Mary Berry Recipes

Home / Baking / Classic Carrot Cake Traybake with Cream Cheese Frosting

There’s something truly special about a homemade cake, isn't there? And when it comes to comforting, utterly delightful bakes, a classic Carrot Cake stands head and shoulders above many. The warmth of the spices, the subtle sweetness of the carrots, and that wonderfully moist crumb make it an irresistible treat that brings a smile to everyone's face. It’s a timeless recipe, a true testament to the simple joys of baking.

Now, transforming this beloved cake into a traybake makes it even more appealing, especially for busy households or when you're entertaining a crowd. No fiddly layering, just a straightforward bake that yields beautiful, uniform slices every single time. It’s wonderfully practical, yet it loses none of its charm or deliciousness. In fact, I find it gains a certain rustic elegance.

My recipe for this Carrot Cake Traybake is designed for sheer perfection, ensuring a consistently moist texture and a beautiful balance of flavours. Topped with a luscious, tangy cream cheese frosting, it truly is a celebration in every bite. Follow these steps, and you'll have a bake that will be cherished by all who taste it, a real family favourite for years to come.

Why You'll Love This Recipe

The combination of grated carrots and vegetable oil ensures an incredibly moist and tender crumb, keeping the cake fresh for longer.
Baking it as a traybake simplifies the process, eliminating the need for fiddly layering and making it perfect for feeding a crowd with ease.
The tangy, rich cream cheese frosting perfectly complements the spiced cake, creating a balance of flavours that is utterly irresistible.

Ingredients

For the Cake:
225g self-raising flour
1 tsp bicarbonate of soda
1½ tsp ground cinnamon
½ tsp ground nutmeg (freshly grated if possible)
¼ tsp ground ginger
175g light muscovado sugar
50g caster sugar
3 large eggs, beaten
150ml sunflower oil (or other neutral oil)
200g carrots, finely grated
50g walnuts or pecans, chopped (optional)
For the Cream Cheese Frosting:
100g unsalted butter, softened
200g full-fat cream cheese, chilled
300g icing sugar, sifted
1 tsp vanilla extract

Equipment Needed

20x30cm (8x12 inch) traybake tin • Large mixing bowl • Medium mixing bowl • Electric hand mixer (or stand mixer) • Fine-mesh sieve • Grater • Measuring spoons and cups • Rubber spatula or large metal spoon • Baking parchment • Wire cooling rack • Palette knife or offset spatula

Step-by-Step Instructions

Preheat your oven to 160°C (140°C fan/Gas Mark 3). Grease and line a 20x30cm (8x12 inch) traybake tin with baking parchment, ensuring the paper comes up over the sides.
In a large mixing bowl, sift together the self-raising flour, bicarbonate of soda, cinnamon, nutmeg, and ginger. This ensures there are no lumps and the spices are evenly distributed.
Add both the muscovado and caster sugars to the dry ingredients and give it a good mix. The muscovado sugar adds a lovely depth of flavour and moisture.
In a separate bowl, whisk the beaten eggs and sunflower oil together until well combined.
Pour the wet ingredients into the dry ingredients. Using a large metal spoon or spatula, fold gently until just combined. Be careful not to overmix, as this can make your cake tough.
Stir in the finely grated carrots and, if using, the chopped nuts. Ensure they are evenly distributed throughout the batter.
Pour the mixture into your prepared traybake tin and level the top with a spatula. Place it into the preheated oven.
Bake for 30-35 minutes, or until a skewer inserted into the centre comes out clean. The cake should be beautifully golden brown and spring back when lightly pressed.
Once baked, remove the cake from the oven and let it cool in the tin for about 10-15 minutes before carefully turning it out onto a wire rack to cool completely. It's crucial that the cake is entirely cool before frosting.
While the cake cools, prepare the frosting. In a medium bowl, beat the softened butter until light and fluffy. This can take a few minutes with an electric mixer.
Gradually beat in the sifted icing sugar, a spoonful at a time, until fully incorporated and smooth.
Add the vanilla extract. Then, add the chilled cream cheese. Beat on a low speed until just combined and smooth. Be very careful not to overbeat the cream cheese, as it can become runny.
Once the cake is completely cold, spread the cream cheese frosting evenly over the top using a palette knife or the back of a spoon. You can create lovely swirls for a rustic finish.
Slice into squares or rectangles and serve this utterly delicious traybake. It's sheer perfection for any occasion!

