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Carrot cake traybake recipe

Carrot cake traybake recipe


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  • Recipes
  • Dish type
  • Cake
  • Vegetable cakes
  • Carrot cake
  • Easy carrot cake

A super easy version of carrot cake using carrot baby food. Look for carrot baby food that isn't savoury. It can be mixed with other fruits (for example, there's a Pumpkin, carrot and mango baby food in markets now). Cut these into slices after icing with your favourite cream cheese icing recipe.

61 people made this

IngredientsServes: 14

  • 400g caster sugar
  • 350ml vegetable oil
  • 4 eggs
  • 250g plain flour
  • 2 teaspoons bicarbonate of soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon salt
  • 3 (100g) jars carrot baby food

MethodPrep:10min ›Cook:20min ›Ready in:30min

  1. Preheat oven to 180 C / Gas 4. Grease and flour a swiss roll tin. Sift together the flour, bicarb, cinnamon and salt. Set aside.
  2. In a large bowl, beat sugar, oil and eggs until smooth. Mix in the flour mixture. Stir in the baby food carrots.
  3. Spread cake mixture onto prepared tin. Bake in the preheated oven for 20 minutes, or until a skewer inserted into the centre of the cake comes out clean. Allow to cool. Ice with your favourite cream cheese icing recipe.

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Reviews & ratingsAverage global rating:(54)

Reviews in English (41)

by M_LEGS

My entire family loves this recipe...however we've revised it a bit...we substitute an equal amount of apple sauce for the oil. Makes the cake lighter and drastically reduces the fat calories. Now if we can just make the frosting calorie free!!! : )-11 Jul 2002

by Debby S.

Let me say up, this is a very good recipe as far as ease of preparation and taste. For those reasons alone, I gave it 4 stars. But, I could not, in all good conscience, make this recipe as directed because of the high fat and sugar content. I substituted applesauce for the oil and Egg Beaters for the eggs. I used half whole wheat flour and half white flour. I cut the sugar back to 1/2 cup each and used Splenda and Brown Sugar Splenda. I like to be able to serve desserts, but without breaking the bank in terms of calories from sugar and fat. I highly recommend this recipe, but a healthier version of it.-21 Feb 2007

by CATMANIACS

These are outstanding! I followed the recipe (ingredient-wise) exactly. I made these with the suggested cooking time the first time and they were way too moist, but very flavorful. I made them again 5 days later and increased the cooking time by 15 minutes and they were PERFECT. Man, these are good. Thanks!-08 Jun 2005


Easy carrot cake traybake

A deliciously moist, tasty and easy carrot cake traybake recipe. It’s a great bake for your little ones to help with as it all just gets mixed together in one bowl.

This carrot cake traybake is a great bake for little kids to make and one everyone will enjoy eating. It’s deliciously moist and flavoursome and topped with a tasty cream cheese frosting. Carrot cake is one of those classic bakes that’s great for cake sales, afternoon teas and just sharing with friends, and this traybake version is perfect for all those occaisions.

It also mixes everything together in one bowl, like all the easiest bakes do which makes it a great bake for kids.


  • 400g tin chickpeas, drained and rinsed
  • 70-80g/2½- 2¾oz dates
  • 1 tbsp vanilla extract
  • 1 tbsp ground cinnamon
  • ½ tsp bicarbonate of soda
  • 1 free-range egg
  • 3 pinches salt
  • 1 tsp finely grated root ginger
  • 1 large carrot (approximately 160g/5¼oz), grated

Preheat the oven to 180C/160C Fan/Gas 4. Line a high-sided baking tray with baking parchment.

Blend all of the ingredients except the carrot in a food processor until smooth and well combined.

Add the carrot to the food processor and pulse a few times to combine, being careful not to over-blend (the carrot should provide texture and colour to this snack).

Transfer the mixture to the prepared baking tray, spreading and smoothing it into an even layer using a palette knife.

