Mary Berry Carrot Cake with Pineapple Recipe

Name: Mary Berry Carrot Cake with Pineapple Recipe
Prep time: 20 min
Cook time: 47 min
Total time: 137 min
Yield: 1 cake (12-14 slices)
Cuisine: British
Ingredients: 225g self-raising flour; 2 tsp mixed spice; 1 tsp ground cinnamon; 225g light brown sugar; 225ml sunflower oil; 3 large eggs; 300g carrots, grated; 200g tinned pineapple, drained and crushed; 100g chopped walnuts or pecans (optional); 200g full-fat cream cheese, softened; 75g unsalted butter, softened; 100g icing sugar; 1 tsp vanilla extract; Butter and parchment paper for the tin

A wedge of this carrot cake is practically a vegetable serving. The grated carrots and drained pineapple keep it wonderfully moist, while warm spices and a thick cream cheese topping make it the sort of thing you reach for with a cup of tea and don't put down until the plate is clean.

Mary Berry's version is straightforward enough for a weekday bake but impressive enough to bring to a gathering. It freezes beautifully too, which means you can make it weeks ahead.

Why You’ll Love Carrot Cake with Pineapple

Stays moist for days: The pineapple and carrots release moisture slowly, so this cake tastes even better on day two or three.
Simple to make: Oil-based batters are forgiving. No creaming butter, no fussy timing. Mix, fold, bake.
Cream cheese frosting: Tangy, thick and spreadable. It's the topping that makes this cake feel special.
Freezes brilliantly: Bake ahead and freeze for up to three months, thaw at room temperature, then frost just before serving.
Warm spices shine: Mixed spice and cinnamon give it that familiar, comforting flavour without tasting heavy.

Ingredients

This cake relies on a few humble cupboard staples: self-raising flour, light brown sugar and oil form the base. Grated carrots and crushed pineapple do the real work, keeping the crumb tender and adding natural sweetness. The spices are warm but not aggressive, so they won't overpower anyone's palate. Nuts are entirely optional, though they add a pleasant texture.

For the cake

225g self-raising flour
2 tsp mixed spice
1 tsp ground cinnamon
225g light brown sugar
225ml sunflower oil
3 large eggs
300g carrots, grated
200g tinned pineapple, drained and crushed
100g chopped walnuts or pecans (optional)

For the cream cheese topping

200g full-fat cream cheese, softened
75g unsalted butter, softened
100g icing sugar
1 tsp vanilla extract

Look for tinned pineapple in the baking aisle of any supermarket. Drain it well in a fine sieve and press gently with the back of a spoon to remove excess juice. If you prefer not to use nuts, omit them without penalty. Any hard nut works, but walnuts and pecans are most traditional. Cream cheese must be soft but not melted for the frosting to work.

Equipment You’ll Need

Deep 20cm round cake tin: A loose-bottomed tin makes turning out easier, but a fixed-base tin works too.
Parchment paper: For lining the base and sides. Saves sticking and makes cleanup simple.
Large mixing bowl: For whisking the dry ingredients and oil together without splashing.
Electric mixer or whisk: Saves your arm when beating the frosting until thick and smooth.
Wire rack: Essential for cooling the cake evenly without steam pooling underneath.
Fine sieve: For draining the tinned pineapple thoroughly.

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How to Make Mary Berry Carrot Cake with Pineapple

Preheat the oven to 180°C (160°C fan) and prepare the tin. Grease the inside thoroughly with butter, then cut a circle of parchment paper to line the base. Press it in gently. If you like, line the sides as well by cutting a strip and tucking it up the edge. This prevents the edges from browning too fast.
Sift together the flour, mixed spice and cinnamon into a large bowl. Add the light brown sugar and stir well to combine. The spices should be evenly distributed throughout. If you skip sifting, any lumps of spice will create bitter spots in odd places.
Pour in the sunflower oil and crack the three eggs into the bowl. Whisk everything together until you have a smooth, thick batter with no streaks of flour visible. This should take about a minute with an electric whisk. Over-beating isn't a concern here the way it is with butter-based cakes.
Fold in the grated carrots, drained pineapple and nuts if using. Use a spatula and be gentle, turning the mixture over itself until everything is evenly distributed. You want the vegetables and fruit spread throughout so each slice has pockets of moisture.
Pour the batter into the prepared tin and smooth the top. It will be thick and slightly bumpy, which is normal. Tap the tin gently on the work surface to release any large air bubbles trapped inside.
Bake for 45 to 50 minutes until the cake is golden and a skewer inserted into the centre comes out clean or with just a few moist crumbs. If the top is browning too fast, cover it loosely with foil for the final 10 minutes. The cake should spring back slightly when you press the top gently.
Cool in the tin for 10 minutes, then turn out onto a wire rack to cool completely. Running a knife around the edge first helps it slide out cleanly. Allow at least two hours for the cake to cool fully before frosting, otherwise the topping will melt into puddles.
While the cake cools, make the frosting. Beat the softened cream cheese, butter, icing sugar and vanilla extract together until thick, smooth and pale. This usually takes two to three minutes with an electric mixer. Do not overbeat or the cream cheese may split and become grainy.
Spread the frosting over the cooled cake in a thick, even layer. Use a palette knife or the back of a spoon to make it as smooth as you like, or create a rustic texture. The frosting is generous enough to cover the top and sides if you choose.
Refrigerate for at least 30 minutes before cutting. This allows the frosting to firm up slightly and makes clean slices easier. Remove from the fridge 15 minutes before serving so the frosting softens back to a creamy texture.

