The Mary Berry Carrot Cake Tray Bake is a classic dessert that combines the earthy sweetness of carrots with warm spices to create a moist and flavorful cake. Perfect for any occasion, this carrot cake is topped with a creamy frosting that adds a touch of luxury. Whether you’re an experienced baker or a novice, this recipe is straightforward and rewarding. With its delightful taste and texture, this tray bake is sure to become a favorite in your household.
What is Mary Berry Carrot Cake Tray Bake?
Mary Berry’s carrot cake tray bake is a versatile dessert that combines grated carrots with a spiced cake batter to create a rich and moist cake. Topped with a creamy frosting made from cream cheese and butter, this cake is perfect for serving as a dessert, at tea time, or even as a special treat during the holidays.
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Why You Should Try This Recipe
- Easy to Prepare: The recipe is simple and perfect for bakers of all skill levels.
- Moist and Flavorful: The combination of carrots and spices creates a cake that’s moist and full of flavor.
- Nutritious Ingredients: Carrots add natural sweetness and nutrition to this dessert.
- Make-Ahead Option: The cake can be prepared in advance and stored for later.
- Crowd-Pleaser: Its delicious flavor and appealing presentation make it a hit at any gathering.
Ingredients Needed for Mary Berry Carrot Cake Tray Bake
For the Cake:
- 225g self-raising flour
- 2 tsp baking powder
- 1½ tsp ground cinnamon
- 1 tsp mixed spice
- 150g light muscovado sugar
- 50g walnuts, chopped (optional)
- 200g carrots, grated
- 2 large eggs
- 150ml sunflower oil
- 1 tbsp milk
For the Frosting:
- 100g unsalted butter, softened
- 200g cream cheese
- 250g icing sugar
- 1 tsp vanilla extract
- Zest of one orange (optional)
- Chopped walnuts or pecans for topping (optional)
Instructions to Make Mary Berry Carrot Cake Tray Bake
- Preheat the oven to 180°C (160°C fan, gas mark 4). Grease and line a rectangular baking tin (approximately 30x23cm).
- Combine dry ingredients: In a large bowl, sift together the self-raising flour, baking powder, cinnamon, and mixed spice.
- Add sugar and nuts: Stir in the muscovado sugar and chopped walnuts (if using) until well mixed.
- Mix wet ingredients: In a separate bowl, beat the eggs, then add the sunflower oil and milk, mixing until combined.
- Add carrots: Stir the grated carrots into the wet mixture.
- Combine mixtures: Pour the wet ingredients into the dry ingredients and stir gently until just combined.
- Bake the cake: Pour the batter into the prepared tin, smoothing the top. Bake for 30-35 minutes or until a skewer inserted into the center comes out clean.
- Prepare the frosting: In a mixing bowl, beat the softened butter and cream cheese until smooth. Gradually add the icing sugar and vanilla extract, mixing until creamy and well combined. Stir in the orange zest if desired.
- Cool and frost: Allow the cake to cool completely in the tin before spreading the frosting evenly over the top. Sprinkle with chopped walnuts or pecans if desired.
- Serve and enjoy: Slice the cake into squares and serve. Enjoy your homemade carrot cake with a cup of tea or coffee.
What Goes Well With Mary Berry Carrot Cake Tray Bake
- Serve with a scoop of ice cream: Vanilla or cinnamon ice cream adds an extra layer of flavor.
- Pair with fresh fruit: Sliced apples or pears complement the cake’s spices.
- Enjoy with coffee: A hot cup of coffee balances the cake’s sweetness.
- Top with extra nuts: Chopped walnuts or pecans add a delightful crunch.
- Pair with tea: Serve with black or herbal tea for a classic tea-time treat.
Expert Tips for Making the Best Mary Berry Carrot Cake Tray Bake
- Use fresh carrots: Freshly grated carrots add more moisture and flavor to the cake.
- Don’t overmix the batter: Stir until just combined to keep the cake light and airy.
- Check doneness carefully: Test with a skewer to avoid overbaking.
- Cool completely before frosting: Ensure the cake is cool to prevent the frosting from melting.
- Experiment with spices: Adjust the spice levels to suit your taste.
Easy Variations of Mary Berry Carrot Cake Tray Bake
- Add raisins or sultanas: Include dried fruit for extra sweetness.
- Incorporate coconut: Add desiccated coconut for a tropical twist.
- Try different nuts: Swap walnuts for pecans or almonds.
- Use a different frosting: Try lemon or orange-flavored frosting for a citrusy touch.
- Make it gluten-free: Substitute self-raising flour with a gluten-free alternative.
Best Practices to Store Mary Berry Carrot Cake Tray Bake
- Keep in an airtight container: Store the cake in an airtight container to maintain freshness.
- Refrigerate for longer storage: Store in the refrigerator for up to a week.
- Freeze for later: Freeze individual slices wrapped in cling film for up to three months.
- Avoid direct sunlight: Keep the cake out of direct sunlight to prevent the frosting from melting.
Best Practices to Reheat Mary Berry Carrot Cake Tray Bake
- Use a microwave: Warm slices for 10-15 seconds for a quick reheating option.
