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5 from 2 votes

Carrot cake tray bake

This carrot cake tray bake hits all the right notes in every single bite. It boasts a moist, sweet, decadently rich carrot cake sponge and the topping is cool, creamy, sweet cream cheese frosting. For a little extra taste and texture, I add a sprinkle of chopped walnuts. Perfection!
Prep Time20 mins
Cook Time35 mins
Total Time55 mins
Course: cakes and bakes
Cuisine: British
Keyword: cake, cake recipe, carrot cake, carrot cake recipe, carrot cake tray bake, carrot cake tray bake recipe, tray bake, tray bake recipe
Servings: 16 slices
Calories: 562.53kcal
Author: Emily Leary



For the carrot cake sponge

  • 420 g golden granulated sugar
  • 1 tsp vanilla extract
  • 1 tsp mixed spice
  • 350 g baking margarine
  • 4 medium free range eggs
  • 150 g carrot grated
  • 400 g wholemeal self-raising flour

For the cream cheese frosting

  • 500 g icing sugar
  • 1 tsp vanilla extract
  • 200 g full fat cream cheese
  • 75 g walnuts


  • Make the carrot cake sponge
  • Preheat the oven to 180C (160C fan, 350F).
  • Beat the sugar and baking margarine together until pale and well-combined.
  • Beat in the eggs.
  • Fold in the flour and spice with a metal spoon.
  • Fold in the carrot and vanilla.
  • Tip the batter into the greased tin, level off and bake for 35-45 minutes until just firm in the centre.
  • Turn out onto a wire rack to cool.
  • Once cool transfer to a serving board.
  • Make the cream cheese frosting
  • Beat the icing sugar, vanilla and cream cheese together until light and smooth.
  • Spread over the cake – it should be a gorgeous, loose, creamy frosting.
  • Roughly chop the walnuts and sprinkle evenly all over the frosting.
  • Cut the cake into 16 equal pieces and enjoy!



Calories: 562.53kcal | Carbohydrates: 78.76g | Protein: 5.85g | Fat: 26.41g | Saturated Fat: 6.75g | Cholesterol: 54.67mg | Sodium: 270.09mg | Potassium: 185.79mg | Fiber: 3.55g | Sugar: 58.12g | Vitamin A: 2575.93IU | Vitamin C: 0.61mg | Calcium: 39.51mg | Iron: 1.1mg