We all love a carrot cake in our house, even the fussy child, so quite why I’ve never made one before is something I can’t answer! I think it’s because they always seemed like a terrible faff or had an ingredients list as long as my arm. You know me, I’m not one for faffing, I like simple, tasty bakes.
This definitely ticks the faff-less, simple and tasty boxes, and also it’s one of my favourite things ever…a tray bake. I love a tray bake because they’re so handy for cutting up and popping into the children’s lunch boxes, and carrot cake passes as healthy right? RIGHT?
The recipe says this cuts into 15 slices but I get a lot more as I’m a bit stingy with my squares.
Easy Carrot Cake Tray Bake
175g light muscovado sugar
175ml sunflower oil
3 large eggs, lightly beaten
140g grated carrots
grated zest of 1 large orange
175g self-raising flour
1 tsp bicarbonate of soda
1 tsp ground cinnamon
½ tsp grated nutmeg
For the topping;
175g icing sugar
1½-2 tbsp orange juice
Preheat the oven to 180C/Gas mark 4. Grease and line the base and sides of an 18cm square cake tin with baking parchment.
Tip the sugar into a large mixing bowl, pour in the oil and add the eggs. Lightly mix with a wooden spoon before stirring in the grated carrots, raisins and orange rind.
Mix the flour, bicarbonate of soda and spices and sift into the bowl. Gently mix all the ingredients together, the mix will be soft and almost runny.
Pour the mixture into the prepared tin and bake for 40- 45 minutes, until it feels firm and springy when you press it in the centre. Leave to cool in the tin for 5 minutes, then turn it out, peel off the paper and cool on a wire rack.
In a small bowl, beat together the ingredients for the topping i until smooth and as runny as single cream. Pop the cake on a serving plate and drizzle the icing back and forth in diagonal lines over the top, letting it drip down the sides.
Because of the oil, this case is wonderfully moist and keeps well for a good few days. That’s if there’s any left of course!