Carrot Cake

This cake has come about as a friend at work asked me if I would make a cake for his mum for Mother’s Day.

I have done some carrot cupcakes before but not a big carrot cake. I was excited to make a big cake as I don’t do them very often and getting to do one that I probably wouldn’t do was good.

This carrot cake recipe is not the standard one but still smelt amazing once it was cooked. I added a layer of walnuts to the middle to add a little crunch.

When I delivered this to my friend at work, he was excited to give it to his mum on Mother’s Day. I hope wish every mum out there had a great Mother’s Day.

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Carrot Traybake

Course desserts
Cuisine British
Keyword Baking, Cakes, traybake
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 12 slices



  • 225 g self-raising flour
  • 100 g carrots
  • 2 bananas mashed
  • 2 eggs
  • 2 tsps baking powder
  • 150 g light muscovado sugar
  • 150 ml oil


  • 200 g cream cheese
  • 75 g icing sugar
  • 50 g butter


  • Pre-heat oven on gas mark 4 then grease and line a 30 x 20cm rectangular tray.
  • Add all the ingredients to a bowl and mix them together until fully incorporated. Add the mixture to tray and tap the tin lightly on the side to level the mixture.
  • Put in the oven for 50 minutes but keep checking on it. Once cooked all the way through, remove from the oven and leave in the tins for 5 minutes.
  • After 5 minutes, turn out on to a cooking rack and leave to cool completely.
  • Once the cake is cooled, mix the butter, cream cheese and icing sugar together until incorporated. Then spread the mixture on top of the traybake.

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2 thoughts on “Carrot Cake”

  • Sam Hardy
    • The Duck