Mary Berry Carrot and Banana Cake Recipe

This Mary Berry Carrot and Banana Cake is a moist and spiced recipe, which is made with ripe bananas and grated carrots. It’s a classic, foolproof recipe, ready in about 1 hour and 10 minutes.

Mary Berry Carrot and Banana Cake Ingredients

For the Cake:

• 150ml (5 fl oz) sunflower oil, plus extra for greasing
• 250g (9 oz) wholemeal self-raising flour
• 2 tsp baking powder
• 150g (5 oz) light muscovado sugar
• 60g (2 oz) walnuts, coarsely chopped (optional)
• 125g (4 ½ oz) carrots, grated
• 2 ripe bananas, mashed
• 2 large eggs
• 1 tbsp milk

For the Topping:

• 250g (9 oz) low-fat soft cheese, at room temperature
• 2 tsp clear honey
• 1 tsp lemon juice
• Chopped walnuts or pistachio nuts, to decorate (optional)

How To Make Mary Berry’s Carrot and Banana Cake

1. Prep the oven and tin: Preheat the oven to 180°C/160°C Fan/Gas 4. Lightly grease an 18cm (7 inch) square or 20cm (8 inch) round deep cake tin and line the bottom with non-stick baking parchment.
2. Combine all ingredients: In a single large bowl, combine all the cake ingredients: the sunflower oil, flour, baking powder, sugar, walnuts (if using), grated carrots, mashed bananas, eggs, and milk.
3. Mix the batter: Using a wooden spoon or an electric mixer, beat all the ingredients together until they are thoroughly blended and form a smooth batter.
4. Bake the cake: Pour the batter into the prepared tin and level the surface with a spatula. Bake for about 50 minutes, or until the cake is well-risen, firm to the touch, and beginning to shrink away from the sides of the tin.
5. Cool the cake: Let the cake cool in the tin for a few minutes before turning it out onto a wire cooling rack to cool completely.
6. Make the topping and serve: In a small bowl, mix together the soft cheese, honey, and lemon juice until smooth. Spread the topping over the completely cooled cake and sprinkle with chopped nuts to decorate, if desired.

Recipe Tips

• How to get the most moist cake? The secret to this cake’s incredible moisture is the combination of oil and mashed ripe bananas. Be sure to use very ripe bananas with plenty of brown spots for the best flavor and texture.
• Can I make this as a layer cake? Yes. You can divide the batter between two 20cm (8in) round sandwich tins. The layers will be thinner, so reduce the baking time to 30-35 minutes.
• How do I know when the cake is done? The cake is ready when a skewer inserted into the center comes out clean, and the top springs back when pressed lightly with a fingertip.
• Can I make this nut-free? Absolutely. The walnuts are optional and can be omitted entirely from the cake and the topping for a nut-free version.

What To Serve With Carrot and Banana Cake

This classic cake is a perfect treat on its own, especially with:

• A cup of hot tea or coffee
• A tall glass of cold milk

How To Store Carrot and Banana Cake

• Refrigerate: Due to the soft cheese topping, this cake must be stored in the refrigerator. Keep it in an airtight container, and it will stay moist and delicious for up to 4-5 days. For the best flavor, let it sit at room temperature for about 20 minutes before serving.

Carrot and Banana Cake Nutrition Facts

• Serving Size: 1 slice
• Calories: 423 kcal
• Fat: 22g
• Carbohydrates: 48g
• Protein: 8.5g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Mary Berry Carrot Cake Muffins Recipe
• Mary Berry Carrot Cake Tray Bake Recipe
• Mary Berry Carrot and Walnut Cake Recipe

Mary Berry Carrot and Banana Cake Recipe

Author: Chloe Saidani Cooking Method:Baking Cuisine:British Courses:Dessert

Difficulty:BeginnerPrep time: 20 minutesCook time: 50 minutesRest time: 45 minutesTotal time:1 hour 55 minutesCooking Temp:100 CServings:10 servingsEstimated Cost:25 $Calories:423 kcal Best Season:Available

Description

A wonderfully moist and easy all-in-one cake packed with grated carrot, mashed banana, and walnuts, all topped with a light and tangy honey-lemon cream cheese frosting.

Ingredients

• Cake: 150ml sunflower oil, 250g wholemeal self-raising flour, 2 tsp baking powder, 150g light muscovado sugar, 60g chopped walnuts, 125g grated carrots, 2 ripe bananas (mashed), 2 large eggs, 1 tbsp milk
• Topping: 250g low-fat soft cheese, 2 tsp clear honey, 1 tsp lemon juice, chopped nuts to decorate

Instructions

1. Preheat oven to 180°C/160°C Fan. Grease and line a deep 18cm square or 20cm round cake tin.
2. Place all the cake ingredients into a single large bowl.
3. Beat with a wooden spoon or electric mixer until smooth and thoroughly combined.
4. Pour the batter into the prepared tin, level the top, and bake for about 50 minutes until a skewer comes out clean.
5. Let the cake cool completely on a wire rack.
6. To make the topping, mix the soft cheese, honey, and lemon juice together until smooth.
7. Spread the frosting over the cooled cake and decorate with chopped nuts.

Notes

• This recipe uses Mary Berry’s famous “all-in-one” method, which is incredibly quick and easy.
• Using very ripe bananas is key to the cake’s moisture and natural sweetness.
• Let the cake cool completely before frosting to prevent the icing from melting.
• This cake keeps very well in the fridge and is often even more moist on the second day.

Keywords:Mary Berry Carrot and Banana Cake Recipe