Carrot and Walnut Cake Mary Berry Recipe

Name: Carrot and Walnut Cake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8 servings
Cuisine: British
Ingredients: 250 ml sunflower oil; 4 large eggs, beaten; 225 g light muscovado sugar; 200 g carrots, peeled and coarsely grated; 300 g self-raising flour; 2 tsp baking powder; 1 tsp ground mixed spice; 1 tsp ground ginger; 75 g walnuts, shelled and chopped, plus extra halves for decoration; 50 g butter, room temperature; 25 g icing sugar; 250 g full-fat cream cheese, room temperature; A few drops of vanilla extract

Dive into the scrumptious world of Mary Berry's Carrot and Walnut Cake, a classic British bake that combines the moistness of carrots with the crunch of walnuts, all topped off with a rich cream cheese icing. This cake is not only a delight to the senses but also carries the hallmark of Mary Berry's simple yet elegant baking style, perfect for any occasion.

Brief Description of the Carrot and Walnut Cake

Mary Berry's Carrot and Walnut Cake is a moist, spiced cake that's easy to make and irresistibly delicious. With grated carrots that keep the cake incredibly moist, and chopped walnuts for a delightful crunch, this cake is perfectly balanced in flavor and texture. The cream cheese icing is the crowning glory, adding a creamy, tangy finish that complements the cake's spices.

Cultural or Historical Context

Carrot cake has a long history, with its roots possibly going back to medieval times when sweeteners were scarce, and carrots were used as a substitute for sugar. It gained popularity in the UK during the Second World War for the same reason. Mary Berry, a doyenne of British baking, has contributed her own take on this classic, making it a household favorite.

Ingredients List for the Carrot and Walnut Cake

For the Cake:
- 250 ml sunflower oil
- 4 large eggs, beaten
- 225 g light muscovado sugar
- 200 g carrots, peeled and coarsely grated
- 300 g self-raising flour
- 2 tsp baking powder
- 1 tsp ground mixed spice
- 1 tsp ground ginger
- 75 g walnuts, shelled and chopped, plus extra halves for decoration
For the Icing:
- 50 g butter, room temperature
- 25 g icing sugar
- 250 g full-fat cream cheese, room temperature
- A few drops of vanilla extract

Preparation Instructions

Start by preheating your oven and preparing two sandwich tins.
Mix the cake ingredients together, combining well, and divide the mixture between the tins.
Bake until golden brown and set. Once baked, allow the cakes to cool.
For the icing, blend the butter, icing sugar, cream cheese, and vanilla until smooth.
Assemble the cake with icing between the layers and on top, finishing with walnut halves for decoration.

Storage and Reheating

This cake, thanks to its moistness, keeps well for several days. Store it in a cool place, or if your kitchen is warm, it's best kept in the fridge. The full-fat cream cheese icing means the cake should be stored in a way that keeps it fresh and prevents the icing from running.

Nutritional Information

The cake is rich in flavors and, like most treats, should be enjoyed in moderation. Each serving contains a significant amount of calories, mainly from the sugar, oil, and cream cheese, making it a perfect choice for special occasions.

Frequently Asked Questions

Can I use low-fat cream cheese for the icing? It's recommended to use full-fat cream cheese to prevent the icing from becoming too runny.
How do I ensure the cake stays moist? The key to a moist carrot cake is not overbaking it and using enough carrots, which lend natural moisture to the bake.

This timeless recipe is from Mary Berry's Cookery Course, a testament to her expertise and love for baking.

For those looking to recreate this delightful cake, Mary Berry's original recipe can serve as a wonderful weekend project or a splendid addition to a celebratory spread, embodying the essence of home-baked warmth and elegance.