Description

This professional-grade carrot cake traybake combines a moisture-rich sponge with a delicate crumb structure and crunchy walnuts. Topped with a silky cream cheese frosting, it is designed to be perfectly handheld while offering a melting, sophisticated texture.

Ingredients

250g self-raising flour
100g brown sugar
2 cups carrots, finely grated
150g vegetable oil
1.5 tsp mixed spice
45g chopped walnuts
200g cream cheese
50g softened butter
100g icing sugar
1 tsp vanilla extract

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Instructions

Pre-heat your oven to 180șC (360șF) and line a rectangular baking dish with parchment paper.
In a medium mixing bowl, combine the self-raising flour, brown sugar, mixed spice, and chopped walnuts, then fold in the grated carrots and vegetable oil until just combined.
Check the batter consistency; it should be a thick dropping consistency, so adjust with a small amount of oil or flour if necessary.
Pour the batter into the prepared dish, leveling the surface with a spoon, and bake for 30-35 minutes until a skewer comes out clean.
Let the cake rest in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Beat the cream cheese, softened butter, icing sugar, and vanilla extract together until the frosting is smooth and spreadable.
Spread the frosting evenly over the cooled cake, chill for 20 minutes to set, and slice into uniform rectangles using a warm, clean knife.

Notes

To ensure the frosting remains stable and professional in appearance, always wait until the cake is completely cold before decorating. For the best crumb texture, use a fine grater for the carrots to ensure they distribute evenly and release their moisture during the baking process.

Prep Time: 20 mins
Cook Time: 35 mins
Category: Dessert
Method: Baking
Cuisine: British