Mary berry All-in-One Carrot Cake Recipe
I. Introduction
Mary Berry, often considered the nation’s favorite baker, has significantly influenced British cooking. With over 70 cookbooks, including bestsellers like “Mary Berry Cooks” and “Mary Berry’s Baking Bible,” her impact is profound. As a beloved judge on the BBC’s “The Great British Bake Off,” she shared her passion for baking with millions. Her culinary journey began with training at Cordon Bleu in Paris, and she has spent over 40 years teaching the nation to cook. In recognition of her contributions, she received the Guild of Food Writers Lifetime Achievement Award in 2009 and was honored with a CBE in 2012.
Mary Berry’s recipes, including her famous all-in-one carrot cake, are cherished for their comforting nature and deliciousness. This recipe not only reflects her culinary expertise but also incorporates historical context, nutritional information, and options for vegan adaptation.
II. Mary Berry’s Unique Approach & Historical Context
Mary Berry highlights the importance of using quality ingredients to capture genuine flavor and tradition in her dishes. Carrot cake’s history dates back to the Middle Ages when sweeteners were limited, prompting the use of carrots for their natural sweetness. This humble vegetable gained popularity in cakes, particularly during the war years when sugar was rationed.
Mary Berry’s carrot cake recipe honors tradition while incorporating her unique twist with spices and a decadent cream cheese frosting. This blend of historical methods and modern flavors creates a cake that is both nostalgic and innovative.
III. Notices on Ingredients & Equipment
Ingredients:
- Carrots: 300g, finely grated (preferably organic for the best flavor)
- Self-raising flour: 200g
- Baking powder: 1 tsp
- Ground cinnamon: 1 tsp
- Ground nutmeg: ½ tsp
- Granulated sugar: 150g
- Light brown sugar: 50g
- Vegetable oil: 150ml (choose a light oil for taste)
- Eggs: 3 large, preferably free-range
- Walnuts: 100g, chopped (optional)
- Raisins: 100g (optional)
Equipment:
- Mixing bowls
- Whisk or electric mixer
- Grater for carrots
- Measuring cups and spoons
- 20cm round cake tins (2)
- Baking parchment
- Cooling rack
- Spatula
IV. Recipe Instructions
Preheat the Oven: Start by preheating your oven to 180°C (160°C fan) or 350°F. This ensures the cake cooks evenly.
Prepare the Cake Tins: Grease the cake tins and line the bottoms with baking parchment to prevent sticking.
Mix Dry Ingredients: In a large mixing bowl, combine the self-raising flour, baking powder, cinnamon, and nutmeg. Whisk together until well blended.
Combine Wet Ingredients: In another bowl, whisk together the granulated sugar, light brown sugar, vegetable oil, and eggs until smooth.
Mix Together: Gradually add the dry mixture to the wet mixture, stirring gently until just combined. Do not overmix.
Add Carrots and Nuts: Fold in the grated carrots, walnuts, and raisins (if using) into the batter.
Pour Batter into Tins: Divide the mixture evenly between the prepared cake tins.
Bake: Place the tins in the preheated oven and bake for 25-30 minutes or until a skewer inserted into the center comes out clean.
Cool the Cakes: Once baked, remove the cakes from the oven and allow them to cool in the tins for 10 minutes before transferring to a wire rack to cool completely.
Prepare the Frosting: While the cakes cool, prepare the cream cheese frosting by mixing together 200g of cream cheese, 100g of unsalted butter (softened), and 300g of icing sugar until smooth.
Assemble the Cake: Once the cakes have cooled completely, apply a layer of frosting on the top of one cake. Then, place the second cake on top and frost both the top and sides.
Serve and Enjoy: Slice and serve your delightful carrot cake, savoring the unique combination of flavors!
V. Flavor Profile & Nutritional Information
Mary Berry’s all-in-one carrot cake features a delightful balance of sweetness from the carrots, warmth from the spices, and richness from the cream cheese frosting. The nuts add a satisfying crunch, making each bite a harmonious experience.
Nutritional Information (per slice, based on 12 servings):
- Calories: 350
- Fat: 18g
- Carbohydrates: 44g
- Protein: 4g
- Fiber: 1g
- Sugar: 22g
VI. Tips for a Perfect Carrot Cake
- Troubleshooting Common Issues:
- If your cake is too dense, ensure not to overmix the batter.
- If the frosting is too runny, add more icing sugar to thicken it.
- Enhancing Flavor and Texture:
- Consider using aged cheddar mixed into the frosting for a unique twist.
- A sprinkle of cinnamon or nutmeg on top before serving can elevate the flavor.
- Variations:
- Swap walnuts for pecans or hazelnuts for a different nutty flavor.
- Add pineapple for extra moisture.
VII. Alternative (Vegan and Non-Vegan)
Vegan Carrot Cake:
- Replace eggs with flax eggs (1 tbsp flaxseed meal + 2.5 tbsp water per egg).
- Use coconut oil instead of vegetable oil.
- For frosting, use vegan cream cheese.
Step-by-Step Vegan Instructions:
- Preheat the oven and prepare tins as above.
- Mix dry ingredients, then combine wet ingredients with flax eggs and oil.
- Follow the same process as the original recipe.
VIII. Recipe Variations & Serving Suggestions
- Serve with a side of vanilla ice cream or a dollop of whipped cream.
- Add citrus zest to the frosting for a refreshing twist.
IX. Storage & Reheating Instructions
- Store uneaten cake in an airtight container in the fridge for up to 5 days.
- To freeze, wrap slices tightly in plastic wrap and place in a freezer bag for up to 3 months. Thaw in the fridge before serving.
X. Frequently Asked Questions (FAQ)
- Can I use whole wheat flour?
- Yes, but the texture will be denser.
- How can I make it gluten-free?
- Substitute with a gluten-free flour blend.
- Can I omit the nuts?
- Absolutely, the cake will still be delicious without them.
XI. Conclusion & Call to Action
This all-in-one carrot cake beautifully combines traditional flavors with a modern twist, reflecting the baking philosophy of Mary Berry. I highly recommend trying out this recipe and sharing your thoughts! Also, be sure to check out other recipes on my website for more cooking inspiration.
XII. Additional Resources (Optional)
- Mary Berry’s Official Website
- Culinary Hill for more delicious recipes and cooking tips.
