Afelia's Carrot Cake Tray Bake
 
Prep time
Cook time
Total time
 
Author:
Ingredients
  • 200g dark brown sugar
  • 125ml oil
  • 4 medium eggs
  • 220g self raising flour
  • 2 tsp baking powder
  • 2 tsp ground cinnamon
  • 0.5 tsp ground ginger
  • 0.5 tsp ground nutmeg
  • 3 large carrots grated
For the topping:
  • 160g butter, cubed
  • 130g icing sugar
  • 200g soft cheese
  • 60g pecans finely chopped
  • a few strands of grated carrot
Method
  1. Preheat your oven to gas mark 4 before starting. Next mix together 220g dark brown sugar, 125ml oil and 4 eggs until smooth.
  2. Sift in 220g self raising flour, 2 tsp baking powder, 2 tsp ground cinnamon, 0.5 tsp ground ginger and 0.5 tsp ground nutmeg, mix together until well combined. Add 3 large grated carrots lastly (reserve a few strands in water for decorating) and mix one last time.
  3. Pour the batter into a large baking tray lined with greaseproof paper, my tray measured approx 30cm × 40cm. Bake in the top of your oven for 40 - 45 mins until a skewer inserted into the middle comes out clean. While the cake bakes make the frosting.
  4. Cream 160g of butter using a stand mixer or handheld mixer. Once the butter is smooth, slowly add 130g icing sugar, a little at a time and mix inbetween each addition. Lastly add the soft cheese and beat together until smooth. Finely chop 60g of pecans (you may use walnuts or any other nut if you prefer)._
  5. Allow the cake to COOL COMPLETELY before attempting to add the frosting. Use a palette knife and spread the frosting evenly on top. Lastly sprinkle with the chopped nuts and strands of grated carrot. Serve at teatime and watch it disappear!
Recipe by www.afeliaskitchen.com at https://www.afeliaskitchen.com/afelias-carrot-cake-tray-bake/