Read the latest magazine... Download

Recipe: Traybake carrot cake

When Mary Goodsell was a young girl she was astonished that a vegetable could be made into tasty cake! Her traybake version couldn’t be simpler and can be made nearly all year round using British carrots

Makes: 16 slices

INGREDIENTS
For the cake:
225g (8oz) light brown sugar
120g (4oz) sunflower or vegetable oil
3 medium eggs
½ tsp vanilla bean paste or vanilla extract
200g (7oz) plain flour (I used GF plain flour and added ½ tsp xantham gum)
¾ tsp baking powder
¾ tsp baking soda
A pinch of salt
1½ tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground nutmeg
225g (8oz) peeled and grated carrots 
75g (2½oz) walnuts, roughly chopped (optional)
For the Frosting:
170g (6oz) cream cheese, cold from the fridge
80g (3oz) icing sugar
½ tsp vanilla extract

METHOD

1.    Pre-heat the oven to 200C /180C Fan / Gas 4. Line a 9-inch square baking tin with greaseproof paper.
2.    In a large bowl, whisk together the light brown sugar, oil, eggs and vanilla until combined. You can do with a hand or electric whisk.
3.    Sift in the flour, baking powder, baking soda, xantham gum (if using gluten free flour), salt, cinnamon, ginger and nutmeg. Whisk everything together into a smooth batter. Then add the grated carrots and roughly chopped walnuts (is using), folding them into the batter until evenly distributed.
4.    Transfer the batter into the lined tin and place in the oven to bake for approx. 35 minutes or until golden and well risen, and a knife comes out clean from the centre. If your cake starts to brown too quickly you can always cover with foil if needed and allow to continue cooking.
5.    Remove the cake from the oven and allow to cool. Meanwhile make the frosting mixture by whipping the icing sugar into the cream cheese with the vanilla extract. If you would prefer a lighter frosting add a generous dash of double cream too.
6.    When the cake has cooled for at least 15 minutes spread the frosting over the top of the cake and decorate with grated carrot, a sprinkle of icing sugar and a few walnuts if desired. Cut the cake into 16 slices and serve immediately. This will keep in an airtight container in the fridge for 4-5 days.
 

More from Food and Drink

  • 'Ever So Easy' Beef Bourguignon Recipe

    This simple recipe by Adele Trathan virtually cooks itself, but it is deliciously succulent and flavoursome. It’s ideal for a wholesome meal when you don’t want to be slaving over a hot stove.

  • Coffee & Chocolate Banana Bread

    This recipe by Mary Goodsell takes banana bread to a new level with the added flavours of chocolate and coffee. Soft and moist, it's a delicious mid-morning snack with a cup of coffee.

  • Recipe: Crispy Tofu with Sweet and Sour Peppers and Pineapple

    Packed with veggies, this delicious vegan option offers the best of both flavours with its sweetness from the pineapple and tang from the vinegar.

  • Recipe: Black Forest Yoghurt Bark

    This recipe by Mary Goodsell is delicious eaten straight from the freezer. It is an easy, protein filled snack that will also hit that sweet spot!

  • Lunchbox Ideas Everyone Will Love

    As another academic year begins, we’ve been giving our lunchbox ideas a refresh.

  • Recipe: Spicy Barbecue Sizzlers

    Some like it hot, so sizzle your ribs and chicken with these BBQ sauces. I hope you find these recipes melt-in-your-mouth incredible!

  • Kids Zone: Ice Cream Recipe

    Turn an average summer’s day into a fun ice cream parlour adventure with this fun and easy homemade ice cream in a jar recipe, says Sara Whatley.

  • Coconut, Blueberry & Lemon No Bake Cheesecake

    This cheesecake uses coconut yoghurt and plenty of zesty lemon for a healthier, lighter version of what tastes like a very decadent dessert

  • Recipe: Asian Chicken Salad

    Mary Goodsell’s salad makes a scrumptious summery lunchtime meal and is also a great option if catering for lots of people. It’s perfect with leftover roasted chicken, making it very quick to assemble.

  • Recipe: Courgette and Bean Summer Salad

    Griddled courgettes pair beautifully with tinned beans and any kind of lemon dressing and look so impressive on a summer’s barbeque table. This salad by Mary Goodsell is full of flavour and very purse friendly with seasonal ingredients

  • Recipe: Lemon, Banana and Blueberry Loaf

    The beauty of this loaf cake is that all the ingredients go into one bowl, so there’s minimal washing up. The zesty lemon flavours with the seasonal sweetness of blueberries elevates the tastiness of this recipe by Mary Goodsell

  • Lemon and Raspberry Drizzle Loaf Cake

    If you're looking to give the classic lemon drizzle cake a little twist, this loaf bake is the perfect adaptation thanks to the addition of ground almonds, make it ever so light and palatable.

  • Recipe: Chicken Cacciatore

    This one-pot supper by Mary Goodsell is a real crowd-pleaser. The tender chicken has all the comforting flavours and aromas of Italy. Serve it up with some rice or roasted garlic new potatoes

  • Recipe: Crustless Asparagus Quiche

    A quiche works for every occasion; quick fridge-raid lunch, easy summer entertaining or a protein-filled breakfast alternative. This crustless asparagus quiche by Mary Goodsell is the perfect naturally gluten-free dish.

  • Recipe: Home Baked Sausage Rolls

    Sausage rolls are often enjoyed as a quick snack, fresh from the oven – or make the perfect addition to any summer picnic, when chilled.

  • Strawberry, Yoghurt & Poppy Seed Cake

    If you are hosting friends in the garden this summer, this strawberry, yoghurt and poppy seed cake by Mary Goodsell is a delicious twist on a classic sponge cake.

  • Recipe: Home Battered Fish and Chips

    Nothing says you’re in Britain better than freshly cooked battered fish and chips, eaten from paper at the seaside.

  • How to make wild garlic and cheddar scones

    This savoury scone recipe from Mary Goodsell works perfectly alongside a bowl of hearty soup, or simply with salty butter and a smear of marmite.

  • Recipe: Coronation Quiche

    In celebration of Coronation Big Lunches taking place this month, The King and Queen Consort have shared a recipe for a Coronation Quiche – made with spinach and broad beans.

  • Recipe: Rhubarb & Ginger Streusel Cake

    I’ve been planning some tea-time treats and decadent desserts. This easy seasonal rhubarb and ginger cake hits the spot on all accounts, it’s moist, not overly sweet and has a crunchy topping. The perfect crowd pleaser.

Get Social