Bake in the oven for 30-35 minutes, or until cooked through and browned on top. Remove and set aside to cool slightly, then cut into squares. Serve warm or cold.


A carrot cake traybake that isn&rsquot loaded with refined sugar

Come the new year, many of us are trying to get over the Christmas slump, to dust off the cobwebs from those few weeks spent filling our bellies with glorious food. January brings a promise of a fresh start, with many of us opting to cut back a little on the food front and electing to go for healthier and less energy-dense choices.

I am most definitely one of those people who encourages a healthy relationship with food one that doesn’t condemn any particular types of food in the diet. But I am in my second year of a master’s degree in nutrition and have come to learn about the particular effects on the body that are associated with eating sugar. This bake promises to deliver the familiar flavours and textures of a cake we all know and love, without loading it with refined sugar.

All types of sugar are sugar, so there is none that is healthier than another. However, certain sugar substitutes such as honey, maple syrup and date syrups come with added health benefits and nutrients, which make them more of an attractive alternative in some recipes.

Carrot cake is my mother’s favourite and this recipe is a lovely bake, laden with raisins and walnuts, spiked with warm soothing spices and topped with a smooth cream cheese and yoghurt frosting.

I use full fat cream cheese here, as lower fat varieties are usually higher in sugars and other additives. However the yoghurt adds a lightness and cuts through the richness by adding a lovely acidic tang. The zest and juice of an orange pump up the flavour, which marries so well with carrot cake. The raisins add sweetness, and the walnuts add texture, but if you prefer a traditional carrot cake feel free to leave these out.

I have used maple syrup to sweeten here as it has all the markers of a better sugar alternative. Try to source 100 per cent maple syrup if you can.


My Best-Ever Carrot Cake – The Only Recipe You´ll Ever Need!

Easy All-In-One Method

This best-ever carrot cake is one of my all-time favourites. It is great for any time of the year and the cream cheese frosting is delicious! This cake is really good as a Birthday cake and can be made as a traybake (which I highly recommend) or as a round, 2 layered cake. There is a bit of prep required, but once that´s done it used the all-in-one method, so just through everything in a bowl, mix and you are done!

This carrot cake is absolutely amazing, fluffy and moist with an amazing frosting. I do, however, have a different carrot cake recipe, for a round sandwich cake, and has extra fruit and spice, as well as an orange-flavoured cream cheese frosting. If you want to check that out, click here.

Traybake, Sandwich Cake, … – You Choose!

My best-ever carrot cake can be made in all shapes and sizes! My personal preference is a traybake, however, I have also made this as a round cake and cupcakes before, too. For a traybake version, I´d recommend using a brownie traybake tin like this one.

If you make a round cake, I would recommend cutting it in half once baked, or baking it in two separate, shallow 20cm sandwich tins, then also add some cream cheese frosting in the middle. You might have to make a slightly larger quantity of the frosting though, in order to cover and fill the whole cake. See more advice on different shapes and their cooking times in the recipe tips below.

If you love making traybakes, then why not also check out my post on 5 Amazing Traybakes that are great for parties, bake sales and get-togethers!

Recipe Tips

  • Buy walnut halves for this recipe. Pick out all the nice halves to decorate the cake with, then use the ones that are already slightly broken to roughly chop for cake.
  • Before making the cream cheese frosting, sift the icing sugar well and make sure the butter is soft, to prevent the frosting being lumpy.
  • Baking times when using different tins:
    Deep 20cm round cake tin (whole mix): 45-50 mins
    Two round sandwich tins: 20-25 mins
    Cupcakes: 15-20 mins

My Favourite Baking Recipe Book

This recipe is my take on a recipe found in one of my favourite baking books: Mary Berry´s Baking Bible! If there is one baking book I would recommend everyone to get – it´s that one! It has so many amazing recipes in it, with varying degrees of difficulty. There is something for everyone! If you want you can get it by clicking here.

Are You Looking For More Recipes?

Looking for more easy yet delicious baking recipes? Why not try this yummy melt-in-the-mouth chocolate chip cookie recipe or my Lemon Drizzle Cake?

