Easy Carrot Cake Traybake (Print Version)
# Ingredients:
→ Carrot Cake
01 -
300 grams plain flour
02 -
175 grams wholemeal flour
03 -
525 grams caster sugar
04 -
3 teaspoons ground cinnamon
05 -
3 teaspoons bicarbonate of soda
06 -
375 milliliters sunflower oil
07 -
4 large carrots, peeled and grated
08 -
6 medium free-range eggs
09 -
150 grams sultanas
10 -
100 grams chopped nuts
→ Frosting
11 -
350 grams icing sugar
12 -
Juice of 2 large lemons
# Instructions:
01 -
Preheat oven to 180°C (160°C fan) and line a 25 cm x 20 cm traybake tin with baking paper.
02 -
Combine plain flour, wholemeal flour, caster sugar, ground cinnamon, and bicarbonate of soda in a large bowl.
03 -
Add beaten eggs and sunflower oil to the bowl and beat well until combined.
04 -
Fold in grated carrots, sultanas, and chopped nuts.
05 -
Spoon the mixture into the prepared tin and bake for 30-40 minutes, or until golden brown on top and a skewer inserted in the center comes out clean.
06 -
Transfer the baked cake to a wire rack to cool completely.
07 -
Mix the juice of 2 large lemons with icing sugar to form the icing.
08 -
Spread the prepared icing over the cooled cake and store in an airtight container.