Mary Berry Carrot Cake Tray Bake Recipe

This Mary Berry Carrot Cake Tray Bake is a wonderfully moist and spiced recipe, which uses her famous all-in-one method for an incredibly easy bake. Topped with a simple and tangy cream cheese frosting, it’s a classic, foolproof recipe perfect for feeding a crowd.

Mary Berry Carrot Cake Tray Bake Ingredients

For the Cake:

• 225g (1 ⅔ cups) self-raising flour
• 2 tsp baking powder
• 150g (¾ cup) light muscovado sugar
• 1 tsp ground cinnamon
• 1 tsp mixed spice
• 100g (1 medium) carrot, peeled and grated
• 2 ripe bananas, mashed
• 2 large eggs
• 150ml (½ cup) sunflower oil
• 50g (½ cup) walnuts, chopped (optional)

For the Cream Cheese Frosting:

• 175g (1 ½ cups) full-fat cream cheese
• 50g (¼ cup) butter, softened
• 100g (⅓ cup) icing / confectioners’ sugar, sifted
• A dash of vanilla extract
• Walnut halves, to decorate (optional)

How To Make Mary Berry’s Carrot Cake Tray Bake

1. Prep the oven and tin: Preheat the oven to 180°C/160°C Fan/Gas Mark 4. Grease a 30 x 23cm (12 x 9 inch) traybake tin and line the base with non-stick baking parchment.
2. Mix the cake batter: In a large bowl, combine the self-raising flour, baking powder, muscovado sugar, cinnamon, and mixed spice. Add the grated carrot, mashed bananas, eggs, and sunflower oil. If using, stir in the chopped walnuts.
3. Beat and bake: Using a wooden spoon or an electric mixer, beat all the ingredients together until they are smooth and thoroughly combined.
4. Bake the cake: Pour the batter into the prepared tin and level the top with a spatula. Bake for 50-60 minutes, or until the cake is golden, well-risen, and a skewer inserted into the center comes out clean. Let it cool completely in the tin on a wire rack.
5. Make the frosting: While the cake cools, make the frosting. In a bowl, beat the softened butter and cream cheese together until smooth. Gradually beat in the sifted icing sugar and the vanilla extract until the frosting is smooth and creamy.
6. Frost and serve: Once the cake is completely cool, spread the cream cheese frosting evenly over the top. Decorate with walnut halves, if desired. Cut into squares to serve.

Recipe Tips

• How to get the best frosting? It is essential to use full-fat cream cheese, and both the butter and cream cheese must be at room temperature. This ensures the icing will be thick, creamy, and free of lumps. Low-fat cream cheese will result in a runny icing.
• Can I make this ahead of time? Yes. The unfrosted cake can be baked a day in advance and stored in an airtight container. The frosting can also be made ahead and stored in the fridge; just let it come to room temperature and give it a quick whip before using.
• How to get a moist cake? The oil-based batter and the addition of mashed bananas are the secrets to a beautifully moist carrot cake that keeps well for several days.
• How do I know when the cake is done? The cake is ready when it is starting to shrink away from the sides of the tin and a skewer or sharp knife inserted into the middle comes out clean.

What To Serve With Carrot Cake Tray Bake

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 Cake Tray Bake

• Refrigerate: Due to the cream cheese frosting, 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 Cake Tray Bake Nutrition Facts

• Serving Size: 1 square
• Calories: 380 kcal
• Fat: 22g
• Carbohydrates: 42g
• Protein: 5g

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

FAQs

Try More Recipes:

• Mary Berry Carrot and Walnut Cake Recipe
• Mary Berry Small Christmas Cake Recipe (6 inch)
• Mary Berry Royal Icing for Christmas Cake Recipe

Mary Berry Carrot Cake Tray Bake Recipe

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

Difficulty:BeginnerPrep time: 20 minutesCook time:1 hour Rest time: 45 minutesTotal time:2 hours 5 minutesCooking Temp:100 CServings:16 servingsEstimated Cost:25 $Calories:380 kcal Best Season:Available

Description

A wonderfully moist and easy all-in-one carrot cake baked in a tray, packed with spices, walnuts, and a secret ingredient (banana!), topped with a classic cream cheese frosting.

Ingredients

• Cake: 225g self-raising flour, 2 tsp baking powder, 150g light muscovado sugar, 1 tsp cinnamon, 1 tsp mixed spice, 100g grated carrot, 2 ripe bananas (mashed), 2 large eggs, 150ml sunflower oil, 50g chopped walnuts
• Frosting: 175g full-fat cream cheese, 50g softened butter, 100g sifted icing sugar, dash of vanilla extract, walnut halves to decorate

Instructions

1. Preheat oven to 180°C/160°C Fan. Grease and line a 30x23cm traybake tin.
2. Place all 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 50-60 minutes until a skewer comes out clean.
5. Let the cake cool completely in the tin.
6. To make the frosting, beat the cream cheese and butter together until smooth. Gradually beat in the icing sugar and vanilla.
7. Spread the frosting evenly over the cooled cake and decorate with walnut halves.

Notes

• This recipe uses Mary Berry’s famous “all-in-one” method, which is incredibly quick and easy.
• Using full-fat cream cheese at room temperature is essential for the perfect frosting consistency.
• 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 Cake Tray Bake Recipe