This easy, delicious, moist carrot cake tray bake is gently spiced and flavoured with walnuts and grated carrots, and topped with a delicious cream cheese icing!
I make a mean carrot cake...but decided that Salty Ginger also needed a bomb carrot cake tray bake.
However, when I tried to turn my best-ever carrot cake into a tray bake, it didn't quite translate to what I wanted, so I tweaked the recipe a bit, and landed up with another delicious carrot cake!
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Why You Will Love this Carrot Cake Tray Bake
- This carrot cake and cream cheese icing is super easy to make!
- This carrot cake tray bake is perfect for larger get-togethers.
- The moist, delicious carrot cake is topped with an oh-so-tasty cream cheese icing.
- The tang of the cream cheese pairs well with the carrot cake base.
- This cake is made with butter and oil which means it has the richness of the butter and the moistness of the oil.
Ingredients
Here are some notes on the ingredients used in this recipe. Please see the recipe card for quantities.
- Eggs bind and give a lift to this cake batter.
- Sugar - a mix of brown and white to add sweetness and a hint of caramelised flavours to the cake
- Chopped walnuts or pecan nuts. The nuts can be left out of the cake if you want to. This will result in a slightly sweeter cake though.
- Flour - all-purpose, plain or standard-grade flour.
- Baking soda and Baking powder give this cake lift.
- Grated carrots give this cake a great carrot flavour.
- Vegetable oil (something neutral with little to no flavour) and butter add moisture and richness to the cake.
- The ground cinnamon, ground ginger and mixed spice (or pumpkin spice mix) add a nice spiced flavour to the cake which compliments the carrots, walnuts and brown sugar
- Cream cheese (a block of cream cheese is best) and butter for the frosting.
- Icing sugar - powdered sugar or confectioners sugar for the cream cheese icing.
- Lemon juice (I use reconstituted lemon juice that I keep in the fridge).
Test the freshness of your baking powder or baking soda (bicarbonate of soda or bread soda) by placing a small amount in some boiling water. If it bubbles and fizzes, it's good to use!
Salt is a crucial ingredient in all baked goods. I use table salt in all my recipes. One teaspoon of table salt equals 1.5 teaspoons of Morton Kosher Salt equals 2 teaspoons of Diamond Crystal.
Room Temperature Ingredients
Use room-temperature ingredients! Using room temperature ingredients ensures that ingredients in the batter or dough will incorporate easier. Take note that room temperature refers to around 20°C/68F.
- To bring eggs to room temperature quickly, place them into warm water for about 10 to 15 minutes.
- To bring butter to room temperature quickly, cut the butter into cubes and zap in the microwave at 20% power in 10-second intervals. Or place the cubes in a bowl over warm water (such as with a double boiler) over low heat for 1 minute!
- Milk, buttermilk, and cream can be brought to room temperature by zapping in the microwave at 20% power in 10-second intervals. Or on low heat for a minute or two swirling every 10-15 seconds.
Weighing Ingredients
Weighing ingredients is more accurate than measuring cups overall, and this is my recommendation for my recipes as they are all developed and tested using grams only. However, I have activated the US customary conversions on the recipe card, these are based on generally accepted conversions. Cups are equal to 236mL/ 8 fluid ounces, tablespoons are 15mL and teaspoons are 5mL.
Measuring cups and spoons are an essential addition to every kitchen! Especially if you don't use a kitchen scale. Invest in a set to ensure you add the correct ingredients for accurate measuring. When in doubt - always use a level spoon or cup measure.
How to Make a Carrot Cake Tray Bake
Step 1 - Preheat and Prep
Preheat the oven to 170°C/340F. Peel and grate the carrots, and set aside. Finely chop the walnuts and set them aside. Grease and line a 9"x13" baking tin.
Step 2 - Combine the dry ingredients
In a bowl, whisk together the flour, cinnamon, ginger, mixed spice, salt, baking powder and baking soda. Toss in the walnuts and mix through.
Step 3 - Beat the eggs and sugar
Either using a stand mixer or electric hand mixer beat the eggs and sugar in a large bowl until the mixture has lightened and has doubled in size. This takes about 3 to 5 minutes.
Step 4 - Emulsify the oil and butter
With the mixer running, slowly pour in the oil and melted butter, allowing it to emulsify. Then add in the vanilla and mix through for about 20 seconds.
Step 4 - Add the carrots
Fold the grated carrots through the wet ingredients. If using a stand mixer, swap out the whisk for the paddle attachment.
Step 5 - Add the dry ingredients
Add in the dry ingredients and mix gently until combined.
Step 6 - Bake the cake
Pour the cake batter into the prepared baking dish and bake for 30 to 40 minutes. The cake is done when a cake tester comes out clean.
Step 7 - Let the cake cool
Allow the cake to cool in the tin for 15 minutes, before turning it out onto a wired cooling rack.
Step 8 - Creaming the cream cheese and butter
NOTE - Room temperature cream cheese and butter are essential for a smooth and creamy cream cheese frosting! During the cooler months, I also like to allow my bowls and mixer to warm up in sunny places.
Cream together the cream cheese frosting and butter together at a medium to high speed until both are well combined, soft and fluffy.
Step 9 - Add the icing sugar
Add the icing sugar to the cream cheese mixture and mix together at a low speed. Then add in the lemon juice and mix through.
Step 10 - Frost the cake
NOTE - the cake must be 100% cooled before adding the frosting or it will melt into the cake...but if that's your kinda thing then go ahead!
Load the cake with the cream cheese frosting and spread it out evenly. Top off with chopped walnuts for decoration. Slice, serve and enjoy!
Pro Tips for this Recipe
Ovens
Fan-forced or fan-assisted oven temperature must be decreased by 20°C/25F. Use an oven thermometer to determine the accuracy of your oven dial.
