Moist, softly spiced and finished with a smooth cream cheese frosting, this Mary Berry carrot cake traybake is the kind of bake that suits almost any occasion. It combines grated carrots, warm spices and chopped walnuts in a tender cake, and the traybake format makes it easy to cut into squares for sharing at family gatherings, afternoon tea or festive get-togethers. It is simple enough for beginners, yet still enjoyable for more experienced bakers.
Read on for the full ingredients list and the equipment you will need, followed by a clear method covering the cake, the frosting and the finishing touches. You will also find serving ideas, storage advice for keeping it fresh or freezing it, answers to common questions and the available nutrition information.
If you’re looking for more inspiration, explore our Mary Berry Traybake Recipes guide for more delicious traybake recipes from across the collection.
Equipment
Equipments for Mary Berry carrot cake traybake Recipe:
The right equipment makes preparing this carrot cake traybake easier and helps achieve an even bake with a smooth finish. Use basic baking tools to mix, bake, cool, and decorate the cake properly.
- 20cm deep cake tin – useful for holding the cake mixture and creating the traybake shape.
- 20x30cm traybake tin – helps bake the cake evenly and gives suitable portions.
- Baking paper – prevents the cake from sticking to the tin.
- Mixing bowl – needed for combining the cake mixture.
- Whisk – helps mix ingredients smoothly.
- Electric food mixer – makes mixing quicker and easier.
- Cooling rack – allows the cake to cool evenly after baking.
- Kitchen scales – helps measure ingredients accurately.
- Peeler – useful for preparing carrots before grating.
- Grater – creates finely grated carrots for the cake mixture.
- Rubber spatula – helps scrape the bowl and combine mixtures.
- Large metal spoon – useful for folding and mixing ingredients.
- Palette knife – helps spread the cream cheese frosting evenly.
Table of Contents
Ingredients
Ingredients for Mary Berry carrot cake traybake Recipe:
This Mary Berry Carrot Cake Traybake Recipe uses simple baking ingredients to create a moist, spiced cake with a smooth finish. The combination of fresh vegetables, warm spices, and creamy topping creates a classic homemade dessert. Accurate measurements help achieve the right texture and flavour every time.
| Ingredient | Quantity |
| Self-raising flour | 225g |
| Baking powder | 2 tsp |
| Bicarbonate of soda | 1 tsp |
| Light muscovado sugar | 200g |
| Ground cinnamon | 2 tsp |
| Ground ginger | 1 tsp |
| Mixed spice | 1 tsp |
| Carrots | 250g, peeled and coarsely grated |
| Sunflower oil | 150ml |
| Large eggs | 3 |
| Vanilla extract | 1 tsp |
| Walnuts | 50g, chopped |
| Unsalted butter | 50g, softened |
| Full-fat cream cheese | 200g |
| Icing sugar | 100g, sifted |
| Lemon juice | 1 tbsp |
| Honey | 1 tbsp |
| Finely chopped nuts | For decoration |
How to Make Mary Berry carrot cake traybake
- Preheat oven to 180°C (fan 160°C, gas 4). Grease and line the traybake tin with baking paper to prevent sticking.
- Add the self-raising flour, baking powder, bicarbonate of soda, sugar, and spices into a large bowl. Use the all-in-one method and mix the dry ingredients together evenly.
- In another bowl, whisk the oil, eggs, and vanilla extract until combined. Add the mixture to the dry ingredients and stir gently.
- Add the grated carrots and chopped walnuts to the bowl. Mix until everything is evenly combined, but avoid overmixing to keep the cake soft.
- Pour the mixture into the prepared tin and level the top. Bake for 50–60 minutes until the cake is golden and firm with a springy texture.
- Remove the cake from the oven and allow it to cool for 10 minutes. Transfer it to a wire rack and leave it to cool completely before decorating.
- To make the frosting, beat the softened butter, full-fat cream cheese, icing sugar, honey, and lemon juice together. Mix until smooth and creamy, then chill the frosting if needed.
- Spread the cream cheese frosting over the cooled cake using a palette knife. Decorate with finely chopped nuts and slice into squares before serving.
