Mary Berry Carrot Cake Traybake Recipe

The Mary Berry Carrot Cake Traybake is a wonderfully moist and flavorful cake packed with grated carrots, warm spices, and a rich cream cheese frosting. It’s perfect for family gatherings, afternoon tea, or festive occasions. What makes this recipe so loved is its simplicity — all the ingredients are mixed in one bowl, baked to golden perfection, and served straight from the tray. With a soft, tender crumb and a hint of cinnamon, it’s an irresistible treat that’s both easy to make and delightful to share.

What Is Mary Berry Carrot Cake Traybake?

Mary Berry’s carrot cake traybake is a light, moist sponge cake baked in a rectangular tin and topped with creamy frosting. Unlike traditional layered carrot cakes, the traybake version is straightforward to prepare and slice, making it ideal for picnics, potlucks, or school lunches. The grated carrots add natural sweetness and moisture, while the cinnamon and walnuts (optional) give it depth and texture.

Other Popular Mary Berry Recipes

• Mary Berry All-in-One Chocolate Cake
• Mary Berry Pineapple Upside Down Cake
• Mary Berry Flapjacks
• Mary Berry Apple Crumble

Why This Recipe Is Worth Trying

• One-bowl method – Quick, simple, and minimal cleanup.
• Moist and flavorful – Carrots, oil, and brown sugar keep it soft.
• Feeds a crowd – Perfect for sharing and easy to portion.
• Freezer-friendly – Keeps beautifully for future indulgence.
• Classic Mary Berry reliability – Foolproof and family-tested.

Essential Ingredients to Make Mary Berry Carrot Cake Traybake

For the cake:

• Self-raising flour – 225g
• Baking powder – 1 tsp
• Light brown sugar – 175g
• Ground cinnamon – 1 tsp
• Grated carrots – 150g (about 2 medium carrots)
• Chopped walnuts – 50g (optional)
• Eggs – 2 large
• Sunflower oil – 150ml
• Crushed pineapple (drained) – 50g (adds moisture)

For the frosting:

• Full-fat cream cheese – 150g
• Soft butter – 50g
• Icing sugar – 100g
• Vanilla extract – ½ tsp

Handy Kitchen Tools for Best Results

• 12 x 9-inch (30 x 23 cm) rectangular baking tin
• Electric hand whisk or stand mixer
• Mixing bowls
• Spatula or spoon
• Fine grater for carrots
• Parchment paper
• Cooling rack

Step-by-Step Guide to Making Mary Berry Carrot Cake Traybake

Step 1: Prepare your baking tin and oven

Preheat the oven to 180°C (160°C fan) / 350°F. Grease and line your baking tray with parchment paper, ensuring it fits neatly along the edges.

Step 2: Mix the dry ingredients

In a large bowl, combine self-raising flour, baking powder, cinnamon, and brown sugar. Mix gently to remove any lumps.

Step 3: Add the wet ingredients

Add eggs, oil, and crushed pineapple to the dry mixture. Beat together using an electric whisk until well combined and smooth.

Step 4: Fold in carrots and walnuts

Stir in the grated carrots and walnuts (if using) using a spatula. Mix until evenly distributed throughout the batter.

Step 5: Pour and bake

Pour the mixture into the lined tray and spread evenly. Bake for 35–40 minutes, or until the cake is golden and springs back when lightly pressed in the center.

Step 6: Cool completely

Let the cake cool in the tin for 10 minutes, then transfer to a wire rack to cool fully before icing.

Step 7: Prepare the cream cheese frosting

Beat butter until smooth. Add cream cheese, vanilla, and icing sugar, and continue to beat until light and fluffy. Refrigerate for 10 minutes to firm up slightly before spreading.

Step 8: Frost and decorate

Spread the icing evenly over the cooled cake. Optionally, sprinkle chopped walnuts or a light dusting of cinnamon on top for decoration. Slice into squares to serve.

What I Got Wrong (And How I Fixed It)

• Overmixed the batter – Made the cake dense; next time, I stirred only until combined.
• Used too much pineapple juice – Made the cake soggy; drained it properly afterward.
• Frosted while warm – The icing melted; cooling completely solved it.
• Forgot to line the tray – Lining helps remove the cake cleanly and prevents sticking.

