0 from 6 votes
Easy Carrot Cake Traybake
All the deliciousness of carrot cake in traybake form! This Easy Carrot Cake Traybake is quick and simple to make, and results in a wonderfully light cake that’s perfect for parties, bake sales and buffets – or any time you need a delicious traybake cake!
Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 24 slices
Calories: 381 kcal
Course:
Dessert , Snacks , Baked Goods
Cuisine:
American , British
Ingredients
Carrot Cake Traybake:
- 525 g self-raising flour sieved
- 475 g dark soft brown sugar sieved (you can also use light brown sugar if you prefer)
- 3 teaspoons ground cinnamon
- 350 g carrots grated
- 150 g walnuts roughly chopped
- 6 medium eggs
- 300 ml olive oil (see Note 1)
Cream Cheese Frosting (optional):
- 280 g full-fat cream cheese (I use Philadelphia Original)
- 50 g icing sugar sieved
- 50 g walnuts finely chopped
Instructions
Carrot Cake Traybake:
- Preheat your oven to 180C / 160C fan / gas mark 4 / 350F. Grease and line a traybake pan (33cm x 23cm / 13inch x 9inch).
- Mix together the flour, sugar, cinnamon, roughly chopped walnuts and grated carrots in a large bowl.
- Beat together the eggs and olive oil in a large jug, using a fork or hand whisk.
- Pour the wet ingredients into the dry ingredients slowly, stirring to make sure all the flour is incorporated.
- Tip the cake batter into the lined cake tin and cook for 30-35 minutes, or until a skewer comes out clean. (If you don't own a skewer, use a teaspoon handle instead!)
- Leave the cake to cool for 10 minutes in the tin, then remove from the tin and place on a cooling rack.
Cup of Yum
Cream Cheese Frosting (optional):
- Gently mix the cream cheese and icing sugar together in a small bowl, then spread it evenly over the top of the cake. (See Note 2.)
- Sprinkle the finely chopped walnuts on the top to decorate.
Notes
- I like to use extra virgin olive oil, as it gives a really wonderful depth of flavour to this cake, however - unless you are a big fan of extra virgin olive oil (like me!) - you may prefer a lighter olive oil. Alternatively you can use sunflower or rapeseed (canola) oil, if you prefer.
- Ensure the cake is completely cold before frosting – this usually takes around 2 hours.
- Suitable for freezing - if undecorated.
- Nutrition information is approximate and meant as a guideline only. (Nutrition information is given for decorated cake. Undecorated cake is approximately 318 calories per slice.)
Nutrition Information
Calories
381kcal
(19%)
Carbohydrates
41g
(14%)
Protein
6g
(12%)
Fat
22g
(34%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
6g
Monounsaturated Fat
11g
Trans Fat
0.004g
Cholesterol
53mg
(18%)
Sodium
69mg
(3%)
Potassium
163mg
(5%)
Fiber
2g
(8%)
Sugar
23g
(46%)
Vitamin A
2655IU
(53%)
Vitamin C
1mg
(1%)
Calcium
53mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 24slices
Amount Per Serving
Calories 381
% Daily Value*
| Calories | 381kcal | 19% |
| Carbohydrates | 41g | 14% |
| Protein | 6g | 12% |
| Fat | 22g | 34% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0.004g | 0% |
| Cholesterol | 53mg | 18% |
| Sodium | 69mg | 3% |
| Potassium | 163mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 23g | 46% |
| Vitamin A | 2655IU | 53% |
| Vitamin C | 1mg | 1% |
| Calcium | 53mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.