Indulge in this delightful Carrot Cake Tray Bake topped with a luscious Cream Cheese Icing. Made with simple ingredients, it's super easy to prepare and is large enough to feed a crowd.
This classic Carrot Cake Tray Bake is like a slice of cosy comfort. It's moist and spiced just right, and the cream cheese icing is the perfect finishing touch. It's also easy to make and great for sharing with friends and family.
Looking to try some more tray bake recipes? Check out my Tottenham Cake, School Cake, and Lemon Drizzle Tray Bake.
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Why You'll Love This Recipe
- Comforting flavours: Indulge in the warmth of spices and the moist texture of carrot cake.
- Easy preparation: Simple to make and perfect for busy schedules.
- Freezer-friendly: Carrot cake can be frozen for up to 3 months. See the FAQs heading below for instructions on freezing.
Recipe Ingredients
Note: The full quantities are shown in the recipe card below.
- Self-raising flour - also known as self-rising flour.
- Cinnamon - adds a hint of spice.
- Nutmeg - adds a hint of spice
- Baking powder - to help the cake rise. Do not use baking soda (bi-carb), as it doesn't provide the same rise.
- Sunflower oil - or canola oil, or a blend of the two.
- Brown sugar - use soft brown sugar.
- Eggs - use large eggs.
- Vanilla extract - or vanilla essence.
- Carrots - use a box grater to grate them (or a food processor if you have one).
Cream Cheese Icing Ingredients
- Cream cheese - use full-fat block cream cheese and not spreadable cream cheese. We love to use Philadelphia cream cheese. Let it sit on the benchtop to soften for 1-2 hours, which makes it easy to mix.
- Icing sugar - also known as confectioners sugar or powdered sugar.
- Butter -use unsalted butter softened at room temperature. Unsalted butter gives you complete control of the overall flavour of your recipe, as the salt content in different butter brands can vary a lot.
- Milk - use two tablespoons of full-fat milk.
How to Make Carrot Cake Tray Bake
Note: This is a summary of the instructions. The full ingredients and instructions are shown in the recipe card below.
- Sift the dry ingredients together and make a well in the centre.
- Mix the wet ingredients together in a separate bowl.
- Pour the wet ingredients into the dry ingredients and gently fold them together.
- Add the grated carrots.
- Stir in the carrots until just combined.
- Tip the mixture into the prepared tin and bake in the oven for 40-45 minutes until a toothpick inserted into the middle comes out clean. Let it cool completely on a baking rack before icing.
How to Make the Cream Cheese Icing
- Beat the butter, cream cheese, and milk in a large bowl until creamy.
- Add the icing sugar and beat it at low speed until combined, then high speed for 2 minutes.
Slather the icing generously over the cake!
Recipe Variations
- Nuts - walnuts are an excellent addition to carrot cake. Add a handful of chopped walnuts to the cake batter before baking, or scatter some walnuts over the cream cheese icing.
Common Questions
The Carrot Cake Tray Bake has cream cheese icing, so it must be stored in the fridge (in an airtight container) and is best consumed within 3-4 days. You can store the sponge without the icing in the pantry.
Yes, Carrot Cake Tray Bake freezes well with and without the icing. Just wrap it well with cling film (individual slices or the whole cake) and then pop it in an airtight container to prevent freezer burn. It will last in the freezer for up to 3 months.
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📖 Recipe
Carrot Cake Tray Bake
Equipment
- Brownie tin measuring 27cm x 18cm x 3.5cm, (or one of similar size)
Ingredients
- 210 g self-raising flour, sifted
- 2 teaspoons cinnamon
- ½ teaspoon nutmeg
- 1 teaspoon baking powder
- 200 mls sunflower oil, or canola oil
- 210 g soft brown sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 180 g grated carrots
Cream Cheese Icing
- 250 g full-fat block cream cheese, softened at room temperature (Do not use the spreadable cream cheese)
- 50 g unsalted butter, softened at room temperature
- 320 g icing sugar, also known as confectioners sugar
- 2 tablespoons milk
Instructions
- Preheat the oven to 150°C fan / 170°C. Grease and line a brownie tin measuring 27cm x 18cm x 3.5cm with baking paper. (or one of similar size).
- Sift the flour, cinnamon, nutmeg, and baking powder into a large mixing bowl. Stir together until combined, and make a well in the centre. Set aside.
- In a separate bowl, mix the sunflower oil, brown sugar, eggs, and vanilla extract until combined. Pour the mixture into the well in the centre of the dry ingredients and fold together gently. Carefully stir in the grated carrots. Avoid over-mixing.
- Pour the mixture into the prepared tin and bake in the oven for 40-45 minutes. The cake is ready when a skewer inserted into the middle comes out clean.
- Leave the cake to cool in the tin for 10 minutes, then carefully remove it and cool completely on a wire rack before icing.
Cream Cheese Icing
- In a large bowl, beat the softened cream cheese, butter, and milk with an electric whisk at high speed until creamy.
- Add the icing sugar and beat it at low speed until combined, then high speed for 2 minutes. If you want it thicker, add a tablespoon or two of icing sugar.
- Spread it evenly over the cooled cake, cut into slices and enjoy!
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