Cracking carrot traybake

This cracking traybake cake is packed with nutrient-rich carrots and walnuts and we’ve even swapped plain flour for wholemeal flour so it’s full of fibre. A light and soft cake, spiked with a quick and easy light cream cheese frosting.

45 minutes, plus cooling

Serves 16

Nutritional Information (Per portion)

Calories 251
Protein 4.8g
Fat 15g
of which saturates 1.6g
Carbohydrate 26.1g
of which sugars 21g
Fibre 1.7g


  • 125g plain wholemeal flour
  • 1 teaspoon baking powder
  • 1 teaspoon bicarbonate of soda
  • 1 teaspoon mixed spice
  • 1 orange, zest and juice
  • 150ml rapeseed oil
  • 160g soft brown sugar
  • 2 Enriched eggs
  • 250g carrots, peeled and coarsely grated
  • 75g walnuts, roughly chopped
  • 50g sultanas or raisins
  • 280g light cream cheese
  • 75g icing sugar, sifted


  1. Preheat the oven to 180°C/160°C fan. Grease and line a 20cm square baking tin.
  2. Tip the flour, baking powder, bicarbonate of soda, mixed spice, most of the orange zest and a pinch of salt into a mixing bowl and whisk to combine.
  3. In another bowl add the oil along with the sugar and whisk to combine. Crack in one egg at a time, beating well in between each one.
  4. Pour the wet mixture into the dry ingredients and gently fold until all the flour is incorporated. Add the grated carrots, 50g of the walnuts and the sultanas and again fold through.
  5. Tip into the prepared tin and bake for 30 mins. Leave in the tin for 15 mins before removing to a wire rack to cool completely.
  6. Meanwhile, to make the icing, place the cream cheese and icing sugar into a bowl; gently stir together. Squeeze the juice of half the orange, just enough to loosen. Mix until smooth.
  7. Spread the icing evenly over the cooled cake. Scatter with the remaining walnuts and grate over the reserved orange zest.

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