Are you ready to indulge in a divine treat that will transport your taste buds to dessert heaven? Look no further than our irresistible carrot cake tray bake recipe! This delightful twist on a classic dessert is sure to become your new go-to for every occasion. Imagine sinking your teeth into a moist and fluffy carrot cake filled with warm spices.
The heavenly aroma of cinnamon wafting through your kitchen will make it hard to resist! But what sets our carrot cake tray bake apart from the rest is the luscious cream cheese frosting slathered on top. Its tangy sweetness perfectly complements the rich flavors of the cake, creating a mouthwatering combination that will leave you craving for more. Whether you want to impress your guests at a party or simply satisfy your dessert cravings, our best carrot cake tray bake recipe is a guaranteed winner. So grab your mixing bowl and get ready to indulge in a slice of pure bliss!
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
Love 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!
