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Carrot Cake Traybake!
A delicious, easy, and moreish carrot cake traybake with cream cheese frosting and chopped nuts!
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Category:
Cake
Type:
Traybakes
Keyword:
Carrot
Prep Time:
15
minutes
minutes
Cook Time:
50
minutes
minutes
Cooling & Decorating Time:
2
hours
hours
Total Time:
3
hours
hours
5
minutes
minutes
Servings:
18
Slices!
Author:
Jane's Patisserie
Ingredients
Cake
300
ml
sunflower oil
5
medium
eggs
350
g
light brown sugar
500
g
grated carrots
(grated weight)
150
g
raisins
Zest
of
2 oranges
400
g
self raising flour
2
tsps
bicarbonate of soda
3
tsps
mixed spice
1.5
tsps
ground ginger
1.5
tsps
ground cinnamon
Frosting
125
g
unsalted butter
(room temperature)
125
g
icing sugar
250
g
full-fat cream cheese
1
tsp
vanilla extract
1/2
tsp
mixed spice
1/2
tsp
ground ginger
1/2
tsp
ground cinnamon
Extras
100
g
chopped nuts
carrot decorations
Grams
-
Ounces
Instructions
Preheat the oven to 180ºc/160ºc fan and line a 9x13” tin with parchment paper
Add the oil, eggs, sugar and carrots to a bowl and mix
Add the raisins, orange zest and mix
Add the flour, bicarb and spices and mix
Pour into the tin and bake for 50-55+ minutes and leave to cool in the tin
Beat the butter on its own until smooth
Add the icing sugar and spices and beat until smooth
Add the cream cheese and mix again
Decorate the cake with the frosting, and sprinkles and chopped nuts if you fancy
Notes
This recipe will last in the fridge for 3+ days
This can freeze for 3+ months
The raisins are optional, or interchangeable with nuts
I use
this baking tin
for my cake
Here is an in-depth post about cream cheese frosting
if you need extra help