Carrot Cake Traybake Recipes

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CARROT CAKE TRAYBAKE!



Carrot Cake Traybake! image

A Delicious, Easy, and Moreish Carrot Cake Traybake with Cream Cheese Frosting and Chopped Nuts!

Provided by Jane's Patisserie

Categories     Dessert

Time 40m

Number Of Ingredients 18

300 ml Sunflower Oil
5 Large Eggs
350 g Light Brown Sugar
500 g Grated Carrots
150 g Raisins
Zest of 2 Oranges
400 g Self Raising Flour
2 tsps Bicarbonate of Soda
3 tsps Mixed Spice
1.5 tsps Ground Ginger
1.5 tsps Ground Cinnamon
125 g Unsalted Butter ((Room temperature) )
280 g Philadelphia ((Full Fat))
1 tsp Vanilla Extract
1/2 tsp Mixed Spice ((optional))
500 g Icing Sugar
200 g Chopped Nuts
Icing Sugar

Steps:

  • Preheat your oven to 180C/160C Fan and Grease & line a large tin - I used a 9x13" Traybake/Roasting tin.
  • Pour the Sunflower Oil & Eggs into a large bowl and add the sugar - mix lightly and combine.
  • Add the Grated Carrots, Rasins, and Orange Zest and fold through to combine.
  • Add the Flour, Bicarbonate, Mixed Spice, Ginger, & Cinnamon and mix again - try not to over mix!
  • Pour the mixture into the tin, and bake in the oven for 25-30 minutes. Sometimes it can take a little longer so test with a skewer!
  • Once baked, leave to cool in the tin for 10 minutes, and then cool on a wire rack.
  • With a stand mixer/electric whisk, beat the room temperature/softened Butter for a couple of minutes so its really smooth.
  • Fold through the the Cream Cheese so its combined, or beat on a low speed. Stir in the Vanilla extract.
  • Gradually add in the Icing Sugar and mixed spice till its all combined - try not to beat too hard, you'll want to do this bit by hand. I add usually about 500g, you want to add enough for it to be firm.
  • Once the cake is fully cooled, slather the frosting on top. Smooth it over, and sprinkle on some chopped nuts (I used walnuts and pecans) and then give it a sprinkle of icing sugar!

Nutrition Facts : Calories 444 kcal, Carbohydrate 74 g, Protein 7 g, Fat 36 g, SaturatedFat 9 g, Cholesterol 83 mg, Sodium 220 mg, Fiber 2 g, Sugar 48 g, ServingSize 1 serving

CARROT CAKE TRAYBAKE



Carrot cake traybake image

This easy carrot cake traybake is perfect for getting kids practicing their cooking skills. Take a handful of ingredients and turn them into a teatime treat

Provided by Good Food team

Categories     Afternoon tea, Treat

Time 1h

Yield Makes 6-12

Number Of Ingredients 12

200g carrots , peeled
175g soft brown sugar
200g self-raising flour
1 tsp bicarbonate of soda
2 tsp cinnamon
zest 1 orange
2 eggs
150ml sunflower oil
50g softened butter
75g icing sugar
200g soft cheese
sprinkles (optional)

Steps:

  • Line an 18cm square tin with baking parchment. Ask your grown-up helper to turn the oven on to 180C/160C fan/gas 4. Grate the carrots on the fine side of the grater, then tip them into a large bowl.
  • Sift the sugar, flour, bicarb and cinnamon on top of the carrot, then add the orange zest and mix everything around a bit.
  • Break the eggs into a bowl (scoop out any bits of shell), then add them to the bowl along with the oil. Mix everything together well.
  • Scoop the cake mix into your tin and level the top. Ask a grown-up to put it in the oven for 30 minutes or until the cake is cooked. Cool.
  • To make the icing, mix the butter and icing sugar together, then stir in the soft cheese until smooth.
  • When the cake is cool, spread the top with the icing and cut into squares. Decorate with sprinkles, if you like.

Nutrition Facts : Calories 665 calories, Fat 40 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 72 grams carbohydrates, Sugar 47 grams sugar, Fiber 2 grams fiber, Protein 8 grams protein, Sodium 1.33 milligram of sodium

CARROT CAKE



Carrot Cake image

Beneath this towering yet unpretentious appearance lies multiple layers of moist, mildly spiced cake that are flecked with carrots and pecans and enveloped by a generous coating of cream cheese frosting.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Number Of Ingredients 16

2 1/2 cups all-purpose flour, plus more for pans
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
3/4 teaspoon coarse salt
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
3 sticks (12 ounces) unsalted butter, room temperature, plus more for pans
1 cup packed light-brown sugar
1/2 cup granulated sugar
3 large eggs
2 teaspoons pure vanilla extract
1/2 cup water
1 pound carrots (8 to 10 medium carrots), peeled and shredded on a box grater or in a food processor (about 2 3/4 cups)
2 cups pecans (1 cup finely chopped for batter, 1 cup coarsely chopped for decorating sides of cake)
Easy Cream Cheese Frosting for Carrot Cake

Steps:

  • Preheat oven to 350 degrees. Butter three 9-inch round cake pans. Line bottoms with parchment paper, and butter parchment. Dust with flour, tapping out excess. Whisk together flour, baking powder, baking soda, cinnamon, salt, ginger, and nutmeg.
  • Beat butter and sugars with a mixer on medium speed until pale and fluffy. Add eggs, one at a time, beating well after each addition. Beat 3 minutes. Add vanilla, water, and carrots. Beat until well combined, about 2 minutes. Reduce speed to low, and add flour mixture, then finely chopped pecans.
  • Scrape batter into prepared pans, dividing evenly. Bake, rotating pans halfway through, until golden brown and a toothpick inserted into centers comes out clean, about 30 minutes. Let cool in pans on a wire rack for 15 minutes. Run a knife around edges of cakes to loosen, and turn out cakes onto rack. Turn right side up, and let cool completely.
  • Using a serrated knife, trim rounded top of 2 cakes. Place one trimmed cake, cut side up, on a serving platter. Spread 1 cup frosting over cake. Top with second trimmed cake, cut side down. Spread 1 cup frosting over cake. Top with remaining cake. Spread remaining frosting over top and sides. Gently press coarsely chopped pecans onto sides of cake. Refrigerate 1 hour before serving.

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