Carrot Cake Tray Bake

This delicious, moist carrot cake tray bake is gently spiced and flavoured with walnuts and grated carrots, and topped with a delicious cream cheese frosting!

Prep Time 25

Cook Time 40

Total Time 1 5

Servings20 slices

saltyginger.comMary-Lou

Equipment

Stand Mixer OR
Electric hand mixer
Rectangular Cake Pan (13x9 Inch/33cmx23cm)

Ingredients

Carrot Cake

375 grams carrots (grated)
75 grams walnuts pecans
330 grams plain flour (plain, all-purpose, standard grade)
1 tablespoon ground cinnamon
¾ teaspoon ground ginger
¾ teaspoon mixed spice (or pumpkin spice mix)
¾ teaspoons table salt
2 teaspoon baking powder
1 teaspoon baking soda (bicarb/bread soda)
4 eggs (medium/large/size 6)
110 grams light brown sugar (or dark brown sugar)
100 grams white granulated sugar (caster/granulated)
115 grams vegetable oil
115 grams butter (melted - 115g = 8 tbsp/1 stick)
3 teaspoons vanilla extract

Cream cheese frosting

170 grams cream cheese
113 grams butter
375 grams icing sugar (powdered/confectioner's)
1 tablespoon lemon juice
40 grams chopped walnuts (or 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 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 plain flour, 1 tablespoon ground cinnamon, ¾ teaspoon ground ginger, ¾ teaspoon mixed spice, ¾ teaspoons table 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 light brown sugar, 100 grams white granulated 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.
115 grams vegetable oil, 115 grams butter, 3 teaspoons vanilla extract
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, 113 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.
375 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

All temperatures stated are for conventional ovens. Decrease the temperature by 20°C/25°F or gas mark 1 for "fan" or air-fryers.

Video

Notes

For an alternate cream cheese frosting methods please check out my post dedicated to cream cheese frosting.

Storage and Freezing

Carrot cakes are typically stored in the fridge for up to a week in an airtight container. This is because of the cream cheese frosting.

Slices of carrot cake can be frozen in an airtight container for up to 2 months.

Nutrition