Mary Berry shares ‘popular’ one-bowl carrot cake recipe ready to eat in just one hour
Mary Berry has shared a plethora of recipes throughout her career, including her delicious carrot cake with a mascarpone topping.
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Carrot cake is a popular sweet treat, and there are many ways to make them. Some people may use raisins or nuts, while others will opt for both or neither.
Taking Mary Berry’s delicious recipe from her website, the baker said: “Always a popular cake, this American carrot cake needs to be stored in the fridge because of the mascarpone topping.
“Walnut pieces are cheaper than walnut halves and are perfect for cakes.”
This carrot cake can be made from start to finish in under one hour and will store perfectly in the fridge for a few days.
To start with lightly grease a 20cm deep round cake and line the base with a circle of non-stick baking parchment.
Ingredients:
For the cake:
225g self-raising flour
Two teaspoons of baking powder
150g light muscovado sugar
50g walnut pieces, chopped
100g carrots, coarsely grated
Two ripe bananas, mashed
Two eggs
150m sunflower oil
For the topping:
250g mascarpone cheese
Two teaspoons of vanilla extract
Two tablespoons icing sugar, sifted
25g walnut pieces, chopped
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Method:
Start by preheating the oven to 180C before measuring all of the ingredients for the cake into a large bowl, and mixing well.
Mary recommended using an electric whisk for this step but a wooden spoon can also work.
Once the mixture is thoroughly blended, simply turn it into the prepared cake tin and gently level off the surface.
Bake in the preheated oven for about 50 minutes or until the cake is well-risen, golden and beginning to shrink away from the sides of the tin.
A fine skewer inserted into the centre of the cake should come out clean.
Allow the cake to cool in the tin for a few minutes before loosening the sides of the cake from the tin and turning it to cool completely on a wire rack.
For the topping, mix the mascarpone cheese in a small bowl with the vanilla extract and the sieve icing sugar.
Spread evenly over the top of the cake and scatter the chopped walnuts on top, storing it in the fridge.