Tips for the Best Results

Squeeze your pineapple dry: Excess moisture is the enemy. Use the back of a spoon to press juice out of the pineapple in a fine sieve before folding it in.
Oil is your friend: Oil-based cakes stay moister longer than butter cakes. Don't skip it or substitute it with melted butter.
Bring cream cheese and butter to room temperature: Cold cream cheese won't blend smoothly into the frosting and you'll get lumps no amount of beating fixes.
Cool completely before frosting: A warm cake will melt the frosting and send it sliding off the sides. Be patient. Make tea while you wait.

Storing and Freezing

Store the unfrosted cake in an airtight container at room temperature for up to three days, or in the fridge for up to five days. Once frosted, keep it in the fridge in a covered cake tin for up to four days. The cake actually tastes better on day two, when the spices have mellowed and the crumb has set firmly.

To freeze, wrap the unfrosted cooled cake tightly in clingfilm and then foil, then place it in a freezer bag. It will keep for up to three months. Thaw overnight at room temperature in its wrapping, then make the frosting fresh and spread it on. Alternatively, freeze the frosted cake as is, thawing it in the fridge for several hours before serving. Do not freeze the frosted cake at room temperature as the frosting becomes greasy and separates.

Substitutions and Variations

Skip the pineapple: Replace it with the same weight of crushed banana or grated courgette for a different texture. You may need to reduce the baking time by a few minutes as courgette releases more water.
Use walnuts or pecans: Either nut works beautifully. You can also use chopped almonds or hazelnuts if you prefer, though the flavour will shift slightly.
Make it vegan: Swap the three eggs for 240ml unsweetened oat milk mixed with 3 tbsp cornflour, and use a dairy-free cream cheese and vegan butter for the frosting. The cake will be slightly less rich but still moist.

What to Serve With It

Carrot cake is great with a cup of strong tea or coffee, or as a dessert after a light lunch. A slice pairs well with a small dollop of Greek yoghurt or crème fraîche if you want to cut through the frosting's richness. It's also ideal for cake stalls, picnics and packed lunches. If you're serving it at a gathering, slice it in the kitchen and arrange slices on a cake board, as the cream cheese frosting can soften if left at room temperature.

Frequently Asked Questions

Can I make this cake without the nuts?

Yes, absolutely. The nuts are optional and add only texture, not moisture or structure. Omit them without adjusting any other ingredient. The cake will be just as good.

Why is my frosting grainy or curdled?

This happens when the cream cheese is too cold or you overbeat it. Ensure both the cream cheese and butter are soft and at room temperature, and beat just until smooth and thick. If it splits, you cannot fix it, so start fresh with room-temperature ingredients.

Can I use fresh pineapple instead of tinned?

Fresh pineapple is very juicy and will make the cake soggy. Stick with tinned pineapple in juice, drained thoroughly. If you must use fresh, chop it finely and squeeze it in kitchen paper to remove as much liquid as possible.

How do I know when the cake is baked?

Insert a skewer into the centre. It should come out clean or with just a few moist crumbs clinging to it. If wet batter comes out, bake for another 5 minutes and check again. The top should be golden and spring back when lightly pressed.

Final Thoughts

This carrot cake sits in that comfortable middle ground between wholesome and rich. The carrots and pineapple do the real work, keeping the crumb tender without any sense of dryness, while the cream cheese frosting adds the sort of luxury that makes it feel like a special treat.

Make it when you want something that tastes homemade and feels impressive but doesn't demand hours in the kitchen. Wrap it in clingfilm and freeze it for weeks, then pull it out whenever you need a reliable cake. It never fails.