Mary Berry Banana and Carrot Cake

Mary Berry’s Banana and Carrot Cake is a wonderfully moist and flavorful dessert that combines the natural sweetness of ripe bananas with the subtle earthiness of carrots. This cake is perfect for afternoon tea, breakfast, or as a delightful dessert. The combination of bananas and carrots gives the cake a tender texture and a light sweetness, with a hint of spice to add warmth.

What Is Mary Berry’s Banana and Carrot Cake?

Mary Berry’s Banana and Carrot Cake blends the flavors of ripe bananas and freshly grated carrots into a moist, spiced cake. This cake uses simple ingredients and is topped with a creamy frosting that complements the cake’s flavors beautifully. It’s a fantastic way to enjoy a treat with a mix of fruits and vegetables baked into every bite!

Other Popular Recipes

• Mary Berry Banana Tray Bake
• Mary Berry Lemon and Ginger Cake
• Mary Berry Battenberg Cake

Why You’ll Love This Recipe

• Moist and Flavorful: The bananas and carrots keep the cake incredibly moist and tender.
• Simple to Make: Uses easy-to-find ingredients for a quick and straightforward recipe.
• Packed with Natural Sweetness: Bananas and carrots bring sweetness without needing too much sugar.
• Perfect for Any Occasion: Great for breakfast, tea, or dessert.
• Customizable Topping: Enjoy with or without frosting for a lighter or richer treat.

Ingredients Needed to Make Mary Berry’s Banana and Carrot Cake

For the Cake

• 200g self-raising flour – Provides the structure and helps the cake rise.
• 1 tsp baking powder – Adds extra lift to the cake.
• 1 tsp ground cinnamon – Adds warmth and depth of flavor.
• 100g butter (softened) – Adds moisture and richness.
• 150g light brown sugar – Sweetens the cake with a subtle caramel flavor.
• 2 large eggs – Binds the ingredients and adds structure.
• 2 ripe bananas (mashed) – Adds moisture, sweetness, and soft texture.
• 100g carrots (grated) – Adds natural sweetness, color, and moisture.
• 1 tsp vanilla extract – Enhances the flavor of the cake.
• 50g walnuts or pecans (chopped, optional) – Adds crunch and extra flavor.

For the Cream Cheese Frosting (Optional)

• 100g cream cheese (softened) – Adds a creamy, tangy element.
• 50g unsalted butter (softened) – Gives the frosting a smooth, spreadable texture.
• 200g icing sugar – Sweetens the frosting.
• ½ tsp vanilla extract – Adds flavor to the frosting.

Instructions to Make Mary Berry’s Banana and Carrot Cake

Step 1: Preheat the Oven and Prepare the Tin

Preheat your oven to 180°C (350°F). Grease a 20cm round cake tin or loaf tin and line the bottom with parchment paper.

Step 2: Mix the Dry Ingredients

In a mixing bowl, sift together the self-raising flour, baking powder, and ground cinnamon. Set aside.

Step 3: Cream Butter and Sugar

In a separate bowl, cream the softened butter and light brown sugar together using an electric mixer or whisk until light and fluffy, about 2-3 minutes.

Step 4: Add Eggs and Bananas

Add the eggs one at a time, beating well after each addition. Fold in the mashed bananas and vanilla extract until combined.

Step 5: Fold in the Carrots and Dry Ingredients

Gently fold in the grated carrots, then add the dry ingredients to the wet mixture. Fold until just combined, being careful not to overmix. If using, fold in the chopped walnuts or pecans for added texture.

Step 6: Pour into the Tin and Smooth the Top

Pour the batter into the prepared cake tin and smooth the top with a spatula for even baking.

Step 7: Bake the Cake

Bake in the preheated oven for 45-50 minutes, or until a skewer inserted into the center comes out clean. The top should be golden and the cake should feel springy to the touch.

Step 8: Cool the Cake

Allow the cake to cool in the tin for 10 minutes, then transfer it to a wire rack to cool completely before frosting.

Step 9: Prepare the Cream Cheese Frosting (Optional)

In a mixing bowl, beat the softened cream cheese, butter, icing sugar, and vanilla extract until smooth and creamy. Spread the frosting evenly over the cooled cake using a spatula.

