Mary Berry Carrot Cake Tray Bake Recipe

Few things are more comforting than the scent of warm spices and sweet carrots in the kitchen. This Mary Berry carrot cake tray bake recipe feels like a warm hug on a plate—simple enough for a weekday, but impressive enough to share at a gathering.

I first made this on a rainy Sunday with just carrots, cream cheese, and a craving for something homemade. Now, it is a regular in my baking rotation. I love how forgiving it is—even slightly off measurements still yield a moist carrot cake every time.

Whether you are new to baking or a seasoned home cook, this easy UK-style carrot cake recipe will walk you through everything step by step. Let us get into it.

Why You’ll Love This Carrot Cake Traybake Recipe

This Mary Berry carrot cake tray bake checks every box. Here’s why it belongs in your recipe folder:

• One-tin wonder: everything bakes in a single tray, meaning less washing up
• Feeds a crowd: a tray bake cuts into 16 to 20 generous squares, perfect for parties, school bakes, or picnics
• Incredibly moist: the oil-based batter (rather than butter) keeps every slice beautifully soft for days.
• Make-ahead friendly: it actually tastes better the next day as the spices settle in.
• Classic cream cheese frosting: rich, tangy, and the perfect match for spiced sponge

If you want a reliable, no-fuss Mary Berry carrot cake, this is it. Inspired by her straightforward, quality-driven approach, it delivers easy, delicious results.

Ingredients for Carrot Cake Tray Bake

This recipe makes one 33cm x 23cm (13″ x 9″) tray bake, serving around 16 to 20 squares.

Dry Ingredients

• 300g (2½ cups) self-raising flour
• 2 tsp baking powder
• 1 tsp bicarbonate of soda
• 2 tsp ground cinnamon
• 1 tsp mixed spice (or pumpkin pie spice)
• ½ tsp ground nutmeg
• ¼ tsp fine salt
• 250g (1¼ cups) light soft brown sugar

Wet Ingredients

• 300ml (¾ cup + 4 tsp) sunflower oil or vegetable oil
• 4 large eggs, at room temperature
• 2 tsp vanilla extract
• 300g (about 3 medium) carrots, finely grated
• 100g (1 cup) walnuts or pecans, roughly chopped (optional)

For the cream cheese frosting:

• 300g (1¼ cups) full-fat cream cheese, softened
• 100g (¾ cup) icing sugar, sifted
• 1 tsp vanilla extract
• Zest of half an orange (optional but lovely)

Step-by-Step Method

Preparing the Batter

1. Preheat your oven to 180°C / 160°C fan / 350°F / Gas Mark 4. Grease a tray-bake tin and line it with baking parchment, leaving an overhang on the sides for easy lifting.
2. In a large bowl, whisk oil, eggs, brown sugar, and vanilla until combined and slightly thickened, 1–2 minutes.
3. In a separate bowl, sift together flour, baking powder, bicarbonate of soda, cinnamon, mixed spice, nutmeg, and salt. Stir briefly to blend.
4. Tip the dry ingredients into the wet ingredients, then fold gently with a large spatula. Do not overmix. Stir only until you can no longer see streaks of flour.
5. Fold in the grated carrots and, if using, the chopped nuts. The batter will look quite thick, and that is perfectly normal.

How to Grate Carrots Properly

The finer you grate your carrots, the more evenly they distribute through the batter and the moister your sponge will be. Use the small holes of a box grater rather than the large ones. Avoid using a food processor as it can make the carrots too watery.

Do not peel and grate in advance. Carrots oxidise and lose moisture quickly. Grate them fresh, right before you fold them into the batter, for the best results.

Baking the Cake

1. Pour the batter into the tin and level with a spoon or spatula.
2. Bake in the center of the oven for 30–35 minutes, until a skewer comes out clean.
3. Leave to cool in the tin for 15 minutes, then lift out onto a wire rack and allow to cool completely before frosting.
4. For frosting, beat cream cheese until smooth. Sift in icing sugar and add vanilla; beat until thick and creamy. Spread over the cooled cake.
5. Cut into squares and serve. Decorate with a light dusting of cinnamon or a handful of crushed walnuts if you like.

