Carrot Cake Traybake

Moist carrot cake traybake with walnuts, sultanas and decadent cream cheese icing.

5 from 1 vote

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Prep Time: 20

Cook Time: 40

Total Time: 1

Servings: slices

Calories: 427kcal

180 g Caster sugar
75 g Soft light brown sugar
240 ml Sunflower oil
4 Medium Eggs
1 Teaspoon Vanilla extract
275 g Self-raising flour
1 Teaspoon Bicarbonate of soda
2 Teaspoons Ground cinnamon
1 Teaspoon Ground ginger
½ Teaspoon Mixed spice
300 g Grated carrots grated weight (pat them dry to get rid of excess moisture)
100 g Walnuts
Zest of 1 Large orange
60 g Sultanas

Line an 8x10-inch tin with baking paper and preheat your oven to 160℃ (140℃ for fan ovens).
In a large bowl, mix together the caster sugar, brown sugar, oil, eggs and vanilla extract. Then stir in the self-raising flour, bicarbonate of soda and all the spices.
Once you have a smooth batter, add the grated carrots, walnuts, orange zest and sultanas. Gently fold them in.
Transfer the batter to your lined tin and bake for around 45 minutes, or until a toothpick comes out dry.
Let the cake sit in the tin for 15 minutes then gently flip it out on a wire rack to cool.

Mix the cream cheese, butter and vanilla extract together until smooth.
Whisk in the icing sugar, a little bit at a time, until you have a thick, smooth frosting.
Spread the icing over the cooled cake then sprinkle some extra walnuts and orange zest on top.
Cut into slices and enjoy!

Store leftovers in an airtight container for up to 5 days.
If the top of the cake starts to burn before it's fully baked in the middle, cover with tinfoil and continue baking until a toothpick comes out clean.