This easy carrot cake traybake is soft, moist, and full of warm spices like cinnamon and ginger. The cake is topped with a creamy soft cheese frosting, sweetened with honey and a touch of lemon. Perfect for afternoon tea or special occasions, this traybake is simple to make and serves a crowd!
Ingredients Needed
For the Cake:
- 275g (10oz) self-raising flour
- 350g (12oz) caster sugar
- 2 level tsp baking powder
- 75g (3oz) chopped unsalted mixed nuts
- 3 level tsp ground cinnamon
- 2 level tsp ground ginger
- 300ml (½ pint) sunflower oil
- 275g (10oz) grated carrots
- 4 large eggs
- 1 tsp vanilla extract
For the Topping:
- 400g (14oz) full-fat soft cheese
- 4 tsp clear honey
- 2 tsp lemon juice
- Very finely chopped mixed unsalted nuts, to decorate
How To Make Mary Berry Carrot Cake Traybake
- Prepare the tin: Preheat the oven to 180°C/fan 160°C/gas 4. Butter a 30 x 23cm (12 x 9in) traybake tin, then line the base with non-stick baking parchment.
- Mix the cake batter: In a large bowl, mix the flour, sugar, baking powder, nuts, cinnamon, and ginger. Add the oil, grated carrots, eggs (one at a time), and vanilla extract, beating between each addition. Stir until well combined.
- Bake the cake: Pour the mixture into the prepared tin and level the surface. Bake for 50–60 minutes until the cake is golden brown, well-risen, and firm to the touch.
- Cool the cake: Leave the cake to cool in the tin for 10 minutes, then turn it out, peel off the parchment, and place it on a wire rack to cool completely.
- Make the frosting: In a bowl, mix the soft cheese, honey, and lemon juice until smooth. Add a little more lemon juice if needed for a spreadable consistency.
- Decorate and serve: Spread the frosting evenly over the cooled cake with a palette knife. Sprinkle with finely chopped nuts, then cut into 16 squares.
Recipe Tips
- Use fresh carrots: Freshly grated carrots keep the cake moist and add natural sweetness.
- Don’t overmix: Stir just until combined to keep the cake soft and fluffy.
- Chilling the frosting: If the frosting is too soft, chill it in the fridge for 10 minutes before spreading.
How To Store Leftovers
In the fridge: Store in an airtight container in the fridge for up to 5 days.
In the freezer: Wrap un-iced cake slices in cling film and freeze for up to 3 months. Thaw at room temperature before frosting.
Try More Traybake Recipes:
- Mary Berry Coffee Fudge Traybake
- Mary Berry Cherry Traybake
- Mary Berry Coffee and Walnut Traybake
- Mary Berry Elderflower and Lemon Traybake
Mary Berry Carrot Cake Traybake
Description
This moist and spiced carrot cake traybake is a true classic! Packed with warm cinnamon, ginger, and crunchy nuts, this easy one-bowl cake is topped with a creamy, slightly tangy soft cheese frosting. The rich flavour of fresh carrots makes it incredibly soft and delicious. Perfect for afternoon tea, birthdays, or a cosy treat with a cup of tea!
Ingredients
For the Cake:
For the Topping:
Instructions
- Prepare the tin: Preheat the oven to 180°C/fan 160°C/gas 4. Butter a 30 x 23cm (12 x 9in) traybake tin, then line the base with non-stick baking parchment.
- Mix the cake batter: In a large bowl, mix the flour, sugar, baking powder, nuts, cinnamon, and ginger. Add the oil, grated carrots, eggs (one at a time), and vanilla extract, beating between each addition. Stir until well combined.
- Bake the cake: Pour the mixture into the prepared tin and level the surface. Bake for 50–60 minutes until the cake is golden brown, well-risen, and firm to the touch.
- Cool the cake: Leave the cake to cool in the tin for 10 minutes, then turn it out, peel off the parchment, and place it on a wire rack to cool completely.
- Make the frosting: In a bowl, mix the soft cheese, honey, and lemon juice until smooth. Add a little more lemon juice if needed for a spreadable consistency.
- Decorate and serve: Spread the frosting evenly over the cooled cake with a palette knife. Sprinkle with finely chopped nuts, then cut into 16 squares.