Linda’s fruity traybake

Fruity traybake

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(20 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


  • 175ml vegetable oil, plus extra for greasing
  • 175g dark muscovado sugar
  • 3 large eggs
  • 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…

  • 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, questions and tips

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14th Dec, 2019
Gorgeous cake. I also found that the oil and sugar didn’t go creamy but finished result was fine. I couldn’t get a ripe mango so used a carton of diced mango in juice (drained). Would do this again. I didn’t do the topping as it was so lovely on its own.
13th Feb, 2019
Loved this cake, so moist and delicious. I used a good lemon curd in the icing. I cannot wait to make it again.
30th Jul, 2018
The oil and sugar mixture can only get light and fluffy after the eggs have been added. Used 250g of ready prepared mango.
10th May, 2016
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
19th Mar, 2015
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
2nd Sep, 2014
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.
11th Sep, 2014
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.
8th May, 2014
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.
6th May, 2014
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.
13th Apr, 2014
5th Apr, 2019
Love this cake it’s fab, but this is the second time I’ve made it and the topping isn’t thick enough. Any tips on where I’m going wrong please.
goodfoodteam's picture
7th Apr, 2019
We're glad you liked this cake recipe. If you'd like more topping, we suggest doubling the quantity - enjoy!
15th Sep, 2017
Three things: 1. The sugar and oil won't turn "light and fluffy" and it doesn't matter. 2. How many passion fruits make 75g of pulp? Answer: three. 3. Gently mix, rather than beat your cream cheese/icing sugar/passion fruit mixture - it will go all runny if you beat it. All in all a very successful cake recipe for novices like me.
jane66's picture
23rd Oct, 2016
The oil and sugar does not become light and fluffy. When add the eggs, the mixture does become a little light and airy which reassured me a little that I was incorporating some air into the batter! Followed the method closely and the cake was perfect, though took a little longer in the oven than stated. It was delicious, like a fruitier version of a carrot cake, moist and light and loved the idea of adding lemon curd to the cream cheese frosting.
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