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
One of our favourites
How can I convert this to large muffins?
We have not test baked this recipe using muffins, however this is possible simply pour your cake mixture into individual muffin cases. These will take longer to bake as they are thicker so you will need to test that they are baked throughout by inserting a clean skewer into the centre and if mixture comes out on the skewer, bake further until fully cooked. Alternatively, you might like to try our carrot cake cupcake recipe.
Easy to make and so moist. I made this for 80 people for an afternoon tea event. It went down a treat. Flawless recipe.
This was one of the easiest carrot cake recipes I have tried. The cake was super tasty, light and moist. It went down really well and definitely one I am going to repeat.
Amazing
Excellent recipe. Turned out beautifully. Maybe good to use little less cheese or little more icing sugar, Very good consistency and moist,
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