Mary Berry Carrot Cake Traybake

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

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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