Name: Carrot cake traybake
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Yield: 20
Ingredients: 300ml sunflower oil; 4 medium eggs; 1 large orange zested; 400g self-raising flour; 300g light muscovado sugar; 2 tsp ground cinnamon; 2 tsp ground ginger; 1 tsp ground allspice; 2 tsp bicarbonate of soda; 400g carrots grated; 100g walnuts or pecans chopped; 100g butter softened; 300g icing sugar; 1 tsp vanilla extract; 2 tbsp orange juice; 200g full-fat soft cheese; 1 orange zested

300ml sunflower oil
4 medium eggs
1 large orange
zested
400g self-raising flour
300g light muscovado sugar
2 tsp ground cinnamon
2 tsp ground ginger
1 tsp ground allspice
2 tsp bicarbonate of soda
400g carrots
grated
100g walnuts or pecans
chopped

CREAM CHEESE FROSTING

100g butter
softened
300g icing sugar
1 tsp vanilla extract
2 tbsp orange juice
200g full-fat soft cheese
1 orange
zested

Method

step 1
Heat the oven to 180C/160C fan/gas 4. Butter and line a 30cm x 20cm tin with a wide strip of baking paper, leaving it overhanging.
step 2
Whisk the oil, eggs and orange zest in a large jug.
step 3
Put the flour in a bowl, then tip in the sugar and rub with your fingers to remove any lumps. Add the spices and bicarb, and mix to combine. Add the wet ingredients to the dry, along with the carrots and nuts, and mix until combined.
step 4
Transfer into the baking tin, then bake for 45-50 mins or until risen and golden, and a toothpick inserted into the middle comes out clean. Leave to cool completely.
step 5
To make the icing, briefly beat the butter using electric beaters. Gradually beat in the icing sugar until incorporated, adding the vanilla and orange juice as you go. Add the cheese and beat until fully combined, then beat the frosting for 1 min until smooth and thick. Spread on the cooled cake and top with orange zest to finish.