Mary Berry has shared a plethora of delicious recipes in her time as a baker. From savoury to sweet, the 85-year-old has written more than 70 cookery books since her first book was published in 1970. The famous chef has a delicious carrot cake recipe with a mascarpone topping that includes very few ingredients.
Firstly, lightly grease the cake tin and line the base with a circle of non-stock baking parchment.
The baking parchment allows the cake to not get stuck once cooked in the oven.
For the cake tin, Mary recommends using a 20cm deep round cake tin.
Then, preheat the oven to 180C/350F/Gas 4.
It should also begin to shrink away from the sides of the tin.
If you are unsure if the cake is cooked or not, insert a fine skewer into the centre and it should come out clean.
Allow the cake to cool in the tin for a few minutes before loosening the sides of the cake with a small palette knife or blunt knife.
Then turn the cake out and leave to cool completely on a wire rack.
The topping is super simple to make and it is made by simply mixing the mascarpone cheese in a bowl with the vanilla extract and sugar.
Once mixed, spread evenly over the top of the cake and scatter the chopped walnuts on top.
The cake must be stored in the refrigerator because of the cheese topping, although the creamy topping is optional.
For those who don’t like walnuts in the cake, sultanas are also a great option or you can always opt for no fruit at all.