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Pistachio Carrot Cake Traybake

Pistachio Carrot Cake Traybake with cream cheese buttercream frosting and decorated with Easter sprinkles and carrot-shaped chocolates, a incredibly indulgent dessert that is a perfect addition to your Easter dessert menu. It's really easy to make, with easily-available ingredients, and it's always a crowd-pleasing sweet treat with the whole family.

Prep Time
30 mins
Cook Time
30 mins
Cooling Time
1 hr
Total Time
2 hrs
Servings: 20 slices
Calories: 200 kcal
Course: Dessert
Cuisine: International

Ingredients

For the sponge
  • 300 g self-raising flour
  • 1 teaspoon baking powder
  • 250 ml vegetable oil
  • 4 large eggs
  • 100 g granulated sugar
  • 100 g dark brown sugar
  • 1 tablespoon ground cinnamon
  • 1 tablespoon ground ginger
  • ½ tablespoon mixed spice
  • 200 g grated carrots
  • 100 g chopped pistachios
For the cream cheese frosting
  • 200 g icing sugar
  • 100 g soft butter
  • 100 g cream cheese
  • 1 teaspoon vanilla extract
  • ¼ cup edible Easter decorations

Instructions

    Cup of Yum
  1. Preheat the oven to 180 degrees Celsius (350 Fahrenheit),
  2. To make the sponge, add the eggs and sugar to a large mixing bowl, and use a hand mixer to beat them together until the mixture doubles its volume.
  3. Sift in the flour, add the baking powder, spices, chopped pistachios, oil and grated carrots (squeeze the liquid well).
  4. Use a spatula to combine all the ingredients into a uniform batter.
  5. Line a large baking tray with non-stick paper, transfer the batter and spread it in one even layer.
  6. Bake for 30 minutes.
  7. Remove the tray from the oven and allow the cake to cool down completely.
  8. To make the frosting, add the butter, cream cheese and vanilla extract to a large mixing bowl, and use a hand mixer to cream them well.
  9. Sift in the icing sugar, and beat again to a silky texture.
  10. Top the cooled sponge with the frosting, and decorate with the sprinkles and chocolates.

Notes

  • Make sure to squeeze as much liquid from the grated carrots as you can, or the sponge will be too watery, and the texture will change greatly.
  • It is crucial to allow the sponge to cool down completely before topping it with the cream cheese frosting, otherwise the frosting will melt and make a big mess.
  • The cake does not need refrigeration, it can be stored at room temperature, the sponge will stay nice and light, as it does not have butter in.

Nutrition Information

Calories 200kcal (10%) Carbohydrates 34g (11%) Protein 5g (10%) Fat 5g (8%) Saturated Fat 2g (10%) Polyunsaturated Fat 1g Monounsaturated Fat 2g Trans Fat 0.004g Cholesterol 38mg (13%) Sodium 43mg (2%) Potassium 158mg (5%) Fiber 1g (4%) Sugar 21g (42%) Vitamin A 1816IU (36%) Vitamin C 1mg (1%) Calcium 45mg (5%) Iron 1mg (6%)

Nutrition Facts

Serving: 20slices

Amount Per Serving

Calories 200

% Daily Value*

Calories 200kcal 10%
Carbohydrates 34g 11%
Protein 5g 10%
Fat 5g 8%
Saturated Fat 2g 10%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 2g 10%
Trans Fat 0.004g 0%
Cholesterol 38mg 13%
Sodium 43mg 2%
Potassium 158mg 3%
Fiber 1g 4%
Sugar 21g 42%
Vitamin A 1816IU 36%
Vitamin C 1mg 1%
Calcium 45mg 5%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.