If you are up for more of a challenge, then how about giving Mary Berry’s Strawberry Fraisier Cake or these Mini Chocolate and Raspberry Sandwich Cakes a try?

I also have a bunch of savoury baking recipes, such as my easy Cheddar Cheese and Chive Soda Bread, this German Wholemeal Seeded Bread or my Italian Tomato and Mozzarella Focaccia Bread.


Carrot cake traybake

1 Preheat the oven to 180 degrees Celsius or 160 degrees Celsius if using a fan oven. Grease and line a 23 x 23cm square cake tin or baking tray with parchment paper, leaving a little paper hanging over the sides.

2 Sieve the self raising flour, mixed spice and bicarbonate of soda together in a large bowl.

3 Add the ground almonds and raisins and mix well to combine. Roughly chop the walnuts and add to the bowl. Set aside.

4 In a large bowl or jug, crack in the eggs, add the sunflower oil, maple syrup, milk and vanilla extract and whisk well to combine.

5 Grate the carrots into the bowl with the wet ingredients and stir well.

6 Add the wet ingredients to the dry, and stir well with a large metal or wooden spoon until everything is completely combined.

7 Pour the cake mix into the prepared tray and bake in the preheated oven for 35 minutes, or until a skewer inserted into the centre comes out clean.

8 Remove the traybake from the oven and leave to cool in the tin for 10 minutes, before removing from the tin and placing on a wire rack to cool completely.

9 Put the cream cheese into a large bowl and beat well until smooth. Add the yoghurt and maple syrup, and mix well.

10 Grate in the zest of the orange, and add the juice of half. Mix well and taste. If you like a little more citrus flavour, add the juice of the remaining half orange. Chill the frosting until ready to ice.

11 Roughly chop the walnuts and set aside until ready to assemble.

12 Place the carrot cake traybake on a serving plate and spread the cream cheese frosting on top. Sprinkle the reserved walnuts on top, and slice into 12 squares to serve.


The Origins Of Carrot Cake

Recipes for carrot cake date back to the 1500s with carrot puddings eaten by Europeans in the Middle Ages. They contained ingredients including cream, eggs, raisins, sweetener (dates and sugar), spices (clove and mace), scraped carrot, and breadcrumbs (in place of flour). It became popular in European cookbooks of the 1800s and the popularity in the UK came about because of rationing during the World War II. (Source: Wikipedia Carrot Cake)


Pudding for breakfast? Yes, please! If you normally crave sweet treats, then you’ll love this carrot cake-inspired overnight oats recipe

Shake up tradition and bake this carrot, pistachio and maple bundt cake – a modern take on a classic carrot cake recipe

This healthy bake has all the classic flavour of an indulgent carrot cake recipe, but makes a healthy treat for kids and adults alike, as the cake is sweetened with apple, banana and sultanas and cut into snack-size squares.

This vegan and gluten-free nut roast has stylish carrot and parsnip ribbons decoration to make this dish a pretty main course that everyone can enjoy. The hearty lentil base, along with plenty of nuts and veg, will keep you full all afternoon.

This quick and easy raw vegan carrot cake recipe is made with dates, dried apple and desiccated coconut.

Not only is this cake totally delicious, with rich, dark chocolate sponge, gooey chocolate icing and crumbled cookie topping, but it also contains a special Easter surprise

These taste truly delicious and they’re a great way of showing children from 10 and 11 upwards how to use a vegetable to create a mouthwatering cake!

These mini carrot cakes are the perfect bite-size treat that won’t max you out on the calories. Deliciously moist cake topped with moreish lemon and cream cheese icing, they’re guaranteed to be a hit with everyone.

This carrot cake is moist and richly spiced, combined with a smooth cream cheese icing - the perfect bake to entertain with at afternoon tea.


Equipment

Make the carrot cake sponge

Preheat the oven to 180C (160C fan, 350F).

