Classic Carrot Cake Traybake
Savour the delightful simplicity of this carrot cake traybake, where the classic flavours come together in a perfectly shareable form!
Classic Carrot Cake Traybake
Emily’s Bakes
20
20 minutes
30-40 minutes
The Classic Carrot Cake we all know and love made into a simple traybake, what's not to love?
Ingredients
For the Cake
- 150g Whitworths Dark Soft Brown Sugar
- 150g Whitworths Golden Caster Sugar
- 300ml Vegetable Oil
- 3 Eggs
- 300g Plain Flour
- 1 tsp Bicarbonate Of Soda
- 1 tsp Baking Powder
- ½ tsp Ground Cinnamon
- ½ tsp Ground Ginger
- ½ tsp Salt
- 300g Carrots
- 100g Walnuts
For the Topping
- 100g Full Fat Philadelphia Cream Cheese
- 30g Unsalted Butter
- 200g Whitworths Icing Sugar
- 100g Chopped Walnuts
- 100g Whitworths Caster Sugar
- 20 Icing Carrots
Directions
- Set oven to 180 degrees
Cream together the Dark Soft Brown sugar, Golden Caster sugar and vegetable oil
- Add in the 3 eggs and mix until combined
- Add in the baking powder, bicarbonate of soda, cinnamon, ginger and salt and mix until combined
- Grate the carrots and add to the cake batter
- Chop up the walnuts and mix in
Pour into a 12 by 30cm tin and bake for 30-40 mins
Let’s start preparing the topping - Cream together the butter and Philadelphia, once smooth add in the icing sugar and mix until smooth again
Once cooled, add the icing to the cake (I also added these icing carrots but these are optional) and top with the crushed walnuts
- Cut into 20 slices and you’re all done!