Perfect Substitutions

**Flour:** For a gluten-free version, use a good quality gluten-free self-raising flour blend (you may need to add an extra ½ tsp of baking powder).
**Oil:** Any neutral-flavoured oil like rapeseed or vegetable oil can be used instead of sunflower oil.
**Spices:** If you don't have all the individual spices, a good quality mixed spice can be used, around 2-3 tsp to taste.
**Nuts:** If you prefer not to use nuts or have allergies, simply omit them. The cake will still be wonderfully delicious. You could add raisins or sultanas instead for extra chewiness.
**Sugar:** Dark muscovado sugar can be used for a deeper, more caramel-like flavour, or all caster sugar for a lighter taste, though I do prefer the mix.

Serving Suggestions

This delightful Carrot Cake Traybake is simply heavenly on its own, but it pairs beautifully with a freshly brewed cup of tea – a classic Earl Grey or a robust English Breakfast would be just splendid. For a more indulgent treat, a small scoop of vanilla bean ice cream or a dollop of crème fraîche alongside a slice would be utterly divine, especially if served as a dessert after a lovely meal. If you enjoyed this, you might also love our Classic British Rock Cakes and Classic Coconut Layer Cake.

How to Store \u0026 Reheat

This Carrot Cake Traybake, once frosted, is best stored in an airtight container in the refrigerator due to the cream cheese frosting. It will keep beautifully for up to 3-4 days. For the very best flavour and texture, I always recommend taking it out of the fridge about 30 minutes before serving to allow the frosting to soften slightly and the cake to come to room temperature. There's no need for reheating; it's perfect as is!

Mary's Secrets to Success

To achieve sheer perfection with this Carrot Cake Traybake, remember these little secrets: 1. **Grate Finely:** Ensure your carrots are very finely grated. This helps them melt into the cake, contributing moisture without being too chunky. 2. **Don't Overmix:** Once you've added the wet ingredients to the dry, mix gently until just combined. Overmixing develops the gluten, leading to a tougher cake. 3. **Room Temperature Butter:** For the frosting, make sure your butter is truly softened to room temperature, but keep the cream cheese chilled. This combination will give you a smooth, luscious frosting that holds its shape beautifully. 4. **Cool Completely:** Patience is a virtue here! The cake must be completely cold before you apply the frosting, otherwise, it will simply melt and slide off, which we certainly don't want!

Frequently Asked Questions

Can I make this Carrot Cake Traybake ahead of time?

Absolutely, dear! This cake is wonderfully forgiving and often tastes even better the day after it's baked, as the flavours have more time to meld. You can bake the cake a day in advance, let it cool completely, and then frost it on the day you plan to serve. Store it in the refrigerator as instructed.

Can I freeze the carrot cake?

Yes, you certainly can! You can freeze the unfrosted cake, well-wrapped in cling film and then foil, for up to 3 months. Thaw it completely at room temperature before frosting. You can also freeze individual slices of the frosted cake, again, well-wrapped, for about a month. Just allow them to thaw slowly in the refrigerator before enjoying.

How do I ensure my carrot cake is moist and not dense?

The secret to a beautifully moist cake lies in a few key things. Firstly, don't overmix the batter once the wet and dry ingredients are combined; just fold until barely combined. Secondly, the oil and grated carrots contribute significantly to moisture, so use the full amount. And lastly, ensure you don't overbake it; a skewer test is your best friend here!

What if I don't like nuts in my carrot cake?

Not a problem at all! The nuts are entirely optional. If you prefer, you can simply omit them from the recipe. The cake will still be wonderfully flavourful and moist. Some people enjoy adding sultanas or raisins instead for a different texture.

Can I use different spices?

You certainly can experiment with spices to suit your own palate. While cinnamon, nutmeg, and ginger are classic, a touch of allspice or even a pinch of cardamom could add a lovely, intriguing note. Just ensure the total amount of ground spices remains roughly the same to maintain that warm, comforting flavour profile.