This Mary Berry Carrot Cake with Pineapple is a wonderfully moist and spiced recipe, which uses crushed pineapple for a juicy, tropical twist on the classic. Topped with a simple and tangy cream cheese frosting, it’s a foolproof recipe perfect for any occasion.
Mary Berry Carrot Cake with Pineapple Ingredients
For the Cake:
- 225g (1 ⅔ cups) self-raising flour
- 1 level tsp baking powder
- 150g (¾ cup) light muscovado sugar
- 50g (½ cup) walnuts or pecans, chopped
- 100g (1 cup) carrots, coarsely grated
- 1 small can (approx. 227g or 8oz) crushed pineapple in juice, well-drained
- 2 large eggs
- 150ml (⅔ cup) sunflower oil
- 1 tsp ground cinnamon
- ½ tsp ground ginger
For the Cream Cheese Frosting:
- 50g (¼ cup) butter, softened
- 175g (1 ½ cups) full-fat cream cheese
- 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 with Pineapple
- Prep the oven and tin: Preheat the oven to 180°C/160°C Fan/Gas Mark 4. Grease a 20cm (8in) deep square or round cake tin and line the base with non-stick baking parchment.
- Mix the cake batter: In a large bowl, combine the self-raising flour, baking powder, muscovado sugar, spices, and chopped walnuts. Add the grated carrots, well-drained crushed pineapple, eggs, and sunflower oil.
- Beat and bake: Using a wooden spoon or an electric mixer, beat all the ingredients together until they are smooth and thoroughly combined.
- 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.
- Cool the cake: Let the cake cool in the tin for about 10 minutes before turning it out onto a wire cooling rack to cool completely.
- Make the frosting and serve: 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. Once the cake is completely cool, spread the cream cheese frosting evenly over the top and decorate with walnut halves, if desired.

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.
- 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 to get a moist cake? The oil-based batter and the crushed pineapple are the secrets to a beautifully moist carrot cake that keeps well. Be careful not to overbake it.
- Why is it important to drain the pineapple? Canned pineapple contains a lot of juice. Draining it very well is a crucial step to prevent the cake from becoming too wet or dense.
What To Serve With Carrot Cake with Pineapple
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 with Pineapple
- 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 with Pineapple Nutrition Facts
- Serving Size: 1 slice
- Calories: 450 kcal
- Fat: 25g
- Carbohydrates: 52g
- Protein: 5g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Yes, you can use finely chopped fresh pineapple. Be sure to pat it very dry with paper towels to remove as much excess moisture as possible before adding it to the batter.
Yes, you can simply omit the walnuts from the cake batter and the decoration for a nut-free version.
This method, where all ingredients are mixed together at once, is incredibly simple and virtually foolproof. It’s perfect for beginner bakers and consistently produces a moist, delicious cake.
Try More Recipes:
- Mary Berry Carrot Cake Cupcakes Recipe
- Mary Berry Carrot and Banana Cake Recipe
- Mary Berry Carrot Cake Muffins Recipe

Mary Berry Carrot Cake with Pineapple Recipe
Description
A wonderfully moist and easy all-in-one carrot cake packed with spices, walnuts, and a juicy twist of pineapple, all topped with a classic cream cheese frosting.
Ingredients
Instructions
- Preheat oven to 180°C/160°C Fan. Grease and line a deep 20cm square or round cake tin.
- Place all cake ingredients into a single large bowl.
- Beat with a wooden spoon or electric mixer until smooth and thoroughly combined.
- Pour the batter into the prepared tin, level the top, and bake for 50-60 minutes until a skewer comes out clean.
- Let the cake cool completely on a wire rack.
- To make the frosting, beat the cream cheese and butter together until smooth. Gradually beat in the sifted icing sugar and vanilla.
- 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.
- Draining the crushed pineapple very well is the most important step for the right texture.
- 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.