Mary Berry’s classic carrot and walnut cake is a favorite for many. The mix of flavors and its look make it special. Mary Berry, a well-known British baker, created this recipe. It has sweet carrot cake with crunchy walnuts. And don’t forget the creamy topping.
Making the best carrot and walnut cake requires the right ingredients for Mary Berry. She uses sunflower oil, eggs, muscovado sugar, and more. This blend makes a sweet and moist cake. For the icing, Mary uses full-fat cream cheese. It gives the icing a smooth and thick finish.
To start, preheat the oven and prepare your cake tins. Mix all the cake ingredients in a bowl. Then, bake the cakes until they’re ready. Let them cool on a rack.
Next, make the cream cheese icing. Whisk butter, icing sugar, cream cheese, and vanilla extract until smooth. When the cakes have cooled, spread the icing on them. Layer the cakes and decorate the top with walnuts.
This cake is great for many events like birthdays or tea times. It’s moist and full of flavor. The recipe makes enough for 8 people. So, share it with your loved ones. If you love baking or want to start, this recipe is a must-try.
Soon, we’ll guide you through making this cake step by step. Get ready for a fun and tasty baking project!
To make Mary Berry’s carrot and walnut cake, it’s simple. Just follow these steps:
Preheat the oven to 180°C/fan 160°C/350°F/gas mark 4.
Grease two deep 20cm (8in) round sandwich tins and line the bases with baking parchment.
In a large bowl, mix all cake ingredients until smooth:
sunflower oil
eggs
muscovado sugar
grated carrots
self-raising flour
baking powder
mixed spice
ginger
chopped walnuts
Divide the mixture between the tins and bake for 35 minutes until golden.
Cool the cakes on a rack and make the icing by whisking together:
butter
icing sugar
cream cheese
vanilla extract
Once the cakes are cool, layer with icing, stack, and decorate the top.
Add extra walnuts for a beautiful finish.
This recipe for a carrot and walnut cake is not only yummy but also pretty. The cake’s sweetness from carrots, crunch from walnuts, and cream cheese icing come together nicely. Just follow these steps properly to make a cake that’s loved by all.
Tips for Success:
To make your carrot and walnut cake the best, remember these tips:
1. Use full-fat cream cheese for the icing to prevent it from being too runny.
2. Grate the carrots really fine for a nicer cake texture.
3. Make sure the cakes are totally cool before putting on the icing.
4. Top the cake with extra walnuts for a fancier look.
Stick to these suggestions and your carrot and walnut cake will be perfect for any event. Its fantastic taste and moistness will win everyone over.
Tips and Variations for Mary Berry’s Carrot and Walnut Cake
Here are some tips and variations if you’re making Mary Berry’s carrot and walnut cake:
1. Icing Tips
Choose full-fat cream cheese for the icing. It’s richer and ensures the icing won’t melt off.
2. Storage Recommendation
In a warm kitchen? Make it ahead? Keep the cake in the fridge to stay firm and fresh. It stops the cake from going too soft and keeps the icing firm.
3. Ingredient Substitutions
Missing some ingredients? Not a problem! Here are a few swaps:
Swap muscovado sugar with light brown sugar for sweetness.
No self-raising flour? Mix cake flour with baking powder for the same effect.
4. Additional Flavor and Texture
Want to add something extra? Try adding raisins or other dried fruits. They boost flavor and give a great texture.
5. Spices for Personalization
Like more spice flavor? Add extra ginger or mixed spice. For a lighter taste, use less.
6. Creative Decorations
Decorate as you like. Add more walnuts on top or a bit of caramel for a special finish.
Tip/Variation
Description
Icing Tips
Use full-fat cream cheese for a firm and rich icing.
Storage Recommendation
Store the cake in the fridge to maintain its texture and freshness.
Ingredient Substitutions
Replace muscovado sugar with light brown sugar. Mix cake flour with baking powder if self-raising flour is unavailable.
Additional Flavor and Texture
Add raisins or dried fruits to the cake batter.
Spices for Personalization
Experiment with the spice quantities to suit your taste preferences.
Creative Decorations
Get creative with toppings like chopped walnuts or caramel sauce.
Conclusion
Mary Berry’s carrot and walnut cake is a well-loved dessert. It combines the tastes of carrots, walnuts, and cream cheese icing. This classic recipe is simple to make and can be changed to your liking.
Perfect for any celebration or as a little treat for yourself. This cake is moist and full of flavor. Everyone who tries it will be impressed.
Why not try baking Mary Berry’s carrot and walnut cake? You’ll love the delicious result. Enjoy this timeless recipe and every delightful bite. Treat yourself to a slice today.
FAQ
Can I use low-fat cream cheese for the icing?
Use full-fat cream cheese for the icing. This keeps it from running off the cake.
How should I store the carrot and walnut cake?
In a warm kitchen, store the cake in the fridge. This helps it keep its texture.
What can I substitute for muscovado sugar?
Use light brown sugar if you don’t have muscovado. It works as a good substitute.
What can I use if I don’t have self-raising flour?
Use cake flour mixed with baking powder instead of self-raising flour. It’s a good replacement.
Can I add raisins or other dried fruits to the cake batter?
Yes, you can. Adding raisins or dried fruits gives your cake more flavor and texture.
Can I customize the spices in the cake?
Absolutely, you can. Feel free to adjust the spices to match your preferred flavors.
Can I get creative with the cake decoration and toppings?
Yes, please do! You can be very creative with how you decorate and top the cake.
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