Easy carrot cake traybake recipe

Name: Easy carrot cake traybake recipe
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 20 serving(s)
Ingredients: 200 mL sunflower oil, plus extra to grease; 225 g light brown soft sugar; 4 medium eggs; Finely grated zest 1 orange, plus juice of 1/2; 2 tsp. ground cinnamon; 1 tsp. mixed spice; 225 g self-raising flour; 1 tsp. bicarbonate of soda; 200 g coarsely grated carrot; 125 g sultanas; 25 g chopped walnuts, optional; 200 g icing sugar sifted; 150 g full-fat cream cheese, we used Philadelphia; 50 g unsalted butter, softened; 1 tsp. vanilla extract; 25 g chopped walnuts, optional

This fail-safe carrot cake is delightfully soft and fluffy and perfect when you have lots of guests to feed.

By The Good Housekeeping Cookery TeamUpdated: 15 May 2025

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This carrot cake traybake couldn't be easier and is soft and fluffy with a delicious cream-cheese frosting.

The prep time is 25 minutes. You'll need to whisk oil, sugar, eggs, orange juice and spices until combined. Then sift in the flour and bicarb and mix until smooth. Then it's just a case of stirring in orange zest, carrots, sultanas and walnuts (optional) and baking.

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Yields:

20 serving(s)

Prep Time:

25 mins

Cook Time:

45 mins

Total Time:

1 hr 10 mins

Cal/Serv:

281

Ingredients

For the cake

200 ml
sunflower oil, plus extra to grease
225 g
light brown soft sugar
4
medium eggs
Finely grated zest 1 orange, plus juice of 1/2
2 tsp.
ground cinnamon
1 tsp.
mixed spice
225 g
self-raising flour
1 tsp.
bicarbonate of soda
200 g
coarsely grated carrot
125 g
sultanas
25 g
chopped walnuts, optional

For the cream cheese frosting

200 g
icing sugar sifted
150 g
full-fat cream cheese, we used Philadelphia
50 g
unsalted butter, softened
1 tsp.
vanilla extract
25 g
chopped walnuts, optional

Directions

1. Step 1Preheat oven to 170°C (150°C fan) mark 3. Lightly grease and line a 20.5 x 30.5cm (8 x 12in) rectangular roasting tin with baking parchment.
2. Step 2For the cake, whisk oil, sugar, eggs, orange juice and spices in a large bowl until combined. Sift over flour and bicarb and mix until smooth. Stir in the orange zest, carrots, sultanas and walnuts, if using, until combined.
3. Step 3Scrape into prepared tin, smoothing to level. Bake for 45min or until a skewer inserted into the centre comes out clean. Leave to cool in tin for 10min, then lift on to a wire rack and leave to cool completely.
4. Step 4To make the cream cheese frosting, beat icing sugar, cream cheese, butter and vanilla extract in a large bowl with a handheld electric whisk until smooth. Spread over top of cake and scatter over walnuts, if using. Slice and serve.

To store: Store in an airtight container in the fridge for up to 5 days.

Get ahead: Bake cake up to a day ahead. Once cool, return to tin (still in its baking parchment), wrap tin tightly in clingfilm and store at room temperature. Complete recipe to serve.

If you would prefer a classic round cake we recommend our best-ever carrot cake recipe.

Traybake cakes (we have plenty to choose from), however, are fantastic for feeding a crowd as they slice so easily. Try our chocolate traybake cake or our lemon drizzle traybake for a special occasion.