Mary Berry's favourite recipe for a classic carrot cake

Published Friday, Apr 25 2014, 19:20 BST  |  By  |  Add comment
Mary Berry is the queen of the Great British Bake Off and can spot a winning cake a mile off. So we're delighted to share this - her favourite carrot cake recipe - with you.

Mary Berry Ashburton carrot cake cook up a feast


Her recipe for Very Best Chocolate Fudge Cake is one of your favourites on here, so here's a yummy carrot cake recipe which is also set to become a classic.

mary berry cook up a treat book cover


It's from Mary's book, Cook Up A Feast which she's co-written with her assistant Lucy Young.

Interestingly, the recipe's not Mary's own – she was passing through the Devon village of Ashburton, stopped at a tea shop and had a 'wonderful' piece of carrot cake.

The owner kindly gave Mary the recipe (thank you, whoever you are - it's delicious!) and here it is for you to enjoy.

Cook Up A Feast by Mary Berry and Lucy Young is published by DK, £14.99.


  • YOU WILL NEED: 2 x 9in circular sandwich tins, greased and lined with a disc of baking parchment
  • 200g self-raising flour
  • 300g granulated sugar
  • 1tsp baking powder
  • 1½ tsp ground cinnamon
  • 175ml sunflower oil
  • 2 eggs, lightly beaten
  • 1tsp vanilla extract
  • 100g raw carrots, grated
  • 100g chopped walnuts
  • 60g desiccated coconut
  • 220g can pineapple slices, drained, chopped, and dried thoroughly
  • 200g full-fat cream cheese
  • 100g butter, softened
  • 200g icing sugar
  • 1tsp vanilla extract


1 Preheat the oven to 180ºC/350 ºF/Gas 4. Put the flour into a large mixing bowl, add the sugar, baking powder, and cinnamon and stir together.

2 Add the oil, eggs, and vanilla extract and beat well with a wooden spoon or spatula. Fold in the carrots, walnuts, coconut and pineapple and beat until smooth.

3 Spoon evenly into the sandwich tins and bake for 45–50 minutes or until well risen and golden brown. To check that the cakes are cooked in the middle, insert a skewer into the centre – if it comes out clean, they are done. Transfer to a wire rack and leave to cool.

4 To make the icing, put the cream cheese and butter into a bowl, sift in the icing sugar, add the vanilla extract and whisk with an electric whisk until smooth.

5 Remove the cakes from the tins and peel off the baking parchment. Turn one cake upside down on to a serving plate and spread with half the icing. Sit the other cake on top and spread the remaining icing over the top.

Nutrition Information

Makes a 9in cake (serves 8)

Mary's Tip: The cake can be made up to a day ahead, but it is best made on the day. Freeze without icing for up to two months.

Check out our gallery of fabulous home made cakes - and accompanying recipes - below.