Mary Berry shares how to make ‘popular’ carrot cake recipe – expert tips
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Mary Berry has shared a plethora of delicious recipes in her time as a baker. From savoury to sweet, the 85-year-old has written more than 70 cookery books since her first book was published in 1970. The famous chef has a delicious carrot cake recipe with a mascarpone topping that includes very few ingredients.
Sharing the recipe onto her website, the carrot cake with mascarpone topping takes just 15 minutes to prepare and 60 minutes to bake.
The recipe description reads: “Always a popular cake, this American carrot cake needs to be stored in the fridge because of the mascarpone topping.
“Walnut pieces are cheaper than walnut halves and are perfect for cakes.”
The carrot cake also consists of only eight ingredients for the cake and four for the creamy topping.
For the cake
- 225g self-raising flour
- Two teaspoons baking powder
- 150g light muscovado sugar
- 50g walnut pieces, chopped
- 100g carrots, coarsely grated
- Two ripe bananas, mashed
- Two eggs
- 150ml sunflower oil
For the topping
- 250g tub mascarpone cheese
- Two teaspoons vanilla extract
- Two tablespoons icing sugar, sifted
- 25g walnut pieces, chopped
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Firstly, lightly grease the cake tin and line the base with a circle of non-stock baking parchment.
The baking parchment allows the cake to not get stuck once cooked in the oven.
For the cake tin, Mary recommends using a 20cm deep round cake tin.
Then, preheat the oven to 180C/350F/Gas 4.
Simply measure all of the ingredients for the cake into a large bowl and mix well until fully blended together.
The recipe explained that using an electric mixer is the best for doing so but it can also be beaten by hand with a wooden spoon.
Next, turn the mixture into the prepared cake tin and gently level the surface.
Bake in the pre-heated oven for around 50-60 minutes or until the cake is well risen and golden.
It should also begin to shrink away from the sides of the tin.
If you are unsure if the cake is cooked or not, insert a fine skewer into the centre and it should come out clean.
Allow the cake to cool in the tin for a few minutes before loosening the sides of the cake with a small palette knife or blunt knife.
Then turn the cake out and leave to cool completely on a wire rack.
The topping is super simple to make and it is made by simply mixing the mascarpone cheese in a bowl with the vanilla extract and sugar.
Once mixed, spread evenly over the top of the cake and scatter the chopped walnuts on top.
The cake must be stored in the refrigerator because of the cheese topping, although the creamy topping is optional.
For those who don’t like walnuts in the cake, sultanas are also a great option or you can always opt for no fruit at all.
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