Fan-forced or fan-assisted oven temperature must be decreased by 20°C/25F. Use an oven thermometer to determine the accuracy of your oven dial. For best baking results invest in an oven thermometer.
Bakeware
Metal bakeware is superior when it comes to baking biscuits, cookies, brownies, muffins and quick bread, scones, cakes. These heat up and cool down faster than glassware. Glassware is heavier, heats up and cools down slower than metal and is more suited for bread puddings, pies, crisps, crumbles and cobblers.
Baking Flat Cakes
To ensure you get layers or a sheet cake as flat as possible, check the following:
- The oven temperature. An oven that is too hot will result in domed cakes. Use an oven thermometer to make sure your oven is at the right temperature.
- Grease the sides of the cake tin. This allows the batter to rise up the sides without gripping the sides.
- Use baking strips! Use damp cake pan baking strips to keep the sides of the cake tin cooler during the baking. This allows the side to rise at a similar rate to the centre of the cake. Alternatively (the method I use) is to fold a piece of foil 4-to 5 times to create a strip (shiny side out) and wrap it around the outside of the tin. This is especially important for darker cake tins.
- Trimming the cakes is the last step in making flat layers. This can be done with a large serrated knife or wired cake leveller.
NOTE - the cake tins I used to bake this cake are rather dark, so I did wrap the tin in foil so that I would have a fairly even cake. I similarly wrap my rectangular cake tin for tray bakes as well to ensure a nice even bake.
Storage and Freezing
Carrot cakes are typically stored in the fridge for up to a week. This keeps the cream cheese frosting or icing from melting in warmer temperatures.
Carrot cake layers can be frozen unfrosted, simply allow the cakes to cool completely before wrapping in plastic wrap and then foil.
If freezing an entire frosted or iced carrot cake, allow it to freeze solid before wrapping it in plastic wrap and tin foil. Individual portions can also be frozen in this manner, just slice the cake before freezing!
To thaw the cake, simply let it sit at room temperature for several hours or overnight. Remember to remove the foil and plastic wrap before thawing a frosted cake!
Carrot Cake Tray Bake FAQ
Carrot cakes are typically stored in the fridge for up to a week. This keeps the cream cheese frosting or icing from melting in warmer temperatures.
Carrot cakes are rich moist spiced cakes usually topped with tangy cream cheese frosting or icing.
Yes. If freezing an entire frosted or iced carrot cake, allow it to freeze solid before wrapping it in plastic wrap and tin foil. Individual portions can also be frozen in this manner, just slice the cake before freezing!
Usually, pecans or walnuts are found in a carrot cake. Pecan nuts usually have a slightly sweeter taste than walnuts.
The origin of the carrot cake is often disputed and may come from England, France or Switzerland.
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📖 Recipe
Carrot Cake Tray Bake
Equipment
- 9"x13" cake tin
- stand mixer or electric hand mixer
Ingredients
Carrot Cake
- 375 grams grated carrots
- 75 grams walnuts pecans
- 330 grams flour
- 1 tablespoon ground cinnamon
- ¾ teaspoon ground ginger
- ¾ teaspoon mixed spice pumpkin spice mix
- ¾ teaspoons salt
- 2 teaspoon baking powder
- 1 teaspoon baking soda bicarbonate of soda
- 4 eggs large - number 7
- 110 grams brown sugar
- 100 grams white sugar
- 113 grams vegetable oil
- 113 grams butter melted
- 3 teaspoons vanilla
Cream cheese frosting
- 170 grams cream cheese
- 85 grams butter
- 300 grams icing sugar powdered sugar
- 1 tablespoon lemon juice
- 40 grams chopped walnuts pecans
Instructions
- Preheat the oven to 170°C/340F. Peel and grate the carrots, and set aside. Finely chop the walnuts and set them aside. Grease and line a 9"x13" baking tin.375 grams grated carrots, 75 grams walnuts
- In a bowl, whisk together the flour, cinnamon, ginger, mixed spice, salt, baking powder and baking soda. Toss in the walnuts and mix through.330 grams flour, 1 tablespoon ground cinnamon, ¾ teaspoon ground ginger, ¾ teaspoon mixed spice, ¾ teaspoons salt, 2 teaspoon baking powder, 1 teaspoon baking soda
- Either using a stand mixer or electric hand mixer beat the eggs and sugar in a large bowl until the mixture has lightened and has doubled in size. This takes about 3 to 5 minutes.4 eggs, 110 grams brown sugar, 100 grams white sugar
- With the mixer running, slowly pour in the oil and melted butter, allowing it to emulsify. Then add in the vanilla and mix through for about 20 seconds.113 grams vegetable oil, 113 grams butter, 3 teaspoons vanilla
- Fold the grated carrots through the wet ingredients. If using a stand mixer, swap out the whisk for the paddle attachment.
- Add in the dry ingredients and mix gently until combined.
- Pour the cake batter into the prepared baking dish and bake for 30 to 40 minutes. The cake is done when a cake tester comes out clean.
- Allow the cake to cool in the tin for 15 minutes, before turning it out onto a wired cooling rack.
- Cream together the cream cheese frosting and butter together at a medium to high speed until both are well combined, soft and fluffy.170 grams cream cheese, 85 grams butter
- Add the icing sugar to the cream cheese mixture and mix together at a low speed. Then add in the lemon juice and mix through.300 grams icing sugar, 1 tablespoon lemon juice
- Load the cake with the cream cheese frosting and spread it out evenly. Top off with chopped walnuts for decoration. Slice, serve and enjoy!40 grams chopped walnuts
Notes
Nutrition
Nutrition information is an estimate. If scaling the recipe remember to scale your cook and bakeware accordingly.
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