Mary Berry's Carrot Cake Recipe | Lakeland Inspiration
Mary’s very kindly adapted her famous Carrot Cake recipe to be made in her new 23cm square tin. An afternoon tea classic, it’s absolutely delicious for all.
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Cooking tools:
- Food processor
- Cake pan
- Oven
- Parchment paper
- Mixing bowl
- Measuring cup
- Measuring spoon
- Spatula
- Cooling rack
- Refrigerator
Ingredients
- 350g, self-raising flour
- 1 level tsp, baking powder
- 225g, light muscovado sugar
- 75g, chopped walnuts
- 150g, grated carrots
- 3, ripe bananas, mashed
- 3, large eggs
- 225ml, sunflower oil
- 250g, full-fat soft cheese
- 75g, softened butter
- 150g, sifted icing sugar
- 1/2 tsp, vanilla extract
- A handful, walnut halves, to decorate
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