I’ll admit it: the first time I made this cake, it was because I had two very sad bananas browning in the fruit bowl and a pile of floppy carrots I couldn’t face grating for dinner. Hardly a glamorous start, but what came out of the oven? Moist, lightly spiced, and properly nostalgic.
The surprise here is the mashed banana. I thought it might overpower the flavour (I had Mary Berry’s Banana Loaf Cake in mind), but it actually blends into the background, adding sweetness and softness without stealing the spotlight. The carrot and walnut still take center stage, and that thick cream cheese frosting? It’s the kind that practically begs for a spoon when no one’s looking.
This cake nearly failed me once, and I’ll share where I went wrong, but now it’s one of my go-to bakes for birthdays, bake sales, or even just because Tuesday needed cheering up. If you’re into nutty bakes, Mary Berry’s Coffee and Walnut Traybake is another crowd-pleaser that never lasts long on the table!
Why This One Works So Well
There are plenty of carrot cake recipes out there, but this one has a few little tricks that make it stand out:
- Banana, Not Pineapple: Some carrot cakes rely on crushed pineapple for moisture, but this recipe uses mashed bananas. It brings a gentler sweetness and actually keeps the cake softer for longer (even on day two).
- Muscovado Sugar: Light muscovado sugar adds depth with its warm, caramel-like flavour. I’ve tried swapping it for caster sugar, and the result was a bit flat. Stick with muscovado for that perfect base.
- Oil-Based Batter: No creaming butter here—just whisk everything together. The oil keeps the cake wonderfully moist, and it gives you more flexibility if you’re baking ahead.
Ingredients + Why They Matter
- All-Purpose Flour (225g) – Plain flour works perfectly to give structure without making the cake dense.
- Baking Powder (1 tbsp) – A decent amount of baking powder is essential for lifting the batter, as it’s on the heavier side.
- Salt (½ tsp) – Just a little to balance the sweetness.
- Light Muscovado Sugar (150g) – Adds a rich, toffee-like depth. Swap it for caster sugar in a pinch, but it won’t have the same flavour.
- Chopped Walnuts (55g) – For texture and a nutty flavour. Pecans are a great alternative if you want something slightly sweeter.
- Grated Carrots (115g) – Coarsely grated to give texture. Don’t use finely shredded carrots, or they’ll disappear into the batter.
- Mashed Bananas (2 ripe) – Adds natural sweetness and moisture. The riper, the better—those black-spotted bananas work wonders.
- Eggs (2 extra-large) – Bind the ingredients together. If using large eggs, add an extra tablespoon of oil to compensate.
- Sunflower or Vegetable Oil (150ml) – Keeps the cake moist for longer. Avoid olive oil as it’s too strong for this bake.
For the Frosting:
- Full-Fat Cream Cheese (175g) – Don’t even think about using low-fat; it will turn runny.
- Salted Butter (55g) – Softened to blend smoothly with the cream cheese.
- Confectioners’ Sugar (115g) – Sift it! Lumps in the frosting are the worst.
- Vanilla Extract – Just a splash to round out the flavour.
- Walnut Halves – For that classic carrot cake finish, plus a little extra crunch.
Making It Yours (Without Ruining It)
- Egg-Free Version: I tested it with flaxseed eggs (1 tbsp flax + 2.5 tbsp water per egg). The cake held together well but was a bit denser in texture.
- Gluten-Free: A 1:1 gluten-free flour blend works great. Just let the batter sit for 10 minutes before baking to help hydrate the flour.
- Nut-Free: Skip the walnuts if you prefer. I once used sunflower seeds instead, and it was still delicious.
- Spiced Up: If you love the classic carrot cake warmth, add 1 tsp of cinnamon and ½ tsp of nutmeg to the batter. I usually do, and it really adds to the flavour.
Mistakes I’ve Made (So You Don’t Have To)
| What Went Wrong | Why It Happens | How to Fix It |
|---|---|---|
| Cake was underbaked in the centre | Too much banana, not enough baking time | Use medium-sized bananas (not massive), and test with a skewer after 50 minutes. |
| Frosting went runny | Used low-fat cream cheese | Always use full-fat cream cheese, and chill it if it softens too much. |
| Carrots disappeared | Grated too finely | Use the large side of a box grater to keep the carrot texture visible. |
How to Make Mary Berry’s Carrot and Walnut Cake
1. Prep the Tin
Grease an 8-inch round tin and line the base with baking paper.
Preheat the oven to 180°C (350°F).
2. Mix the Batter
In a large bowl, combine flour, baking powder, salt, sugar, walnuts, grated carrots, mashed bananas, eggs, and oil.
Beat until smooth and fully combined.
3. Bake
Pour the batter into the prepared tin. Level the top and bake for 50–60 minutes, or until the cake is golden, risen, and just pulling away from the sides. Test with a skewer—it should come out clean.
4. Cool Completely
Leave the cake to rest in the tin for 5–10 minutes, then turn out and peel off the paper. Let it cool completely on a wire rack.
5. Make the Frosting
Beat the cream cheese, butter, confectioners’ sugar, and vanilla until smooth and spreadable.
6. Decorate
Spread the frosting evenly over the cooled cake, swirl the top for a lovely finish, and decorate with walnut halves.
Storage + Serving Tips
- Keeps: 3-4 days in an airtight container. The flavours deepen and the cake gets even more moist the next day.
- Freezes: Yes—freeze the cake before frosting, wrapped well. Defrost completely before icing.
- Serve With: A cup of tea, or maybe a scoop of vanilla ice cream for an extra treat.
Frequently Asked Questions
Q: Can I use frozen bananas?
A: Yes, just make sure to thaw and mash them thoroughly before adding to the batter.
Q: Is it possible to make this dairy-free?
A: Yes, you can use a non-dairy cream cheese substitute for the frosting and swap the butter for dairy-free margarine.
