How do you make a Mary Berry carrot cake?

Ingredients

1. 150ml Sunflower oil (plus extra for greasing)
2. 250g Self-raising wholemeal flour.
3. 2 tsp Baking powder.
4. 150g Billington’s Unrefined Light Muscovado Sugar.
5. 60g Walnuts (chopped)
6. 125g Carrot(s) (grated)
7. 2 Banana(s) (ripe)
8. 2 Egg(s) (free range)

How do you make Nigella carrot cake?

Ingredients

1. 200g/7oz plain flour.
2. 1 tsp baking powder.
3. ½ tsp bicarbonate of soda.
4. 2 tsp ground ginger.
5. ¼ tsp fine sea salt.
6. 175g/6oz soft light brown sugar.
7. 2 large free-range eggs, at room temperature.
8. 200ml/7fl oz vegetable oil, plus extra for greasing.

Can you freeze Mary Berry carrot cake?

Mary has some top tips to keep cakes at their best in the freezer. She suggests freezing cake and icing separately, defrosting at room temperature and assembling just before serving. Mary also advises freezing as soon as the cake is cool and making sure it’s well wrapped.

Is carrot cake better with oil or butter?

Carrot cake is oil-based, rather than butter-based. This keeps it moist and helps it last for days. Unfortunately, it also means you lose the leavening power that creaming butter and sugar would bring. To avoid a dense oil-based cake, many home cooks overcompensate by adding too much baking powder.

Why do walnuts go black in carrot cake?

I noticed that my walnuts that I mixed into the cake batter turned black after baking. I googled and found out that nuts and seeds will change colour when it comes into contact with bicarbonate of soda. A solution offered on the internet is to coat the walnuts with some flour first before adding into the mixture.

Why do cakes sink in the middle Mary Berry?

Why does fruit sink to the bottom of the cake? A: Cake mixture too slack, fruit too large and/or syrupy e.g glace cherries (see next question).

What size eggs does Mary Berry use in her recipes?

3 large eggs. 175g (6oz) of softened butter.

Can I substitute butter for oil in a carrot cake?

Melted butter can also work as a substitute for vegetable oil when making a carrot cake. Melt the butter until your measuring cup is full of the amount of vegetable oil for which the recipe calls. You might need to melt additional sticks of butter to equal the total amount needed.

Which oil is best for baking?

Baking: Go for a neutral-tasting oil, like canola oil or vegetable oil—something that won’t have too much of an impact on the flavors you’re working with.

What is the best carrot cake recipe?

In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan. Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean.

How do you make carrot cake with cream cheese frosting?

How to make cream cheese frosting for carrot cake: Whisk together cream cheese, sour cream, butter, and vanilla in an electric mixer. Mix for about 3 minutes until the consistency is creamy and smooth. Turn the mixer off and add in the powdered sugar. Then switch the mixer to medium-high and mix another 3 minutes.

How much sugar is in a carrot cake?

A 1 Slice Carrot Cake of Carrots contains about 31.3g Sugar per serving.

Are carrot cakes crunchy?

Carrot cake is a sweet treat with a dense and moist consistency. For some, biting into a crunchy carrot in their slice of cake can ruin the indulgent experience and make the cake less appealing. To avoid crunchy carrots in carrot cake, you must soften them before adding them to the batter.