There are certain recipes that feel like they’ve been passed down through generations, even if they came from a trusted cookbook. For me, Mary Berry’s Carrot Cake Tray Bake is one of those gems. I still remember the first time I made it. It was a chilly Sunday afternoon, and I wanted something comforting but not overly sweet. I stumbled upon this recipe and decided to give it a try. Little did I know it would become one of my go-to bakes whenever I need a reliable and crowd-pleasing treat.
This tray bake reminds me of my grandmother’s kitchen. The smell of spices, the earthy sweetness of carrots, and the gentle crunch from the walnuts take me right back to those cozy childhood moments when she would slide a freshly baked cake out of the oven and place it on the windowsill to cool.
Mary Berry’s version is incredibly straightforward, yet the result feels like something that’s been carefully crafted over years of baking experience. It’s soft, lightly spiced, and topped with a delicious cream cheese icing that perfectly balances the moist carrot base. Whether I’m baking it for friends, family gatherings, or just to treat myself after a long week, this recipe never disappoints.
Over the years, I’ve tweaked a few things, added my own personal touches, and even tried a few variations that I’ll share with you below. But at its core, this tray bake is a classic and it truly shines just as Mary Berry intended.
If you’ve never tried making a carrot cake before, this is a perfect place to start. It’s easy, it’s forgiving, and it fills your kitchen with the most inviting aroma. Now let me walk you through everything you need to know to make this beautiful bake at home.
What is Mary Berry Carrot Cake Tray Bake?
Mary Berry’s Carrot Cake Tray Bake is a moist, spiced cake baked in a rectangular tray, topped with a smooth cream cheese frosting. It’s made with grated carrots, light brown sugar, and warm spices like cinnamon, creating a rich and flavorful cake that stays moist for days. The tray bake style makes it easy to slice and share, perfect for afternoon tea, lunchboxes, or casual get-togethers.
What I love most about this cake is its simplicity. It doesn’t call for any fancy techniques or equipment, yet the result feels like something you’d find in a charming countryside tearoom.
Why you should try this recipe?
You should try this recipe because it’s foolproof, flavorful, and perfect for any occasion. Whether you’re new to baking or consider yourself experienced, this tray bake delivers consistent results every time. The texture is soft and tender, and the carrots add a natural sweetness without being overpowering.
Another reason? It’s incredibly versatile. You can serve it plain or dressed up with frosting and nuts. It keeps well, travels beautifully, and makes a generous batch that feeds a crowd. It’s also a great way to sneak some veggies into your dessert.
Ingredients needed to make Mary Berry Carrot Cake Tray Bake
Here’s everything you’ll need:
For the cake:
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225g self-raising flour
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150g light muscovado sugar
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2 tsp baking powder
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1 tsp ground cinnamon
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2 large eggs
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150ml sunflower oil
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200g grated carrots
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100g chopped walnuts (optional)
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Zest of 1 orange
For the cream cheese icing:
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175g full-fat cream cheese
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50g softened butter
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75g icing sugar
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A few drops of vanilla extract
Instruction to make Mary Berry Carrot Cake Tray Bake
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Preheat your oven to 180°C (160°C fan) or 350°F. Lightly grease and line a 30×23 cm tray bake tin with parchment paper.
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Mix the dry ingredients in a large bowl. Combine the self-raising flour, light muscovado sugar, baking powder, and cinnamon.
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Add the wet ingredients. Beat the eggs in a small bowl, then stir them into the dry ingredients along with the sunflower oil.
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Fold in the carrots and extras. Gently fold in the grated carrots, chopped walnuts (if using), and orange zest until evenly combined.
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Bake the cake. Pour the mixture into the prepared tin and smooth the surface. Bake for 35 to 40 minutes or until the cake is risen, golden brown, and springs back when lightly touched.
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Cool the cake. Leave it in the tin for 10 minutes before transferring it to a wire rack to cool completely.
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Prepare the icing. In a medium bowl, beat the cream cheese and butter until smooth. Add the icing sugar and vanilla extract, then mix until creamy and spreadable.
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Frost the cake. Once the cake has cooled, spread the icing evenly over the top. You can sprinkle extra chopped walnuts or orange zest for garnish.
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Slice and serve. Cut into squares and enjoy.
Mary Berry Carrot Cake Tray Bake
Ingredients
For the cake:
- 225 g self-raising flour
- 150 g light muscovado sugar
- 2 tsp baking powder
- 1 tsp ground cinnamon
- 2 large eggs
- 150 ml sunflower oil
- 200 g grated carrots
- 100 g chopped walnuts optional
- Zest of 1 orange
For the cream cheese icing:
- 175 g full-fat cream cheese
- 50 g softened butter
- 75 g icing sugar
- A few drops of vanilla extract
Instructions
- Preheat your oven to 180°C (160°C fan) or 350°F. Lightly grease and line a 30x23 cm tray bake tin with parchment paper.
