Mary Berry Carrot Cake Loaf

Let’s be honest — carrot cake is just vegetable cosplay for dessert. But oh, when it’s Mary Berry’s Carrot Cake Loaf, it transforms from humble health disguise into something you’d actually choose over chocolate. And that’s saying something.

Now, this loaf? It’s the golden child of teatime. Moist, warmly spiced, just sweet enough, and absolutely not pretending to be “good for you” even though there’s technically a vegetable involved. Add that classic tangy cream cheese frosting, and you’ve got something that’s halfway between a hug and a pudding.

Ready in just over an hour and made with everyday ingredients, it’s the loaf that’ll have your neighbours sniffing the air through the fence.

Ingredients List

For the cake:

• 1¾ cups all-purpose flour — gives a sturdy but tender crumb.
• 1 tsp baking powder
• ½ tsp baking soda
• 1½ tsp ground cinnamon — warming and essential.
• ½ tsp kosher salt
• ¼ tsp ground nutmeg — just a whisper for depth.
• ¼ tsp ground ginger
• ⅛ tsp ground cloves — careful, this stuff’s powerful.
• ½ cup melted coconut oil — or vegetable/canola if you’re out.
• ¾ cup packed dark brown sugar — gives that molassesy richness.
• ¼ cup granulated sugar
• 2 large eggs, room temperature — trust me, it matters.
• ½ cup buttermilk, room temp — keeps things tangy and moist.
• 2 tsp vanilla extract
• 1½ cups finely shredded carrots — pack ’em in!
• ½ cup raisins (optional, but I’ll silently judge you if you skip them)

For the cream cheese frosting:

• 4 oz cream cheese, softened
• 2 tbsp unsalted butter, softened
• 1 cup confectioner’s sugar, sifted
• 1 tsp vanilla extract
• Pinch of salt
• 2 tbsp chopped walnuts or pecans (optional, but posh)

How To Make Mary Berry Carrot Cake Loaf

1. Frost and garnish.
   Slather it generously over your cooled loaf. Sprinkle with chopped nuts if you like a little crunch.
2. Preheat your oven to 350°F (180°C).
   Grease a 9×5″ loaf pan. Or line it with parchment if you fear commitment (to the pan, not the cake).
3. Mix the dry ingredients.
   In a big bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
4. Mix the wet ingredients.
   In another bowl, stir together the oil, both sugars, eggs, buttermilk, and vanilla until smooth and shiny.
5. Add carrots and raisins.
   Stir them into the wet mix. Looks weird, smells fantastic.
6. Combine wet and dry.
   Pour the wet mix into the dry bowl. Stir gently until just combined. If you see streaks of flour, stop there — overmixing is the enemy of fluff.
7. Pour into your loaf pan and bake for 45–60 minutes.
   Check at 45 minutes with a skewer. If it comes out clean, it’s ready. If the top browns too quickly, slap a bit of foil over it.
8. Cool completely on a wire rack.
   Wait at least 15 minutes before turning it out. Yes, even though it smells like you should dive in face-first.
9. Make the frosting.
   Beat cream cheese, butter, sugar, vanilla, and salt until smooth and spreadable. Taste it. Then taste it again for good measure.

Common Mistakes

Why is my loaf dry?
You may have overbaked it. Always test early. Also: don’t skimp on the carrots — they bring the moisture.

Why is my frosting runny?
Your cake was still warm! Cool it completely first, or you’ll have frosting soup.

Why did it sink in the middle?
Either it was underbaked or the batter was overmixed. Be gentle.

I once forgot the baking soda.
Ended up with a very tasty brick. Don’t be like me — double-check your leaveners.

Storage and Reheating Tips

Fridge:
Wrap the loaf tightly in cling film. Keeps beautifully for up to 5 days.

Freezer:
Slice first, then wrap in foil and store in a zip-top bag for up to 3 months. Defrost overnight or zap gently in the microwave.

To Reheat:

• Oven: Wrap slices in foil and warm at 325°F for 10–15 minutes.
• Microwave: 20–30 seconds on high for a soft, just-baked feel.
• Air fryer: 3–5 minutes at 325°F. Best if you skip the frosting on top!

What To Serve With Carrot Cake Loaf?

• Hot cup of coffee — because obviously.
• Lemon curd or vanilla bean whipped cream — contrasts beautifully.
• Fresh fruit salad — if you’re pretending to be healthy.
• Cinnamon butter or peanut butter — for toast-like mornings.

Also works just fine straight out of the fridge in pyjamas. No judgment here.

FREQUENTLY ASKED QUESTIONS

Can I use vegetable oil instead of coconut oil?
Yes — it won’t change the flavour much at all.

Can I make this without eggs?
Sure. Try ½ mashed banana or ¼ cup applesauce per egg. Texture may vary, but it works.

Can I use pre-shredded carrots?
You can, but fresh carrots are juicier and more flavourful. Pre-shredded tends to be dry.

Can I cut down on the sugar?
Yes, reduce by ¼ cup if you like. Just know it might affect moisture and sweetness slightly.

More Mary Berry Recipe:

• Mary Berry Ground Almond Cake
• Mary Berry All In One Chocolate Cake
• Mary Berry 9 Inch Sponge Cake Recipe

Nutrition Facts

• Calories: 280
• Total Fat: 13g
• Saturated Fat: 7g
• Cholesterol: 55mg
• Sodium: 200mg
• Total Carbohydrates: 38g
• Dietary Fiber: 1g
• Sugars: 24g
• Protein: 3g