Mary Berry Carrot Cake Tray Bake: Easy, Moist & Delicious
Learn how to make Mary Berry's carrot cake tray bake recipe at home — moist, spiced, and topped with creamy frosting. Easy step-by-step guide for beginners.
Introduction
If you're searching for the perfect carrot cake tray bake recipe, Mary Berry's version is the undisputed gold standard. This easy carrot cake recipe combines warm aromatic spices, freshly grated carrots, and a rich, velvety cream cheese frosting — all baked in one simple tray for effortless slicing and sharing.
Whether you're baking for a lively family gathering, bake sale, or a cozy afternoon tea, this moist carrot cake tray bake is guaranteed to impress. The sponge delivers unmatched moisture and tenderness while retaining that comforting homemade texture everyone loves.
Why this is a Great Meal
Unlike a traditional layered cake, a tray bake carrot cake is quicker to prepare, bakes evenly, and requires no complicated stacking or leveling. Mary Berry's method keeps the sponge incredibly moist by using vegetable oil instead of butter, while a generous blend of cinnamon and fresh carrots adds natural sweetness and moisture.
Light muscovado sugar introduces a rich caramel undertone, and topping it with a generous blanket of silky cream cheese icing perfectly balances the warm spiced sponge.
Instructions
- 01
Preheat and Prepare: Preheat the oven to 180°C (160°C fan / 350°F / Gas Mark 4). Grease a 30 x 23cm (12 x 9-inch) rectangular baking tray tin and line it neatly with baking parchment paper.
- 02
Mix Dry Ingredients: In a large bowl, combine the self-raising flour, baking powder, ground cinnamon, and light muscovado sugar, pressing out any lumps.
- 03
Add Wet Ingredients: Beat in the eggs and sunflower oil using an electric mixer or wooden spoon until smooth, glossy, and thoroughly blended.
- 04
Fold in Carrots & Nuts: Add the finely grated carrots and chopped walnuts (if using). Fold gently with a spatula to keep the batter light.
- 05
Pour and Smooth: Pour the batter into the prepared tray tin and smooth the surface evenly with a spatula.
- 06
Bake to Perfection: Bake for 35–40 minutes, or until well-risen, golden, springy to touch, and a skewer inserted in the center comes out clean.
- 07
Cool Completely: Allow the cake to cool in the tin for 15 minutes, then transfer to a wire rack to cool completely before frosting.
- 08
Make Cream Cheese Frosting: In a bowl, beat the softened butter until creamy. Beat in the cream cheese, sifted icing sugar, and vanilla extract until smooth, thick, and velvety.
- 09
Frost and Slice: Spread the frosting evenly over the cooled cake with a palette knife. Garnish with chopped walnuts and carrot ribbon curls, then slice into 16 neat squares to serve.
- ✦Grate carrots finely for a smoother texture and even moisture distribution throughout the crumb.
- ✦Don't overmix the batter once carrots are added — gentle folding keeps the sponge light, tender, and soft.
- ✦Ensure the cake is completely cold before frosting to prevent the cream cheese icing from melting.
- ✦Store leftovers in an airtight container in the fridge for up to 4 days.
- ✦The unfrosted sponge freezes beautifully for up to 3 months — perfect for prepping ahead.
Easy Variations
Orange & Ginger Carrot Cake
Add the finely grated zest of 1 orange and ½ tsp ground ginger into the batter for bright citrus warmth.
Sultana & Coconut Tray Bake
Fold in 75g golden sultanas and 30g desiccated coconut for added chewiness and natural sweetness.
Nut-Free Tray Bake
Omit walnuts and top with toasted pumpkin seeds or sunflower seeds for a school-friendly crunch.
Frequently Asked Questions
Q: Why use oil instead of butter in carrot cake?
A: Oil stays liquid at room temperature and refrigeration, keeping the carrot cake crumb remarkably moist and soft for days.
Q: Can I use low-fat cream cheese for the frosting?
A: Full-fat block cream cheese is best. Low-fat versions have high water content, making the frosting watery and runny.
Q: How should I store this carrot cake tray bake?
A: Store frosted squares in an airtight container in the fridge for up to 4 days. Bring to room temperature 20 minutes before serving.
Nutrition
Approximate values — meant as a guide, not a verdict.
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