Carrot cake is a classic, but this recipe from our beloved British baker Mary Berry takes it to loaf form. While still maintaining that quintessential spiced carrot flavor, the loaf provides a slightly denser, moister texture than the traditional layer cake. It’s a convenient way to enjoy an old favorite.
Simple to make, yet satisfying and full of wholesome ingredients like carrots, walnuts and spices, this carrot cake loaf is a ideal for everything from breakfast to afternoon tea. The thick cream cheese frosting makes it delightfully decadent.
Quick Facts
- Prep Time: 20 mins
- Cook Time: 60 mins
- Difficulty: Easy
- Total Time: 80 mins
- Servings: 8 people
What is Mary Berry’s Carrot Cake Loaf?
This is Mary Berry’s take on the classic carrot cake, but baked into a loaf tin instead of a round cake pan. The carrots provide moisture and texture, while warm spices like cinnamon and nutmeg add that familiar carrot cake flavor profile.
Walnuts give some crunch, though you could substitute pecans or simply omit the nuts. The batter is sweetened with brown sugar for a rich molasses note. Once cooled, a generous amount of cream cheese frosting is spread over the top of the loaf.
The loaf format makes it easy to slice and serve for snacking, breakfast, or a casual dessert. It’s a homey yet delicious way to enjoy this timeless baked good.
Mary Berry Carrot Cake Loaf Ingredients
For the Loaf:
- 175g light brown muscovado sugar
- 175ml sunflower oil
- 3 large eggs
- 200g grated carrots (about 3 medium)
- 100g walnuts, chopped
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 175g self-raising flour
For the Frosting:
- 175g cream cheese
- 85g butter, softened
- 100g icing sugar
Related: Mary Berry Blueberry Cake Recipe
Steps to Make Mary Berry’s Carrot Cake Loaf
- Preheat your oven to 350°F. Grease a 9×5 inch loaf pan and line it with parchment paper, leaving some overhang on the long sides to easily lift out the loaf later.
- In a large bowl, whisk together the brown sugar and sunflower oil until combined. Then whisk in the eggs one at a time until fully incorporated.
- Use a spatula to fold in the grated carrots, chopped walnuts, cinnamon, nutmeg, and cloves until evenly distributed.
- Finally, fold in the flour until just combined, being careful not to overmix.
- Pour the batter into your prepared loaf pan and smooth the top. Bake for 55-60 minutes, until a toothpick inserted in the center comes out clean.
- Allow the loaf to cool in the pan for 10 minutes, then use the parchment overhangs to lift it out and let cool completely on a wire rack.
- Make the frosting: In a bowl, beat together the cream cheese, butter and powdered sugar until smooth and creamy.
- Once the loaf is cooled completely, use a spatula or knife to spread the frosting in an even layer over the top of the loaf.
Nutritional Information
(Per 1/8th of the loaf)
- Calories: 522
- Fat: 33g
- Saturated Fat: 8g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 6g
- Sugar: 35g
Why You’ll Love Mary Berry’s Carrot Cake Loaf
I mean there are plenty of reasons. The loaf format makes it ultra moist and dense, yet simple to slice and serve. You get that irresistible cream cheese frosting in每 bite. The walnuts provide a welcome crunch against the tender crumb.
It’s a great make-ahead option to have on hand for breakfast, snacking or dessert. Plus, it sneaks in some nutritious carrot and gets touches of warmth from the cinnamon, nutmeg and cloves. If you’re a carrot cake fan looking for a new way to enjoy the flavors, this loaf cake is a must-try.
Variations and Substitutions
While delicious in its classic form, there are some easy substitutions you can make to accommodate dietary needs or preferences:
Gluten-Free
To make this recipe gluten-free, simply swap out the self-raising flour for a gluten-free flour blend. Look for one that contains xanthan gum to help replicate the texture.
Nut-Free
If you need to avoid nuts, you can simply omit the walnuts from the recipe with no other changes required. Or try substituting seeds like pepitas or sunflower seeds for some crunch.
Oil Substitution
While the loaf does get some moisture from the oil, you could substitute unsweetened applesauce or mashed ripe banana for a lower-fat option.
Related: Mary Berry Sponge Cake With Oil Recipe
Pairing Suggestions
Cream Cheese Frosting
Looking for more ways to use up that leftover cream cheese? This luscious Cream Cheese Frosting would make a decadent pairing slathered over slices of the carrot cake loaf.
Fresh Fruit
The slight spice and richness of this loaf would provide a nice contrast to fresh, bright fruit like berries, oranges or pineapple. A simple fruit salad would make a great side.
Coffee or Tea
As is common for many baked goods, a warm beverage makes a solid accompaniment to this carrot cake loaf. Brew up a fresh pot of coffee or steep some spiced black tea to complement the flavors.
Storage and Reheating Instructions
Once the loaf has cooled completely, you can wrap it well or store it in an airtight container. Properly stored, the unfrosted loaf will keep at room temperature for 3-4 days. Or you can freeze it for up to 3 months.
The frosted loaf is a bit more perishable due to the cream cheese. Store frosted leftovers in the refrigerator for up to 5 days. You can freeze the entire frosted loaf as well, just be sure to wrap it tightly.
To serve from frozen, thaw the loaf in the refrigerator overnight and bring to room temperature before frosting (if needed) and serving. You can also gently warm individual slices in the microwave for 10-15 seconds if desired.
Conclusion
Whether you’re a carrot cake connoisseur or just getting into this spiced, vegetable-laden treat, Mary Berry’s Carrot Cake Loaf is sure to delight. The convenience of the loaf pan makes it perfect for slicing and snacking anytime. So give this recipe a try and taste the exceptional flavors that have made carrot cake a forever favorite!