- Carrot Cake Traybake.jpg (37.1 KiB) Viewed 256 times
Takes: 1 hour 20 minutes (plus cooling time)
Serves: 16 (slices)
No nutritional information available.
Ingredients
- 200ml sunflower oil, plus extra for greasing
- 3 eggs
- 200g light muscovado sugar
- Zest and juice of 1 small orange
- 2 tsp ground cinnamon
- 250g self-raising flour
- 1 tsp baking powder
- 250g carrots, peeled and grated
- 50g pecans, finely chopped, plus 75g, to decorate
For the frosting:
- 75g unsalted butter, softened
- 100g icing sugar, sifted
- 300g full-fat soft cheese, at room temperature
Method
1. Preheat oven to 180°C/Fan 160°C/Gas Mark 4. Grease a 20cm x 30cm traybake tin and line the base and the two long sides with baking paper.
2. Put the oil, eggs, sugar, orange zest and juice and cinnamon in a large bowl and beat together with an electric hand-held mixer for 2 - 3 minutes until the sugar has dissolved. Sift over the flour and baking powder and fold in gently, then fold in the carrots and chopped pecans.
3. Spoon the mixture into the tin and level the surface. Bake for 35 - 40 minutes or until risen, golden and springy to touch. Cool for 5 minutes, then turn out on to a wire rack and cool completely.
4. To make the frosting, put the butter and icing sugar in a large bowl and beat together until very smooth and creamy, then gradually beat in the soft cheese until evenly mixed. Swirl over the top of the cake and decorate with the extra pecans. Cut into slices to serve.
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