- Opt for an oven: Reheat in a preheated oven at 160°C (140°C fan) for 5-10 minutes for a freshly baked taste.
- Avoid overheating: Be cautious not to overheat, as it can dry out the cake.
- Serve warm: Enjoy the traybake warm for the best flavor experience.
- Pair with toppings: Add fresh toppings like whipped cream or fruit after reheating for extra indulgence.
Nutrition Value (per serving)
- Calories: 320
- Protein: 4g
- Carbohydrates: 35g
- Sugars: 24g
- Fat: 18g
- Saturated Fat: 5g
- Cholesterol: 40mg
- Sodium: 130mg
- Fiber: 2g
FAQs
How Do You Prevent the Carrot Cake from Becoming Too Dense?
To prevent the carrot cake from becoming too dense, be sure to sift the flour and spices to remove any lumps. Use freshly grated carrots to retain moisture and flavor. Avoid overmixing the batter, as this can develop gluten and result in a denser cake. Baking at the correct temperature and checking for doneness with a skewer are crucial steps to achieving a light and fluffy texture.
What is the Best Way to Ensure the Frosting is Smooth?
For smooth frosting, ensure the cream cheese and butter are at room temperature before mixing. Beat them together until completely smooth before gradually adding the icing sugar. Use a hand mixer for a creamy, lump-free texture. If needed, sift the icing sugar before adding it to remove any lumps.
Can You Make the Carrot Cake Tray Bake Ahead of Time?
Yes, you can make the carrot cake tray bake ahead of time. Once baked, allow the cake to cool completely before wrapping it tightly in cling film and storing it at room temperature for up to three days. If storing for longer, refrigerate or freeze the cake. The frosting can also be prepared in advance and stored in the refrigerator until needed.
How Do You Ensure the Cake is Moist and Flavorful?
To ensure the cake is moist and flavorful, use fresh and finely grated carrots, which contribute moisture and natural sweetness. Incorporate a balanced blend of spices like cinnamon and mixed spice to enhance the cake’s flavor. Adding a small amount of milk to the batter can help maintain moisture. Make sure not to overbake the cake to prevent it from drying out.
Final Words
The Mary Berry Carrot Cake Tray Bake is a delightful dessert that combines the natural sweetness of carrots with warm spices and creamy frosting. Perfect for any occasion, this recipe is easy to follow and sure to impress. Whether you’re serving it at a special event or enjoying it with your family, this carrot cake promises to be a delicious treat that everyone will love. Happy baking!
Other Mary Berry Recipes
- Mary Berry Rhubarb Tart
- Mary Berry Manchester Tart
- Mary Berry’s Portuguese Custard Tarts
- Mary Berry Cheese Scones
Mary Berry Carrot Cake Tray Bake Recipe
- Prep Time: 20
- Cook Time: 35
- Total Time: 55 minutes
- Yield: 8 1x
- Category: Dessert
- Method: Baking
- Cuisine: British
Description
Mary Berry’s carrot cake tray bake is a versatile dessert that combines grated carrots with a spiced cake batter to create a rich and moist cake. Topped with a creamy frosting made from cream cheese and butter, this cake is perfect for serving as a dessert, at tea time, or even as a special treat during the holidays.
Ingredients
- For the Cake:
- 225g self-raising flour
- 2 tsp baking powder
- 1½ tsp ground cinnamon
- 1 tsp mixed spice
- 150g light muscovado sugar
- 50g walnuts, chopped (optional)
- 200g carrots, grated
- 2 large eggs
- 150ml sunflower oil
- 1 tbsp milk
- For the Frosting:
- 100g unsalted butter, softened
- 200g cream cheese
- 250g icing sugar
- 1 tsp vanilla extract
- Zest of one orange (optional)
- Chopped walnuts or pecans for topping (optional)
Instructions
- Preheat the oven to 180°C (160°C fan, gas mark 4). Grease and line a rectangular baking tin (approximately 30x23cm).
- Combine dry ingredients: In a large bowl, sift together the self-raising flour, baking powder, cinnamon, and mixed spice.
- Add sugar and nuts: Stir in the muscovado sugar and chopped walnuts (if using) until well mixed.
- Mix wet ingredients: In a separate bowl, beat the eggs, then add the sunflower oil and milk, mixing until combined.
- Add carrots: Stir the grated carrots into the wet mixture.
- Combine mixtures: Pour the wet ingredients into the dry ingredients and stir gently until just combined.
- Bake the cake: Pour the batter into the prepared tin, smoothing the top. Bake for 30-35 minutes or until a skewer inserted into the center comes out clean.
- Prepare the frosting: In a mixing bowl, beat the softened butter and cream cheese until smooth. Gradually add the icing sugar and vanilla extract, mixing until creamy and well combined. Stir in the orange zest if desired.
- Cool and frost: Allow the cake to cool completely in the tin before spreading the frosting evenly over the top. Sprinkle with chopped walnuts or pecans if desired.
- Serve and enjoy: Slice the cake into squares and serve. Enjoy your homemade carrot cake with a cup of tea or coffee.