Expert Tips for Mary Berry carrot cake traybake Recipe
A few simple baking techniques can make this carrot cake traybake even better. From my baking experience, using fresh ingredients and checking the texture carefully helps create a moist cake with a soft crumb and a smooth frosting finish.
- Use freshly grated carrots for the best moisture and flavour. Avoid pre-packed grated carrots as they can create a drier texture.
- Grate carrots into fine shreds using a grater or microplane to help them blend smoothly into the cake mixture.
- Keep ingredients at room temperature before mixing to help create an even cake texture.
- Do not overmix the batter, as gentle mixing helps achieve a tender crumb and melt-in-the-mouth texture.
- Check the cake around the 40-minute mark if your oven runs hot, as the top may brown quickly.
- If the top browns too fast, cover the cake loosely with foil while it finishes baking.
- Allow the cake to cool completely before adding frosting to prevent it from melting.
- Adjust the frosting consistency by adding a little more icing sugar if the topping is too soft.
- Chill the frosting before spreading if you prefer a firmer and smoother finish.
- A one bowl method can save time and reduce washing up while still producing excellent results.
Serving Suggestions
How to serve Mary Berry carrot cake traybake:
Mary Berry Carrot Cake Traybake Recipe is a family favourite that works beautifully for relaxed gatherings and special occasions. Serve the soft carrot cake slices with a warm drink, simple garnishes, or other desserts. It is ideal for afternoon tea, celebrations, and sharing with guests.
- Serve carrot cake slices with a cup of tea or freshly brewed coffee during afternoon tea.
- Add a sprinkle of chopped walnuts or extra nuts as a simple garnish.
- Enjoy as a crowd pleasing dessert after a family meal or dinner party.
- Serve straight from tray for casual events and easy sharing.
- Cut into neat squares for school lunches, picnics, or packed treats.
- Include it at family gatherings, festive occasions, or a school fête.
- Pair with vanilla ice cream or fresh fruit for an extra dessert option.
Storage
How to store Mary Berry carrot cake traybake:
Room Temperature
- Allow the cake to cool completely before storing.
- Keep the cake in an airtight container at room temperature for up to 2 days.
- Store away from direct sunlight and heat to keep the texture soft.
Refrigerator
- Store cake with chilled frosting in the refrigerator for up to 5 days.
- Keep leftover cake covered in an airtight container to prevent drying.
- Allow slices to come to room temperature for 15–30 minutes before serving for the best texture.
Freezer
- Freeze unfrosted cake slices for up to 3 months in a freezer-safe container.
- Wrap individual slices well before freezing to protect flavour and moisture.
- Thaw at room temperature and add frosting after defrosting if preferred.
FAQs
Q: Can I use pre-shredded carrots instead of fresh carrots?
Pre-shredded carrots can be used, but freshly grated carrots usually give better moisture and flavour. The texture may become slightly drier when using packaged carrots.
Q: How can I make this cake dairy-free?
You can make a dairy-free version by replacing regular cream cheese with dairy-free soft cheese. Check that all other ingredients are suitable for your needs.
Q: Can I replace honey in the frosting?
Yes, you can swap honey with alternatives such as agave syrup or maple syrup. These may slightly change the sweetness and flavour.
Q: Why is my carrot cake dry?
A dry cake can happen if it is overbaked or if the carrots do not provide enough moisture. Using freshly grated carrots helps keep the cake soft.
Q: Can I freeze Mary Berry Carrot Cake Traybake?
Yes, the cake can be frozen for up to 3 months. It is best to freeze without frosting and decorate after thawing.
Q: Can I make this carrot cake ahead of time?
Yes, you can prepare the cake a day before serving. Store it properly and add the frosting before serving for the freshest finish.
Q: How should I serve leftover carrot cake?
Bring refrigerated slices to room temperature before serving. This helps restore the soft texture and creamy frosting consistency.
Nutrition
The nutritional values for Mary Berry Carrot Cake Traybake Recipe are approximate and can vary depending on the exact ingredients and portion size. The estimate below is based on 16 servings from the recipe.
| Nutrient | Amount Per Serving |
| Calories | 290 kcal |
| Protein | 4g |
| Carbohydrates | 35g |
| Sugars | 22g |
| Fat | 15g |
| Saturated Fat | 5g |
| Fibre | 2g |
| Sodium/Salt | 0.3g |