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Berry Decadent Carrot Cake

Berry Decadent Carrot Cake

Brought to you by: BerryWorld

Prep time:

Cook time:

Serves: 8

This is next level carrot cake adding juicy berries to the moist carrot mix. Perfect with the creamy vanilla frosting

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  • 150g BerryWorld Berries
  • 3 Large Eggs
  • 175ml Sunflower Oil
  • 230g Self Raising Flour
  • 200g Light Muscovado Sugar
  • ½ teaspoon Baking Powder
  • 50g Desiccated Coconut
  • 60g Flaked Almonds
  • 1 teaspoon Ground Cinnamon
  • 200g Carrots, roughly grated
  • 300g Cream Cheese
  • 50g Icing Sugar
  • 1 teaspoon Vanilla Paste


Step 1

Preheat the oven to 180C/fan 160C/gas 4. Line 2 x 20cm loose bottomed cake tins.

Step 2

Mix together the eggs and oil in a jug.

Step 3

Place the flour, sugar, baking powder, coconut, flaked almonds and cinnamon in a large bowl and mix really well.

Step 4

Pour the egg and oil mixture into the flour mixture and using a spatula or wooden spoon mix everything together well. Fold in the carrots and berries - you should now have a think batter which drops easily from a spoon.

Step 5

Divide the mixture between the two cake tins and place in the middle of the oven and bake for 25 – 30 minutes.

Step 6

Whilst the cake is cooking make the frosting. Whisk the cream cheese, icing sugar and vanilla paste until fully mixed and is light and fluffy , you may find it easier to use a stand mixer of hand held electric whisk. Transfer to a bowl and place in the fridge to cool.

Step 7

Once the cakes are cooked remove from the oven and leave to cool in the tins for 5 minutes before removing from the tins and transferring to a wire cooling rack. Leave to cool completely.

Step 8

When cool sandwich the two cakes together with a little of the frosting then spread the rest of the frosting it all over the top and sides of the cake.

Step 9

Decorate with the remaining berries and serve.

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