Mary Berry Carrot Cake Tray Bake Recipe

The Carrot cake is a British baking classic, and Mary Berry’s carrot cake tray bake recipe takes everything wonderful about it and makes it even easier to achieve at home. No round tins, no layering, no complicated assembly — just one tin, one batter, and a gloriously moist, spiced cake that feeds a crowd without any fuss.

Ingredients for the Tray Bake

Essential Ingredients List

• 280g self-raising flour
• 250g light brown soft sugar
• 200ml sunflower oil
• 4 large eggs
• 300g carrots, peeled and coarsely grated
• 2 teaspoons ground cinnamon
• 1 teaspoon ground mixed spice
• 1 teaspoon bicarbonate of soda
• A pinch of salt

For the cream cheese frosting:

• 250g full-fat cream cheese, softened
• 100g icing sugar, sifted
• 1 teaspoon vanilla extract

Carrots and Fresh Produce Tips

Always grate your carrots freshly rather than buying pre-grated. Fresh carrots are moister and more flavourful, and that extra moisture is exactly what makes this tray bake so tender. Grate them coarsely rather than finely — larger shreds hold their texture during baking and give the cake a pleasant bite. Pat them lightly with kitchen paper if they seem very wet.

Eggs, Sugar, and Oil

Light brown soft sugar brings a gentle caramel warmth that white caster sugar simply cannot replicate in this recipe. Sunflower oil keeps the crumb remarkably moist — far more so than butter would — and because it has no strong flavour of its own, it lets the spices and carrots take centre stage. Use large eggs at room temperature for the best incorporation.

Spices and Flavor Enhancers

Cinnamon and mixed spice are the backbone of any good carrot cake. Do not be tempted to reduce the quantities — the spices mellow during baking and the amounts listed here produce a warmly spiced rather than overpowering result. Check that your spices are reasonably fresh, as ground spices lose their potency over time.

Equipment You’ll Need

Recommended Bakeware

Tray Size and Lining Tips

A rectangular baking tin measuring approximately 30 x 20cm is ideal for this recipe. Line it fully with baking parchment, leaving a small overhang on the sides — this makes lifting the finished cake out of the tin clean and effortless. Grease the tin lightly before lining so the parchment stays in place while you pour in the batter.

Mixing Bowls and Whisks

You will need one large mixing bowl for the wet ingredients and a separate bowl for the dry ingredients. A box grater for the carrots and a balloon whisk or electric hand mixer for combining the batter are all you need beyond that.

Step-by-Step Mary Berry Carrot Cake Tray Bake Recipe

Preparing the Carrots and Dry Ingredients

Preheat your oven to 180 degrees Celsius, or 160 degrees fan. Line and grease your baking tin. Peel and coarsely grate the carrots, then set them aside. In a large bowl, sift together the self-raising flour, bicarbonate of soda, cinnamon, mixed spice, and salt. Stir briefly to distribute everything evenly.

Making the Batter

In a separate bowl, whisk the eggs and light brown sugar together until well combined. Pour in the sunflower oil and whisk again until the mixture is smooth and uniform. Add the grated carrots and stir through. Pour the wet mixture into the bowl of dry ingredients and fold everything together with a large spatula until just combined. Do not overmix — stop as soon as you can no longer see streaks of flour.

Baking the Tray Bake

Pour the batter into the prepared tin and spread it evenly to the corners with the back of a spoon.

Oven Temperature and Timing

Bake on the middle shelf for 30 to 35 minutes. The cake should be golden on top and beginning to pull away slightly from the sides of the tin.

How to Check for Doneness

Insert a skewer or thin knife into the centre of the cake. If it comes out clean with no wet batter clinging to it, the cake is ready. If it comes out with wet streaks, return the tin to the oven for a further 5 minutes and check again.

Cooling and Optional Topping

Allow the cake to cool in the tin for 15 minutes before lifting it out onto a wire rack to cool completely. Once fully cooled, beat together the cream cheese, sifted icing sugar, and vanilla extract until smooth. Spread generously over the top of the tray bake and cut into squares to serve.

Tips for a Perfect Tray Bake

Common Mistakes to Avoid

Sinking, Dry, or Overcooked Cake

Sinking in the centre usually means the batter was underbaked or the oven door was opened too early. A dry cake is almost always the result of overbaking — check at the 30-minute mark and rely on the skewer test. Using freshly grated carrots rather than dry pre-packaged ones prevents dryness from the outset.

How to Keep the Cake Moist

Oil-based batters stay moist considerably longer than butter-based ones. To enhance this further, ensure you are not pressing or squeezing excess moisture from the carrots before adding them — that natural moisture is an asset, not a problem. Storing the finished cake covered also prevents the surface from drying out.

Serving and Storage

Serving Ideas and Presentation

Cut the tray bake into neat squares or rectangles for easy serving. A light dusting of icing sugar over the cream cheese frosting adds a simple but polished finish. This cake works beautifully alongside a pot of tea and sits well on any table from a casual kitchen lunch to a more considered afternoon spread.

How to Store Leftovers

Because of the cream cheese frosting, store the finished tray bake in an airtight container in the refrigerator for up to four days. Bring individual portions to room temperature for around 20 minutes before eating — the flavour and texture are noticeably better once the chill has come off.

Nutritional Overview

Calories and Ingredient Insights

Approximate values per square, based on 16 equal portions:

Nutrient	Per Square (approx.)
Calories	290 to 320 kcal
Total Fat	16g
Carbohydrates	34g
Sugar	22g
Protein	4g

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FAQs About Carrot Cake Tray Bake

Can I Make This Tray Bake Ahead of Time?

Yes. The unfrosted cake keeps well in an airtight container at room temperature for up to two days. Add the cream cheese frosting on the day of serving for the freshest result. If you need to frost it in advance, store the finished cake in the refrigerator and bring it to room temperature before serving.

Can I Freeze the Cake?

The unfrosted tray bake freezes well for up to two months. Wrap individual squares tightly in cling film and place in a freezer-safe container. Thaw at room temperature, then top with freshly made cream cheese frosting once defrosted. Cream cheese frosting does not freeze well on its own, so always apply it fresh.

Can I Substitute Ingredients (e.g., Oil or Sugar)?

Sunflower oil can be replaced with vegetable oil or a light-flavoured olive oil without any meaningful change to the result. Light brown sugar can be substituted with caster sugar, though you will lose a little of the caramel depth. For a dairy-free frosting, a good-quality vegan cream cheese works well in place of the standard version.

How Do I Make It Extra Moist?

The most effective addition is a handful of roughly chopped walnuts or raisins folded through the batter just before baking. Both add texture and help retain moisture. A tablespoon of full-fat natural yoghurt stirred into the wet ingredients also produces a noticeably softer, more tender crumb without altering the flavour.