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Mary Berry Carrot Cake Traybake Recipe

Mary Berry Carrot Cake Traybake recipe
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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.

Ingredients

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

Instructions

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.

Find it online: https://maryberrycooks.co.uk/mary-berry-carrot-cake-traybake/