Step 10: Serve and Enjoy

Slice and serve the cake as is, or enjoy it with a cup of tea or coffee for a comforting treat.

What Goes Well with Mary Berry’s Banana and Carrot Cake

• Cream Cheese Frosting: A classic topping that adds sweetness and a tangy contrast.
• Whipped Cream: Light and airy, a great topping for a simpler serving.
• Greek Yogurt: A creamy, tangy option to balance the sweetness.
• Chopped Nuts: Walnuts or pecans add texture and flavor.
• Fresh Berries: Raspberries or strawberries pair well with the cake’s flavors.
• Honey Drizzle: Adds a touch of extra sweetness.

Expert Tips for the Best Banana and Carrot Cake

• Use Ripe Bananas: The riper the bananas, the sweeter and more flavorful your cake will be.
• Grate Carrots Finely: This ensures they blend well into the batter for a soft, even texture.
• Do Not Overmix: Overmixing can make the cake dense, so fold ingredients gently.
• Cool Completely Before Frosting: Ensure the cake is fully cooled before adding frosting to prevent melting.
• Add Spices for Extra Flavor: A pinch of nutmeg or ginger can add more warmth.

Easy Variations of Mary Berry’s Banana and Carrot Cake

• Add Raisins or Sultanas: Mix in for a bit of chewy sweetness.
• Spiced Banana and Carrot Cake: Add nutmeg, ginger, or allspice for a spiced version.
• Pineapple Carrot Cake: Add crushed pineapple for extra moisture and a tropical twist.
• Whole Wheat Version: Substitute half the flour with whole wheat flour for added fiber.
• Coconut Banana and Carrot Cake: Add desiccated coconut to the batter for a tropical flavor.

Best Practices to Store Mary Berry’s Banana and Carrot Cake

• Room Temperature: Store in an airtight container at room temperature for up to 2 days (if unfrosted).
• Refrigerate if Frosted: Store in the refrigerator if frosted, as the cream cheese frosting should be kept cool.
• Freeze for Longer Storage: Wrap individual slices in plastic wrap and freeze for up to 3 months. Thaw at room temperature before serving.

How Can I Make Mary Berry’s Banana and Carrot Cake Healthier?

• Reduce Sugar: Use less sugar or swap for a natural sweetener like honey or maple syrup.
• Use Whole Wheat Flour: Substitute some self-raising flour with whole wheat flour for added fiber.
• Add Extra Fruit: Mix in blueberries or grated apple for natural sweetness.
• Limit Frosting: Skip the frosting or use a lighter drizzle for a healthier option.
• Reduce Butter: Use half butter and half Greek yogurt to lower fat content.

Nutrition Value (Per Serving)

• Calories: 260 kcal
• Fat: 12g
• Carbohydrates: 34g
• Protein: 4g
• Fiber: 3g

FAQs

Can I Make Banana and Carrot Cake Without Frosting?

Yes, you can enjoy banana and carrot cake without frosting. The cake is naturally sweet and moist due to the bananas and carrots, making it delicious on its own or with a light dusting of powdered sugar.

Can I Freeze Mary Berry’s Banana and Carrot Cake?

Yes, you can freeze this cake. Allow it to cool completely, then wrap individual slices in plastic wrap and store in an airtight container or freezer-safe bag for up to 3 months. Thaw at room temperature or in the fridge before serving.

What Type of Carrots Are Best for Banana and Carrot Cake?

Fresh, raw carrots are best for this cake. Grate them finely to ensure they blend smoothly into the batter, adding moisture and sweetness without affecting the texture.

How Do I Keep Banana and Carrot Cake Moist?

To keep the cake moist, store it in an airtight container at room temperature for up to 2 days. If the cake is frosted, refrigerate it to maintain freshness.

Final Words

Mary Berry’s Banana and Carrot Cake is a deliciously moist and comforting dessert that combines the natural sweetness of bananas and carrots with a hint of spice. Perfect for any occasion, this cake is easy to make and even easier to enjoy. Top it with cream cheese frosting for an extra-special touch, or keep it simple for a lighter treat!

More Recipes By British Baking Recipes

• Mary Berry Apple Upside Down Cake
• Nigel Slater Apple Crumble
• James Martin Chocolate Fondant

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