Mary Berry Sugar-Free Carrot Cake Recipe

This Mary Berry Sugar-Free Carrot Cake is a wonderfully moist and spiced recipe, which uses natural sweeteners like agave and maple syrup for a healthier twist on the classic. It’s a foolproof recipe, perfect for a guilt-free afternoon tea treat.

Mary Berry Sugar-Free Carrot Cake Ingredients

For the Cake:

• 200ml (7fl oz) vegetable oil
• 3 free-range eggs
• 175ml (6fl oz) agave syrup (also known as agave nectar)
• 400g (14oz) carrots, peeled and grated
• 275g (9¾oz) self-raising flour
• 2 tsp baking powder
• 1 tsp ground cinnamon
• 1 tsp mixed spice
• 150g (5½oz) sultanas
• 150g (5½oz) walnuts pieces
• 1 orange, finely grated zest only

For the Frosting:

• 400g (14oz) full-fat cream cheese
• 50g (1¾oz) unsalted butter, softened
• 50ml (2fl oz) maple syrup
• 25g (1oz) walnut pieces, chopped, to decorate
• Ground cinnamon, for dusting

How To Make Mary Berry’s Sugar-Free Carrot Cake

1. Prep the oven and tins: Preheat the oven to 180°C/160°C Fan/Gas 4. Oil and line the bases of two 20cm (8in) round sandwich tins with non-stick baking paper.
2. Mix the wet ingredients: Pour the vegetable oil into a large mixing bowl with the eggs and agave syrup and beat them together. Stir in the grated carrots.
3. Combine the dry ingredients: In a separate bowl, sieve the flour, baking powder, cinnamon, and mixed spice together. Stir in the sultanas, walnuts, and orange zest to coat them in the flour.
4. Make the batter and bake: Tip the flour mixture into the carrot mixture and stir gently until everything is well combined. Divide the mixture evenly between the two prepared tins and bake for 40 minutes. You may need to cover the tops with foil after 20-30 minutes to prevent them from burning.
5. Cool the cakes: Let the cakes cool in their tins for 5 minutes before turning them out onto a wire rack to cool completely.
6. Make the frosting: Place the cream cheese in a piece of clean muslin or a thin kitchen cloth and squeeze out any excess liquid. In a bowl, beat the “drained” cream cheese until smooth, then beat in the softened butter and maple syrup. Refrigerate until needed.
7. Assemble the cake: Sandwich the two cooled cake layers together with half of the frosting. Spread a thin layer of the remaining frosting over the top of the cake. Decorate with chopped walnuts and a dusting of cinnamon.

Recipe Tips

• How to get the best frosting? The secret Mary Berry tip is to squeeze the excess liquid from the cream cheese using a muslin cloth. This removes moisture and prevents the frosting from being too wet or runny, especially when using a natural liquid sweetener like maple syrup.
• Can I make this ahead of time? Yes. The un-frosted cake layers 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 soften slightly and give it a quick whip before using.
• How to prevent the cake from burning? Fruit cakes with natural sugars can brown quickly. As the recipe suggests, covering the tops of the cakes loosely with aluminum foil after about 20-30 minutes of baking will prevent them from getting too dark before the center is cooked through.
• Can I use a different sweetener? This recipe is specifically designed to work with liquid natural sweeteners like agave and maple syrup. Using granulated sweeteners would alter the moisture balance and texture of the cake.

What To Serve With Sugar-Free Carrot 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 Sugar-Free Carrot Cake

• 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.

Sugar-Free Carrot Cake Nutrition Facts

• Serving Size: 1 slice
• Calories: 650 kcal
• Fat: 42g
• Carbohydrates: 58g
• Protein: 9g

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

FAQs

Try More Recipes:

• Mary Berry Carrot Cake with Pineapple Recipe
• Mary Berry Carrot Cake Cupcakes Recipe
• Mary Berry Carrot and Banana Cake Recipe

Mary Berry Sugar-Free Carrot Cake Recipe

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

Difficulty:BeginnerPrep time: 20 minutesCook time: 40 minutesRest time: 45 minutesTotal time:1 hour 45 minutesCooking Temp:100 CServings:10 servingsEstimated Cost:25 $Calories:650 kcal Best Season:Available

Description

A wonderfully moist and spiced carrot cake from Mary Berry that uses natural sweeteners like agave and maple syrup instead of refined sugar.

Ingredients

• Cake: 200ml vegetable oil, 3 eggs, 175ml agave syrup, 400g grated carrots, 275g self-raising flour, 2 tsp baking powder, 2 tsp total mixed spice & cinnamon, 150g sultanas, 150g walnuts, zest of 1 orange
• Frosting: 400g full-fat cream cheese, 50g softened butter, 50ml maple syrup, 25g chopped walnuts

Instructions

1. Preheat oven to 180°C/160°C Fan. Grease and line two 20cm round sandwich tins.
2. In a large bowl, beat the oil, eggs, and agave syrup. Mix in the grated carrots.
3. In a separate bowl, mix the flour, baking powder, and spices. Stir in the sultanas, walnuts, and orange zest.
4. Gently fold the dry ingredients into the wet ingredients until just combined.
5. Divide the batter between the tins and bake for 40 minutes, covering with foil after 20-30 minutes if needed. Cool completely.
6. For the frosting, squeeze the excess liquid from the cream cheese using a muslin cloth. Beat the drained cream cheese until smooth, then beat in the softened butter and maple syrup.
7. Use half the frosting to sandwich the cooled cakes together and the other half to cover the top. Decorate with chopped walnuts.

Notes

• Squeezing the cream cheese is the most important step for a thick, stable frosting.
• This cake is sweetened with natural, unrefined sugars, making it a healthier alternative to traditional carrot cake.
• Let the cakes 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.
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Keywords:Mary Berry Sugar-Free Carrot Cake Recipe