Healthier Version of Mary Berry’s Carrot Cake Traybake

• Replace oil with half oil, half Greek yogurt for less fat.
• Swap brown sugar for coconut sugar or honey.
• Use wholemeal self-raising flour for added fiber.
• Add chopped dates or raisins instead of extra sugar for natural sweetness.

Ingredient Substitutions for Mary Berry Carrot Cake Traybake

• Gluten-free version – Use a gluten-free self-raising flour blend.
• Vegan version – Replace eggs with flaxseed eggs and use dairy-free cream cheese.
• Nut-free option – Omit walnuts or replace with sunflower seeds.
• Spice variation – Add nutmeg, cloves, or ginger for warmth.

Pairing Ideas: What to Serve With Mary Berry Carrot Cake Traybake

• Hot tea or coffee – A cozy, classic pairing.
• Vanilla ice cream – Delicious contrast with the soft crumb.
• Fresh fruit slices – Adds freshness and color to your plate.
• Drizzle of caramel sauce – For a richer dessert experience.
• Whipped cream – Lightens the flavor for those who prefer less frosting.

Expert Tips to Make Perfect Mary Berry Carrot Cake Traybake

• Grate carrots finely – Helps them blend evenly into the batter.
• Use room-temperature ingredients – Ensures smooth mixing and better texture.
• Drain pineapple well – Prevents soggy texture.
• Cool completely before icing – Keeps frosting firm and neat.
• Don’t overbake – Check at 35 minutes; it should spring back when pressed.
• Refrigerate before slicing – Makes cleaner cuts for serving.
• Add a hint of orange zest – Boosts flavor with a citrusy note.

Creative Ways to Customize Mary Berry Carrot Cake Traybake

• Coconut twist – Add desiccated coconut to the batter.
• Lemon cream cheese frosting – Mix lemon zest into the icing for brightness.
• Spiced version – Add mixed spice or cardamom for a warm, fragrant taste.
• Tropical blend – Mix in shredded coconut and diced pineapple.
• Mini traybake squares – Cut into bite-sized pieces for tea parties.
• Festive version – Add orange zest and decorate with candied carrots.

Storing Mary Berry Carrot Cake Traybake the Right Way

• Room temperature – Keeps up to 2 days in an airtight container (without frosting).
• Refrigerator – Lasts up to 5 days when frosted; store covered to prevent drying.
• Freezer – Freeze unfrosted cake for up to 2 months; thaw before icing.
• Avoid direct sunlight – Keep in a cool area to maintain frosting texture.

How to Reheat Mary Berry Carrot Cake Traybake (If Needed)

• Microwave – Warm a slice for 10–15 seconds for a fresh-from-the-oven feel.
• Oven – Reheat at 160°C (320°F) for 5 minutes, covered with foil.
• From frozen – Thaw overnight in the fridge, then warm slightly before serving.

Nutritional Breakdown (per serving)

• Calories: ~330 kcal
• Protein: 5g
• Carbohydrates: 42g
• Sugars: 24g
• Fat: 16g
• Fiber: 2g

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FAQs

Why is my Mary Berry carrot cake traybake too dense?

A dense carrot cake often happens when the batter is overmixed or the carrots are grated too finely. Mix just until the ingredients are combined, and use medium-fine grated carrots to keep the cake light and moist.

How do I stop the cream cheese frosting from becoming runny?

To prevent runny frosting, make sure both the cream cheese and butter are at room temperature but not too soft. Beat the butter first until smooth, then add the cream cheese and icing sugar gradually. Chill the frosting for 10–15 minutes before spreading.

Can I make Mary Berry’s carrot cake traybake without walnuts?

Yes, the walnuts are optional and can be omitted without affecting the texture. For extra flavor, you can replace them with desiccated coconut, raisins, or sunflower seeds.

How do I know when the carrot cake traybake is fully baked?

The cake is ready when it’s golden brown, springs back when gently pressed, and a skewer inserted into the center comes out clean. Start checking around the 35-minute mark to avoid overbaking and drying it out.

Wrapping It Up

The Mary Berry Carrot Cake Traybake is a soft, moist, and flavorful dessert that’s as easy as it is delicious. With its one-bowl method and classic cream cheese frosting, it’s perfect for any occasion — from casual snacks to celebratory bakes. Once you try it, you’ll understand why this recipe remains one of Mary Berry’s most beloved creations: simple, reliable, and absolutely irresistible.