This carrot and walnut cake is a moist, tightly crumbed sponge, flecked with fine strands of carrot and studded with crunchy walnut pieces, finished with a smooth, tangy cream cheese icing.

This version comes together in one bowl with no creaming or complicated steps, and it stays beautifully moist for several days after baking, making it a reliable choice for afternoon tea or a weekend bake. From start to finish, it is ready in around 1 hour 30 minutes.

Ingredients

For the sponge

175g self-raising flour
1 tsp bicarbonate of soda
1½ tsp ground cinnamon
½ tsp ground nutmeg
150g light brown soft sugar
3 large eggs
150ml sunflower oil
175g carrots, peeled and finely grated
75g walnuts, roughly chopped
50g sultanas (optional)

For the icing

100g full-fat cream cheese, cold
50g unsalted butter, softened
150g icing sugar, sifted
½ tsp vanilla extract
A handful of walnut halves, to decorate

How to Make Mary Berry Carrot and Walnut Cake

Prepare the tin: Grease and line a 20cm round cake tin with baking parchment, and set the oven to 180C (160C fan).
Mix the dry ingredients: Sift the flour, bicarbonate of soda, cinnamon and nutmeg into a large mixing bowl, then stir through the sugar.
Combine the wet ingredients: In a separate jug, whisk the eggs and oil together until fully blended and slightly frothy.
Bring the mixture together: Pour the wet ingredients into the dry ingredients and stir until just combined; overmixing at this stage can make the sponge tough.
Fold in the carrot and walnuts: Add the grated carrot, chopped walnuts and sultanas, folding gently until evenly distributed through the batter.
Bake the sponge: Spoon the mixture into the prepared tin, level the top, and bake for 45–50 minutes, until a skewer inserted into the centre comes out clean.
Cool completely: Leave the cake in the tin for 10 minutes, then turn it out onto a wire rack to cool fully before icing; icing a warm cake will cause it to slide off.
Make the icing: Beat the cream cheese and butter together until smooth, then gradually beat in the icing sugar and vanilla until light and thick.
Ice and decorate: Spread the icing evenly over the top of the cooled cake using a palette knife, then arrange walnut halves around the edge.

Tips for the Best Mary Berry Carrot and Walnut Cake

Why does my carrot cake sink in the middle?

This usually happens if the tin is opened too early or the cake is underbaked; wait until it is well risen and firm to the touch before testing with a skewer.

Why is my carrot cake dense instead of light?

Dense results often come from squeezing the moisture out of the grated carrot; leave the carrot moist, as this is what keeps the crumb soft and light.

How do I stop the walnuts from sinking to the bottom?

Toss the chopped walnuts in a little flour before folding them into the batter, as this helps suspend them evenly through the sponge.

Why is my cream cheese icing too runny?

Use cold cream cheese straight from the fridge and avoid overbeating it, since warm cream cheese and excess mixing both loosen the icing.

How do I get an even, level top on the cake?

Smooth the batter into the corners of the tin with the back of a spoon before baking, and check the oven shelf is level.

Serving Suggestions

Serve at room temperature with a pot of strong breakfast tea
Add a dusting of ground cinnamon over the icing for a festive finish
Pair a slice with a mid-morning coffee for a satisfying break
Offer alongside fresh fruit for a lighter afternoon tea spread
Cut into small squares and serve as part of a bake sale platter

Storage

Room temperature

Store the iced cake in an airtight container for up to 3 days, kept somewhere cool and away from direct sunlight.

Refrigerator

Because of the cream cheese icing, the cake can be kept in the fridge in an airtight container for up to 5 days. Bring it back to room temperature for about 30 minutes before serving for the best texture.

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: 20g
Saturated Fat: 4g
Sodium: 210mg

These figures are approximate and can change depending on the exact brands and quantities of ingredients used.

FAQs

Can I use vegetable oil instead of sunflower oil?

Yes, vegetable oil works just as well and gives a similar moist crumb; any mild, flavourless oil is suitable here.

Can I make this cake ahead of time?

The un-iced sponge can be baked a day in advance and kept wrapped at room temperature, then iced just before serving.

Can I freeze carrot and walnut cake?

Yes, the plain sponge freezes well for up to 3 months, though it is best to ice it fresh after defrosting rather than freezing it iced.

What size tin works best for this recipe?

A 20cm round tin gives the best height and bake time for this quantity of batter, though a similar sized square tin will also work.

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

Yes, the walnuts can be left out entirely without changing the method, though the cake will lose some of its characteristic crunch.

Conclusion

This Mary Berry carrot and walnut cake recipe brings together a moist, spiced sponge and a tangy cream cheese icing in a bake that suits both everyday tea and special occasions. The method is straightforward enough for a confident beginner, yet the result looks and tastes like it took far more effort.

This recipe makes one 20cm cake, giving around 10 generous slices. Give it a try this weekend, and leave a comment below to share how yours turned out. If you enjoyed this, you might also like mary berry chocolate orange cake recipe.