If you are looking for a foolproof carrot cake that delivers every single time, this Mary Berry carrot cake tray bake recipe is the one to bookmark. Moist, warmly spiced, and finished with a silky cream cheese topping, this classic British bake is perfect for afternoon tea, school fêtes, family gatherings, or any occasion that calls for a crowd-pleasing treat. Best of all, it all comes together in one bowl with no complicated technique required.
Ingredients
For the Carrot Cake
- 250g self-raising flour
- 1 tsp baking powder
- 1½ tsp ground cinnamon
- 1 tsp mixed spice
- 200g light brown sugar
- 3 large eggs
- 175ml sunflower oil
- 300g carrots, freshly grated
- 100g walnuts, roughly chopped (optional)
For the Cream Cheese Topping
- 200g full-fat cream cheese (Philadelphia recommended)
- 75g unsalted butter, softened
- 300g icing sugar, sifted
- 1 tsp vanilla extract
- 1 tbsp lemon juice
How to Make Mary Berry Carrot Cake Tray Bake Recipe
Follow these simple steps for a perfectly moist and golden tray bake every time.
- Preheat your oven to 180°C (160°C fan / Gas Mark 4). Grease and line a 30 x 23cm rectangular baking tin with baking parchment, making sure the paper comes slightly up the sides for easy removal.
- Mix the dry ingredients by sifting the self-raising flour, baking powder, cinnamon, and mixed spice into a large mixing bowl. Add the light brown sugar and stir to combine, breaking up any lumps.
- Add the wet ingredients. Make a well in the centre of the dry mixture and add the eggs and sunflower oil. Beat together using an electric whisk or a wooden spoon until smooth and well combined.
- Fold in the carrots and nuts. Using a spatula, gently stir in the freshly grated carrots and the chopped walnuts if using. Mix until evenly distributed throughout the batter. Do not overmix at this stage.
- Bake the cake. Pour the batter into the prepared tin and level the top with a spatula. Bake in the preheated oven for 35 to 40 minutes, or until the cake is golden brown, springs back when lightly pressed in the centre, and a skewer inserted in the middle comes out clean.
- Cool completely. Allow the cake to cool in the tin for 10 minutes before transferring to a wire rack. The cake must be fully cool before applying the topping, otherwise the frosting will slide off.
- Make the cream cheese topping. Beat the softened butter until completely smooth. Add the cream cheese and beat again until there are no lumps. Gradually sift in the icing sugar, then add the vanilla extract and lemon juice. Mix until light and creamy.
- Frost and serve. Spread the cream cheese topping evenly over the cooled cake using a palette knife or the back of a spoon. Scatter over a few extra chopped walnuts for decoration. Slice into 16 squares and serve.
Tips for Perfect Results
Why is my carrot cake dry?
A dry carrot cake is usually caused by overbaking or using pre-grated carrots. Always grate your carrots fresh, as they retain far more moisture, and pull the cake from the oven as soon as a skewer comes out clean.
Can I make this without nuts?
Absolutely. Simply leave the walnuts out of the batter and the topping decoration. The cake remains beautifully moist and flavourful without them, making it suitable for anyone with a nut allergy.
How do I keep the topping smooth?
Always bring your cream cheese and butter to room temperature before mixing, and use full-fat cream cheese only. Low-fat versions contain more water and will cause the frosting to turn runny and slide off the cake.
Can I add extra spice?
Yes. Adding half a teaspoon of ground ginger alongside the cinnamon and mixed spice gives the cake a slightly warmer, more complex flavour. You can also add a pinch of freshly grated nutmeg for extra depth.
Serving Suggestions
This Mary Berry carrot cake tray bake is a versatile bake that suits almost any occasion. Here are some ideas for serving it at its very best:
- Serve cut into neat squares alongside a pot of afternoon tea or builder’s brew
- Add a light dusting of icing sugar over the cream cheese topping for an elegant finish
- Pair individual slices with a small scoop of vanilla ice cream for a simple dessert
- Decorate the top with small fondant carrots or a sprinkle of orange zest for a festive Easter centrepiece
- Wrap individual slices in greaseproof paper and tie with string for a charming picnic treat
Storage
Room Temperature
Once frosted, the tray bake can be kept at room temperature in an airtight container for up to 2 days, provided your kitchen is cool. In warm weather, always move it to the refrigerator.
Refrigerator
Store the frosted cake in an airtight container in the fridge for up to 5 days. Remove slices about 30 minutes before serving to allow them to come back to room temperature, which brings out the flavour beautifully.
Freezing
You can freeze the unfrosted sponge for up to 2 months. Wrap it tightly in cling film and then in a layer of foil before placing in the freezer. Thaw overnight at room temperature, then apply the cream cheese topping fresh before serving. Freezing the cake with the frosting already applied is not recommended, as the topping can become watery upon defrosting.
Nutrition
The following is an approximate guide per slice, based on 16 servings.
| Nutrient | Per Slice |
| Calories | 385 kcal |
| Carbohydrates | 44g |
| Fat | 21g |
| Protein | 4g |
| Sugar | 32g |
| Fibre | 1.2g |
Nutritional values are estimates and will vary depending on the exact ingredients used.
FAQ’s
Can I use wholemeal flour instead of self-raising flour?
You can use wholemeal self-raising flour for a slightly denser, nuttier texture, but be aware that it will change the crumb structure and the cake may not rise as lightly.
Can I make this recipe gluten-free?
Yes. Substitute the self-raising flour with a good quality gluten-free self-raising flour blend and check that your baking powder is also certified gluten-free.
What size tin should I use?
A 30 x 23cm rectangular tray bake tin works best. If using a smaller tin, the baking time will need to increase, so check regularly with a skewer after the 40-minute mark.
Can I add pineapple to the batter?
Yes. A small tin of well-drained crushed pineapple adds extra moisture and a subtle sweetness that complements the warm spices beautifully, a trick sometimes seen in Mary Berry-inspired variations.
Why did my cake sink in the middle?
Sinking usually happens when the oven door is opened too early or when the cake is underbaked. Always wait until at least 35 minutes have passed before opening the oven, and test with a skewer before removing.
Can I make this cake ahead of time?
Yes. Bake the sponge a day ahead, wrap it tightly, and store at room temperature. Make and apply the cream cheese topping on the day of serving for the freshest results.
Final Thoughts
This Mary Berry carrot cake tray bake recipe proves that the best bakes are often the simplest ones. With a moist, spiced sponge and a tangy cream cheese topping, it strikes that perfect balance between homely comfort and reliable elegance. Whether you are baking for a crowd or simply want a generous slice with your afternoon tea, this recipe delivers exactly what it promises: a beautifully tender carrot cake that disappears from the tin far faster than it took to make. Give it a try and you will see why it remains one of Britain’s most loved traybake recipes.
