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Carrot cake traybake
- Janine Ratcliffe
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Serves 20
Easy
Prep: 30 mins
Cook: 50 mins
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This cream cheese frosted traybake is perfect for an Easter gathering, as it will easily feed a crowd
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Try our carrot cake traybake, then discover eton mess traybake, raspberry custard tray cake, lemon and blueberry traybake bars or nectarine, coconut and lime tray tart.
Carrot cake traybake recipe
Ingredients
Nutrition
-
300ml sunflower oil
-
4 medium eggs
-
1 large orange
zested
-
400g self-raising flour
-
300g light muscovado sugar
-
2 tsp ground cinnamon
-
2 tsp ground ginger
-
1 tsp ground allspice
-
2 tsp bicarbonate of soda
-
400g carrots
grated
-
100g walnuts or pecans
chopped
CREAM CHEESE FROSTING
-
100g butter
softened
-
300g icing sugar
-
1 tsp vanilla extract
-
2 tbsp orange juice
-
200g full-fat soft cheese
-
1 orange
zested
Nutrition: per serving
- kcal440
- fat25g
- saturates7g
- carbs47g
- sugars32g
- fibre2g
- protein5g
- salt0.7g
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Method
-
step 1
Heat the oven to 180C/160C fan/gas 4. Butter and line a 30cm x 20cm tin with a wide strip of baking paper, leaving it overhanging.
-
step 2
Whisk the oil, eggs and orange zest in a large jug.
-
step 3
Put the flour in a bowl, then tip in the sugar and rub with your fingers to remove any lumps. Add the spices and bicarb, and mix to combine. Add the wet ingredients to the dry, along with the carrots and nuts, and mix until combined.
-
step 4
Transfer into the baking tin, then bake for 45-50 mins or until risen and golden, and a toothpick inserted into the middle comes out clean. Leave to cool completely.
-
step 5
To make the icing, briefly beat the butter using electric beaters. Gradually beat in the icing sugar until incorporated, adding the vanilla and orange juice as you go. Add the cheese and beat until fully combined, then beat the frosting for 1 min until smooth and thick. Spread on the cooled cake and top with orange zest to finish.
More sweet traybake recipes.
Authors
Janine RatcliffeFood director
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