Carrot Cake Tray Bake Print

Carrot Cake Tray Bake

Makes rectangular tray bake

Ingredients

250g caster sugar
4 eggs
180ml sunflower oil
300g plain flour
2 tsp baking powder
1 tsp bicarbonate of soda (bread soda)
1 tsp cinnamon
1 tsp mixed spice
pinch salt
300g carrots, grated
50g courgette  (½ a courgette), grated
50g walnut halves
50g sultanas
½ tsp vanilla essence

For the topping
100g full-fat cream cheese
25g unsalted butter
Juice and grated zest of ½ lemon
150g icing sugar

Preheat oven to 180ºC/350ºF/Gas mark 4

Method

  1. Line a baking tray with baking parchment.
  2. In a mixing bowl, whisk the eggs and sugar together.  Whisk in the oil until thick and pale.
  3. Sieve together the flour, baking powder, bread soda, spices and salt.
  4. Next fold the dry ingredients into the wet ingredients.  
  5. Stir in the carrots, courgette, walnuts, sultanas and vanilla essence until well combined.
  6. Pour the mixture into the tray and bake for 40 mins or until a skewer inserted in the centre comes out clean.
  7. Leave to cool in the tins for 10 minutes, then turn out on to a wire rack.
  8. To make the topping, beat the cream cheese, butter, lemon juice and zest together, then beat the icing sugar. Spread on top of the cooled cake.

Cooks Note: In our certificate course, we reduced the oil to 100ml and substituted 1 grated dessert apple to maintain the moisture  - as a lighter option.

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