Easy Carrot Cake Traybake Recipe
A moist carrot cake traybake recipe loaded with sultanas, chopped nuts and a zesty lemon icing.
Servings: 20 servings
Calories: 490kcal
Equipment
- 1 cheese grater
- 1 25 cm x 20 cm baking tin
Ingredients
for the carrot cake
- 300 grams plain flour
- 175 grams wholemeal flour
- 525 grams caster sugar
- 3 tsp ground cinnamon
- 3 tsp bicarbonate of soda
- 375 ml sunflower oil
- 4 large carrots peeled and grated
- 6 medium free-range eggs
- 150 grams sultanas
- 100 grams chopped nuts
for the frosting
- 350 grams icing sugar
- 2 large lemons juice only
Instructions
- Preheat oven to 180C/160 C fan and line a 25cm x 20cm traybake tin with baking paper.
- Combine 300 grams plain flour, 175 grams wholemeal flour, 525 grams caster sugar, 3 tsp ground cinnamon and 3 tsp bicarbonate of soda in a large bowl.
- Add 6 medium free-range eggs, beaten and 375 ml sunflower oil and beat well until combined.
- Fold in 4 large carrots, grated, 150 grams sultanas and 100 grams chopped nuts.
- Spoon into your prepared tin and bake for 30-40 minutes, or until golden brown on top and a skewer inserted in the centre comes out clean.
- Transfer to a wire rack to cool completely.
- Meanwhile, add the juice of 2 large lemons to 350 grams icing sugar to make the icing.
- Ice the cooled carrot cake traybake. Store in an airtight container.
Nutrition
Calories: 490kcal | Carbohydrates: 71g | Protein: 6g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 0.01g | Cholesterol: 49mg | Sodium: 195mg | Potassium: 207mg | Fiber: 3g | Sugar: 49g | Vitamin A: 2482IU | Vitamin C: 7mg | Calcium: 32mg | Iron: 2mg