Who doesn’t adore a delightful slice of carrot cake? There are numerous renditions of this sugary delight, but today, we present to you the paramount one-bowl carrot cake recipe from the esteemed Mary Berry.

This recipe is swift, effortless, and guaranteed to appease your sweet tooth in a mere hour. Moreover, it’s the ideal dessert to relish with a warm cup of tea or coffee on any given day.

The crux of this tantalizing carrot cake is Mary’s special mascarpone topping, imparting an extra essence of lusciousness and opulence.

So, what’s the clandestine to achieving this scrumptious masterpiece? Well, Mary has genially shared her enchanting recipe, and we’re here to pass it on to you.

Here’s what you’ll need for the cake:
– 225g self-raising flour
– Two teaspoons of baking powder
– 150g light muscovado sugar
– 50g walnut pieces, diced
– 100g carrots, coarsely grated
– Two ripe bananas, mashed
– Two eggs
– 150ml sunflower oil

And for the topping:
– 250g mascarpone cheese
– Two teaspoons of vanilla extract
– Two tablespoons icing sugar, sifted
– 25g walnut pieces, chopped

First and foremost, preheat your oven to 180C and remember to gently grease a 20cm deep round cake tin and line the base with non-stick baking parchment.

Once you’re all set up, place all the ingredients for the cake into a capacious bowl and blend them exquisitely. Mary advises using an electric whisk, but a good old-fashioned wooden spoon is also efficacious.

After all is meticulously amalgamated, pour the mixture into the prepared cake tin and evenly level off the surface. Slide it into the oven and allow it to bake for approximately 50 minutes, or until the cake is exquisitely risen, golden, and starting to retreat from the sides of the tin. To ascertain its readiness, insert a skewer into the centre of the cake – if it comes out unsoiled, you’re all set.

Once the cake is baked to perfection, grant it a few minutes to cool in the tin before transferring it to a wire rack to cool entirely. Now, onto the pièce de résistance – the topping. Whisk together the mascarpone cheese, vanilla extract, and icing sugar in a petite bowl, then spread it evenly over the top of the cake. As a final touch, sprinkle the chopped walnuts on top and refrigerate – et voilà! You’ve just created Mary Berry’s divine carrot cake.

So, there you have it! A simple yet heavenly carrot cake recipe that you can effortlessly concoct for any occasion. Whether it’s for a familial gathering or just a self-gratifying indulgence, this recipe is supreme. Therefore, the next time your hankering for something delectable strikes, give Mary’s one-bowl carrot cake a whirl – believe us, you won’t rue it! Here’s to satisfying those dessert yearnings in the most palatable manner imaginable. Cheers!