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.
11 ingredients7 steps
Vegetarian
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
MetricImperial
For the Cake
200gCarrots (peeled)
175gBillington's light muscovado sugar
200gAllinson's Self-Raising White Flour
1 tspBicarbonate of soda
2 tspCinnamon
2Large eggs
150mlSunflower oil
For the Icing
50gSoftened butter
75gSilver Spoon Icing Sugar
200gSoft cheese
12Carrot decorations
Utensils
18cm square baking tin
Mixing bowl
Nutritional information per 83g serving
Energy 349cal
Fat 21g
of which Saturates 7.1g
Carbohydrates 34g
of which Sugars 22g
Protein 4.4g
Salt 0.58g
41 Baker Ratings
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1 baker loved this!
This was a great recipe, some other recipes for carrot cake call for at least double the amount of oil for the same amount of cake. Great taste, light and fluffy!
