Easy Carrot Cake Traybake
User Reviews
5.0
6 reviews
Excellent
Easy Carrot Cake Traybake
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Our favorite carrot cake traybake with cream cheese frosting, spices, and walnuts, this simple cake is genuinely addictive.
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Ingredients
Carrot cake:
- 300 g carrots peeled 10.5 oz, Notes 2,3
- 250 g all-purpose flour 2 cups/ 8.8 oz
- 250 g granulated sugar 1 ¼ cup/ 8.8 oz
- 1 ½ teaspoon cinnamon Note 4
- ¼ teaspoon ground ginger
- ¼ teaspoon star anise
- ¼ teaspoon cardamom
- 2 teaspoons baking soda
- ½ teaspoon fine sea salt or Kosher
- 150 ml canola oil ⅔ cup/ 5 fl.oz
- 4 eggs large
- 55 g walnuts ⅓ cup chopped/ 2 oz
- 55 g raisins ¼ cup/ 2 oz
Cream cheese frosting (Note 5):
- 200 g brick cream cheese 7 oz, room temperature
- 100 g unsalted butter 3.5 oz, soft
- 1 teaspoon vanilla extract
- 200 g icing sugar 2 cups/ 7 oz
Decoration:
- 16 marzipan carrots optional
Instructions
Carrot cake:
- Preheat the oven to 180°C/ 350°F and line a baking dish with parchment paper.
- Peel and grate the carrots on the box grater’s fine side (smaller holes). Chop the walnuts. Set both aside.
- Mix the dry ingredients (flour, sugar, spices, baking soda, and salt) in a large bowl using a spoon.
- Add oil and mix shortly.
- Add the eggs one after another.
- Add the grated carrots, chopped walnuts, and raisins and fold them in with a spoon.
- Bake in the preheated oven for 40-45 minutes or until a toothpick inserted in the middle of the cake comes out clean.
- Let cool in the baking dish for about 15 minutes. Transfer to a wire rack and let cool completely before frosting.
Cream cheese frosting:
- With brick/block cream cheese: Beat together brick cream cheese, soft butter, and vanilla extract until smooth. Beat in the icing sugar.
- With tube cream cheese: Beat together 3.5 oz/ 100 g soft cream cheese (room temperature) and 3.5 oz/ 100 g unsalted butter (soft), and vanilla extract until combined, don’t overmix. Beat in 10.5 oz/ 300 g icing sugar, more if necessary.
- Frost cake: Spread the mixture over the cake with a palette knife or a spoon.
- Cut into 16 squares and decorate each square with one marzipan carrot.
- Refrigerate until ready to serve.
Equipments used:
Notes
- Use a digital kitchen scale to measure the ingredients when baking; it guarantees for best results.
- Grated, fresh ones. Don’t use pre-shredded carrots from the grocery store; they are always so dry, which will affect the texture of the cake.
- You will need 10.5 oz/ 300 g carrots (peeled), about 5-6 medium carrots but I recommend weighing that quantity on a kitchen scale. Those should be about 3 cups when grated, but I don’t trust cup measuring much; I prefer to know exactly what I’m doing.
- You can use only cinnamon if you like; you can use all-spice or another warm spice combination, for instance, pumpkin pie spices.
- If making the frosting with cream cheese from a tube, use 100 g/ 3.5 oz cream cheese, 100 g/ 3.5 oz unsalted butter, 1 teaspoon vanilla extract, and 10.5 oz/ 300 g icing sugar, more if necessary.
Nutrition Information
Show Details
Serving
1square
Calories
395kcal
(20%)
Carbohydrates
46g
(15%)
Protein
5g
(10%)
Fat
22g
(34%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
5g
Monounsaturated Fat
9g
Trans Fat
1g
Cholesterol
67mg
(22%)
Sodium
283mg
(12%)
Potassium
157mg
(4%)
Fiber
2g
(8%)
Sugar
29g
(58%)
Vitamin A
3517IU
(70%)
Vitamin C
1mg
(1%)
Calcium
36mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 395 kcal
% Daily Value*
| Serving | 1square | |
| Calories | 395kcal | 20% |
| Carbohydrates | 46g | 15% |
| Protein | 5g | 10% |
| Fat | 22g | 34% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 67mg | 22% |
| Sodium | 283mg | 12% |
| Potassium | 157mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 29g | 58% |
| Vitamin A | 3517IU | 70% |
| Vitamin C | 1mg | 1% |
| Calcium | 36mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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