Mary Berry Carrot And Banana Cake

Right — I’ll say it: this cake saved my week. I was staring down two sad, speckled bananas on the counter, a half-used bag of walnuts from Christmas baking, and exactly one carrot rolling around in the veggie drawer. Enter: Mary Berry’s carrot and banana cake. It’s the kind of bake that feels like a warm jumper and a cup of tea on a grey afternoon.

There’s something beautifully nostalgic about carrot cake already, isn’t there? Add banana to the mix, and it leans into this dense, sweet, almost pudding-like vibe — but still light enough to have a second slice without any guilt. The lemony cream cheese topping? It’s like a whisper of spring on top of something gloriously autumnal. Very Mary.

Why You’ll Love It

• Incredibly moist thanks to banana and oil — no dry crumbs here
• Feels a bit healthier (hello, wholemeal flour and carrots)
• The topping is tangy, not sickly — a lovely balance
• It’s freezer-friendly — future you will thank current you
• One bowl, no faff — easy enough to whip up on a Sunday afternoon
• It keeps well and actually tastes better the next day

Ingredients

For the cake:

• 150ml sunflower oil (plus extra for greasing)
• 250g self-raising wholemeal flour
• 2 tsp baking powder
• 150g light muscovado sugar
• 60g chopped walnuts
• 125g grated carrot (about 1 large one)
• 2 ripe bananas (medium-sized)
• 2 free-range eggs
• 1 tbsp whole milk

For the cream cheese topping:

• 250g low-calorie cream cheese (room temp)
• 2 tsp honey
• Juice of 1 lemon
• Extra chopped walnuts and pistachios for garnish

How to Make It

prep your tin and oven:

Line the base of an 18cm (7-inch) round cake tin with baking parchment and give it a slick of oil. Preheat the oven to 180°C (fan 170°C) or gas mark 4. You know the drill.

mash and mix:

In a big bowl, mash your bananas until they’re creamy and a bit lumpy — think baby food but less weird. Crack in the eggs, oil, and milk. Stir it all together until it’s glossy.

dry ingredients in:

Add the flour, baking powder, and sugar straight into the wet mix. Give it a good stir, but don’t go wild — overmixing makes for a dense cake. It’ll look a bit thick and rustic. That’s what we want.

fold in the good stuff:

Toss in the grated carrot and chopped walnuts. Gently fold them in. This bit smells earthy and sweet — like the start of something proper cosy.

time to bake:

Scrape the batter into your prepared tin and level the top. Bake for about 50 minutes, or until it’s risen, golden, and springs back when gently poked. A skewer should come out clean-ish (banana bakes can be deceptive — trust your instincts).

cool it down:

Let the cake cool in the tin for about 10 minutes, then turn it out onto a rack. Peel off the paper and let it cool completely. Resist the urge to ice while warm. It’ll slide right off — I’ve learned the hard way.

make the topping:

Mix the cream cheese, honey, and lemon juice until smooth. It won’t be super thick, but it’ll set a little once chilled. Spread or drizzle it over the cooled cake and sprinkle with chopped pistachios and walnuts for a bit of flair.

Common Mistakes and How to Dodge Them

Why is my cake too wet in the middle?
You probably underbaked it. Bananas and carrots carry a lot of moisture. Give it a few more minutes and trust your skewer.

Why did my cake sink in the middle?
Opening the oven too soon or too much liquid. Keep that oven door shut for at least the first 40 minutes — no peeking.

Why is it tasting bland?
Make sure your bananas are proper ripe — black spots and all. You can also add a pinch of cinnamon or nutmeg next time.

Why is my icing runny?
Your cream cheese was too warm or overmixed. Chill it a bit before spreading — or just call it a glaze and move on.

Storage and Reheating

• Fridge: Store in an airtight container in the fridge for up to 5 days.
• Freezer: Slice and wrap pieces in cling film, then foil. Freeze for 3–4 months.
• To reheat: Microwave a slice for 20 seconds or pop it in a 160°C oven for 10 minutes — though honestly, it’s lush cold.

Frequently Asked Questions

Can I make this gluten-free?
Yep — swap the wholemeal flour for a gluten-free self-raising blend. Add ¼ tsp of xanthan gum to help with texture.

Can I skip the nuts?
Absolutely. Just leave them out or swap for seeds if you still want a bit of crunch.

What if I don’t have muscovado sugar?
Soft brown sugar works fine. You’ll lose a tiny bit of richness, but it won’t ruin the bake.

Can I double this recipe?
Yes — just use a larger tin (like 9 inches) and check for doneness around the 60–65 minute mark.

Nutrition Facts (Per Serving)

• Calories: 213
• Fat: 15.5g
• Carbs: 13.2g
• Sugar: 2.4g
• Protein: 8g
• Sodium: 123mg

Try More Mary Berry Recipes:

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