Traybake style carrot cake

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Prep time:

Cook time:

Serves: 16

By bebejones



  • 150g icing sugar

  • 1/2 tsp bicarbonate of soda

  • 125g caster sugar

  • 60ml oil

  • 1/2 tsp baking powder

  • 1/4 tsp salt

  • 75g unsalted butter softened

  • 1 orange zested

  • 1/2 tsp ground ginger

  • 1/2 tsp ground nutmeg

  • 1 eggs

  • 3 carrot grated

  • 50g sultanas

  • 1/4 tsp orange extract (or some grated orange zest)

  • 190g plain flour

  • 2 splashes milk


  1. Preheat oven to 180C and grease and line a 8” square cake tin
  2. Mix sugar and oil in a bowl and stir in grated carrot and sultanas. Leave to stand for 5 minutes.
  3. Sift in flour, baking powder, bicarb, salt and spices and stir until combined, it will be quite stiff.
  4. Add egg and orange extract and beat well until all the egg is mixed in.
  5. Pour into a lined tin and bake in the oven for 30-40 minutes until it is golden and cooked in the middle, test with a knife, if it comes out clean it's cooked!
  6. Leave to cool slightly in the tin then lift out, peel off paper and cool on a wire rack. If freezing, wrap cake up in clingfilm or foil and freeze at this point. Defrost for a few hours and then add icing.
  7. When cake is cooled, make the buttercream icing. Beat the softened butter in a bowl with the orange zest. Add the icing sugar a bit at a time with a tiny bit of milk and beat it well until combined. Keep going until you have added all the icing sugar.
  8. Spread icing over the top of the cake and then cut into squares/rectangles (12 works best).

Handy Hint

Try adding chopped walnuts instead of sultanas for a bit of crunch!

Additional Information

  • Can Freeze

  • Make Ahead

  • Kids can help

  • Cake/Dessert

  • Nut Free

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  • bebejones 02/02/11 12:04

    Really quick & yummy! Try making with a couple of grated apples instead of carrots & add cinnamon instead of ginger & nutmeg. Yummy warm with a little butter or cooled with a plain vanilla butter cream.