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Martha's Carrot Cake Traybake

A delightful and simple traybake that combines the comforting flavors of carrot cake, perfect for sharing at parties or as a cozy family treat.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 12 slices
Course: Dessert, Snack
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the cake
  • 300 g grated carrots
  • 3 large eggs
  • 200 ml sunflower oil
  • 250 g caster sugar
  • 300 g self-raising flour
  • 1 tsp baking powder
  • 2 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • 1 tsp vanilla extract
  • 1 pinch salt
  • 100 g walnuts (optional, chopped) Can be omitted or substituted with other nuts.
For the frosting
  • 300 g cream cheese
  • 150 g icing sugar
  • 1 zest of 1 lemon
  • 1 tsp vanilla extract

Method
 

Preparation
  1. Preheat your oven to 180°C (160°C for fan ovens) or 350°F. Line the baking tray with baking parchment or lightly grease it with non-stick spray.
  2. In a large mixing bowl, beat the eggs, then add the sunflower oil, caster sugar, vanilla extract, and grated carrots. Mix until well combined.
  3. In another bowl, sift together the self-raising flour, baking powder, ground cinnamon, ground nutmeg, and a pinch of salt.
  4. Gradually add the dry ingredient mixture to the wet ingredients. Stir gently until just combined. Avoid over-mixing, as this can make the cake tough.
  5. If you are using chopped walnuts, gently fold them into the batter.
  6. Pour the cake batter into the prepared baking tray and spread it evenly.
Baking
  1. Place the tray in the oven and bake for about 30 to 35 minutes. Check if it is done by inserting a skewer into the center. If it comes out clean, your cake is ready.
  2. Once baked, remove the tray from the oven and let it cool in the tray for about 10 minutes. Then transfer it to a cooling rack to cool completely.
Frosting
  1. While the cake is cooling, mix the cream cheese, icing sugar, lemon zest, and vanilla extract in a bowl until smooth.
  2. Once the cake has cooled, spread the cream cheese frosting evenly on top of the cake using an icing spatula or knife.
Serving
  1. Slice the cake into squares and serve. Enjoy your delicious Martha's Carrot Cake Traybake!

Notes

To store, keep the cake in an airtight container. It will stay fresh at room temperature for up to 3 days. For longer storage, wrap tightly and freeze for up to 3 months.