Name: Mary Berry Carrot Cake Tray Bake Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 1 h 10 min
Ingredients: 200g self-raising flour; 1 tsp baking powder; 1.5 tsp ground cinnamon; 1 tsp mixed spice; 175g light soft brown sugar; 3 large eggs, lightly beaten; 175ml sunflower oil; 250g carrots, peeled and coarsely grated; 75g walnuts, roughly chopped; zest of 1 orange; 200g full-fat cream cheese, at room temperature; 75g icing sugar, sifted; 1 tsp vanilla extract; zest of half an orange; 25g walnuts, roughly chopped; pinch of ground cinnamon for dusting (optional)

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This carrot cake tray bake is a warmly spiced, tender sponge packed with finely grated carrot, finished with a thick cream cheese frosting that sets to a smooth, lightly tangy layer on top. The crumb is moist without being dense, and the gentle heat of cinnamon and mixed spice gives every slice a rounded, earthy depth.

What makes this version particularly reliable is the tray bake format. Baked in a single tin and sliced into squares, it requires no layering, no stacking, and no fuss. It suits everything from a midweek bake to a casual birthday spread. From start to finish, it is ready in around 1 hour 15 minutes.

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Ingredients

For The Sponge

200g light brown soft sugar
175ml sunflower oil
3 large eggs, lightly beaten
225g self-raising flour
1 tsp bicarbonate of soda
1½ tsp ground cinnamon
1 tsp mixed spice
¼ tsp fine salt
250g carrots, peeled and coarsely grated (approximately 3 medium carrots)
60g walnut pieces, roughly chopped (optional)

For The Cream Cheese Frosting

250g full-fat cream cheese, at room temperature
100g icing sugar, sifted
1 tsp vanilla extract
25g unsalted butter, softened

To Finish

Walnut halves, to decorate (optional)
A light dusting of ground cinnamon

How to Make Mary Berry Carrot Cake Tray Bake

Preheat and prepare the tin: Heat the oven to 180C (160C fan, Gas 4). Grease a 30cm x 20cm rectangular baking tin and line the base and sides with baking parchment, leaving a slight overhang on the long sides to make lifting the baked sponge easier.
Mix the wet ingredients: In a large mixing bowl, whisk together the light brown sugar, sunflower oil, and beaten eggs until the mixture is smooth and slightly thickened. Using oil rather than butter keeps the batter loose and produces a reliably moist crumb.
Combine the dry ingredients: In a separate bowl, sift together the self-raising flour, bicarbonate of soda, ground cinnamon, mixed spice, and salt. Add the dry mixture to the wet ingredients and stir with a spatula until just combined, stopping as soon as no dry streaks remain.
Fold in the carrots and walnuts: Add the grated carrot and chopped walnuts to the batter, then fold gently until evenly distributed. The batter will look quite thick at this point, which is correct.
Fill the tin and bake: Pour the batter into the prepared tin and spread it level to the corners with the back of a spoon or a small palette knife. Bake on the middle shelf for 30 to 35 minutes, until the sponge is risen, golden brown, and a skewer inserted into the centre comes out clean.
Cool the sponge: Remove the tin from the oven and leave the cake to cool in the tin for 10 minutes before lifting it out onto a wire rack. Allow the sponge to cool completely before frosting, as any residual warmth will cause the cream cheese frosting to slide and thin.
Make the frosting: Beat the softened butter and cream cheese together in a bowl until smooth and lump-free. Gradually add the sifted icing sugar and vanilla extract, beating between each addition until the frosting is thick, creamy, and holds its shape when spread. Do not over-beat once the sugar is incorporated, as the mixture can become loose.
Frost and decorate: Spread the cream cheese frosting evenly over the cooled sponge using a palette knife. Press walnut halves into the surface at regular intervals if using, and dust lightly with ground cinnamon. Slice into 15 to 20 squares before serving.

Tips for the Best Carrot Cake Tray Bake

Why is my carrot cake tray bake soggy in the middle?

The most common cause is excess moisture from the carrots. After grating, place the carrot in a clean tea towel and squeeze out any liquid before adding it to the batter. Wet carrots can prevent the centre from setting properly within the standard bake time.

