Carrot Cake Traybake - Jen's Kitchen

Carrot Cake Traybake

  • 1 h 0 m
  • Medium

A really light and tasty version of a classic, without nuts and dried fruit, this cake begs to be a tray bake to be shared and eaten with friends.

Carrot Cake

  • 400g Caster Sugar
  • 4 eggs
  • 180g sunflower oil
  • 1 teaspoon of vanilla extract
  • 350g plain flour
  • 2 teaspoons of baking powder
  • 1 teaspoon of baking soda
  • 2 teaspoons of ground cinnamon
  • 1 teaspoon of mixed spice
  • 400g of peeled and grated carrot
  • Zest of 1 orange

Cream Cheese Buttercream

  • 400g icing sugar
  • 250g soft butter
  • 100g cream cheese

Carrot Twirls

  • 100g sugar
  • 100g water
  • 1 carrot peeled and "cut" into "peelings"
  • Sunflower oil for brushing
  • Caster sugar for dusting

Step 1

Pre-heat your oven to 160°C, and line your “brownie/ traybake” tin with baking paper.


Step 2

Whisk the eggs and sugar for approximately 5 minutes on HIGH, until the whisk can leave a figure of eight on the mixture.  Add the oil, vanilla and zest of orange, if using.


Step 3

Meanwhile, sieve the flour, baking powder, baking soda, and the spices together.


Step 4

Add these carefully to the egg mixture, folding very gently so as not to lose too much air. Lastly, carefully fold in the carrot.  Ensure the mixture is well mixed.


Step 5

Pour gently into the tin and bake for 300 minutes until golden brown and a skewer comes out clean from the cake.  Leave to cool fully in the tin.


Step 6

Next, using the “K” attachment, whisk the icing sugar and soft butter until well combined.  Turn the mixer to HIGH, and mix for about 3 minutes, scraping the bowl down once during this time.  The buttercream should appear very light and fluffy.  Add the cream cheese and beat on LOW until combined. Spread evenly onto the carrot cake.


Step 7

For the carrot twirls;

Mix the sugar and the water together in a saucepan, stir over a low heat, stirring until the mixture boils.  Add the carrot peelings and simmer gently for 15 minutes.

Pre-heat your oven to 100°C.  Brush a baking tray with sunflower oil.

Carefully lift the strands of carrot out of the sugar water onto the baking tray, laying them flat.

Bake in the oven for 30 minutes.

Working quickly, lift each peeling and wrap it around a wooden spoon handle.  Leave it for 5 seconds then remove gently into the sugar.  I use a couple of spoons for speed, the peelings cannot get too cool or they won’t form shapes.

Use to decorate the traybake.  Divine.

 


Step 1

Pre-heat your oven to 160°C, and line your “brownie/ traybake” tin with baking paper.

Step 2

Whisk the eggs and sugar for approximately 5 minutes on HIGH, until the whisk can leave a figure of eight on the mixture.  Add the oil, vanilla and zest of orange, if using.

Step 3

Meanwhile, sieve the flour, baking powder, baking soda, and the spices together.

Step 4

Add these carefully to the egg mixture, folding very gently so as not to lose too much air. Lastly, carefully fold in the carrot.  Ensure the mixture is well mixed.

Step 5

Pour gently into the tin and bake for 300 minutes until golden brown and a skewer comes out clean from the cake.  Leave to cool fully in the tin.

Step 6

Next, using the “K” attachment, whisk the icing sugar and soft butter until well combined.  Turn the mixer to HIGH, and mix for about 3 minutes, scraping the bowl down once during this time.  The buttercream should appear very light and fluffy.  Add the cream cheese and beat on LOW until combined. Spread evenly onto the carrot cake.

Step 7

For the carrot twirls;

Mix the sugar and the water together in a saucepan, stir over a low heat, stirring until the mixture boils.  Add the carrot peelings and simmer gently for 15 minutes.

Pre-heat your oven to 100°C.  Brush a baking tray with sunflower oil.

Carefully lift the strands of carrot out of the sugar water onto the baking tray, laying them flat.

Bake in the oven for 30 minutes.

Working quickly, lift each peeling and wrap it around a wooden spoon handle.  Leave it for 5 seconds then remove gently into the sugar.  I use a couple of spoons for speed, the peelings cannot get too cool or they won’t form shapes.

Use to decorate the traybake.  Divine.

 

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