Photo: Alexander Maasch
Mary Berry's carrot and walnut cake with cream cheese icing recipe
13 ingredients
15 min + 35 min
8 people
openrecipes
For this classic carrot cake recipe, it’s important to use full-fat cream cheese for the icing; if you use a low-fat version, the icing will just run off the cake.
Estimated Nutrition (whole recipe, rough)
848
Calories
22g
Protein
31g
Fat
117g
Carbs
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Cream Cheese | 1 oz (28g) | 99 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Walnut | 1 walnut half (4g) | 26 |
| Carrot | 1 medium (61g) | 25 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Sunflower Oil | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 250 sunflower oil
- ml large eggs
- 4 light muscovado sugar
- 225 carrots, peeled and coarsely grated
- g self-raising flour
- 200 baking powder
- g ground mixed spice
- 300 ground ginger
- g walnuts, shelled and chopped, plus 8 halves to decorate
- 2 butter (room temperature)
- tsp icing sugar
- 1 full-fat cream cheese (room temperature)
- tsp drops of vanilla extract
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By lovefood ·
Recipe sourced from
openrecipes