MARY BERRY CARROT CAKE SUGAR FREE RECIPES
MARY BERRY SUNSHINE CARROT CAKE RECIPE | BBC LOVE TO COO…
Mary Berry's simple sunshine cake is a twist on a carrot cake, with added courgette and banana. Dense and close in texture, it is topped with a light cream cheese frosting and banana slices.
Provided by Mary Berry
Yield Serves 8
Number Of Ingredients 1
Steps:
Preheat the oven to 180°C/160°C fan/Gas 4. Grease two loose-bottomed 20cm (8in) sandwich cake tins and base line with non-stick baking paper.
Measure the flour, sugar and baking powder into a large bowl.
Beat the eggs in a separate bowl, then add the oil, carrot, mashed banana and courgettes to the eggs and stir. Add these wet ingredients to the dry ingredients and whisk together using an electric whisk until combined.
Divide the mixture between the two tins and bake in the oven for 25–30 minutes, or until well risen and lightly golden.
Leave to cool in the tins for 10 minutes, then turn out on to a wire rack to cool completely. The cakes will shrink back a little when cooling.
To make the icing, place the butter and cream cheese in a large bowl and whisk with an electric whisk until combined. Add the vanilla and half the icing sugar and whisk again until combined. Add the remaining icing sugar and whisk until light and fluffy.
Spread half the icing over one cake. Sandwich the cakes together, then spread the remaining icing on the top and swirl. Arrange the slices of banana in a spiral pattern.
Cut into slices to serve.
Mary’s tips:
Can be made a day ahead and iced on the day of serving.
Un-iced cakes can be frozen.
MARY BERRY CARROT CAKE RECIPE – HOW TO MAKE CARROT AND ...
This tasty carrot cake by Bake Off star Mary Berry is bound to impress. Easy to make and packed with goodness, give this carrot cake recipe a try and you won't be disappointed.
Provided by CO.UK
Categories vegetarian birthday feed a crowd picnic Summer baking dessert snack
Total Time 1 hours 10 minutes
Prep Time 20 minutes
Cook Time 50 minutes
Yield 9
Number Of Ingredients 14
Steps:
- Lightly grease the cake tin and line the bottom with baking parchment.
- Combine all the cake ingredients in a large bowl. Mix well until thoroughly blended. Turn into the prepared cake tin and level the surface.
- Bake in a preheated oven at 180°C (160°C fan, Gas 4) for about 50 minutes until the cake is well risen, firm to the touch, and beginning to shrink away from the sides of the tin.
- Leave the cake to cool in the tin for a few minutes. Turn out on to a wire rack, peel off the lining paper, and leave to cool completely.
- Make the topping: mix together the cheese, honey, and lemon juice. Spread on top of the carrot cake and sprinkle the walnuts over the top. Store the cake in the refrigerator until ready to serve.
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