A Delicious, Easy, and Moreish Carrot Cake Traybake with Cream Cheese Frosting and Chopped Nuts!
Preheat your oven to 180C/160C Fan and Grease & line a large tin - I used a 10x13" Traybake/Roasting tin.
Pour the Sunflower Oil & Eggs into a large bowl and add the sugar – mix lightly and combine.
Add the Grated Carrots, Rasins, and Orange Zest and fold through to combine.
Add the Flour, Bicarbonate, Mixed Spice, Ginger, & Cinnamon and mix again – try not to over mix!
Pour the mixture into the tin, and bake in the oven for 25-30 minutes. Sometimes it can take a little longer so test with a skewer!
Once baked, leave to cool in the tin for 10 minutes, and then cool on a wire rack.
With a stand mixer/electric whisk, beat the room temperature/softened Butter for a couple of minutes so its really smooth.
Fold through the the Cream Cheese so its combined, or beat on a low speed. Stir in the Vanilla extract.
Gradually add in the Icing Sugar till its all combined – try not to beat too hard, you’ll want to do this bit by hand. I add usually about 500g, you want to add enough for it to be firm.
Once the cake is fully cooled, slather the frosting on top. Smooth it over, and sprinkle on some chopped nuts (I used walnuts and pecans) and then give it a sprinkle of icing sugar!