Name: Mary Berry Carrot and Banana Cake Recipe
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 20 min
Ingredients: 175g light brown soft sugar; 175ml sunflower oil; 3 large eggs; 175g carrots, peeled and finely grated; 2 medium ripe bananas, mashed; 200g self-raising flour; 1 tsp bicarbonate of soda; 1½ tsp ground cinnamon; ½ tsp ground nutmeg; 50g walnuts, roughly chopped; pinch of salt; 100g full-fat cream cheese, cold; 50g unsalted butter, softened; 150g icing sugar, sifted; ½ tsp vanilla extract; 2 tbsp walnuts, roughly chopped, to finish; 1 tsp ground cinnamon, for dusting

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This carrot and banana cake is a moist, tightly crumbed sponge, flecked with grated carrot and swirled through with ripe banana, finished with a smooth, tangy cream cheese topping. The two fruits work together rather than competing, giving a cake that stays soft for days without turning heavy or dense. It suits a Sunday tea table just as well as a lunchbox slice, and it keeps beautifully, which makes it a sensible bake for anyone new to cake making. From start to finish, it is ready in around 1 hour 20 minutes, including cooling time.

Ingredients

For the sponge

175g light brown soft sugar
175ml sunflower oil
3 large eggs
175g carrots, peeled and finely grated
2 medium ripe bananas, mashed
200g self-raising flour
1 tsp bicarbonate of soda
1½ tsp ground cinnamon
½ tsp ground nutmeg
50g walnuts, roughly chopped
Pinch of salt

For the topping

100g full-fat cream cheese, cold
50g unsalted butter, softened
150g icing sugar, sifted
½ tsp vanilla extract

To finish

2 tbsp walnuts, roughly chopped
1 tsp ground cinnamon, for dusting

How to Make Mary Berry Carrot and Banana Cake

Prepare the tin: Grease a 20cm round cake tin and line the base with baking parchment. Set the oven to 180C (160C fan) so it reaches temperature before the batter is ready.
Mix the wet ingredients: In a large bowl, whisk together the sugar, oil and eggs until the mixture looks pale and slightly thickened.
Add the carrot and banana: Stir the grated carrot and mashed banana into the wet mixture until evenly combined; the batter will look loose and quite wet at this stage, which is normal.
Combine the dry ingredients: In a separate bowl, mix the flour, bicarbonate of soda, cinnamon, nutmeg and salt, breaking up any lumps with a fork.
Fold together: Tip the dry ingredients into the wet mixture and fold in gently with a large metal spoon, stopping as soon as no dry flour remains; overmixing at this point can make the sponge tough.
Add the walnuts: Fold through the chopped walnuts so they are evenly distributed rather than sitting in clumps.
Bake the sponge: Pour the batter into the prepared tin, level the top, and bake for 45 to 50 minutes on the middle shelf.
Check for doneness: Insert a skewer into the centre; it should come out clean, with no wet batter clinging to it. If the top is browning too quickly, cover loosely with foil for the final 10 minutes.
Cool completely: Leave the cake in the tin for 10 minutes, then turn out onto a wire rack and cool fully before icing, as warm cake will melt the topping.
Make and spread the topping: Beat the cream cheese and butter together briefly, then add the icing sugar and vanilla and beat until smooth and spreadable. Spread over the cooled cake and scatter with the extra walnuts and a light dusting of cinnamon.

Tips for the Best Mary Berry Carrot and Banana Cake

Why did my carrot and banana cake sink in the middle?

This usually happens if the tin was opened too early or the cake was underbaked; wait until at least 40 minutes have passed before checking, and always test with a skewer.

Why is my sponge dense rather than light?

Overmixing once the flour goes in knocks out the air and develops the gluten too much, leaving a heavier crumb; fold just until the flour disappears.

How do I stop the banana making the cake too wet?

Use bananas that are ripe but not overly soft or black, and drain off any excess liquid that pools after mashing before adding it to the mixture.

Why did my cream cheese topping turn runny?

The cream cheese and butter must be cold and softened rather than warm; if the topping loosens, chill it in the fridge for 15 minutes before spreading.

How do I know the carrots are grated finely enough?

Use the fine side of a box grater rather than the coarse side, as large shreds of carrot can leave pockets of moisture in the finished sponge.

Serving Suggestions

Serve in thick slices with a pot of strong breakfast tea
Add a small spoonful of Greek yoghurt alongside for a lighter afternoon treat
Pair with a coffee for a mid-morning bake sale favourite
Warm a slice gently and add a scoop of vanilla ice cream for pudding
Cut into small squares and serve on a cake stand for a birthday tea

Storage

Room temperature

Keep in an airtight container for up to 3 days, away from direct sunlight.

Refrigerator

Once iced, store in the fridge in an airtight container for up to 5 days. Bring to room temperature before serving for the best texture, as the topping firms up when chilled.

Freezing

Freeze the un-iced sponge wrapped tightly in cling film and foil for up to 3 months. Defrost overnight at room temperature before icing and serving.

Nutrition

Calories: 320 kcal
Carbohydrates: 34g
Protein: 4g
Fat: 19g
Saturated Fat: 5g
Sodium: 210mg

Nutrition values are estimated and can vary depending on the exact ingredients and portion sizes used.

FAQs

Can I use vegetable oil instead of sunflower oil?

Yes, vegetable oil works just as well and will not change the flavour or texture of the cake.

Can I make this cake ahead of time?

Yes, the un-iced sponge can be baked a day ahead and stored well wrapped, then iced on the day it is needed.

Can I freeze the finished, iced cake?

It is best to freeze the sponge without icing, as cream cheese icing does not freeze or thaw well and can turn watery.

What size tin works best for this recipe?

A 20cm round tin gives the best height and bake time as stated, though a 900g loaf tin can also be used with a slightly longer bake.

Can I leave out the walnuts?

Yes, the walnuts can be left out entirely for a nut-free version, or swapped for pecans if preferred.

Conclusion

This carrot and banana cake brings together two familiar bakes into one reliable, moist sponge that is easy to get right the first time. The grated carrot keeps the crumb tender, the banana adds natural sweetness, and the tangy cream cheese topping ties the whole thing together without being overly sweet.

This recipe yields one 20cm cake, giving around 10 to 12 slices, and keeps well for a few days, making it a practical bake for both family teatime and gatherings. Give it a try, and share how it turns out in the comments below. If you enjoyed this, you might also like mary berry carrot and walnut cake recipe.