mary berry all in one carrot cake

mary berry all in one carrot cake

mary berry all in one carrot cake

Basic Ingredients for mary berry all in one carrot cake

  • 3/4 cup vegetable oils
  • Three large eggs
  • One cup packed with light brown sugar
  • Half cup Granulated sugar
  • One tsp vanilla extract
  • Two cups all-purpose flour
  • Two tsp baking powder
  • Ground cinnamon: one teaspoon
  • Half tsp baking soda
  • Half tsp salt
  • Half tsp ground allspice
  • 1/4 tsp ground cloves
  • Two cups loosely packed finely grated carrot (about 7.8 oz).
  • 1/4 cup lightly toasted walnut pieces (optional).

Frosting:-

  • One pkg brick cream cheese at room temperature
  • 1/4 cup unsalted butter at room temperature
  • Three cups icing sugar sifted
  • One tsp vanilla extract
  • One tsp lemon juice For garnish, lightly toasted walnut pieces

How do you make mary berry all in one carrot cake

  • Preheat the oven to 350 F (125 C) for the cake. Two 9-inch round cake pans should be greased. Line the bottoms with parchment paper.
  • After this, Mix the oil, eggs, and brown sugar in a large bowl.
  • After this, In a separate bowl mix the flour, baking powder, and cinnamon Add the baking soda, salt, allspice, cloves, baking soda, baking powder, baking soda, and baking soda. To get the best color, mix the flour with the grated carrot. Mix this into the wet mixture. The batter will become wet. If desired, stir in the walnut pieces and raisins. Divide the batter between 2 baking pans. Bake the cakes for twenty-five to thirty minutes or until a skewer inserted into the middle of the cake comes out clean. After this, Let the cakes cool in their pans for thirty minutes, then transfer them to a cooling rack.

Frosting:-

  • Mix the butter and cream cheese until smooth. Mix in half the icing sugar. Beat until smooth. Mix in the lemon juice and vanilla, then add the rest of the icing sugar and beat until it is light and fluffy.
  • To assemble the cake, remove the parchment paper from each layer and place one on a plate or platter. The frosting should be spread evenly on the top. Cover it with the second layer. Frost the sides and top of the cakes with frosting. Use your spatula for swirls in the frosting. As a garnish, sprinkle a few walnuts on top of the cake. Or press the walnuts onto the sides.
  • Refrigerated, the cake can be kept for up to three days.

see more recipes

top Recipes

Leave a Reply

Your email address will not be published. Required fields are marked *