Oven Temperature and Timing Tips

Fan ovens run hotter than conventional ones, so always reduce the temperature by 20°C if using a fan setting. If your cake is browning too quickly on top, loosely cover it with foil after 25 minutes and continue baking.

Ovens vary. Check for doneness at 28 minutes by inserting a skewer. It should come out with moist crumbs, not batter.

Tips for a Moist and Fluffy Carrot Cake

Getting a truly moist carrot cake is not down to luck. Here are the small details that make a big difference:

• Use oil, not butter: oil keeps the crumb tender and moist even when the cake is stored for several days. Melted butter can lead to a denser, drier texture.
• Do not overmix: once you add the flour, fold gently. Overworking the batter develops gluten, giving you a tough, chewy cake rather than a light, fluffy one.
• Room temperature eggs: Cold eggs can cause the batter to split. Take them out of the fridge 30 minutes before you start baking.
• Use soft brown sugar for caramel depth and a soft crumb.
• Do not skip the spices: cinnamon, mixed spice, and nutmeg are what give carrot cake its warmth and character. Measure them properly rather than eyeballing.
• Cool completely before frosting—a warm cake makes frosting slide off. Patience is key.

Storage and Freezing Guide

How to Store at Room Temperature

Once frosted, store carrot cake squares in an airtight container in the fridge for up to 4 days. The flavor deepens as the sponge absorbs moisture from the frosting.

If you prefer to keep it at room temperature, store the unfrosted sponge in an airtight tin for up to 2 days before adding the frosting.

Can You Freeze Carrot Cake?

Yes, absolutely. Carrot cake freezes brilliantly, making it a great option for batch baking. Freeze the sponge without the frosting for best results. Here is how:

• Allow the sponge to cool completely.
• Wrap the whole tray bake tightly in cling film, then a layer of foil.
• Freeze for up to 3 months.
• Defrost overnight in the fridge or at room temperature for 3 to 4 hours
• Make fresh frosting and spread it over the defrosted cake before serving.

You can also freeze individual squares (unfrosted), which is handy for lunchboxes or a quick treat whenever the craving hits.

FAQs About Carrot Cake Tray Bake

Can I make this carrot cake tray bake without nuts?

Absolutely. The walnuts or pecans are entirely optional. Many people prefer a nut-free version, especially when baking for children or anyone with allergies. Simply leave them out, and the recipe works perfectly without them. You could add a handful of raisins or sultanas instead for a little natural sweetness.

Can I use wholemeal flour instead of self-raising?

You can use wholemeal self-raising flour, which adds a slightly nuttier flavour and denser texture. If using plain wholemeal flour, add 3 teaspoons of baking powder per 300g of flour. Keep in mind the texture will be a little heavier than the original. For the lightest result, stick with plain self-raising flour.

Why did my cream cheese frosting turn out runny?

This is usually because the cream cheese was too warm, or the icing sugar was added too quickly without sifting. Always use full-fat cream cheese straight from the fridge, and sift your icing sugar before adding it. If it still feels too soft, pop the bowl in the fridge for 20 minutes and then beat again. Avoid low-fat cream cheese, as it contains more water and will always produce a thinner frosting.

Is this the official Mary Berry carrot cake recipe?

No, this is a recipe inspired by Mary Berry and her well-known approach to classic British baking. It draws on her principles of using simple, quality ingredients and straightforward methods to produce consistently reliable results. For her official recipes, visit the BBC Food website or pick up one of her cookbooks.

Conclusion

This Mary Berry-inspired carrot cake tray bake is the kind of bake that brings people together. It is generous, unfussy, and deeply satisfying in every way. Whether you are making it for a birthday, a bake sale, or just because you fancy something homemade and cosy on a weekend afternoon, it will not let you down.

Once you have made it, I promise you will come back to this recipe again and again. Give it a go, make it your own, and do not forget to share a square with someone you love.