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Carrot Cake Tray Bake

21 Reviews

  • Vegetarian

About the bake

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.

50Total Time
20Prep Time
30Bake Time
12Serves
Easy

Method

  1. Step 1:

    Preheat your oven to 180ºC/160ºC fan/gas 4.

  2. Step 2:

    Grate the carrots into a large bowl. Sift the sugar, flour, bicarb and cinnamon on top of the carrot and mix.

  3. Step 3:

    Whisk together the eggs and oil and add to the bowl. 

  4. Step 4:

    Line your baking tin with greased proof paper and then pour in the batter.

  5. 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.

  6. 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.

  7. 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 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

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