Scaling a carrot cake up to a traybake..can anyone advise??

[Epictantrum]

Hi,
Can any experienced bakers advise on whether this cake is likely to scale up to a traybake size OK? https://ottolenghi.co.uk/pages/recipes/carrot-walnut-cake
Any tips on cooking time etc would be gratefully received.
Thanks

What size is your tray?

Look at a standard tray bake recipe and see if quantities and ratios are similar?

Would this thread be of any help op;

www.mumsnet.com/talk/food_and_recipes/4809848-scaling-up-a-cake-recipe-any-baking-gurus-can-advise

I've got a few different size trays. Most useful probably 32x22cm?

I use a basic recipe for all my tray bakes and use those foil tray bake trays. I use

250g sr flour
250g butter/best for baking
250g sugar
250g eggs
1tsp vanilla essence

For Carrot cake I add half castor and half light brown sugar. Add 2 grated carrots, a generous tsp of 5 spice ( or ginger cinnamon depending on what flavour profile you want) and some crushed walnuts or pecans for texture. Sometimes I'll add some sultanas soaked in black tea or a grated apple or pear. For the top I just whip up some cream cheese and icing sugar with vanilla essence. I bake it on 160c until a skewer comes out clean in the middle.

My grandkids go crazy for it and are totally oblivious to the fact it's got fruit and veg in it.

Witchy this sounds incredible!

Thanks all. After a bit of maths and a check of that old thread, I reckon if I double the recipe it should be about right (and makes the maths and dealing with the eggs at lot easier).
Someone on the other thread suggested about 1.3x for the cooking time; I guess I'll just have to keep a close eye on it.

@WelshMoth

I'm making one today so I can share photos later if you want to see?

Yes please!
Although, if I'm too late, no worries x

Here is some photos. I mages my icing more like a drizzle as my grand kids aren't a fan of whipped style frosting. The cat is very very moist and it doesn't need a huge amount.

Looks delicious Witchybits!

Phworr @WitchyBits Looks delicious. I'm definitely going to give this a go.

My lot love the frosting so I'll make more of that!

When I make it I use best for baking. I cream the butter and sugar and when I'm incorporating the eggs one at a time i always include a tbsp of the flour with each egg and it really elevates the soo the and makes it more cohesive.