Carrot Cake Traybake
A richly flavoured, warmly spicy bake with lots of grated carrot plus coconut, pecans, sultanas, and orange zest. Soft and moist, this lovely cake or dessert is topped with spiced buttercream (or a simple orange icing if you prefer) plus more chopped pecans.
Ingredients
- 200 g self-raising flour (or plain/all-purpose + 2 level tsp baking powder)
- 2 rounded tsp mixed spice (can be replaced with ground cinnamon)
- 1 rounded tsp ground cinnamon (can be replaced with mixed spice)
- 1 large pinch salt
- 200 g soft butter
- 200 g light brown soft sugar
- 3 large eggs
- 200 g coarsely grated carrot (weight after preparation)
- 100 g sultanas
- 50 g pecans (chopped)
- 50 g desiccated coconut
- 1 large orange (finely grated zest only)
For the spiced buttercream topping (see Recipe Notes for alternative)
- 160 g soft butter
- 240 g icing sugar
- 1 rounded tsp mixed spice (can be replaced with ground cinnamon)
- ½ tsp ground cinnamon (can be replaced with mixed spice)
- 1 tsp vanilla extract
- 1 - 3 tsp milk, cream, or water
- 40 g pecans (finely chopped)
Instructions
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Preheat the oven to 180°C /160°C Fan /Gas 4 /350°F.
Line and/or grease a baking tin approximately 24 x 17 x 4 cm (or one with a similar capacity).
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Sift together the flour, mixed spice, cinnamon and salt then set aside.
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In a large bowl and preferably using electric beaters, beat together the butter and light brown sugar until soft and light. Scrape down the sides of the bowl as necessary during this and subsequent steps.
Beat in the eggs one at a time along with a rounded tablespoon of the sifted spiced flour each time: you should end up with a light and fluffy mixture.
Add to the bowl the grated carrot, sultanas, pecans, desiccated coconut, the orange zest, and the remaining flour. Fold (don't beat) everything together until thoroughly combined.
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Transfer the mixture to the prepared tin, spreading out evenly, making sure it goes right into the corners, then smooth down the top.
Put in the oven and bake until risen and golden brown: approximately 30 minutes depending on your oven and the dimensions of your baking tin.
Tip: The cake is ready when the edges are just pulling away from the sides of the tin, the top is springy when lightly pressed, and a skewer or cocktail stick comes out clean.
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Transfer the baking tin to a wire rack and leave to cool for 5-10 minutes.
Carefully remove the cake from its tin and put directly on the wire rack until completely cold.
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Make and add the topping
In a roomy bowl beat the butter until very soft, preferably using electric beaters.
Sift the icing sugar with the mixed spice and ground cinnamon then tip HALF of it onto the beaten butter. Beat again until the icing sugar is combined with the butter then beat in the remaining half.
Add the vanilla extract and a teaspoon of the milk, cream or water, and beat again until the buttercream is light and airy. Beat in a little more liquid if you want it lighter.
Spread the spiced buttercream all over the top of the cold carrot cake then sprinkle with the finely chopped pecans.
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Cut into squares to serve.
Stored in an airtight container, the cake should keep for up to 5 days. Can be stored in the fridge if brought back to room temperature before eating.
Recipe Notes
Alternative to buttercream topping: orange icing.
Sift 150 g of icing sugar into a bowl. Very gradually whisk in enough freshly squeezed orange juice to create a smooth, spreadable icing. Spread all over the top of the cold cake then sprinkle with chopped pecans.