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Lulu's tips for the perfect carrot cake traybake:

  • If you fancy a bit of extra texture, I sometimes like to stir a handful of chopped walnuts, pecans or sultanas into the cake mixture before baking.
  • For a citrusy twist, I occasionally add a little extra orange zest to the icing as well as the cake.
  • This carrot cake traybake keeps well for a couple of days stored in an airtight container in the fridge. Bring it back to room temperature for 20-30 minutes before serving so the frosting softens and the flavours really shine. If you want to freeze it, I suggest doing so before adding the icing, then defrost and decorate when you’re ready to serve.
  • I recommend using freshly grated carrots rather than pre-prepared ones, as they're juicier and help keep the sponge beautifully moist. Finely grating them also gives the traybake a more even texture.

Units:

For the icing

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Nutrition: per serving

  • kcal665
  • fat40g
  • saturates13g
  • carbs72g
  • sugars47g
  • fibre2g
  • protein8g
  • salt1.33g
    low
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Method

  • step 1

    Line an 18cm square tin with baking parchment. Ask your grown-up helper to turn the oven on to 180C/160C fan/gas 4. Grate the carrots on the fine side of the grater, then tip them into a large bowl.

  • step 2

    Sift the sugar, flour, bicarb and cinnamon on top of the carrot, then add the orange zest and mix everything around a bit.

  • step 3

    Break the eggs into a bowl (scoop out any bits of shell), then add them to the bowl along with the oil. Mix everything together well.

  • step 4

    Scoop the cake mix into your tin and level the top. Ask a grown-up to put it in the oven for 30 minutes or until the cake is cooked. Cool.

  • step 5

    To make the icing, mix the butter and icing sugar together, then stir in the soft cheese until smooth.

  • step 6

    When the cake is cool, spread the top with the icing and cut into squares. Decorate with sprinkles, if you like.

Lulu Grimes
As Managing Editor for Good Food, Lulu has extensive magazine editorial experience, including roles at olive, Food and Travel and Sainsbury's Magazine, as well as Murdoch Books in Sydney. She has also written for The Sydney Morning Herald, taught food writing and published several cookbooks. Read her weekly Substack: Taste. Test. Repeat. and see more of Lulu's recipes
Lulu Grimes with a green background

Recipe from Good Food magazine, October 2010

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A star rating of 4.8 out of 5.116 ratings
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