🥕 Mary Berry’s Carrot Cake Recipe and for Special Diets: Gluten-Free and Vegan Variations 🥕

🍰 Why Everyone Loves Mary Berry’s Carrot Cake

Mary Berry’s carrot cake is known for its moist texture, rich flavors, and perfectly spiced undertones. With a blend of fresh carrots, warming spices, and creamy frosting, it’s a dessert that brings warmth to any occasion. But what about those who need gluten-free or vegan options? This guide has you covered! We’ll start with the original recipe and explore gluten-free and vegan variations, ensuring everyone can enjoy this timeless treat.

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🥕 1. Original Mary Berry Carrot Cake Recipe

Let’s dive into Mary Berry’s classic recipe, filled with the essentials that make this cake special: grated carrots, warm spices, and creamy frosting.

Ingredients

• Cake:
  • 2 cups (250g) all-purpose flour
  • 1 cup (200g) brown sugar
  • 1 tsp baking soda
  • 1 ½ tsp baking powder
  • 1 tsp ground cinnamon
  • ½ tsp nutmeg
  • ¼ tsp salt
  • 1 cup (240ml) vegetable oil
  • 3 large eggs
  • 2 cups (250g) grated carrots
  • ½ cup (100g) crushed pineapple, drained
  • ½ cup (50g) chopped walnuts or pecans (optional)
• Frosting:
  • 8 oz (225g) cream cheese, softened
  • ½ cup (113g) unsalted butter, softened
  • 3 cups (360g) powdered sugar
  • 1 tsp vanilla extract

Equipment

• Mixing bowls
• Grater
• Electric mixer
• 9-inch round cake pans
• Cooling rack
• Rubber spatula

Step-by-Step Instructions

1. Prepare Your Pans: Preheat the oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
2. Combine Dry Ingredients: In a large bowl, whisk together the flour, brown sugar, baking soda, baking powder, cinnamon, nutmeg, and salt.
3. Mix Wet Ingredients: In a separate bowl, beat the eggs and oil until combined. Stir in the grated carrots and crushed pineapple.
4. Combine Wet and Dry Ingredients: Pour the wet mixture into the dry ingredients and fold gently until just combined. Avoid overmixing as it can make the cake dense.
5. Add Nuts (Optional): If using nuts, fold them into the batter now.
6. Bake: Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
7. Cool: Allow the cakes to cool in the pans for 10 minutes before transferring to a cooling rack.
8. Prepare the Frosting: Beat the cream cheese and butter together until smooth. Gradually add powdered sugar and vanilla extract, beating until creamy.
9. Assemble and Frost: Place one cake layer on a plate, spread with frosting, then top with the second layer. Frost the top and sides.

Pro Tip: For a smoother frosting, make sure the cream cheese and butter are fully softened before mixing.

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🍃 2. Gluten-Free Carrot Cake Adaptation

For a gluten-free option, we’ll substitute the all-purpose flour with a gluten-free flour blend and make a few adjustments to ensure the cake remains moist and flavorful.

Ingredients

• Cake:
  • 2 cups (250g) gluten-free flour blend (make sure it contains xanthan gum for structure)
  • 1 cup (200g) brown sugar
  • 1 tsp baking soda
  • 1 ½ tsp baking powder
  • 1 tsp ground cinnamon
  • ½ tsp nutmeg
  • ¼ tsp salt
  • 1 cup (240ml) vegetable oil
  • 3 large eggs
  • 2 cups (250g) grated carrots
  • ½ cup (100g) crushed pineapple, drained
  • ½ cup (50g) chopped walnuts or pecans (optional)
• Frosting: Use the same ingredients as in the original recipe.

Instructions

1. Preheat Oven and Prepare Pans: Preheat the oven to 350°F (175°C) and grease two 9-inch round cake pans.
2. Combine Dry Ingredients: In a large bowl, mix the gluten-free flour blend, brown sugar, baking soda, baking powder, cinnamon, nutmeg, and salt.
3. Prepare the Wet Ingredients: In a separate bowl, whisk together the eggs and oil. Stir in the grated carrots and crushed pineapple.
4. Combine: Add the wet mixture to the dry ingredients and fold until combined. If using nuts, fold them in now.
5. Bake: Divide the batter between the prepared pans and bake for 25-30 minutes.
6. Cool and Frost: Allow the cakes to cool completely before frosting.

