Mary Berry Carrot Cake Loaf is a moist and flavorful dessert With simple yet wholesome ingredients like all-purpose flour, shredded carrots, and aromatic spices, this recipe promises a satisfying treat. Prepare in just 60 minutes for a moist and flavorful loaf perfect for any occasion.
More Mary Berry Recipe:
- Mary Berry All In One Chocolate Cake
- Mary Berry 9 Inch Sponge Cake Recipe
- Mary Berry Chocolate Chip Cupcakes
🧡 Why You’ll Love This Carrot Cake Loaf Recipe:
- Bursting with warm spices and sweet carrot flavor.
- Easy to make with basic pantry ingredients.
- You can enjoy it for breakfast, dessert, or as a snack.
- Keeps well for several days, maintaining its moist texture.
❓ What Is Mary Berry Carrot Cake Loaf Recipe?
Mary Berry Carrot Cake Loaf is made with all-purpose flour, shredded carrots, aromatic spices, and a creamy cream cheese frosting. It’s a delightful treat perfect for any occasion.
🥕 Mary Berry Carrot Cake Loaf Ingredients
For the cake:
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 1/2 cup melted coconut oil, can use canola or vegetable oil
- 3/4 cup packed dark brown sugar
- 1/4 cup granulated sugar
- 2 large eggs, at room temperature
- 1/2 cup buttermilk, at room temperature
- 2 teaspoons pure vanilla extract
- 1 1/2 cups peeled and shredded carrots, pack when measuring
- 1/2 cup raisins, optional
For the cream cheese frosting:
- 4 ounces cream cheese, softened
- 2 tablespoons unsalted butter, softened
- 1 cup confectioner’s sugar, sifted
- 1 teaspoon vanilla extract
- Pinch of salt
- 2 tablespoons chopped walnuts or pecans, for garnish, if desired
🥮 How To Make Mary Berry Carrot Cake Loaf
- Heat your oven to 350 degrees Fahrenheit. Grease a loaf pan (9×5 inches) with cooking spray.
- In a big bowl, mix flour, baking powder, baking soda, cinnamon, salt, nutmeg, ginger, and cloves.
- In another bowl, mix oil, brown sugar, white sugar, eggs, buttermilk, and vanilla extract. Add shredded carrots and raisins if you’re using them.
- Combine the wet and dry ingredients, stirring until just mixed. Don’t mix too much!
- Pour the batter into the prepared loaf pan and bake in the middle of the oven for 45 to 60 minutes. Check with a toothpick to make sure it’s done.
- If the top browns too quickly, cover it with foil halfway through baking.
- Let the loaf cool in the pan for 15 minutes, then carefully remove it and let it cool completely on a wire rack.
- While the loaf cools, make the cream cheese frosting. Mix cream cheese, butter, powdered sugar, vanilla, and salt until smooth.
- Spread the frosting on the cooled bread. Add chopped walnuts or pecans if you like. Cut into slices and enjoy!
💭 Recipe Tips
- Ensure carrots are finely shredded for a moist texture.
- Adjust spices to taste preference.
- Use room-temperature eggs and buttermilk for better incorporation.
- Cool the loaf completely before frosting to prevent melting.
🍨 What To Serve With Carrot Cake Loaf?
Serve Carrot Cake Loaf with a hot cup of coffee, Vanilla, Whipped cream, Fresh fruit salad, Lemon Crud, caramel Cream, peanut butter spread, and cinnamon-infused whipped butter.
🎚 How To Store Leftovers Carrot Cake Loaf?
- In the fridge: Store Leftovers Carrot Cake Loaf wrapped in plastic wrap for 5 days.
- In the freezer: Wrap Leftovers Carrot Cake Loaf tightly in plastic wrap, store in a freezer bag, and store for 3 months.
🥵 How To Reheat Leftovers Carrot Cake Loaf?
- In the oven: Place Leftovers Carrot Cake Loaf in foil, and reheat for 10-15 minutes at 325°F.
- In the microwave: Heat leftover carrot Cake Loaf slices on high for 20 to 30 seconds.
- In the air-fryer: Heat slice leftover carrot Cake Loaf for 3-5 minutes at 325°F.
FAQ’S:
Can I Use Vegetable Oil Instead Of Coconut Oil In Carrot Cake Loaf?
Yes, you can substitute melted coconut oil with canola or vegetable oil in this Carrot Cake Loaf. The choice of oil won’t significantly alter the taste or texture of the carrot cake loaf.
Can I Make Carrot Cake Loaf Without Eggs?
Yes, you can experiment with egg substitutes such as mashed bananas, applesauce, or commercial egg replacers if you prefer to make it without eggs.
Can I Use Pre-shredded Carrots For Carrot Cake Loaf?
Yes, you can use pre-shredded carrots, but freshly shredded carrots tend to be more moist and flavorful. If using pre-shredded carrots, ensure they are finely shredded and adjust the quantity slightly to match the texture of freshly shredded carrots.
Can I Reduce The Amount Of Sugar For Carrot Cake Loaf?
Yes, you can reduce the amount of sugar in the recipe to suit your taste preferences or dietary needs. However, keep in mind that sugar not only adds sweetness but also contributes to the moisture and texture of the loaf.
More Mary Berry Recipe:
Mary Berry Carrot Cake Loaf Nutrition Facts
- Calories: 280
- Total Fat: 13g
- Saturated Fat: 7g
- Cholesterol: 55mg
- Sodium: 200mg
- Total Carbohydrates: 38g
- Dietary Fiber: 1g
- Sugars: 24g
- Protein: 3g
Mary Berry Carrot Cake Loaf
Description
Mary Berry Carrot Cake Loaf is a moist and flavorful dessert With simple yet wholesome ingredients like all-purpose flour, shredded carrots, and aromatic spices, this recipe promises a satisfying treat. Prepare in just 60 minutes for a moist and flavorful loaf perfect for any occasion.
Ingredients
For the cake:
For the cream cheese frosting:
Instructions
- Heat your oven to 350 degrees Fahrenheit. Grease a loaf pan (9×5 inches) with cooking spray.
- In a big bowl, mix flour, baking powder, baking soda, cinnamon, salt, nutmeg, ginger, and cloves.
- In another bowl, mix oil, brown sugar, white sugar, eggs, buttermilk, and vanilla extract. Add shredded carrots and raisins if you’re using them.
- Combine the wet and dry ingredients, stirring until just mixed. Don’t mix too much!
- Pour the batter into the prepared loaf pan and bake in the middle of the oven for 45 to 60 minutes. Check with a toothpick to make sure it’s done.
- If the top browns too quickly, cover it with foil halfway through baking.
- Let the loaf cool in the pan for 15 minutes, then carefully remove it and let it cool completely on a wire rack.
- While the loaf cools, make the cream cheese frosting. Mix cream cheese, butter, powdered sugar, vanilla, and salt until smooth.
- Spread the frosting on the cooled bread. Add chopped walnuts or pecans if you like. Cut into slices and enjoy!
Notes
- Ensure carrots are finely shredded for a moist texture.
Adjust spices to taste preference.
Use room-temperature eggs and buttermilk for better incorporation.
Cool the loaf completely before frosting to prevent melting.