Indulge in a sweet and spiced treat with Mary Berry Carrot Cake Recipe. Made with juicy grated carrots, warm spices, and topped with a tangy cream cheese frosting, this classic cake is the perfect balance of sweet and savory. Perfect for a special occasion or a simple dessert.
Mary Berry Carrot Cake
Mary Berry Carrot Cake is a moist and flavorful dessert that is perfect for special occasions or simply as a sweet treat. Carrot Cake is made with grated carrots, spices, and a variety of other ingredients that are combined to form a rich and flavorful batter.
Mary Berry Carrot Cake recipe, she starts by grating carrots and mixing them with sugar, eggs, flour, baking powder, and spices. She then adds a mixture of oil and yogurt to the batter, stirring until well combined. The batter is then poured into a cake tin and baked until golden brown and a toothpick inserted into the center of the cake comes out clean.
Mary Berry Carrot Cake is typically served with a cream cheese frosting, which adds a creamy and tangy flavor that complements the sweetness of the cake. It is perfect for a special occasion or simply as a sweet treat.
Mary Berry Carrot Cake is a moist and flavorful dessert that is well-loved for its simple ingredients and delicious flavor. With its easy-to-follow recipe and creamy frosting, it is a must-try dish for anyone who loves sweet and satisfying treats.
Why is my carrot cake dense and heavy?
- Overmixing the batter: Overmixing the batter can cause gluten to develop, leading to a dense cake.
- Improper measuring of ingredients: Incorrectly measuring ingredients, particularly flour, can cause a dense cake.
- Too much oil: If too much oil is used, it can make the cake heavy and dense.
- Baking time: If the cake is baked for too long, it can become dry and dense.
- Insufficient leavening agents: If there is not enough baking powder or baking soda, the cake will not rise properly and may be dense.
- Not enough grated carrots: If the amount of grated carrots is not sufficient, the cake will be dense and not have the proper texture.
To avoid a dense and heavy carrot cake, make sure to measure ingredients accurately, mix the batter just until combined, and use the appropriate amount of oil. Also, ensure that you use the proper amount of leavening agents and grated carrots for the recipe. Finally, bake the cake for the recommended time, and check it for doneness with a toothpick or cake tester.
Why is butter not used in carrot cake?
- Moisture: Oil provides more moisture than butter, which can help keep the cake tender and prevent it from drying out.
- Flavor: Some bakers prefer the mild flavor of oil in carrot cake, as it allows the flavors of the carrots and spices to shine through.
- Texture: Oil can make the cake more tender and soft, while butter can contribute to a denser and more crumbly texture.
- Stability: Oil is more stable at room temperature and does not need to be chilled like butter, making it easier to incorporate into the batter.
Best Mary Berry Carrot Cake Recipe
Servings: 10 Preparation: 20 minutes Cooking time: 40 minutes Calories: 533 Fat: 28.1g
Ingredients
- 2 cups (250 g) all-purpose flour
- 2 teaspoons of baking powder
- 2 teaspoons of ground cinnamon
- 1 teaspoon of ground nutmeg
- 1/2 teaspoon of baking soda
- 1/2 teaspoon of salt
- 1 1/2 cups (300 g) granulated sugar
- 4 large eggs
- 1 cup (240 ml) vegetable oil
- 2 teaspoons of vanilla extract
- 2 cups (200 g) grated carrots
- 1 cup (100 g) chopped walnuts
- For the cream cheese frosting:
- 8 oz (225 g) cream cheese, softened
- 1/2 cup (115 g) unsalted butter, softened
- 4 cups (500 g) powdered sugar
- 2 teaspoons of vanilla extract
Instructions
- Preheat the oven to 350°F (180°C). Line 2 9-inch (23 cm) round cake pans with parchment paper.
- In a large bowl, whisk together the flour, baking powder, cinnamon, nutmeg, baking soda, and salt.
- In a separate bowl, beat together the sugar, eggs, oil, and vanilla extract until well combined.
- Stir in the grated carrots and chopped walnuts.
- Gradually add the dry ingredients to the wet ingredients and mix until just combined.
- Divide the batter evenly between the prepared pans and smooth the tops.
- Bake the cakes for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
- To make the frosting, beat together the cream cheese and butter until smooth. Gradually add the powdered sugar and vanilla extract and beat until well combined.
- Once the cakes have cooled, place one cake on a serving plate and spread a layer of frosting over the top. Place the second cake on top of the first cake and spread a thin layer of frosting over the top and sides to create a crumb coat. Chill the cake in the refrigerator for 30 minutes.
- Spread a final layer of frosting over the top and sides of the cake. Decorate the cake with grated carrots, chopped walnuts, or any other desired toppings.
Nutrition:
Calories: 533
Fat: 28.1g
Saturated fat: 5.6g
Carbohydrates: 67.6g
Sugar: 45.3g
Fiber: 2.4g
Protein: 4.6g
Sodium: 286mg
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Ingredients
- 2 cups (250 g) all-purpose flour
- 2 teaspoons of baking powder
- 2 teaspoons of ground cinnamon
- 1 teaspoon of ground nutmeg
- 1/2 teaspoon of baking soda
- 1/2 teaspoon of salt
- 1 1/2 cups (300 g) granulated sugar
- 4 large eggs
- 1 cup (240 ml) vegetable oil
- 2 teaspoons of vanilla extract
- 2 cups (200 g) grated carrots
- 1 cup (100 g) chopped walnuts
- For the cream cheese frosting:
- 8 oz (225 g) cream cheese, softened
- 1/2 cup (115 g) unsalted butter, softened
- 4 cups (500 g) powdered sugar
- 2 teaspoons of vanilla extract
Instructions
- Preheat the oven to 350°F (180°C). Line 2 9-inch (23 cm) round cake pans with parchment paper.
- In a large bowl, whisk together the flour, baking powder, cinnamon, nutmeg, baking soda, and salt.
- In a separate bowl, beat together the sugar, eggs, oil, and vanilla extract until well combined.
- Stir in the grated carrots and chopped walnuts.
- Gradually add the dry ingredients to the wet ingredients and mix until just combined.
- Divide the batter evenly between the prepared pans and smooth the tops.
- Bake the cakes for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
- To make the frosting, beat together the cream cheese and butter until smooth. Gradually add the powdered sugar and vanilla extract and beat until well combined.
- Once the cakes have cooled, place one cake on a serving plate and spread a layer of frosting over the top. Place the second cake on top of the first cake and spread a thin layer of frosting over the top and sides to create a crumb coat. Chill the cake in the refrigerator for 30 minutes.
- Spread a final layer of frosting over the top and sides of the cake. Decorate the cake with grated carrots, chopped walnuts, or any other desired toppings.
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