Recipes
Carrot Cake Traybake
Create a sensational Carrot Cake in our Lakeland Traybake Brownie Tin with this easy and easy-to-follow recipe. It’s so easy...
Ingredients
For the sponge
- 200g butter, at room temperature
- 200g light muscovado sugar
- 3 large eggs
- 1tsp vanilla extract
- 1 small orange, finely grated zest
- 225g self-raising flour
- Generous pinch salt
- 1tsp ground cinnamon
- 1/4tsp nutmeg, freshly grated
- 200g carrots, weighed when finely grated
- 80g sultanas or raisins
For the buttercream
- 80g butter, at room temperature
- 250g icing sugar
- 80g cream cheese
Top tip!
Keep the cake refrigerated for up to 5 days, though serve at room temperature.
Method
- Preheat the oven to 180°C/fan 160°C/Gas 4. Line the base of your brownie tin with baking paper.
- Beat the butter for a few seconds in a large mixing bowl to soften it, then add the sugar. Beat well until light and fluffy, using a hand-held electric mixer or wooden spoon. Beat in the eggs one at a time, beating well between each addition. Stir in the vanilla extract and orange zest.
- Sift the flour, salt and spices into the bowl, then fold them in gently using a large metal spoon. Do not beat the mixture at this stage. Add the grated carrots and sultanas or raisins to the cake mixture and stir through gently.
- Tip the mixture into the prepared tin and level the surface with a palette knife or the back of a spoon. Bake in the centre of the oven for 35-38 minutes, until risen and springy when touched lightly. Cool in the tin for 10 minutes, then carefully turn out onto a wire rack and remove the lining paper. Leave to cool completely.
- For the buttercream, beat the butter in a large mixing bowl until creamy, then gradually beat in the icing sugar until light and fluffy. Gradually beat in the cream cheese, then use to decorate the top of the cake.