Pro Tip: Gluten-free cakes can dry out quickly, so avoid overbaking and store the cake in an airtight container.

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🌱 3. Vegan Carrot Cake Adaptation

For a vegan version, we’ll substitute eggs with flax eggs and use dairy-free alternatives for the oil and frosting.

Ingredients

• Cake:
  • 2 cups (250g) all-purpose flour or gluten-free flour blend
  • 1 cup (200g) brown sugar
  • 1 tsp baking soda
  • 1 ½ tsp baking powder
  • 1 tsp ground cinnamon
  • ½ tsp nutmeg
  • ¼ tsp salt
  • 1 cup (240ml) coconut oil or vegetable oil
  • 2 tbsp ground flaxseed + 6 tbsp water (flax eggs)
  • 2 cups (250g) grated carrots
  • ½ cup (100g) crushed pineapple, drained
  • ½ cup (50g) chopped walnuts or pecans (optional)
• Vegan Frosting:
  • 8 oz (225g) vegan cream cheese
  • ½ cup (113g) dairy-free butter
  • 3 cups (360g) powdered sugar
  • 1 tsp vanilla extract

Instructions

1. Preheat Oven and Prepare Pans: Preheat the oven to 350°F (175°C) and grease two 9-inch round cake pans.
2. Make the Flax Eggs: In a small bowl, combine 2 tbsp of ground flaxseed with 6 tbsp water. Let sit for 5-10 minutes to thicken.
3. Combine Dry Ingredients: In a large mixing bowl, combine the flour, brown sugar, baking soda, baking powder, cinnamon, nutmeg, and salt.
4. Mix Wet Ingredients: In a separate bowl, whisk the coconut oil and flax eggs together. Stir in grated carrots and pineapple.
5. Combine and Add Nuts: Mix the wet ingredients into the dry ingredients. Fold in the nuts, if desired.
6. Bake: Divide the batter between the pans and bake for 25-30 minutes.
7. Cool and Frost: Allow to cool before frosting with the vegan cream cheese frosting.

Pro Tip: Use coconut oil for added richness, but if it’s solid, gently melt it before adding.

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🍰 4. Tips for Perfect Carrot Cake

Texture and Moisture Tips

• Use Freshly Grated Carrots: Pre-packaged shredded carrots can be too dry; freshly grated carrots add moisture and flavor.
• Don’t Overmix: Mix just until combined to avoid a dense cake.

Frosting Tips

• Softened Ingredients: For the smoothest frosting, make sure your cream cheese and butter (or vegan substitutes) are fully softened.
• Chill if Needed: If the frosting becomes too soft, chill it for 15-20 minutes before spreading.

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🍓 5. Optional Toppings and Decorations

Adding toppings is a great way to personalize your carrot cake and add extra flavor!

• Chopped Nuts: Sprinkle chopped walnuts or pecans on top of the frosting for a crunchy finish.
• Coconut Flakes: Toasted coconut adds a tropical touch and complements the pineapple.
• Candied Ginger: Adds a spicy-sweet kick that pairs well with the cinnamon.
• Edible Flowers: For a beautiful presentation, decorate with edible flowers like pansies or violets.

Pro Tip: For a festive twist, sprinkle a little cinnamon on top of the frosting or add a handful of shredded carrots as garnish.

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🥄 Frequently Asked Questions (FAQs) – Mary Berry’s Carrot Cake

Can I freeze carrot cake?

Yes! Carrot cake freezes well. Wrap individual slices or layers in plastic wrap and store in an airtight container for up to 3 months. Thaw in the refrigerator before serving.

How do I store leftover carrot cake?

Store carrot cake in the refrigerator for up to 4-5 days. Cover it to prevent it from drying out, and let it come to room temperature before serving.

Can I make carrot cake cupcakes instead?

Absolutely! Divide the batter evenly in a cupcake tray and bake at 350°F (175°C) for 18-20 minutes.

Can I use applesauce instead of oil?

Yes, applesauce can be substituted for part of the oil in this recipe, though it may make the cake slightly denser.

What’s the best way to make frosting without powdered sugar?

You can blend regular sugar in a high-speed blender until it becomes a fine powder to make homemade powdered sugar.