About our carrot cake traybake
We've turned a classic tea time treat into a tray bake version and then smothered in cream cheese frosting. Our Carrot Cake Tray Bake is a really easy one to try at home and the possibilities are endless with the decoration. We've opted for a classic cream cheese icing and cute little carrot decorations.
Just like any carrot cake, feel free to decorate it how you'd like. We've seen versions with chopped nuts, lemon zest or pearl sugar worked into the cream cheese frosting.
Prefer a more traditional recipe? Give our easy carrot cake a whirl.
Method
Step 1:
Preheat your oven to 180ºC/160ºC fan/gas 4.
Step 2:
Grate the carrots into a large bowl. Sift the sugar, flour, bicarb and cinnamon on top of the carrot and mix.
Step 3:
Whisk together the eggs and oil and add to the bowl.
Step 4:
Line your baking tin with greased proof paper and then pour in the batter.
Step 5:
Bake in the oven for 30 minutes or until the cake is cooked. Wait for the cake to cool thoroughly before icing it.
Step 6:
To make the icing, mix the butter and icing sugar together, then stir in the soft cheese until smooth. Be Careful not to overmix once you've added the cream cheese! Otherwise it'll go runny.
Step 7:
When the cake is cool, spread the top with the icing and carrot toppers and serve.
Ingredients
For the Cake
- 200g Carrots (peeled)
- 175g Billington's light muscovado sugar
- 200g Allinson's Self-Raising White Flour
- 1 tsp Bicarbonate of soda
- 2 tsp Cinnamon
- 2 Large eggs
- 150ml Sunflower oil
For the Icing
- 50g Softened butter
- 75g Silver Spoon Icing Sugar
- 200g Soft cheese
- 12 Carrot decorations
Utensils
- 18cm square baking tin
- Mixing bowl
Nutritional Information
per 83g- 349cal Energy
- 21g Fat
- 7.1g of which Saturates
- 34g Carbohydrates
- 22g of which Sugars
- 4.4g Protein
- 0.58g Salt
Recipe Reviews
I made this as a tray bake. I doubled the ingredients and put icing between as well as on top of 2-tier cake. Easy cake to make and amazing result.
Can this cake be frozen?
Hi, yes you can freeze this cake before it is iced. We would suggest allowing the cake to fully cool, then double wrapping in cling film so it is airtight and this should prevent it from freezer burn. Allow your cake to full defrost before icing and serving.
what size is tin to use please
Hi, this recipe is based on an 18cm square baking tin. Happy Baking!
Great recipe very easy and tasty although I did put extra cinnamon in. Clean plates all round.
Such an easy recipe and the results were amazing! It is so moist and fluffy and absolutely delicious
As a hopeless baker, I needed something easy and foolproof, this is both… and absolutely delicious!
One of our favourites
Ingredients
For the Cake
- 200g Carrots (peeled)
- 175g Billington's light muscovado sugar
- 200g Allinson's Self-Raising White Flour
- 1 tsp Bicarbonate of soda
- 2 tsp Cinnamon
- 2 Large eggs
- 150ml Sunflower oil
For the Icing
- 50g Softened butter
- 75g Silver Spoon Icing Sugar
- 200g Soft cheese
- 12 Carrot decorations
Utensils
- 18cm square baking tin
- Mixing bowl
Nutritional Information
per 83g- 349cal Energy
- 21g Fat
- 7.1g of which Saturates
- 34g Carbohydrates
- 22g of which Sugars
- 4.4g Protein
- 0.58g Salt