Why did my cream cheese frosting turn runny?

This happens when the cream cheese is too cold and then over-beaten, causing it to release water. Use full-fat cream cheese at room temperature and beat just until smooth. If the frosting does thin, chill it in the fridge for 20 minutes before spreading.

Why is my tray bake darker around the edges but pale in the middle?

This is usually caused by a too-hot oven or placing the tin too high in the oven. Bake on the middle shelf at the correct fan temperature and cover loosely with foil after 20 minutes if the edges are colouring faster than the centre.

How do I know when the carrot cake sponge is fully baked?

Insert a thin metal skewer into the deepest part of the centre. It should come out completely clean with no wet batter clinging to it. The top should also feel firm and spring back when pressed lightly.

Why does my carrot cake taste flat even though I used enough spice?

Ground spices lose potency over time. Check that your cinnamon and mixed spice are less than a year old and smell strong when the jar is opened. Stale spices give a dusty rather than warm flavour.

Serving Suggestions

Serve at room temperature with a cup of strong builder’s tea or Earl Grey for a classic afternoon bake.
Dust individual slices with a little extra icing sugar for a cleaner finish when serving at a gathering.
Pair warm slices (without frosting) with a spoonful of crème fraîche and a drizzle of honey as a dessert alternative.
Arrange on a wooden board with whole walnuts and a scattering of cinnamon sticks for a rustic celebration display.
Serve as part of an afternoon tea spread alongside finger sandwiches and light scones for a more formal occasion.

Storage

Room Temperature

Once frosted, store the tray bake in an airtight container at cool room temperature for up to 2 days.

Refrigerator

Because of the cream cheese frosting, the cake keeps best in the fridge in an airtight container for up to 5 days. Remove it from the fridge around 30 minutes before serving to allow the sponge to return to a softer, more tender texture.

Freezing

Freeze the unfrosted sponge only. Wrap the cooled sponge tightly in two layers of cling film followed by a layer of foil, and freeze for up to 3 months. Defrost fully at room temperature before making and applying the frosting.

Nutrition

Calories: 295 kcal
Carbohydrates: 32g
Protein: 4g
Fat: 17g
Saturated Fat: 5g
Sodium: 185mg

Nutrition values are estimates based on 15 equal servings and may vary depending on the specific ingredients used and the size of each portion.

FAQs

Can I use plain flour instead of self-raising flour in this carrot cake tray bake?

Yes. Replace the self-raising flour with 225g plain flour and add 2 teaspoons of baking powder. The rise and texture will be very similar, but be sure to sift everything well to distribute the raising agents evenly.

Can I make this carrot cake tray bake ahead of time?

The sponge can be baked up to 2 days ahead and stored unfrosted in an airtight container at room temperature. Make and apply the cream cheese frosting on the day of serving for the freshest finish.

Can I leave out the walnuts for a nut-free version?

Completely. Simply omit the walnuts from the batter and the decoration without making any other changes. The sponge bakes and slices just as well without them, and the spice flavour comes through just as clearly.

What size tin works best for this tray bake recipe?

A 30cm x 20cm rectangular tin gives the best depth and even bake for this quantity of batter. A similar-sized tin will also work. Avoid anything smaller as the batter will sit too deep and the centre may struggle to cook through in the stated time.

Can I use a different frosting instead of cream cheese?

A simple glacé icing made from 200g sifted icing sugar mixed with 2 to 3 tablespoons of warm water is a good alternative. It sets firmer and has a sweeter, less tangy finish. Add a squeeze of orange juice in place of the water for a citrus note that works well with the carrot and spice.

Conclusion

This Mary Berry carrot cake tray bake recipe delivers a spiced, golden sponge with a creamy frosting that is straightforward to make and consistently good. The batter comes together in one bowl, the bake time is reliable, and the tray format means every slice is an even, neat square. This recipe makes 15 to 20 generous squares depending on how the tin is cut.

Whether it is for a weekend bake, a birthday, or a simple treat to share, this tray bake travels well and keeps beautifully for several days. If you tried it and loved the result, leave a comment below or share it with someone who enjoys a classic bake. If you enjoyed this, you might also like Mary Berry vegetable lasagne recipe.