Mary Berry Carrot And Banana Cake

Mary Berry’s Carrot and Banana Cake consists of ripe bananas, grated carrots, crunchy walnuts, wholemeal flour, muscovado sugar, eggs, sunflower oil, baking powder, and milk, crowned with a creamy topping that is ready in 1 hour and 5 minutes!

Try More Mary Berry Recipes:

• Mary Berry Pear Tarte Tatin
• Mary Berry Cherry Pie
• Mary Berry Lemon And Elderflower Cake

🧡 Why You’ll Love This Carrot And Banana Cake Recipe:

• The nutty crunch from walnuts adds texture.
• Healthier twist with wholemeal flour.
• The creamy topping complements the cake’s flavors without overwhelming them.

❓ What Is Mary Berry’s Carrot and Banana Cake Recipe?

Mary Berry’s Carrot and Banana Cake features ripe bananas, grated carrots, crunchy walnuts, wholemeal flour, muscovado sugar, eggs, sunflower oil, baking powder, and milk, crowned with a creamy topping for a delectable fusion.

🥕 Mary Berry Carrot And Banana Cake Ingredient

• 150ml Sunflower oil (plus extra for greasing)
• 250g Self-raising wholemeal flour
• 2 tsp Baking powder
• 150g Billington’s Unrefined Light Muscovado Sugar
• 60g Walnuts (chopped)
• 125g Carrot(s) (grated)
• 2 Banana(s) (ripe)
• 2 Egg(s) (free range)
• 1 tbsp Milk (whole)

For the cream cheese topping:

• 250g Low-calorie cream cheese (at room temperature)
• 2 tsp Honey
• 1 tsp Juice of one whole lemon
• Walnuts (chopped)
• Pistachio nuts (finely chopped)

🥮 How To Make Mary BerryCarrot And Banana Cake

1. Line the bottom of an 18cm (7 inch) cake tin with baking parchment and lightly oil it.
2. In a large bowl, mix all of the cake ingredients. Combine all ingredients until fully combined. Place in prepared cake tin and smooth out the top.
3. Bake for approximately 50 minutes at 180°C (fan 170°C, gas mark 4) in a preheated oven, or until the cake is firm to the touch, has risen significantly, and is beginning to withdraw from the side of the tin.
4. Allow a few minutes to cool in the tin. Transfer to a wire cooling rack, remove the lining paper, and allow to cool entirely.
5. Blend the cheese, honey, and lemon juice to make the topping. Drizzle over the cake and garnish with walnuts and pistachio nuts. Keep in the fridge until you’re ready to eat.

💭 Recipe Tips

• Ensure all ingredients are at room temperature for even mixing.
• Don’t overmix the batter to maintain a tender texture.
• Adjust sweetness by varying the amount of honey in the cream cheese topping.
• Customize with additional spices like cinnamon or nutmeg for extra flavor depth.

🍨 What Pairs Nicely With Carrot And Banana Cake?

Accompany Carrot And Banana Cake with a hot cup of tea or coffee, it is a great option for dessert alongside a scoop of vanilla ice cream or a dollop of whipped cream.

🎚 How To Store Leftovers Carrot And Banana Cake?

• In The Fridge: Kep leftover carrot and banana cake in a sealed container in the refrigerator for up to 1 week.
• In The Freezer: Wrap leftover carrot and banana cake individual slices tightly in plastic wrap and aluminum foil before freezing for 3 to 4 months. Let it thaw in the fridge overnight.

🥵 How To Reheat Leftovers Carrot And Banana Cake?

• Oven: Preheat oven to 250°F then arrange leftover carrot and banana cake slices on a baking sheet and heat for 8 to 15 minutes or until warmed through.
• Microwave: Place individual slices on a microwave-safe plate and heat on medium power for 15 to 30 seconds or until warm.

FAQs

Try More Mary Berry Recipes:

• Mary Berry Lemon Drizzle Muffins
• Mary Berry Lemon Curd Muffins
• Mary Berry Dutch Apple Cake

Mary Berry Carrot And Banana Cake Nutrition Facts

Amount Per Serving

• Calories 213.1
• Calories from Fat 139.1
• Total Fat 15.5g
• Saturated fat 1.3g
• Cholesterol 42mg
• Sodium 123.3mg
• Potassium 107.8mg
• Carbohydrates 13.2g
• Net carbs 9.5g
• Fiber 3.7g
• Sugar 2.4g
• Protein 8g