Beat the sugar and baking margarine together until pale and well-combined.

Fold in the flour and spice with a metal spoon.

Fold in the carrot and vanilla.

Tip the batter into the greased tin, level off and bake for 35-45 minutes until just firm in the centre.

Turn out onto a wire rack to cool.

Once cool transfer to a serving board.

Make the cream cheese frosting

Beat the icing sugar, vanilla and cream cheese together until light and smooth.

Spread over the cake &ndash it should be a gorgeous, loose, creamy frosting.

Roughly chop the walnuts and sprinkle evenly all over the frosting.

Cut the cake into 16 equal pieces.


How to make it

  • Prep time – 15 minute
  • Cooking time – 30 to 35 minutes
  • Resting time for frosting – 30 minutes
  • Equipment – 9″ x 13″ (23cm x 33cm) cake tin (or 2 x 9″ (23cm) round cake tins)

To make this carrot and walnut cake you will need 2 mixing bowls, one for the dry ingredients and one for the wet. Once the dry and wet ingredients have been mixed separately, the wet ingredients get added to the dry ingredients.

The longest job is grating the carrots – once that is done it’s just a matter of chopping the walnuts and mixing everything together.

Wet ingredients

  • Start off by preparing the cake tin. Lightly brush the base and sides of a 9″ x 13″ (23cm x 33cm) cake tin with sunflower oil. Cut a piece of baking parchment to size and place it in the tray, and then brush the paper with oil too. Set it aside (image 1 above).
  • Break the eggs into the mixing bowl and whisk them lightly (image 2 above).
  • Add the oil and apple puree and mix in. Then add the coconut, sultanas, chopped walnuts and grated carrots (image 3 above).
  • Mix well and set aside (image 4 above). The mixture will be quite runny.

Dry ingredients and baking

  • In a separate bowl, sieve the flour, salt, cinnamon, ginger and bicarbonate of soda. Stir in the sugar (image 1 above).
  • Add the prepared wet ingredients to the dry ingredients (not shown) and mix thoroughly until there are no streaks of flour left.
  • Pour into the prepared baking tray (image 2 above). You can use 2 x 9″ round cake tins instead of the oblong tray if you prefer.
  • Bake in a preheated oven (180F/360C) for 30 – 35 minutes until browned, then remove from the oven and allow to cool in the pan (image 3 above). If using 9″ round cake tins, check for doneness after 30 minutes as they may take less time to cook.
  • Test for doneness by sticking a toothpick or wooden skewer into the cake. It should come out cleanly. If there is any batter sticking to the cake, bake for a few minutes longer. If the cake is browning too much, cover the cake with a sheet of aluminium foil.
  • To remove the baking parchment from the bottom of the cake, place a sheet of aluminium foil over the cake and then cover it with a large wooden breadboard.
  • Flip the cake tin upside down and the cake will fall out.
  • Peel the baking parchment away (image 4 above).
  • You can apply the frosting either to the underside of the cake, or turn the cake over and apply it to the top.

Frosting

Now mix the frosting and decorate the cake.

  • Place the cream cheese into a mixing bowl and whisk with an electric beater until softened. You could also use a wooden spoon to do this.
  • Add the butter and continue to whisk until combined (image 1 above).
  • Add the lemon juice and about 1/4 of the icing sugar and blend until combined.
  • Repeat with the remaining icing sugar, adding 1/4 at a time until all the icing sugar has been incorporated (image 2 above). Adding the icing sugar a little at a time ensures it all gets mixed into the frosting and does not end up in a white cloud all over the kitchen!
  • The frosting will be very soft. Place the bowl into the fridge for half an hour or so to allow it to firm up.
  • Tip the frosting on the cake and smooth it with a palette knife.
  • If you have made 2 round cakes, sandwich the cakes together with half of the frosting and then spread the remaining frosting over the top..
  • Decorate the top of the cake with walnuts, and cut into squares (or slices) to serve.

Because the frosting is very soft you should store this cake in the refrigerator.

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