavor and texture.
3. Freezing The Cake
For longer-term storage, freezing the carrot and walnut cake is a great option. If you freeze the cake, it’s best to do so without the frosting, as the texture of the cream cheese or dairy-based frosting may not freeze well. Slice the cake into individual pieces and wrap each slice tightly in plastic wrap or wax paper, then place them in a freezer-safe container or a resealable bag. The cake can be frozen for up to 3 months. To defrost, simply take the slices out and leave them at room temperature for a few hours or overnight in the fridge.
What To Eat With Mary Berry’s Carrot And Walnut Cake?
Mary Berry’s carrot and walnut cake is rich and flavorful, making it a wonderful stand-alone treat. But if you’re planning to serve it as part of a larger meal or event, pairing it with the right items can elevate the experience. Here are some ideas for what to eat alongside it:
1. A Cup Of Tea
There’s nothing like pairing this cake with a warm cup of tea. The spices in the cake and the creaminess of the frosting are the perfect balance when complemented by a good cup of Earl Grey, Assam, or Chai. The subtle citrus and floral notes in Earl Grey especially work well with the cake’s flavors, while a strong Assam brings out the richness of the walnuts and carrots.
2. Fresh Fruit Salad
A refreshing fruit salad can be a great contrast to the heavy richness of the cake. Combine a mix of berries, citrus fruits, and melon for a refreshing, juicy side dish. The natural sweetness and acidity from the fruit will cut through the cake’s richness and provide a light, bright contrast to its dense texture.
3. Whipped Cream Or Ice Cream
For a more indulgent treat, serve the cake with a dollop of lightly sweetened whipped cream or a scoop of vanilla ice cream. The creamy, airy texture of whipped cream enhances the spiced cake, while vanilla ice cream’s sweetness pairs beautifully with the cake’s nutty flavor. For a dairy-free option, coconut whipped cream can be a wonderful alternative that still complements the cake’s texture and flavor.
4. Cheese Platter
For an adult twist, you could serve the cake alongside a cheese platter. Pairing the cake with soft cheeses like brie or goat cheese adds a rich, tangy contrast to the sweetness of the cake. The nuts in the cake also pair well with the creamy, savory notes of cheese.
5. Coffee Or Espresso
If you’re in the mood for something a little stronger than tea, a good coffee or espresso is a natural complement. The rich, slightly bitter profile of coffee enhances the spiced sweetness of the cake, and the creamy frosting blends beautifully with the full-bodied notes of espresso.
Conclusion
Mary Berry’s Carrot and Walnut Cake is an undeniable crowd-pleaser, offering a rich combination of moist, spiced cake, crunchy walnuts, and creamy frosting. What makes it even more appealing is its versatility-whether you want to customize it to suit dietary needs, experiment with flavor variations, or simply enjoy it in different settings, this cake delivers every time. From a traditional tea-time treat to a dessert that can be served alongside fresh fruit or coffee, this cake can do it all. Proper storage ensures that any leftovers remain just as delicious, while creative variations allow for endless customization. In short, this is one of those cakes that never disappoints and always invites the possibility of delightful reinvention.
FAQs
What Are The Main Ingredients In Mary Berry’s Carrot And Walnut Cake?
Mary Berry’s carrot and walnut cake includes simple yet flavorful ingredients such as grated carrots, chopped walnuts, self-raising flour, baking powder, eggs, sugar (both caster and brown sugar), vegetable oil, and a mix of spices like cinnamon and nutmeg. For the frosting, cream cheese, butter, and icing sugar are used to create a rich and smooth topping that complements the moist cake.
Can I Make Mary Berry’s Carrot And Walnut Cake Without Walnuts?
Yes, you can make Mary Berry’s carrot and walnut cake without walnuts if you prefer a nut-free version. The cake will still be delicious, and you can even substitute the walnuts with another ingredient for texture, such as sunflower seeds or raisins. However, be sure to adjust the recipe accordingly to maintain the cake’s balance of flavors and consistency.
How Can I Ensure My Mary Berry Carrot And Walnut Cake Is Perfectly Moist?
To ensure your Mary Berry carrot and walnut cake is perfectly moist, it’s important to follow the recipe’s instructions closely, particularly when it comes to the amount of oil used. Vegetable oil helps keep the cake moist, and the grated carrots also contribute to its tenderness. Avoid overbaking the cake, as this can lead to dryness. You can test for doneness by inserting a skewer into the center-if it comes out clean, the cake is ready. Additionally, letting the cake cool completely before frosting helps maintain its moisture.
