Carrot Cake Traybake
Carrot Cake Traybake: a delicate carrot cake sponge topped with cinnamon cream cheese frosting <3
Hello lovely bakers!
Today I bring you a Carrot Cake Traybake but with a slight twist on the usual recipe. I asked over on my social media what ingredients were limited right now and one of the replies was that flour levels were low, so I had an idea. I’d read about alternative flours and came across oat flour as you can make it at home from porridge oats… so I gave it a go! If you head over to my Instagram page I have a whole How-To picture guide in my highlights of how to make the oat flour using store cupboard porridge oats… who knew they could be so versatile?!
Using oat flour brings a whole new texture and flavour to the carrot cake that I REALLY love, so much it might be my new go to recipe for carrot cake traybake… high praise I know! The carrot cake is soft and moist but as we’re not using standard self-raising flour in the recipe the structure of the sponge will be different which is why you get the crumblier texture. However once it has fully cooled it does stay together better and it just means there’s extra crumbs for us to scoop up and eat! (You can of course switch out the oat flour for self-raising flour if you have it available but I wanted to give you another option!)
The texture is so deliciously delicate and crumbly it’s not like any other carrot cake you will have tried before and I think that’s what I love the most about it. The cake is topped with a a smooth and silky cinnamon cream cheese frosting that really adds to the carrot cake. The addition of cream cheese frosting on top is a classic combo for carrot cake and this one has a cinnamon twist… YUM!!
I really hope you give the recipe a go using oat flour because it does add a lovely deep flavour to the bake and compliments the spices so well. Happy Baking all!!
- 225g light muscovado sugar
- 225g vegetable oil
- 4 medium eggs
- 160g carrot, peeled and grated (not too finely grated)
- zest of 1 orange
- 250g oat flour + 3tsp baking powder (or you can use self-raising flour – DO NOT ADD additional 3tsp baking powder if using self-raising flour)
- 1tsp bicarbonate of soda
- 2tsp cinnamon
- 1tsp nutmeg
- 100g walnuts, chopped into small chunks
Cream Cheese Frosting:
- 100g unsalted butter, softened
- 300g icing sugar
- 100g full fat cream cheese
- 1 tsp cinnamon
- Preheat the oven to 160C fan/180C/Gas Mark 4/350F. Line a 12 inch x 9 inch traybake tin with greaseproof paper and set aside.
- Whisk together the oil, eggs and orange zest.
- Mix the flour, baking powder (IF USING OAT FLOUR), bicarbonate of soda, cinnamon, nutmeg and sugar together.
- Add the oil and egg mixture into the dry ingredients and mix well until fully combined. Add in the carrots and walnuts and mix well again.
- Pour the mixture into the tin and bake for 30 – 35 minutes or until a skewer comes out clean. If any wet mixture clings to the skewer return to the oven in 5 minute intervals.
- Allow the cake to cool completely in the tin before turning out onto a wire cooling rack.
- To make the cream cheese frosting whisk together the butter and icing sugar until combined. Whisk in the cream cheese and cinnamon until smooth.
- Spread the cream cheese frosting over the cake and enjoy! I’ve sprinkles some crispy biscuits pieces I found in Waitrose but you top it with anything!
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