Spiced carrot traybake

    1 hour

    This delicious spiced carrot traybake is a favourite in our household for autumn. We love to make this on bonfire night for a special treat!

    6 people made this

    Serves: 14 

    • For the cake
    • 300g self raising flour
    • 350g caster sugar
    • 2 1/2 teaspoons baking powder
    • 3 teaspoons ground cinnamon
    • 2 teaspoons ground ginger
    • 1 small pinch ground cloves
    • 75g mixed nuts
    • 300ml sunflower oil
    • 300g carrots, grated
    • 4 eggs, beaten
    • 2 teaspoons vanilla extract
    • 1/2 teaspoon ground nutmeg
    • For the cream cheese topping
    • 400g cream cheese
    • 1 teaspoon vanilla extract
    • 100g icing sugar

    Prep:20min  ›  Cook:40min  ›  Ready in:1hr 

    1. Preheat the oven to 180 C / Gas 4. Grease a 23x23cm baking tin and line with baking parchment.
    2. For the cake:

    3. In a large mixing bowl combine the flour, sugar, baking powder, cinnamon, ginger and cloves and mix. Gradually add in the remainder of the ingredients for the cake, mixing well after each addition. Pour into the prepared cake tin.
    4. Bake in the preheated oven for 40 to 50 minutes, or until a skewer inserted into the centre comes out clean. Remove from the oven and allow to cool in the tin.
    5. For the cream cheese topping:

    6. Combine the ingredients for the topping and mix well.
    7. Once the cake has cooled completely, use the baking parchment to help you remove the cake from the tin. Spread the topping evenly over the cake then cut into squares and serve.

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