Carrot Cake Traybake

Two days ago it was once again pouring it down with rain. In other words: a perfect day to bake. And for some reason I felt like making carrot cake. My history with making carrot cakes is not exactly spotless. I’ve made some really nice ones, but the last time I made one was for my family’s Easter lunch. It wasn’t exactly completely baked in the middle (taste was fine though). I should probably mention this is the same Easter lunch where 10 of the 12 people present got sick (well, my niece had been sick the days before). It was most likely something like the norovirus (especially there was very few things all of us had eaten and some only got sick after 2 days), but my dear brother in law still can’t look at carrot cake without getting sick.

This is the first time I tried this recipe (I cobbled it together from a few different recipes). I will admit it came out of the oven a bit ‘dense’, so I upped the amount of flour and baking powder in the recipe a bit. I hope this will fix the problem. But where the texture needs some work, the taste is absolutely gorgeous.


– 1 orange
– 150g sultanas
– 50g pecans (you can leave them out if you want)
– 3 large eggs
– 100g light brown sugar
– 60g honey
– 300g finely grated carrot
– 190g flour
– 80g ground almonds
– 2.5 tsp baking powder
– 1 tsp cinnamon
– 1 tsp vanilla extract
– 1/4 tsp salt

Cream Cheese Frosting
– 50g butter
– 200g icing sugar
– 50g cream cheese
– 1-2 tbsp lime juice
– grated zest of half a lime

Step 1. Grate the zest of the orange and set aside for a bit. If you are using the pecans you should pop them in the oven (150°C) for about 10 minutes now.
Step 2. Juice the orange and let the sultanas soak in the orange juice.

Step 3. Put the eggs, sugar and honey in a bowl and mix till pale and fluffy.

Step 4. Stir in the grated carrot and orange zest till it’s well mixed.

Step 5. Stir in the flour, ground almonds, baking powder, salt, cinnamon and vanilla extract.

Step 6. Drain some of the excess orange juice from the sultanas and add the rest to the batter. Then roughly chop the pecans and add these as well. Give a good stir.

Step 7. Pour the batter into a buttered/sprayed and lined baking tin (mine was 29cm by 19cm).

Step 7. Bake for about an hour at 165°C (150°C for fan ovens).

Step 8. Now it’s time to make the frosting. Which is the party piece of this cake in my opinion. First mix the butter and icing sugar, add the lime juice and zest, and then add the cream cheese.

Step 9. Let the cake cool down completely (if you don’t the frosting will just drip off) and then divide the frosting over the top of the cake.



One Comment Add yours

  1. I will be giving this a go this evening, with some modifications to suit my lactose-intolerant, nut-allergic crowd.

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