Easy Carrot Cake Traybake

This indulgent carrot cake traybake has been my crowning achievement at family gatherings for years. The perfect balance of moist sponge with bursts of sultana sweetness and nutty crunch makes it irresistible for any occasion.

I first made this carrot cake for my daughter's birthday when she requested something different from the usual chocolate cake. The look of pure joy on her face after that first bite convinced me this recipe needed to become part of our family tradition.

Ingredients

• Plain flour: Provides the perfect structure for this moist cake
• Wholemeal flour: Adds a subtle nutty flavor and extra nutrition
• Caster sugar: Creates that perfect sweetness without being overpowering
• Ground cinnamon: Brings warmth and that classic carrot cake flavor profile
• Bicarbonate of soda: Ensures the perfect rise despite the heavy ingredients
• Sunflower oil: Keeps the cake incredibly moist for days after baking
• Fresh carrots: The star of the show—look for firm, bright orange ones
• Free range eggs: Bind everything together while adding richness
• Sultanas: Provide bursts of natural sweetness throughout every bite
• Chopped nuts: Add wonderful texture contrast—use walnuts or pecans
• Icing sugar: Forms the base of our simple yet effective frosting
• Fresh lemon juice: Cuts through the sweetness with bright acidity

Step-by-Step Instructions

Prepare Your Baking Space:

Preheat your oven to exactly 180C (160C for fan ovens). Line your 25cm x 20cm traybake tin with baking paper, making sure to leave some overhang for easy removal later. The correct temperature is crucial for even baking.

Create Your Dry Mixture:

In a large mixing bowl, combine both flours, the caster sugar, cinnamon, and bicarbonate of soda. Whisk thoroughly to ensure even distribution of the raising agents and spices throughout the mixture. This prevents pockets of bitterness.

Add The Wet Ingredients:

Pour in your beaten eggs and sunflower oil to the dry mixture. Beat vigorously until everything is fully incorporated. The mixture will seem quite wet at this stage, but this ensures the final cake remains moist and tender.

Incorporate The Mix-ins:

Gently fold in your freshly grated carrots, sultanas, and chopped nuts until evenly distributed throughout the batter. Avoid overmixing at this stage, which can develop too much gluten and result in a tough cake.

Bake To Perfection:

Spoon the batter into your prepared tin and smooth the top with a spatula. Bake for 30-40 minutes until the top is golden brown and a skewer inserted into the center comes out clean. Check at 30 minutes, as oven temperatures vary.

Cool Completely:

Transfer the cake, still in its tin, to a wire rack and allow to cool completely. Patience is key here—rushing the icing stage will result in a runny mess as the heat from the cake will melt your frosting.

Create The Zesty Icing:

Mix the fresh lemon juice gradually into your icing sugar until you achieve a thick but pourable consistency. The acidity in the lemon juice perfectly balances the sweetness of the cake.

Finish And Store:

Pour the icing over your completely cooled cake, allowing it to set before cutting into squares. Store in an airtight container to maintain freshness and prevent the cake from drying out.

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The carrots are what make this cake so special in my opinion. After years of experimentation, I discovered that hand grating rather than using a food processor creates the perfect texture. My grandmother taught me this technique and I still think of her whenever I make this cake. Her secret was to grate directly over the bowl to capture all the natural juices.

Choosing The Best Carrots

The quality of your carrots dramatically impacts the final flavor of your cake. Look for firm, bright orange carrots with their tops still attached, which indicates freshness. Older carrots tend to be more bitter and dry, resulting in a less flavorful cake. I always peel my carrots before grating as the skin can sometimes have a slight bitterness that affects the delicate spice balance in the recipe.

Make It Your Own

This carrot cake recipe welcomes customization. Try adding a teaspoon of ground ginger or nutmeg for additional warmth. Consider swapping half the sultanas for chopped dried apricots for a tangy twist. For texture variation, replace standard nuts with pistachios or even a handful of pumpkin seeds. The base recipe is forgiving enough that you can experiment with confidence while maintaining that perfect carrot cake essence.

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Serving Suggestions

While delicious on its own, this carrot traybake reaches new heights when served slightly warmed with a dollop of crème fraîche. For special occasions, pipe additional lemon frosting in decorative patterns and finish with a sprinkle of finely chopped nuts. If serving as a more formal dessert, consider individual portions with a drizzle of warm caramel sauce and a sprig of mint for color contrast.

Storage Tips

The cake actually improves after a day as the flavors meld together. Store at room temperature in an airtight container for up to 5 days. If you need to keep it longer, wrap individual portions in plastic wrap, then foil, and freeze for up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature before serving for the best texture.

Frequently Asked Questions

→ How do I store the carrot cake traybake?

Store the carrot cake in an airtight container at room temperature for up to 3 days. For extended freshness, refrigerate it and bring to room temperature before serving.

→ Can I freeze the carrot cake?

Yes, you can freeze the carrot cake. Wrap it tightly in plastic wrap or store it in an airtight container. Freeze for up to 3 months and thaw in the refrigerator before serving.

→ Can I substitute the sultanas or nuts?

Absolutely! You can replace sultanas with raisins or dried cranberries and swap chopped nuts for your favorite variety, such as walnuts or pecans.

→ How do I make the icing less tart?

You can reduce the amount of lemon juice in the icing and replace it with a tablespoon or two of milk to achieve a sweeter icing.

→ Can I make this carrot cake gluten-free?

Yes, substitute the plain and wholemeal flours with a gluten-free flour blend. Ensure all other ingredients are certified gluten-free.

→ What’s the best way to check if the cake is done?

Insert a skewer into the center of the cake. If it comes out clean, the cake is ready. If not, return it to the oven for a few more minutes and check again.