Frosted carrot squares on plate with pink sweets

Carrot cake traybake

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(67 ratings)

Prep: 30 mins Cook: 30 mins Plus cooling


Makes 6-12

This easy carrot cake traybake is perfect for getting kids practicing their cooking skills. Take a handful of ingredients and turn them into a teatime treat

Nutrition and extra info

Nutrition: per serving

  • kcal665
  • fat40g
  • saturates13g
  • carbs72g
  • sugars47g
  • fibre2g
  • protein8g
  • salt1.33g


  • 200g carrots, peeled



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

  • 175g soft brown sugar
  • 200g 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-…

  • 2 tsp cinnamon



    A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…

  • zest 1 orange



    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • 2 eggs



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • 150ml sunflower oil
    Sunflower oil

    Sunflower oil

    Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…

For the icing

  • 50g softened butter
  • 75g icing sugar
  • 200g soft cheese
  • sprinkles (optional)


  1. Line an 18cm square tin with baking parchment. Ask your grown-up helper to turn the oven on to 180C/160C fan/gas 4. Grate the carrots on the fine side of the grater, then tip them into a large bowl.

  2. Sift the sugar, flour, bicarb and cinnamon on top of the carrot, then add the orange zest and mix everything around a bit.

  3. Break the eggs into a bowl (scoop out any bits of shell), then add them to the bowl along with the oil. Mix everything together well.

  4. Scoop the cake mix into your tin and level the top. Ask a grown-up to put it in the oven for 30 minutes or until the cake is cooked. Cool.

  5. To make the icing, mix the butter and icing sugar together, then stir in the soft cheese until smooth.

  6. When the cake is cool, spread the top with the icing and cut into squares. Decorate with sprinkles, if you like.

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Comments, questions and tips

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RachGasson's picture
8th Jun, 2020
Really easy to make with children and so tasty! A big win in our house!
Sophie's picture
6th Apr, 2020
Lovely cake and the frosting is amazing, although similar to another reviewer, it did seem very runny. My only other comment is that the cake cooked in my fan over in way under 30 minutes. Unfortunately, the sides were overdone and it dried the cake out a little bit, so I will take it out of the oven earlier next time.
29th Feb, 2020
Easy, Moist, and delicious, followed recipe but cake took 10 more mins to bake, and edges were slightly over cooked despite lining the tin. Would make again, and would maybe use a baking belt to assist a more even bake!
13th Nov, 2017
I just made this cake and boy does it smell like Christmas in my kitchen right now! I doubled the recipe, added also allspice and made it in a round tin with doubled baking time. I'm waiting for the cake to cool to frost it. Wee.
Michaela Bridger
28th Aug, 2017
I made this cake for a party. I doubled the recipe and used a rectangle tin, it took longer to make (about 11/4 hours) but it was superb. One of my favourite cakes ever!! I was very proud of it. We cut it up into squares once we had put the cream cheese frosting on and it really did taste amazing
28th Jan, 2017
Absolutely gorgeous really moist and the whole family loved it ♡♡
14th Nov, 2016
Excellent recipe. Very easy to assemble / bake. I used the coarse side of my box grater for speed and I also used wholemeal flour. Came out perfectly. Warning; if using wholemeal flour, note that the mixture looks far too stiff to work as a cake 'batter'. I baked it as per method instruction regardless to no ill effect. This will be my go to carrot cake recipe because it works so well, is adaptable and is so quick to bake.
20th Oct, 2016
This is really delicious. I had a problem with my oven as it's gas and is always either too hot or not hot enough. I scraped off the burnt bits and it was still lovely. The frosting is to die for. I added some walnuts for a little crunch.
24th Aug, 2016
Absolutely loved this carrot cake. Was a hit with the whole family. Was really lovely and moist. When cooking for adults only I think ill use the wider side of the grater for carrots to add more texture. Will definitely be making again.
5th Mar, 2016
This is my 'go-to' Carrot cake recipe, I add dried fruit and nuts and chocolate chips sometimes. Really moist, very good crowd pleaser. Fail safe icing too, I use 'lighter' soft cheese and it works really well, so you don't feel as bad when you have your second piece! I work at a hospital and it's a big hit. :)


23rd Jul, 2020
How far in advance would you suggest this could be made and does it then need to be kept in the fridge due to the icing?
lulu_grimes's picture
26th Jul, 2020
Hi, I wouldn't make it too far ahead, no more than. day, and yes you'll have to keep it chilled. I hope this helps, Lulu
8th May, 2018
Daft question but do you leave it to cool in the tin or take it out and put it on a rack to cool?
goodfoodteam's picture
8th May, 2018
Thanks for your question. We'd suggest leaving the cake to cool a little (5 - 10 mins is fine) and then flipping it out onto a rack.
18th Jun, 2020
Lovely, I used a tin of carrots which worked well and made it easier, but I did cut down on oil only using 100ml and added spoon of marmalade got grandkids seal of approval I am apparently the best at making cakes can't get better than that.
29th Feb, 2020
Added a couple of splashes of orange juice to the icing, which thickened it up and gave it an extra orangery flavour.
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