- Mix the dry ingredients in a large bowl. Combine the self-raising flour, light muscovado sugar, baking powder, and cinnamon.
- Add the wet ingredients. Beat the eggs in a small bowl, then stir them into the dry ingredients along with the sunflower oil.
- Fold in the carrots and extras. Gently fold in the grated carrots, chopped walnuts (if using), and orange zest until evenly combined.
- Bake the cake. Pour the mixture into the prepared tin and smooth the surface. Bake for 35 to 40 minutes or until the cake is risen, golden brown, and springs back when lightly touched.
- Cool the cake. Leave it in the tin for 10 minutes before transferring it to a wire rack to cool completely.
- Prepare the icing. In a medium bowl, beat the cream cheese and butter until smooth. Add the icing sugar and vanilla extract, then mix until creamy and spreadable.
- Frost the cake. Once the cake has cooled, spread the icing evenly over the top. You can sprinkle extra chopped walnuts or orange zest for garnish.
- Slice and serve. Cut into squares and enjoy.
Notes
Nutritional value
Per serving (based on 12 slices, with frosting):- Calories: ~320
- Fat: 18g
- Carbohydrates: 35g
- Sugar: 21g
- Protein: 4g
- Fiber: 2g
What goes well with Mary Berry Carrot Cake Tray Bake
This tray bake pairs beautifully with a cup of Earl Grey or spiced chai. I’ve also served it with a dollop of thick Greek yogurt on the side for a lightly tangy contrast. If you want to dress it up for a party, try adding a drizzle of orange syrup or a sprinkle of crushed pistachios on top.
My tips to make the best Mary Berry Carrot Cake Tray Bake
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Use freshly grated carrots. They release more moisture and flavor than pre-packaged ones.
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Don’t overmix. Gently fold the batter to keep the cake light.
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Add orange zest. It brightens up the flavors and pairs beautifully with the spices.
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Cool the cake fully before icing. This prevents the frosting from melting or sliding.
Easy variations of Mary Berry Carrot Cake Tray Bake
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Swap the walnuts for pecans or leave them out entirely for a nut-free version.
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Add raisins or chopped dates for extra sweetness and texture.
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Make it citrusy. Add a splash of orange juice to the icing for a zesty twist.
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Turn it into muffins. Spoon the batter into muffin cases and bake for 20 to 25 minutes.
Best way to store Mary Berry Carrot Cake Tray Bake
I usually store it in an airtight container in the fridge because of the cream cheese icing. It keeps well for up to 4 days. If you prefer it at room temperature, let the slices sit out for a few minutes before serving. You can also freeze unfrosted portions for up to 2 months. Just wrap them tightly and defrost overnight.
Nutritional value
Per serving (based on 12 slices, with frosting):
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Calories: ~320
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Fat: 18g
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Carbohydrates: 35g
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Sugar: 21g
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Protein: 4g
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Fiber: 2g
Please note this is an estimate and may vary depending on your specific ingredients and portions.
FAQs
Can I make this tray bake without nuts?
Yes, absolutely. The nuts are optional and can be left out without affecting the texture.
Can I use butter instead of oil?
I recommend sticking with oil, as it keeps the cake moist. Butter may make it slightly denser.
How long does the cake last?
It stays fresh in the fridge for up to 4 days and can be frozen (without frosting) for up to 2 months.
Is this recipe suitable for children?
Yes, it’s family-friendly and loved by kids and adults alike.
Can I use whole wheat flour instead?
You can, but the texture will be denser. A mix of half whole wheat and half plain flour works better.
Conclusion
There’s something truly heartwarming about baking a cake that fills your home with sweet, spiced aromas and brings smiles all around. Mary Berry’s Carrot Cake Tray Bake has become more than just a recipe for me. It’s a tradition. It’s the cake I make when I want to reconnect with my love for baking, when I want to share something homemade and meaningful with the people I care about.
I still remember serving it at a small family gathering, where everyone took a bite and paused to say, “Wow, this is really good.” That kind of response is the ultimate compliment, and it’s all thanks to the simplicity and brilliance of this recipe. It’s dependable, it’s delicious, and it always turns out just right.
What makes it even more special is how adaptable it is. You can dress it up or keep it humble. You can tweak the flavors or follow the recipe to the letter. Either way, you’re going to end up with something that feels lovingly made and completely satisfying.
If you haven’t tried this recipe yet, I encourage you to give it a go. Maybe you’ll find yourself baking it on a quiet weekend like I did, only to discover that it becomes your go-to tray bake for years to come. Or maybe you’ll add your own personal twist and pass it on to someone else.
That’s the beauty of baking. It’s more than just combining ingredients. It’s creating memories, sharing stories, and offering a little sweetness to the world around you. I hope this carrot cake tray bake brings as much joy to your kitchen as it has to mine. Happy baking!
