Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Sliced carrot cake traybake on baking paper

Carrot Cake Traybake

  • Author: caroline
  • Total Time: 1 hour 15 minutes
  • Yield: 16 1x

Description

A perfect coffee break snack, this carrot cake traybake is rich & delicious. Flavoured with cinnamon & balanced with a slightly tangy cream cheese frosting.

The default recipe makes around 16 pieces

Ingredients

Scale

For the cakes:

  • 200g / 7oz dark brown sugar (see note 1)
  • 150g / 5.3oz plain flour
  • 1 tsp baking powder
  • 1 tsp bicarbonate of soda (baking soda)
  • 2 tsp cinnamon (see note 2)
  • pinch of salt
  • 125ml / 1/2 cup vegetable or canola oil
  • 2 large eggs
  • 250g / 7 oz carrot, peeled and grated
  • 50g chopped walnuts (see note 3)

For the cream cheese frosting:

  • 150g / 5.3oz full-fat cream cheese, cold straight from the fridge
  • 100g / 3.5oz room temperature butter (see note 4)
  • 150g /  5.3oz icing/confectioners sugar

To decorate

  • Orange zest and/or chopped walnuts

Equipment

Instructions

First, make the cake:

  1. Preheat the oven to 170C/340F.
  2. In a large bowl mix together the sugar, flour, baking powder, salt and nutmeg.
  3. In another bowl whisk together the egg and oil until well combined.
  4. Add the flour mix to the eggs and whisk until you have a thick, smooth consistency.
  5. Place the grated carrots into the mixture and stir until evenly mixed.
  6. Grease the baking dish with a little butter or oil and then line with baking/parchment paper.
  7. Spoon the carrot cake mixture into the baking tray and then place it in the oven for 45 minutes. (see note 5)
  8. Transfer the baked cake to a wire rack and allow it to fully cool before decorating.

While the cake is baking, make the cream cheese frosting:

  1. In a large bowl beat the butter until and pale, around 1-2 minutes.
  2. Add the cream cheese and beat for a further minute, until evenly combined and light.
  3. Add the sugar, a little at a time, and continue to beat, until fully incorporated around 2-3 minutes.

Notes

  1. You can use light brown sugar instead of dark brown, although dark brown will result in a slightly richer colour and flavour. However, don’t substitute white sugar as it doesn’t have the necessary acidity to react with and activate the bicarbonate of soda (baking soda).
  2. You can substitute the cinnamon with nutmeg if prefered
  3. You can omit the walnuts if you aren’t a fan, or substitute them with pecans.
  4. Room temperature butter should be soft but have a little resistance when pressed. It should have no visible liquid or oily parts
  5. The cake is done when the top is springy but set and not sticky, and when you can insert a skewer or toothpick into the middle of the cake and it comes out clean. 
  6. Keep the baked cake in the fridge. It will keep for 5-6 days uncut and 2 days after cutting. 
  7. The cake and/or cream cheese can be frozen for up to 3 months. Wrap well in clingfilm and foil and defrost in the fridge.
  • Prep Time: 30 minutes
  • Cook Time: 45 minutes
  • Category: Snack
  • Method: Bake
  • Cuisine: British

Nutrition

  • Serving Size: 1
  • Calories: 290
  • Fat: 17g
  • Carbohydrates: 31g
  • Protein: 3g

Keywords: cake, snack, carrot, sweet, cream cheese, afternoon tea

Find it online: https://feed-your-sole.com/carrot-cake-traybake/