Linda’s fruity traybake

Fruity traybake

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(12 ratings)

Prep: 20 mins Cook: 40 mins plus cooling


Cuts into 15 pieces
A moist sponge made from banana, apple, carrots and mango, topped with a fruity cream cheese frosting

Nutrition and extra info

  • un-iced

Nutrition: per piece

  • kcal339
  • fat16g
  • saturates4g
  • carbs45g
  • sugars33g
  • fibre2g
  • protein3g
  • salt0.4g
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  • 175ml vegetable oil, plus extra for greasing
  • 175g dark muscovado sugar
  • 3 large egg
  • 1 small ripe banana, mashed



    Probably the best known, most popular tropical fruit, their name probably derives from the…

  • 140g grated eating apple



    Grown in temperate regions, apples are one of the most widely cultivated tree fruits. There are…

  • 100g grated carrot



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 1 small mango, peeled and cut into small dice
  • zest 1 lemon



    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 250g self-raising flour
  • 1 tsp bicarbonate of soda
    Bicarbonate of soda

    Bicarbonate of soda

    Bicarbonate of soda, or baking soda, is an alkali which is used to raise soda breads and full-…

  • 1 tsp mixed spice

For the icing

  • 225g icing sugar, sieved

For the icing

  • 75g passion fruit or lemon curd
  • 75g cream cheese


  1. Heat oven to 180C/160C fan/gas 4. Grease and line a 22cm square tin with baking parchment. Whisk the oil and sugar in a large mixing bowl until light and fluffy. Beat in the eggs, one at a time, followed by the banana. Stir through the apples, carrots, mango and lemon zest. Combine the flour, bicarb and mixed spice in another bowl, then fold into the fruit mixture.

  2. Pour the mixture into the tin and bake for 40 mins, until a skewer inserted comes out clean. Cool for 10 mins before turning out onto a wire rack.

  3. To make the icing, beat together the icing sugar, passion fruit or lemon curd and the cream cheese. Spread over the top of the cake and cut into square pieces to serve.

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Comments (7)

fifimg's picture

Think this is John Whaite's recipe (of Bake-Off fame). Have been looking for it for ages! The oil and sugar don't become light and fluffy, and I have made this several times now. Nonetheless, this make a gorgeous cake, one of the best carrot cake recipes I've tried

Gadget lady's picture

After throwing the first lot of sugar and oil away.I gave it another go and I found that it worked better by adding the sugar a little at a time still was n,t real pale ad fluffy will certainly make it again

sar4963's picture

Delicious, moist cake. I was a bit worried that, as my sugar was a bit lumpy, it wasn't whisking very well with the oil and certainly didn't go "light and fluffy" but it seemed to work well anyway. Used the food processor for the grating to speed things up. I'd certainly make it again.

annahorvath's picture

Is it suitable for a one-year-old baby? I want to make it as a present for the son of my friend but I've absolutely no experience in baby food and I'm afraid that the mixed spice may upset his stomach...

Well, the test version that I made for ourselves was absolutely amazing. Definitely a keeper. Didn't do the topping just cut into squares, my husband had some home-made jam with it to indulge himself.

janetmiddleton's picture

This is a fabulous cake. Delicious and the fruit makes you think it's healthy too!! I was looking for a recipe to use up a couple of brown bananas, and so, not having a mango to hand, I used both of them. I didn't get round to making the topping, but it was great without it.

niftypixie's picture

Yummy cake. Easy to make. Takes a little bit of time prepping the fruit, but it was really easy and tastes good. And healthy? Will become a regular for us.

mcstievenard's picture


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