Carrot tray bake

Name: Carrot tray bake
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Yield: 15
Ingredients: 125 g (4oz) carrots, grated; 100 g (31⁄2oz) butter, chopped; 100 g (31⁄2oz) sultanas; 100 g (31⁄2oz) chopped dried dates; 50 g (2oz) tenderised coconut; 1 level tsp ground cinnamon; 1⁄2 tsp freshly grated nutmeg; 330 g bottle maple syrup; 150 mL (5fl oz) apple juice; Zest and juice of 2 oranges; 225 g (8oz) wholemeal self-raising flour, sifted; 2 level tsp bicarbonate of soda; 125 g (4oz) walnut pieces; Pared zest from 1⁄2-1 orange; 200 g (7oz) cream cheese; 200 g (7oz) crème fraîche; 2 tbsp. icing sugar; 1 tsp. vanilla extract

The reason we love this carrot cake recipe is because of its soft texture, sweetness and moistness when cooked!

By The GH Kitchen TeamPublished: 07 October 2003

Jump to recipe

Advertisement - Continue Reading Below

Yields:

Prep Time:

30 mins

Cook Time:

50 mins

Total Time:

1 hr 20 mins

Ingredients

For the cake

125 g (4oz) carrots, grated
100 g (31⁄2oz) butter, chopped
100 g (31⁄2oz) sultanas
100 g (31⁄2oz) chopped dried dates
50 g (2oz) tenderised coconut
1 level tsp ground cinnamon
1&#8260;2 tsp freshly grated nutmeg
330 g bottle maple syrup
150 ml (5fl oz) apple juice
Zest and juice of 2 oranges
225 g (8oz) wholemeal self-raising flour, sifted
2 level tsp bicarbonate of soda
125 g (4oz) walnut pieces

For the topping

Pared zest from 1&#8260;2-1 orange
200 g (7oz) cream cheese
200 g (7oz) crème fraîche
2 Tbsp. icing sugar
1 tsp. vanilla extract

Directions

1. Step 1
  Preheat the oven to 190°C (170°C fan oven) mark 5. Grease a 23x23cm (9x9in) cake tin and line with greaseproof paper.
2. Step 2
  Put the carrots, butter, sultanas, dates, coconut, spices, maple syrup, apple juice and orange zest and juice in a large pan. Cover and bring to the boil, then cook for 5min. Tip into a bowl and leave to cool.
3. Step 3
  Put the flour, bicarbonate of soda and walnuts in a large bowl and stir together. Add the cooled carrot mixture and stir well.
4. Step 4
  Spoon into the tin and bake for 45min-1hr until firm. Leave in the tin for 10min, then remove and cool on a wire rack.
5. Step 5
  Finely slice the orange zest. Put the cream cheese, crème fraîche, icing sugar and vanilla in a bowl and stir with a spatula. Spread over the cake and top with the zest.
  
  Try more easy carrot cake recipes:
  
  Carrot cake
  
  Deluxe carrot cake
  
  Carrot and walnut pudding

Per Serving:

Calories: 370
Total carbs: 38 g
Sugars: 18 g
Total fat: 24 g
Saturated fat: 13 g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time