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.
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
- FOR THE CAKE:
- 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
- FOR THE ICING:
- 200g full-fat cream cheese
- 100g butter, softened
- 200g icing sugar
- 1tsp vanilla extract
Method1 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 InformationMakes 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.